The Secretary of Education of UPL calls on the Junta de Castilla y León to reconsider its commitment to the cold line.
“We advocate for the quality of school services that must go through personalized attention, reversing the situation with the hiring of kitchen services that allow alleviating the current deteriorating situation in educational centers”, they point out from the UPL Secretary of Education
The UPL Secretary of Education calls on the Junta de Castilla y León to reconsider its commitment to the cold line and commit to starting up kitchens in educational centers, says the UPL Secretary of Education, Sheila Fernández.
From UPL they point out that the Ministry of Castilla y León prepared a report in 2014 detailing that there are around 500 school canteens that feed around 40,000 diners daily. In most schools there is no kitchen since the cold line is used. However, according to a survey carried out by the Confederation of Federations of Associations of Fathers and Mothers (Confapacal) of students in public schools in Castilla y León, 90 percent of families with children in school canteens prefer cooking “in situ”. », that is, food prepared daily in the kitchen of the educational center.
The advantages of this modality are numerous:
– Job creation: revitalizing the rural environment by supporting local production and facilitating the incorporation of young people into the world of work (cooks and kitchen helpers).
– Strengthening of the local economy: the purchase of local products.
– Reduction of the carbon footprint: by not bringing food from large kitchens far from educational centers.
– Cost reduction: both in the reduction of food transport due to the rise in fuel prices and in the planning of the menus (menus are produced for a number of diners without taking into account the casualties of diners for not going to the center due to illness or an excursion).
– Change in the modality of awarding companies by batches: in this way, smaller companies will have the option of opting for the management of a center’s dining room and not for a batch of centers.
– Fight against climate change: proper waste management (reducing plastics), prioritizing local businesses.
– Improvement of the quality of the food: despite the fact that the raw material of the cold line is of quality, the difference in the final elaboration is unquestionable (wastage produced in the freezing process and difference in terms of the quality and texture of the frozen food).
From the Secretary of Education of UPL we advocate for the quality of school services that must go through personalized attention, reversing the situation with the contracting of kitchen services that allow alleviating the current situation of deterioration in educational centers.