Mediterranean cuisine prepared in-house that provides the maximum nutritional values
Since its inception, the Montessori Palau Girona School has offered a dining service with food cooked in-house. There are currently two facilities, one for children aged 0-3 years and another for the other academic years. The daily menus prepared are based on the Mediterranean diet, with the aim of offering fresh, seasonal products that guarantee a nutritional balance.
All the menus are designed by a biologist and nutritionist from the School, in order to offer a diet that allows the pupils the best conditions in which to work. Three types of menus are prepared according to age: one for the infants’ school between 0-3 years, which is tailored for each child; another for the 3-6 years age range; and finally the menu for all other academic years, which offers alternative proposals.
Students with food allergies and intolerances are catered for with a personalised diet, agreed with the parents and the team of specialists.
A balanced diet is indispensable for a child’s correct development. For this reason, since its very beginnings, the Montessori-Palau School has provided a catering service with all meals and food prepared in-house, in two facilities managed by specialist staff. The daily menus on offer are based on the Mediterranean diet with the aim of offering fresh, seasonal products in order to guarantee the nutritional balance, improving the final taste and smell of the food and keeping the consumption of additives to a minimum.
In order to offer a diet that allows the pupils to work to their maximum potential and to help them strengthen their intellectual and artistic abilities, all menus are designed by a biologist and nutritionist from the school itself. In addition, all meal plans are sent to families, including information and guidelines on preparing and monitoring the diet outside the School.
For its preparation, the strictest food safety quality criteria are followed, which go through a number of analytical and recording processes that help to minimise the possibility of any type of food poisoning occurring, as well as providing records of traceability for all the dishes served.
In addition to the ongoing training received by the staff responsible for handling food, the school carries out hygienic-sanitary laboratory checks on the staff as well as on the work surfaces, the raw materials as they are received, the prepared dishes, etc.
In order to meet the needs of all students, three types of menu are prepared according to age: one for the infants’ school between 0-3 years, which is tailored to each child; another for the 3-6-year age range and finally the menu for all other academic years. Each dish is accompanied by an assortment of vegetables and salads, but if the student wishes, they can choose an alternative dish that introduces and promotes an even healthier diet. Thus, they can choose a higher proportion of vegetables and salads, as well as wholegrain bread and rice. In addition, special diets are available as and when for those students who require it due to illness.
In today's society, food intolerances and allergies in students are frequent and a special diet is required. The school is fully aware of the importance of creating specific menus that balance the pupils' health and the concerns of parents and guardians. For this reason, we work together with parents and the team of specialists to prepare specific daily menus that provide all the nutritional needs that, even in the event of food intolerances, are varied and appetising.