Finland introduced its comprehensive school system in the 1970s to strengthen equality and give every child an equal opportunity to learn, regardless of their background, where they lived, or their family’s financial situation. The previous school system did not provide equal opportunities for all children Finland therefore moved to the comprehensive school system in stages between 1972 and 1977. The change took place in 1972 in the area that is now the city of Pargas and in 1976 in Turku.

A free hot meal had been part of compulsory school education system since 1948. With the comprehensive school reform, free school meals became a standard part of everyday school life for all comprehensive school pupils. School meals are therefore an important part of the story of equality, well-being, and community in Finnish schools.

This week, we are celebrating 50 years of comprehensive school in Finland. During the week, we will look at school food from different viewpoints. We will explore how school meals have evolved, how menus have changed, and how sustainability and responsibility have become increasingly important in school meals.

From dill meat stew to tortillas: School food flavors change with each generation

School food brings back strong memories. Many people still remember macaroni porridge, dill meat stew, chicken fricassee, blood pancakes, liver casserole, or pea soup. Fifty years ago, school menus were mainly based on familiar basic foods. These dishes could be prepared in large quantities, and their ingredients were easy to find. Porridges, soups, and casseroles were common menu items and seasonal availability played a much greater role in menu planning.

In the 1970s and 1980s, school food began to include new influences, and special diets started to receive more attention. Rice, spaghetti, chicken, yogurt, grated vegetables, salads, and fruit gradually became more common. Pupils also became familiar with a wider range of flavors. For many people, school meals were their first chance to try new ingredients, flavors, and food cultures.

Today’s school menus look different from those of previous decades, although many familiar favorites remain.. The menu may offer vegetarian pasta, tortillas, chicken sauce, fish balls, creamy vegetable soup, or oven-baked dishes, many familiar favorites remain. Vegetarian food is now an everyday option. Meals are increasingly planned to meet the needs of as many pupils as possible.

Today’s school menus look different from those of previous decades, although many familiar favorites remain.. The menu may offer vegetarian pasta, tortillas, chicken sauce, fish balls, creamy vegetable soup, or oven-baked dishes, many familiar favorites remain. Vegetarian food is now an everyday option. Meals are increasingly planned to meet the needs of as many pupils as possible.

A school menu in the 1970s may have looked like this:

Mon

Blood pancakes, mashed root vegetables, lingonberries

Tue

Mushroom sauce, potatoes, egg

Wed

Ground meat and vegetable soup, cultured milk and berries

Thu

Fish loaf, lemon sauce, potatoes, carrot and raisin salad

Fri

Vegetable and pork stew, beetroot, apple, and quark salad

However, not everything has changed. Many school food classics have remained popular from one decade to the next. Meat soup, pea soup, porridges, fish soup, and macaroni casserole are still served in many schools. The same dish may have been on the plate of a grandparent, a parent, and a today’s student, even if the recipe or side dishes have changed slightly over the years.