Casa Intur promotes healthier and more sustainable school food with a training day for its staff within the framework of the European project SchoolFood4Change

Casa Intur The school has taken another step in its commitment to healthier, more sustainable, and educational food in schools with a training day for its school kitchen teams held on April 17th. The initiative, part of the European SchoolFood4Change (SF4C) project, brought together 130 professionals from the food and healthcare sectors for an event designed to be an inspiring and transformative experience.

The event highlighted the key role that cooks play in shaping the school cafeterias of the future. Throughout the day, attendees participated in technical presentations, hands-on activities, and motivational talks aimed at strengthening the human and professional commitment of kitchen staff.

One of the highlights was the presentation by Ximo Pomer, gastronomic manager and trainer at Casa Intur, who leads the SF4C project training in the Valencian Community. His session focused on the role of kitchen staff as agents of change, addressing key topics such as circular cuisine—with strategies to reduce food waste—food neophilia and neophobia, the environmental impact of diet, innovative culinary techniques such as fermentation and Maillard reactions, and the promotion of plant-based protein as a healthy and sustainable alternative.

The day also included a technical session led by ACECOVA (the Valencian Community Celiac Association), focusing on the proper management of gluten-free menus and the prevention of cross-contamination in school settings. In addition, motivational talks were given on teamwork, personal development, and motivation, emphasizing the importance of the kitchen staff's emotional commitment.

The event concluded with a live cooking demonstration followed by a sensory tasting, where new techniques applicable to school catering were presented in a dynamic and participatory format that surprised and thrilled the attendees.

This first session led to further training sessions held on April 22nd and 23rd, also within the framework of the SF4C project and once again led by Ximo Pomer. These sessions focused on aspects such as gradual exposure to new foods, the role of circular cuisine in reducing food waste, the impact of food on our environment, and identifying which foods should be reduced or increased in school menus.

As part of the practical approach, recipes have been developed that are part of the project's recipe book, such as vegetable rice with romesco sauce or the traditional pumpkin coca, demonstrating that healthy cooking can also be tasty, attractive and adapted to children's tastes.

With these training activities, Casa Intur It consolidates its role as an active agent in the transformation of the school food model, promoting a more conscious, educational and sustainable gastronomy from the kitchens of the schools.