The main goal of the public investment project is to create a modern technological hub on the basis of the Shyrokolaniv Lyceum - the "Support Kitchen", which will provide high-quality, safe and balanced nutrition for 360 students, including children from other educational institutions in the community. The project is aimed at a comprehensive transformation of an outdated infrastructure facility into an energy-efficient, inclusive and safe space that meets modern standards for organizing the educational process and the requirements of civil protection under martial law. The goals will be achieved through large-scale reconstruction, including the construction of an extension to expand production capacities, redevelopment of existing premises to ensure the continuity of technological processes and complete thermal modernization of the building with insulation of facades and roof. Important implementation tools are the complete replacement of engineering networks with the introduction of ventilation systems with heat recovery, the installation of local treatment facilities and modern fire protection systems, which guarantees long-term and safe operation of the facility. To ensure compliance with HACCP standards and the principles of barrier-free access, the latest technological equipment will be used, which will allow automating food preparation processes and organizing a safe logistics chain for delivering ready-made meals in thermoboxes to other schools. Inclusion measures include the installation of ramps, specialized sanitary facilities and tactile navigation, ensuring equal access to food services for low-mobility groups and people with disabilities. The existing gap between the current state and the target level is due to the critical deterioration of engineering communications, the energy inefficiency of the building and the inability to comply with sanitary and hygienic standards with an increase in the load on the catering unit in its current configuration. The current infrastructure is physically unable to provide food preparation for 360 people and its safe transportation, so overcoming this gap is possible only through major reconstruction, which will create a cost-effective food model and ensure appropriate social standards for the community.

The key problem that the project aims to solve is the inability of the existing infrastructure to provide high-quality and safe food to the growing number of students according to the “Support Kitchen” model, which provides for serving 360 children from the lyceum and the community. The urgency of this issue is due to the critical inconsistency of the outdated layout of the premises with modern HACCP sanitary standards, which creates risks of cross-contamination of products, as well as the physical wear and tear of technological equipment and engineering networks that have exhausted their operational resource. A significant obstacle is also the low energy efficiency of the building and the lack of conditions for inclusive access, which leads to the irrational use of budget funds for energy and the violation of the rights of low-mobility population groups. The lack of proper insulation of facades and roofs, old window structures and an ineffective ventilation system cause significant heat loss, and architectural barriers make it impossible for people with disabilities to have free access to food services, which contradicts current state building codes. If these problems are not resolved, there is a high probability of emergency situations in water supply systems and power grids, as well as the risk of the catering unit being shut down by regulatory authorities due to non-compliance with sanitary and hygienic requirements. This can lead to disruption of the organization of food in the educational institution, deterioration of students' health and further destruction of the building's structural elements, which in the future will require significantly greater capital investments for restoration. The implementation of the project will allow creating a modern technological space with a full cycle of cooking and safe logistics of dishes, which guarantees compliance with high standards of food safety and sanitation. Expected positive changes include a significant reduction in operating costs through thermal modernization, ensuring a barrier-free environment for all participants in the educational process, and creating comfortable working and learning conditions that will meet European standards and the requirements of the time.