The goal of the project is to create a modern, safe, energy-efficient and technologically equipped catering unit of the Kulykivsky Lyceum, which will ensure the organization of high-quality and balanced nutrition for students in accordance with the requirements of the legislation of Ukraine, the principles of the HACCP system and the standards of the school nutrition reform. The project is aimed at creating appropriate conditions for preparing and consuming food, increasing the level of food safety, reducing energy consumption and creating a comfortable environment for students and staff. To achieve the goal, within the framework of the implementation of the public investment project, it is planned: Comprehensive reconstruction of the premises of the catering unit and the dining room, including redevelopment taking into account the principles of the continuity of technological processes. Replacement and modernization of engineering networks (electricity, water supply, sewage, ventilation) in accordance with current building codes. Updating technological equipment with the introduction of modern energy-efficient solutions. Creating conditions for the full implementation of the HACCP system, including proper zoning of production premises. Increasing the energy efficiency of the facility to reduce operating costs. Creating a safe and comfortable dining space, taking into account the requirements of inclusivity and accessibility.

The catering unit and the dining room of the Kulykivsky Lyceum operate in premises built together with the main building of the institution and have been operated for a long time without comprehensive modernization. The technical condition of the premises and engineering networks is characterized by a significant degree of physical and moral wear and tear. Building structures, interior decoration, power supply, water supply, drainage and ventilation systems have partially lost their operational characteristics and do not meet modern requirements for the organization of safe food production. The available technological equipment is outdated, energy-intensive and limits the possibility of implementing modern technological processes for cooking food in accordance with the updated standards of school nutrition. The capacities of the catering unit are used with load, however, the organization of production processes is complicated by insufficient zoning of the premises and non-compliance with the principles of the continuity of technological processes. The existing ventilation system does not provide proper air exchange, which affects the working conditions of the staff and sanitary and hygienic indicators. The cafeteria provides meals for lyceum students, but due to limited space and technical shortcomings, it does not fully meet modern requirements for comfort, barrier-free access, and the organization of a safe environment. The main factors limiting the effective use of the existing infrastructure are: high degree of wear and tear of engineering networks and equipment; non-compliance of planning solutions with modern sanitary and technological requirements; lack of energy-efficient solutions; limited possibilities for implementing the HACCP system in full; increased operating costs. Thus, the existing infrastructure does not provide the proper level of safety, energy efficiency, and manufacturability, which does not allow the goals of the school nutrition reform to be fully realized and requires comprehensive reconstruction.