School meals have improved significantly over the decades. At first, a school meal included only part of the full meal, and students brought the missing parts, such as bread and milk, from home. Students grew vegetables and collected berries for the school year. Until the 1950s and the 1960s, school meals mainly consisted of porridge, gruel and pea soup.
During the 1960s, school menus started to feature new types of meals, such as sauces and casseroles. In the 1970s, school meals became more diverse than in previous decades, and meals served by the portion, such as meatballs, were introduced. At the end of the decade, the whole school meal started to be provided free of charge. The recession in the 1990s had an impact on school meals, and regulations on school meals were reduced significantly.
In the 2000s, menus began to include more meals from other countries and new ingredients. In addition to school meals, food education has become part of the curriculum. School meals no longer focus just on food, and the school restaurant is part of the learning environment. School meals of the future will be developed in closer cooperation between food services, schools and homes.
The School Meals 70 Years week will be held in Amica school restaurants in week 35, 27–31 August.