THE COST OF CONVENIENCE
While some canteens run by central kitchen operators will still have manned stalls selling noodles, snacks and drinks, students will have fewer opportunities for human interaction. They will collect their pre-ordered meals from machines, rather than chat with the canteen aunties and uncles who remember their favourite dishes, offer encouragement during exams and add warmth to school life.
Beyond the loss of human warmth, centralisation also concentrates risk. A single contamination incident could disrupt meals across multiple schools.
There are upsides to the central kitchen model, however. A school principal told CNA that it has led to shorter waiting times at recess.
While central kitchens may streamline food preparation and delivery, perhaps we shouldn’t view canteens only through a logistical lens. We could look abroad for inspiration, where recess isn’t just a time to eat, but part of the school curriculum.
In Japan, “shokuiku”, literally “food education”, is core to schools. Meals are cooked fresh on-site and integrated into lessons on nutrition and culture. Students participate in serving and cleanup, learning responsibility and respect for food.
Nordic countries such as Finland and Sweden follow similar principles, using mealtimes as a tool to teach students healthy eating and environmental sustainability.
In Singapore, Food and Consumer Education (FCE) is taught at the lower secondary school level. Students learn how to make good dietary choices, as well as cooking and budgeting skills. But unlike Japan’s shokuiku, FCE is more of an academic module rather than a lived practice. It begins only in adolescence, long after children’s habits around food and labour have formed.
Extending the spirit of FCE into primary schools – through simple routines like serving, cleaning, and understanding where food comes from – would help nurture not only healthy eaters but also responsible citizens who value labour and community.
