Data_Sheet_1_COVID-19 Driven Adaptations in the Provision of School Meals in the Baltic Sea Region.docx

The instability, rapid changes, and restrictions generated by the COVID-19 pandemic tested the provision of school meals in the Baltic Sea Region (BSR). School meal services were affected by factors such as full or partial lockdowns, strict hygiene regimes, lay-offs or staff shortages, stressful working environments, supply shortages, and changes to storing, cooking, and serving models. However, the responses to the COVID-19 crisis were highlighted by innovation, new opportunities, and cooperation. This paper reviews several examples of COVID-19 crisis management at school canteens in five BSR countries [Estonia, Finland, Poland, Russia (Saint Petersburg), and Sweden] between March 2020 and March 2021. The paper reveals the significant operational, logistical, and systemic problems that appeared because of the pandemic; the solutions and adaptations that were developed are also identified. The preparatory processes, logistics, and services that were adapted during the COVID-19 pandemic resulted in a new school meal provision model—a takeaway model; that includes similar features and unique characteristics across the different countries. Overall, the provision of school meals was carried out successfully in the BSR during the pandemic. Responsible, competent, and innovative professionals used their organizational skills, flexibility, and responsiveness to feed school pupils in a highly restricted and rapidly changing environment. It is expected that several of the COVID-19-driven innovations will remain in use following the pandemic.

新冠疫情的不稳定性、快速变化以及由此带来的限制，对波罗的海地区（BSR）学校午餐服务的提供提出了严峻考验。学校午餐服务受到全面或局部封锁、严格的卫生制度、裁员或人员短缺、压力重重的办公环境、供应短缺以及存储、烹饪和供应模式的改变等因素的影响。然而，对新冠疫情危机的应对凸显了创新、新机遇和合作的重要性。本文回顾了2020年3月至2021年3月期间，波罗的海地区五个国家（爱沙尼亚、芬兰、波兰、俄罗斯圣彼得堡和瑞典）学校食堂在新冠疫情危机管理方面的几个案例。论文揭示了由于疫情出现的重大运营、物流和系统性问题；同时，还确定了所开发和实施的解决方案和适应措施。在新冠疫情期间，调整的预备流程、物流和服务导致了新的学校午餐供应模式的形成——即外卖模式；该模式在不同国家具有相似的特征和独特的特点。总体而言，在疫情期间，波罗的海地区成功实施了学校午餐供应。负责任、专业和创新的专业人士运用其组织技能、灵活性和响应能力，在高度受限和快速变化的环境中为在校生提供餐饮。预计，由新冠疫情驱动的多项创新将在疫情之后继续使用。