Noon Space

The Espai Migdia is part of the School's educational area and includes both lunch and leisure time activities.

The School understands it as a support service for families and, at the same time, as an educational space.




Check out this month's menu:





Sustainable Dining Certificate of Conformity



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Our own kitchen

The school has its own kitchen, run by Serunion. The human team is made up of cooks, auxiliary staff and the dietitian-nutritionist who prepares the menus for us based on the guidelines of the Catalan Public Health Agency.

The criteria for preparing the menus are:

  • To offer a varied diet.
  • To offer a nutritional balance, based on the food intake of the different groups and their preparation and cooking.
  • To adapt the dishes to children's tastes and palate
  • Our weekly offering always includes: 
    • A garnish of cooked or raw vegetables daily
    • Four pieces of fruit a week and one dairy product
    • Fish at least once a week
    • Only a second course consisting of fried foods or occasionally two dishes (croquettes, breaded fish ...)

All meals are accompanied by water and bread.



Offer of differents types of menus

The School offers, for students who require provisions for medical reasons, the adaptation of the school menu to the necessary diets:

  • Gluten free
  • No dairy products
  • Egg-free
  • No vegetables
  • No fish
  • No nuts

In all cases, regulations must provide a medical certificate indicating which foods the child cannot eat (Law 17/2011 on Food Safety and Nutrition, Article 40, point 5).

In the event that the allergy or intolerance is only to a particular food, the particular ingredient in question will be removed from their diet. 

If the student is multi-allergic or multi-intolerant, the Serunion dietitian-nutritionist will prepare a personalised diet.

In addition, an alternative menu is prepared every day that consists of boiled rice, grilled protein and apple in case there are any students who have a specific ailment.



Picnics y packed lunches

When students have an all-day outing, a good morning picnic lunch is prepared, with assorted sandwiches, water, and one or more pieces of fruit for students who habitually use the dining service.



The noon space as an educational spaces

The Espai Migdia is staffed by a team of 44 supervisors from the Pere Tarrés Foundation, led by a director (Mrs. Susana Gómez) and supervised by a coordinator of the School (Mrs. Anna Compés) who guarantees a follow-up of the educational goals we set ourselves and surveillance for the prevention of eating disorders. You can contact them by phone whenever you need them.

It should also be borne in mind that the education of appropriate nutritional habits is worked through the transversal axis of Health Education in different areas throughout the student's schooling.

Before or after lunch we offer: 

  • Workshops facilitated by the supervisors to create materials to decorate the dining room according to the time of year.
  • Workshops facilitated by specialists.
  • Free play spaces.
  • Directed games.
  • Extracurricular activities related to sports (basketball and swimming), music (musical language and instruments) and languages ​​(English).
  • Nap time (for Primary Y3 students)

These activities, focus on collaborating in the integral training of our students, fostering values ​​and attitudes such as respect, tolerance, cooperation,. These skills are prioritised and tackled through the activities.


Noon space goals

We understand the school canteen as an ideal space to work on a whole series of attitudes and habits related to hygiene, food, sustainability, responsible consumption, order and coexistence. In addition, during all this time we find a part of leisure time that favours the interrelationship between the children. That’s why our dining project includes goals related to both habit education and leisure time education.

These goals are continuous, meaning they are consolidated throughout school life. However, each school stage can be identified with specific objectives and that is why we distribute them by school year.

The objectives to be achieved during lunch time must be in line with the School’s Educational Project and the reality of the center. General objectives are proposed that have their specific development by cycles.



Satisfaction report

Every two years a satisfaction survey is given to the students of the school from the 2nd year of primary school. After checking the latest surveys and analysing the students' answers regarding food, it can be concluded that:

  • The dishes that children like the most are those with pasta as the main ingredient and battered meat, sausages and croquettes.
  • The dishes they like the least are those made with fish, vegetables and legumes.
  • They would like to eat pizza, cannelloni, chips and croquettes more often.
  • 81% of respondents think that the menus are varied and 90% say that they can repeat the first course, the second course or the accompaniment whenever they wish.

Regarding the regulations, most of them think that:

  • They believe that it is important for everyone to do it in order for everything to work properly.
  • The rules help us to have a good coexistence.
  • The regulations help them to grow, to be responsible people and to maintain a good atmosphere during lunch and leisure time.

Regarding its relationship with the supervisors, the conclusions that can be drawn are:

  • The supervisors are friendly and friendly.
  • Supervisors know them well and know their tastes and preferences.
  • Most students feel listened to and cared for by their supervisors when they have a problem or incident of any kind (related to food, socializing ...)

Finally, in the suggestions section, there were all kinds. It can be highlighted that they would like:

  • Being able to choose food.
  • Not having to follow some rules.
  • Being able to use a mobile phone.
  • Being able to spend more time in the yard.

Noon space: benefits and cos

The dining fee includes the following benefits:

  • Lunch service.
  • Monitoring the dining room by supervisors
  • Monitoring by supervisors during leisure time.

The price of the service is calculated based on the school days that will have the course (daily cost x school days / 10 school months), therefore, each month will be charged the same amount even if there are periods with fewer days as the months of September, June, December ... The overall cost of the service is distributed in ten monthly installments of the same amount for a more efficient organization of family and school budgets. 



To promote the proper functioning and control of the Espai Migdia, remember to communicate the absences(students may not leave school without the signed permission of their parents or legal guardians), as well as diet notifications for occasional ailments whenever necessary.



Justification of absences



Schedule notification