Since early summer, independent chef Niklas Schröter has been responsible for lunch at the Schöpflin Schule (Schöpflin School). His meals focus on regional ingredients and nutrient-preserving preparation methods. His experience with children and young people, as well as in social neighborhood work, shapes his approach – direct interaction with students is an integral part of his concept.

From Field to Plate

Niklas Schröter was inspired to pursue regional and seasonal meals, among other things, by a friend and caterer in Basel who works exclusively with local products. »In fine dining, ingredients come from all over the world. My wife repeatedly encouraged me to work more with regional ingredients. I had been thinking about it for some time, and collaborating with the caterer gave me the final push«, explains Niklas. »From that moment on, I started to focus more on healthy nutrition and the impact of food on the body. This is something I now want to pass on to the children.«

The Schöpflin School sources its ingredients from local farms. No ready-made products are used – instead, all ingredients are processed or preserved by Niklas Schröter and his team immediately upon delivery. He emphasizes that it is particularly important to process the ingredients in a way that preserves as many nutrients as possible and ensures the meals are easily digestible. This requires significant preparation time, and some dishes are started several days in advance.

Part of the produce comes from the school’s own garden, where children cultivate a plot together with gardener Sarah Bernhard. They sow, care for, and harvest the crops, which they then hand over to the chef for further processing. »This gives children a much stronger connection to their food, because they have grown some of the ingredients themselves and develop a completely different appreciation for them«, reports Niklas Schröter. During lunchtime in the cafeteria, the chef is present to see which dishes the students enjoy and which they don’t. »This exchange is also an important part of my work«, he emphasizes.

Niklas Schröter aims to introduce children to a wide variety of foods, including vegetables that are often less popular. He ensures, for example, that different varieties are used regularly. »Diversity is key«, he stresses. To maintain variety during the winter months, he and his team spent much of the summer preserving fruits and vegetables for use throughout the colder season.

A Concept with Lasting Impact

Niklas Schröter’s commitment goes beyond school meals at Schöpflin School. He highlights the importance of familiarizing children with healthy and sustainable nutrition from an early age. »Those who learn to eat healthily early on are less likely to face health issues later. Good school meals are an investment in the health of our society.«

In England, British chef Jamie Oliver has long advocated for better school meals. Similarly, Niklas Schröter wishes for nutrition to receive greater priority in schools and for stronger political support. Currently, many schools lack the budget to implement such a concept. »I am very grateful to the foundation for trusting me and making all of this possible«, says Niklas Schröter. His goal is to implement his concept in other schools as well, potentially helping to improve school meals across Germany in the long term.