One of the most important factors in the formation of a healthy lifestyle for schoolchildren is nutrition. Timely and high-quality nutrition for students at school ensures both the preservation of children's health and the restoration of their physical and emotional strength. All these factors ensure effective learning for students during the day. In conditions of martial law, the organization of hot meals for students in educational institutions has gained importance in the face-to-face form of education. In conditions of constant threats to the life and health of children, the provision of high-quality nutrition in educational institutions becomes a form of their protection, support for physical and psychological well-being. The implementation of the project will contribute to the successful implementation of the School Nutrition System Reform, will allow preparing healthy, tasty food, will make it possible to improve the level of organization of children's nutrition, as well as the quality and safety of the work of catering staff in accordance with the requirements based on the principles of the Food Safety Management System (HACSR). The relevance of the project is to optimize energy consumption, improve nutrition conditions and quality food consumption through the use of energy-efficient equipment. The goals that will be achieved as a result of the project: and strengthening the health of children; creating a safe educational space; implementing the concept of reforming general secondary education "New Ukrainian School", updating the educational space of the institution; creating conditions for people with special educational needs (barrier-free access); updating the material and technical base of the catering unit. and creating proper hygienic conditions in accordance with the requirements of current legislation; covering all types of nutrition of students of the institution; full coverage of students in grades 1-11 with hot meals; obtaining an annual economic effect (reducing energy consumption) by modernizing equipment; ensuring high-quality, safe, rational, balanced nutrition in accordance with the age and health status of students. and creating proper hygienic conditions in accordance with the requirements of current legislation; coverage of all types of meals for students of the institution; full coverage of hot meals for students in grades 1-11; obtaining an annual economic effect (reducing energy consumption) through equipment modernization; ensuring high-quality, safe, rational, balanced nutrition in accordance with the age and health status of students.