Large price increases mean that the school kitchen needs to work efficiently.
In addition to making small adjustments to purchases, they review how food waste can be reduced.
- We have had very large price increases, we have never seen this before.
It affects us a lot now, says Carina Andersson, head of the meals unit in Örebro municipality.
The trick behind low waste
The schools in the municipality have a goal that food waste should be no more than eight to ten percent.
But at Mariebergsskolan it is lower than that - only one percent of the food is thrown away there.
There are some tricks behind that figure, such as not putting too much food on display at the same time.
In the clip, you can follow them into the kitchen and see how they work.
This day, the menu has an Italian theme: Fish with basil and sun-dried tomatoes and mashed potatoes.
In addition, a vegetarian dish, which is served daily as an alternative.
In addition, the school has a meat-free day a week.
- We do the best we can.
We have had to replace certain raw materials with cheaper ones.
Meat dishes and the like, says kitchen manager Susanne Andersson.