Project goal: to provide students of Novorozdilskyi Secondary Educational Service No. 5 with safe and modern food conditions through major renovation of the catering unit and dining hall with the installation of modern kitchen equipment. Methods of achievement: major renovation of premises, modernization of engineering networks, arrangement of the catering unit in compliance with sanitary and barrier-free requirements, purchase and installation of energy-efficient equipment. Justification of the gap: the current catering unit is in unsatisfactory technical condition, does not meet modern sanitary standards, the equipment is outdated and energy-inefficient. The target level involves the creation of a modern, safe and effective catering infrastructure that will fully comply with state standards and provide high-quality and varied nutrition for schoolchildren.

Key problems to be solved by the project Unsatisfactory technical condition of the catering unit and dining room - the premises are worn out, the engineering networks are outdated and need to be replaced. Outdated equipment - does not provide high-quality, safe and varied food, is energy inefficient. Non-compliance with modern sanitary and fire safety standards - there are risks to the health and safety of children. High operating costs - due to the energy inefficiency of the premises and equipment. Lack of barrier-free access - the infrastructure does not fully take into account the needs of children with special educational needs. Why are the problems relevant now the state is implementing a school nutrition reform that requires new standards of organization and safety; the deterioration of the technical condition of premises and equipment increases the risks of emergency situations; the community expects an improvement in the quality of nutrition in educational institutions as a component of a safe educational environment. Possible consequences if not resolved threat to students' health due to inadequate sanitary and hygienic conditions; inability to meet state standards for organizing school meals; decreased parental trust in the educational institution; further increase in maintenance costs due to emergency conditions and energy inefficiency. Expected positive changes creation of a modern, safe and inclusive food infrastructure; providing students with a full and varied diet in accordance with the standards of the Ministry of Health; reduction of operating costs due to energy-efficient solutions; increased comfort and trust from parents and the community; formation of a safe and healthy educational environment.