Our Food Philosophy
Vegetarian Diet
At our daycare, children enjoy delicious vegetarian meals that include dairy products and eggs. All meals are lovingly prepared in our homelike kitchen using high-quality ingredients. We follow a lacto-ovo vegetarian diet that meets nutritional recommendations and supports a sustainable lifestyle – always prioritizing local and ecological choices.
Meals
Served between 7:45 – 8:30
The best way to start the day is with a nutritious breakfast that supports children’s concentration and overall well-being. We offer a variety of familiar and tasty options such as porridge, bread, fruit, yogurt, or muesli – providing a gentle and nourishing start to the daycare morning.
Served between 11:15 – 12:00
Our lunches are made from diverse and nutritious ingredients including grains, vegetables, root crops, legumes, seeds, fruits, berries, and plant-based fats. For drinks, we serve oat milk and fresh water.
Served between 14:15 – 14:30
We aim to provide food that is as natural and healthy as possible. We avoid heavily processed products and prepare our meals from scratch. Afternoon snacks often include fruit, vegetables, whole grain bread with healthy spreads, natural yogurt, and berries. We also regularly bake together with the children – bringing joy and a sense of participation to the meal.
Allergies
We take children’s allergies and dietary restrictions based on religious beliefs into careful consideration during meal planning.
Meal Rhythm and Dining Experience
At our daycare, children are offered breakfast, lunch, and an afternoon snack each day. Mealtimes are calm and positive moments where children naturally learn everyday skills and table manners through hands-on participation. They serve their own food, pour their drinks, spread their bread, and clean up after themselves.
We encourage children to try new flavors without pressure, allowing them time to become familiar with different foods. Our menu includes a wide variety of tastes and textures to help children develop a broad and curious palate. We draw inspiration from different cultures and world cuisines when planning our meals.
On soup days, twice a week, we bake bread together with the children for lunch. Children also help prepare snacks, and in the autumn, we enjoy fresh produce from our own garden.