Creating conditions for full, high-quality and safe nutrition for participants in the educational process through the arrangement and implementation of modern technologies in the field of nutrition. The goal of the project is to create conditions for high-quality and safe food preparation to provide all participants in the educational process with rational, safe and high-quality nutrition, create a safe and healthy environment for students and school staff according to modern standards (HACCP), introduce new cooking technologies, increase the energy efficiency of the catering unit through the use of modern energy-saving equipment, which allows reducing the level of water and electricity consumption, as well as comply with occupational health and safety requirements in the educational institution.

Key problems to be solved by the project implementation 1. Outdated and worn-out material and technical base of the catering unit. Today, schools are obliged to provide food in accordance with updated standards, which include a diverse menu, healthy cooking technologies and safe conditions. Old equipment does not allow this to be achieved. Consequences of failure to resolve: limited opportunities for an updated menu; increased risk of accidents and equipment failure; additional costs for constant repairs. Positive changes after project implementation: modern, energy-efficient equipment; the ability to prepare diet, steam, and various dishes; acceleration of production processes and saving resources. 2. Non-compliance of the premises with sanitary and hygienic and technological requirements. The norms of the State Food and Consumer Protection Service and modern standards for catering organizations require strict zoning and compliance with hygiene standards. This is impossible without reconstruction. Consequences of failure to resolve: risks of cross-contamination of products; difficulty in passing inspections; potential threats to students' health. Positive changes after the project implementation: full compliance with sanitary requirements; safe working and cooking conditions; reduced risks of food poisoning or safety violations. 3. Insufficient space and inefficient organization of production processes. The number of students, menu diversity and requirements for quick service are increasing. The old space does not allow for optimal logistics of processes and becoming a support kitchen for nearby educational institutions. Consequences of failure to resolve: staff overload; increased risk of errors and failures in the canteen. Positive changes after the project implementation: optimized structure of premises; acceleration of processing and delivery flows; comfortable conditions for staff and students. 4. The need to create a support kitchen to provide for other educational institutions. Updated approaches to organizing food in communities provide for effective centralized preparation of meals and their delivery to nearby educational institutions. Consequences of failure to resolve: other institutions continue to use poor-quality or outdated food conditions; impossibility of implementing a single menu; increased costs for separate maintenance of each kitchen. Positive changes after project implementation: creation of a modern support kitchen with high productivity; provision of high-quality nutrition to several educational institutions; saving community funds due to a centralized approach. Expected results of project implementation: safe, high-quality and balanced nutrition for students; improvement of children's health and food culture; cost-effective use of community resources; modern working conditions for staff; compliance with new state sanitary standards; creation of a sustainable and effective mechanism for providing nutrition in nearby educational institutions.