A self-service concept that is specially designed to promote the social development of primary school children, encourage them to assume responsibility and nurture their self-confidence – this is precisely what the "Le self qui fait grandir" concept by Elior offers.

In France, full-day care including school catering has long been the norm for virtually all pupils. Accordingly, catering companies like Elior also offer catering concepts that are equipped with complete technology and serving and return systems for schools. With the "Le self qui fait grandir" system, Elior has gone a decisive step further. Specially developed for primary school children, the concept promotes a responsible approach to food in a child-friendly manner. At the same time, it also shines a spotlight on food waste and environmental awareness.

Even the youngest children are free to decide what and how much they want to eat – and are playfully led through five stations, from the tray dispenser through the starters and main dishes, all the way to dirty dish and waste separation.

The cheerful, sociable design of the canteen and catering set-up promotes social interaction. All stations (salad, dairy products, hot food, cutlery, returns) have a reduced height and are thus specially adapted to the primary school pupils. In the design of its concept, Elior made full use of the sophisticated technology and versatility of the products in the B.PRO Kids range.

The canteen, which has also been specifically designed with the pupils in mind, offers children the opportunity to eat at their own pace, serve themselves, make their own culinary discoveries and enjoy eating meals as a social event. They can try foods they might not eat at home and are simultaneously made aware of the importance of reducing food waste.

Stations 1 and 2 – the "tray island" and cooled servery counter:

Upon arrival in the canteen, pupils take a tray and help themselves to their choice of starter, dairy product and dessert. The children then choose where to sit, put their tray on the table and move on to Station 3.

Station 3 is "adventure island":

Here, the children take their own cutlery, glass, napkin and bread before heading back to their table to enjoy their starters. Depending on how hungry they are, they can then move on to Station 4, the "bubbling volcano" (heated servery counter).

Here, too, pupils can decide for themselves what and how much they would like to on their plate – a small or large portion, with or without sauce and how many side dishes. There's always the option to go back for a second helping, too. This helps the children to understand that they needn't take a huge portion on their first visit to the station only for half of it to end up in the bin.

Which is where Station 5 comes in, the "waste island". Here, the children learn how to separate their dirty dishes and food waste. This gives them another chance to realise for themselves if they are throwing away too much food again, encouraging them to take less next time and thus avoid food waste. Children assume responsibility for deciding what and how much to eat. They learn to serve themselves as they deem fit.

"Moving through the stations and sitting at tables together noticeably promotes the development of social skills among the children. It is fantastic to see how the kids grow with their little tasks and how quickly they learn to take responsibility for themselves and their handling of food and waste. For me, the biggest surprise has been that even the noise levels have reduced – perhaps because responsibility and self-determination also nurture more self-confidence and inner balance," comments one headteacher.

Self-determination and responsibility, social skills and awareness of the value of food – the concept means that primary school pupils can now learn all of this in a relaxed, child-friendly manner. Our verdict: a role model that should also be replicated throughout Germany!

Elior France, the French market leader for commercial catering, offers customised solutions and innovative catering concepts and services in the areas of education, business and health. Elior is represented in five countries and has an annual turnover of EUR 3.69 billion. Elior has a total of 22,700 restaurants and sales points as well as 2,400 sites managed by Elior Services. Some 99,000 employees welcome and assist around 3.5 million customers every day.