The Finnish municipality of Sipoo is implementing comprehensive changes to school meals to reduce the use of ultra-processed foods. Bouillon cubes and ready-made sauce bases will be replaced with natural ingredients.
In August, the municipality formed an expert group consisting of the food service manager, purchasing manager, nutritional therapist, and meal development specialist – with the goal of developing clear guidelines to reduce the use of additives and ultra-processed foods in school meals.
The proposals the group has presented so far include eliminating bouillon cubes and industrial sauce bases and replacing them with salt, spices, and other natural ingredients. Cooking cream will be used to a much greater extent than vegetable fat.
The changes are expected to appear on school menus either in spring or fall of next year. Intensive work is currently underway to reformulate recipes for brown sauce, bolognese sauce, and chicken sauce.
— The cook and chill method, where food is prepared, cooled down, transported to schools and reheated, requires us to carefully test the products to ensure they also work when reheated in the serving kitchens. The food must taste at least as good as it does now, says Tiina Soikkeli, who has taken on the role of food service manager, to Finnish national broadcaster Yle.
Municipal budget sets limits
If the new recipes work well, the municipality plans to continue revising more dishes, though there are financial constraints.
The municipality can only implement changes that do not incur additional costs. Products such as salad dressings, chicken nuggets, and meatballs will therefore retain their current versions.




