ABSTRACT
This article, authored by Dulclair Sternadt, Juan Pablo Mellado, Gabriela Rivas-Mari..o, and Daniela Moyano, explored the inclusion of gastronomy in School Feeding Programmes (PAE) in Latin America and the Caribbean as a means of enhancing programme efficiency. The article presented case studies from Chile, Colombia, and Guatemala to guide other countries in the region on how to incorporate gastronomy into their own PAE. These inputs, and their outstanding results - increased acceptance of school menus in the three countries and a decrease in food waste of around 20% in Chile and Colombia - are clear evidence for other countries to include gastronomy in their SFP as a powerful strategy capable of contributing to the optimisation of public resources invested in these programmes. Furthermore, in light of the current COVID-19 pandemic, the article also included a food safety guide that outlined practices to ensure the safe delivery of food to students during the reopening of schools. The guide was divided into 3 sections, which covered planning for reopening, implementation of food safety principles to minimize the spread of COVID-19, and monitoring and follow-up during reopening. This article provide valuable insights and evidence-based recommendations to support the continued provision of food to students in the face of the pandemic.