The purpose of the project is to modernize the catering unit of the Ropcha Lyceum named after Stefan cel Mari shi Sfint by carrying out major repairs to the premises, updating engineering networks and installing modern technological equipment in order to bring the facility into compliance with the current state sanitary and hygienic, construction and fire-prevention norms and standards in force in the field of organizing catering in educational institutions. The implementation of the project will solve the long-standing problem of modernizing the premises of the catering unit, improve operational indicators, update the equipment of the catering unit due to physical wear and tear, ensure sanitary and hygienic standards of the educational process and the organization of children's nutrition. The project will create modern conditions for the stay and nutrition of children in an educational institution, by arranging and implementing modern technologies in the field of nutrition. Updating the material and technical base will allow you to quickly and qualitatively prepare dishes in accordance with the requirements of the food safety management system (HACCP), comply with sanitary and hygienic requirements, expand the range of dishes, increase the productivity of the canteen staff, save energy resources, and allow students to eat healthy, high-quality food. Achieving the project goal is part of the state's general course on: - modernization of educational infrastructure, - reform of school nutrition in accordance with the standards developed by the Ministry of Health and the Ministry of Education and Science, - creation of a safe educational environment in accordance with the Law of Ukraine "On Education" and the concept of the New Ukrainian School.

The main problems to be solved within the framework of the project are: 1. The outdated technical condition of the catering unit premises - existing communications and building structures are in unsatisfactory condition, which creates risks for the continuous and safe functioning of the catering unit. 2. Insufficient compliance with sanitary and fire safety standards - premises and equipment do not meet the current requirements for catering in educational institutions. 3. Use of outdated equipment - the lack of modern kitchen equipment limits the possibility of preparing a full and balanced diet, in accordance with modern standards. 4. Low energy efficiency - the use of worn-out engineering networks and equipment leads to excessive consumption of resources and additional costs. The relevance of these problems is due to the introduction of new state standards in the field of school nutrition, increased requirements for the safety and quality of the educational environment, as well as the growing need to provide students with full nutrition. If these problems are not resolved, there will be a risk of emergency situations, further deterioration of the technical condition of the building, and the inability to comply with state nutrition standards, which will negatively affect the health and learning conditions of children. The implementation of the project will allow: • to create a modern safe catering unit, • to provide students with high-quality and balanced nutrition, • to reduce operating costs through energy-efficient solutions, • to increase the level of satisfaction of the community's needs in educational services.