The main goal of the project is to create a modern, safe and inclusive space for organizing high-quality meals for 210 students and staff of the Mykhailivsky Lyceum through a comprehensive reconstruction of the catering unit. The implementation of the initiative is aimed at bringing the institution's infrastructure into line with sanitary and hygienic requirements (HACCP system), increasing the building's energy efficiency and ensuring barrier-free access for people with limited mobility. The goal will be achieved by expanding the area of the catering unit by constructing an extension with an area of 89.9 m² for storage rooms and a ventilation chamber, as well as redevelopment of existing areas to delimit technological flows. It is planned to carry out a complete thermal modernization of the facades and roof, replace engineering networks with the installation of a ventilation system with heat recovery, as well as completely re-equip the kitchen with modern technological equipment in accordance with the "Basic Kitchen" model. The existing gap between the current and target state is due to a critical shortage of space, which makes proper zoning impossible, physical wear and tear of engineering networks, and high heat losses due to the lack of insulation. The implementation of the project will eliminate these discrepancies, transforming an energy-intensive and unadapted facility into an energy-efficient, inclusive space that guarantees the safety of food processes and comfortable conditions for participants in the educational process.

The main problem is the critical non-compliance of the existing catering unit with sanitary and hygienic requirements and HACCP system standards. Due to the lack of space, it is impossible to ensure proper zoning of the workshops and the separation of "clean" and "dirty" flows, which creates risks for food safety. In addition, engineering networks and technological equipment are physically worn out and morally obsolete, which makes it impossible to operate effectively and implement modern cooking technologies. The building also has low energy efficiency due to the lack of insulation and heat recovery, and the infrastructure does not meet the requirements for barrier-free access for low-mobility groups. Consequences of failure to resolve In the event of refusal to implement the project, the institution will not be able to guarantee food safety for 210 students, which poses a direct threat to their health. Further operation of the energy-intensive building will lead to excessive spending of budget funds on heating and electricity. Discrimination against persons with disabilities due to lack of access to basic services will also persist, and the institution will violate current state construction and sanitary standards. Expected positive changes The implementation of the project will allow creating a modern and safe educational space, where the HACCP system is fully implemented due to the expansion of the area (an extension of 89.9 m²) and clear zoning of technological processes. The installation of new equipment and engineering systems will ensure high quality food, and comprehensive thermal modernization will significantly reduce operating costs. In addition, the facility will be fully inclusive, guaranteeing equal access to services for all participants in the educational process.