ES
Telemadrid has broadcast a report in the Buenos Días Madrid program showing how SEK-El Castillo School—along with all schools within SEK International Schools—has adapted its dining hall service to the requirements of the newly approved Royal Decree on Healthy and Sustainable School Dining Halls, which develops the Food Safety and Nutrition Law and forms part of the National Strategic Plan against childhood obesity.
During their visit, Telemadrid’s cameras captured the daily activity in the school kitchen and dining hall, where students and teachers enjoy balanced menus that prioritize health and sustainability. On that particular day, the menu included lentils with vegetables, baked Spanish omelette, and melon for dessert, with alternatives for those with food allergies—in this case, chicken with vegetables for students allergic to eggs.
“For this Spanish omelette we use fourth-range potatoes from sustainable production, and top-quality pasteurized egg,” explained Manuel, product manager at Catergest, highlighting the care taken in the selection of raw ingredients.
María Barbero, nutritionist at SEK-El Castillo, emphasized the pedagogical value of the dining hall: “It is not only about feeding students, but also about educating them in healthy habits that will last a lifetime. We ensure that every dish is designed to meet students’ nutritional needs, always maintaining a balance between proteins, carbohydrates, and vegetables.”
At the stove, Trinidad, one of the school’s cooks, stressed the team’s daily commitment: “We like children to enjoy what they eat. We try to cook with care and use techniques that respect nutritional values, such as baking instead of frying.”
Students also had their say in the report. Daniel, a secondary school student at SEK-El Castillo, commented: “I like that they include fish for lunch and fruit for dessert. It tastes good and it’s also healthier.”
The new decree sets ambitious goals: five healthy meals per week, at least 45% of fruits and vegetables sourced seasonally, fish included between one and three times per week, and the introduction of whole grains and plant-based proteins. It also limits the consumption of ultra-processed foods, industrial pastries, and sugary drinks in schools.
SEK International Schools not only complies with these requirements, but also goes beyond them. The school had already introduced menus with seasonal products, a percentage of organic ingredients, and tailored alternatives for health, religious, or ethical reasons. This is reflected in an in-house kitchen that ensures direct control over the quality and traceability of every product.
The presence of nutritionists in the daily running of the dining hall allows the design of menus that go beyond the legal requirements. “Each term we review the menus, introduce changes depending on seasonality, and also take into account suggestions from families and students,” explained María Barbero. This dynamic reinforces the idea that school nutrition is a shared project between the educational community and health professionals.
The SEK International Schools dining hall has also become a space for learning. The school organizes food education workshops, talks for families, and tasting activities, enabling students and their parents to learn about the origin of food and to appreciate the impact of their choices on the planet.
