This article is part of the Schools4Health Spotlight Series, highlighting how schools across Europe are adapting and implementing Health-Promoting School (HPS) approaches. In Hungary, two innovative pilots—Taste Lessons, originally developed in the Netherlands, and Snack & Chill, a Belgian best practice—have been successfully transferred and integrated into the local school context. These initiatives, part of the Schools4Health project, aim to encourage students to develop healthier eating habits by making nutrition education engaging and practical while fostering a school-wide culture of well-being.

Taste Lessons: A Hands-On Approach to Food Education

At Somogyi Imre Elementary School, students in 3rd and 7th grade participated in an interactive Taste Lessons programme. The initiative introduced them to the sensory experience of food, the benefits of organic and minimally processed products, and the importance of balanced nutrition.

Tasting sessions: Students explored a variety of fresh fruits and vegetables, including unfamiliar options like sprouts, baby spinach, and organic cucumbers.
Understanding food production: They learned about organic farming, food processing, and sustainable eating choices.
Building practical skills: The final lesson had students prepare their own healthy snacks, reinforcing the idea that nutritious alternatives to chips and chocolate exist—and can be delicious!

Teachers noted that working with real food enhanced engagement and deepened students’ understanding of healthy eating while also improving cooperation and discussion skills.

Snack & Chill: Bringing Fresh Food to the School Community

At Cegléd, high school students played an active role in promoting fresh fruit and vegetable consumption. The initiative was introduced in conjunction with the school’s Health Education Week, expanding the focus on well-being.

Peer-to-peer learning: 32 students from 9th and 12th grades helped prepare and serve fresh snacks, engaging their peers in hands-on learning.
Tasting events: Over two days, students were invited to try a variety of fruit salads, smoothies, flavoured water, and fresh Greek salads—helping normalise healthier food choices.
School-wide awareness campaign: A poster campaign promoted the event, ensuring high participation.

With over 300 portions served, the initiative highlighted the importance of practical food experiences in shaping young people’s eating habits.

Lessons Learned and Next Steps

Both pilots confirmed that hands-on engagement is key to successful health education in schools. Teachers and students alike appreciated the interactive approach, which:

• Encouraged students to try new foods and expand their palates
• Provided teachers with flexible, adaptable lesson plans
• Strengthened community engagement, with parents, local producers, and supermarkets supporting the initiatives

However, time constraints in the school schedule and limited resources remain challenges for long-term sustainability. Schools are now exploring ways to integrate these activities into regular lessons and expand collaboration with local stakeholders to sustain these efforts.

By promoting active participation among teachers and students, the pilots are creating an engaging environment where the school community can develop lifelong healthy habits. Building this culture of meaningful engagement is a key step toward becoming a Health-Promoting School. 

Stay tuned for more updates on how Schools4Health pilots are transforming schools across Europe!

Visit www.schools4health.eu for more insights.

Disclaimer: 
This project is funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Health and Digital Executive Agency (HaDEA). Neither the European Union nor HaDEA can be held responsible for them.