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Results 2021

Working Group 3

Working group 3: Development of sustainable school food systems

Thursday, 24/06/2021, 12:00 – 14:15 p.m. CET

Key topics:

  1. Promoting sustainable supply and value chains for healthy school catering
  2. Promoting the reference system for healthy and sustainable school feeding

Guiding questions:

  1. What positive examples of sustainable supply and value chains and children’s sustainable consumption exist in school feeding? Which criteria for sustainability have been defined? How binding are they or should they be, and how can they be made obligatory?
  2. What hurdles had to be overcome? What are important factors for success or what have they been?
  3. Who needs to be involved in order to achieve healthy and sustainable school meals for all children at all times? When and how must this reference system be involved?


Document title: Promoting sustainable supply and value chains for healthy school meals

Document description: Florence Tartanac

File type: PDF | File size: 1 MB

Document title: Involving Kids and the Whole School in a Healthy and Sustainably Food and Meal Culture

Document description: Emil Kiær Lund

File type: PDF | File size: 485 KB


Carmen Burbano

During her 16 years of experience with WFP, Carmen Burbano de Lara has focused on supporting governments to improve the nutrition, education and wellbeing of children. Specifically, she is interested in tackling the interrelated issues of malnutrition, poor health and learning and in strengthening the national safety net systems designed to address these issues.  

She has held management positions in Peru, Rome, Colombia, Ethiopia, Kenya, Malawi and Tanzania; and provided temporary support to earthquake relief efforts in Haiti and Nepal.  Ms. Burbano de Lara is WFP’s world expert in school feeding. In this capacity, she has advised the governments of China, Colombia and Kenya, Ghana, among others, often in partnership with the World Bank.  She is the co-author of the most influential publications on school feeding over the last ten years including “Re-imagining school feeding: a human capital investment in health, education, social protection and agriculture” (2018); “The School Feeding Sourcebook” (2016); and “Rethinking School Feeding” (2009), published by the World Bank. She has authored WFP’s flagship publication “The State of School Feeding Worldwide” (2013) and conceived and drafted WFP’s Global School Feeding Policy (2013). Prior to assuming her current position in July 2018, she was WFP’s Representative and Country Director in Peru.  She has also worked in UNDP’s Executive Office.

Carmen is Ecuadorian and holds a Master’s Degree in Public Administration from Harvard University and Bachelor in Latin-American Studies and Comparative Literature from New York University.


Florence Tartanac

Florence Tartanac works at FAO since 2001 and she is actually Senior Officer in the Food and Nutrition Division at FAO Headquarters in Rome, Italy.  She is Team Leader of the Market linkages and value chains team and her areas of expertise are the following: sustainable food value chain development and inclusive business models; voluntary standards and geographical indications; public food procurement; small and medium food enterprises development. Before FAO, she worked 10 years in Guatemala, for the French Cooperation, the Institute of Nutrition for Central America and Panama and UNIDO. She also worked 5 years in the FAO regional office for Latin America and the Caribbean in Santiago, Chile. As academic background, she is a food engineer and has a PhD in Economical Geography from Paris University.

Emil Kiær Lund

Emil Kiær Lund is a M.Sc. in Integrated Food Studies, which gives him a cross-sectional knowledge of food systems, public health nutrition and service design. He is the coordinator and consultant to the so-called “Food Schools” in The City of Copenhagen. In the past five years he has been working in depth with school food within the municipality. In his current role he facilitates network between the schools, initiates vocational training activities, and practical implementation of the City’s food strategy that is targeting a 25 percent reduction of the CO2 footprint of the public meals.

There are currently 16 Food Schools in Copenhagen and they have a daily production of around 6000 meals a day. The students take part in the daily food production and the Food Schools have an increased focus on food literacy and using food as a learning space. The Food Schools have an active involvement in various EU funded projects. In one of them training activities targeting public kitchens with an emphasis on shifting menus are established to align with a more climate friendly menu.In another one a process of making tenders for local SME’s and farmers to deliver produce to our large kitchens is started. This will be made possible by linking the procurement with teaching materials on the different produce. The pilot project is procurement of local potatoes.


Miriam Shindler

Better Diets for Children Programme Lead, Global Alliance for Improved Nutrition (GAIN)

Miriam provides strategic leadership and technical guidance to GAIN’s projects and partnerships that improve the diets of children aged 0 -10 years old. These aim to transform food systems to protect and cater to the specific needs of children. Before joining GAIN, she managed a first of its kind co-created nutrition programme at the World Association of Girl Guides and Girl Scouts (WAGGGS) and worked at the International Maize and Wheat Improvement Center (CIMMYT) in Mexico. Miriam started her career in government, specialising in youth engagement. She is passionate about child-centered systems approaches to improve children’s nutrition during their first 8,000 days. Miriam holds a Masters Degree in Environment and Development, and a Bachelors Degree in Philosophy and Political Science from the University of Manchester.