In France, no less than 7 million students have lunch at school cafeterias. The Danone Institute in France sought to understand what the impact of school catering on children’s diets could be. Indeed, several factors come into play as it pertains to food patterns in children: noise, table composition, food phobias and preferences, cafeteria staff’s behavior, etc. Based on its knowledge and observations, the Danone Institute in France has developed “Clémantine”, a training program to raise awareness and train the staff involved in these mealtimes, with the goal to improve children’s experience and practices when it comes to food.
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