Around two-thirds of the 17,000 school cafeterias in Spain leave their kitchen service in the hands of external companies. 43% of these menus are unbalanced, especially those that are prepared outside the centers.

In 70% of cases it is made with packaged and refrigerated food, which generates more waste and waste. A few hundred schools throughout Spain have already begun to take this path, while the Government is preparing a decree - still undated - to promote it. “Cold line kitchens cook food, preserve it for 10 or 15 days in plastic trays, transport it in refrigerated trucks and then heat it in regenerating ovens. That whole process is not very sustainable,” denounces María Capellán, the president of Ceapa, the confederation of mothers and fathers of students. ‘At first, families think that their children are not going to eat so much fruit and vegetables, but in the end they do,’ says Marcos Seas.