Educational Food Innovation for Healthier Habits and a Greener Baltic Sea Region

Project objective: to strengthen the capacity of municipalities, schools and catering service providers so that school catering services become more child-friendly, responsive and sustainable. The project introduces the SAPERE sensory food education method, which helps children discover new foods through their senses, curiosity and voluntary tasting.

Many schools in the Baltic Sea Region are introducing healthier and more sustainable meals, yet pupils, especially those in Grades 1–4, often find it difficult to accept new tastes and foods. This leads to food waste and creates challenges for teachers, cooks and municipalities seeking to improve the quality of school catering.

The EDUFOOD BSR project helps schools and municipalities improve the quality of school catering services and make them more responsive to children’s needs. At the heart of the project is the SAPERE approach, which encourages children to explore food through taste, smell, touch, sight and hearing, fostering an interest in food and gradual acceptance of new meals.

To achieve the stated objective, the following activities will be carried out during the project:

1. Organise joint training for teachers, school cooks, catering service providers and municipal specialists on applying the SAPERE approach in schools.

2. Implement school pilot activities in Latvia, Estonia and Lithuania to test the SAPERE method in everyday school settings.

3. Facilitate the exchange of experience among partners and cooperation between municipalities, schools and catering service providers.

4. Develop and adapt SAPERE materials and practical solutions that can also be used by other schools and municipalities after the project ends

Project results:

As a result of the project, educators, school cooks, catering service providers and municipal specialists will be trained, and SAPERE pilot activities will be implemented in schools in Latvia, Estonia and Lithuania.

Adapted SAPERE materials will be developed for transfer to other schools and municipalities. The project will help reduce food waste, promote a more sustainable food culture and make school catering services more child-friendly and responsive.

Target group:

Municipal education specialists, teachers, school cooks, catering service providers, school management and pupils, especially pupils in Grades 1–4 who need support in discovering new foods and flavours.

This project is co-funded by the European Union. The Interreg Baltic Sea Region Programme 2021–2027 supports transnational cooperation to address common regional challenges and foster the development of a greener, more innovative and better-governed Baltic Sea Region. Programme website: https://interreg-baltic.eu/. Project website: https://interreg-baltic.eu/project/edufood-bsr/ . Official EU website: www.europa.eu.

Project news

24.08.2026. Kad pārtika kļūst par mācību piedzīvojumu: EDUFOOD BSR komanda piedalās pārtikas pratības konferencē
24.08.2026. When Food Becomes a Learning Adventure: EDUFOOD BSR Team Takes Part in Food Literacy Conference
3.08.2026. Kā palīdzēt bērniem iepazīt skolas ēdienu ar interesi? Daugavpils Universitātē atklāts EDUFOOD BSR projekts
3.08.2026. How Can We Help Children Explore School Meals with Curiosity? EDUFOOD BSR Project Launched at Daugavpils University

Contact information:
Rita Ivanova
Daugavpils University
Senior Project Manager
Email: rita.ivanova@du.lv
Tel.: 29857838

Aļona Peinere
Email: alona.peinere@du.lv

This article has been produced with the financial assistance of the European Union. The content of this article is the sole responsibility of Daugavpils University and can under no circumstances be regarded as reflecting the official position of the European Union.