In Boryspil, at the State Vocational Educational Institution "Boryspil Vocational Lyceum", a stage of the theoretical and practical course "Modern trends in the organization of school meals" for employees of catering units of general secondary education institutions of Kyiv region was held. It was attended by 21 chefs and school nurses. First Lady Olena Zelenska also came to the meeting.

This course was organized within the framework of the school nutrition reform initiated by First Lady Olena Zelenska. It aims to improve the skills of masters of industrial training in the field of work organization and advanced training of personnel for school canteens.

At the event, the wife of the President of Ukraine appeared in a black trouser suit in thin stripes, which consisted of an elongated jacket, under which there was a milky white blouse and wide pants. Elena was shod in black shoes, and wore laconic earrings from jewelry. Zelenska's hairstyle was classic, and the makeup was in natural shades.

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Публикация от Olena Zelenska (@olenazelenska_official)

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"Despite the war, our children acquire knowledge, so we must have all the conditions for this. High-quality nutrition is perhaps the main one, because, as I have repeatedly said, it directly affects how knowledge is absorbed. Our children are experiencing such terrible military trials that it is our duty to give them all the best," Olena Zelenska stressed.

Recall that last year the first culinary hubs were launched in the Kyiv region and in the city of Lviv. And very soon in three regions (Ternopil, Odesa, Poltava) such centers will be created, in which it is planned to train 60 "change agents" with new modern skills. These hubs will be used as a learning place for existing chefs.

In June, it is planned to hold practical seminars for employees of food units of 25 schools (100 people), by September 1 – to organize training for employees of all pivotal and basic schools (210 educational institutions, 816 people).

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Публикация от Olena Zelenska (@olenazelenska_official)

The goal of the project is to create culinary hubs and train "change agents" for school nutrition reform.

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