Skaparskolan in Huddinge, Sweden makes hydroponic farming part of the meal and education
In the heart of Huddinge, Sweden, Skaparskolan is bringing a fresh and sustainable approach to school lunches. Head Chef Daniel Kallonas recently added the GrowOff system, Grönska’s hydroponic growing cabinet, to his kitchen, and it’s transforming not just the food but also the students’ connection to what they eat.
“I like having access to a local greenery,” Daniel shares. “It’s inspiring, and the greens haven’t been transported around the globe.” The GrowOff cabinet gives Skaparskolan a hyper-local source of fresh greens, minimizing environmental impact and ensuring that students get to enjoy vegetables at their peak freshness.
For Daniel, cooking is more than just preparing food – it’s an art form. “Good food is made from the ground up and should give you a way to be creative,” he says. With GrowOff, he’s been able to experiment with new flavors and ingredients, elevating the school’s dishes while teaching kids the value of sustainable, fresh food.
In fact, Daniel has some of the toughest critics around: the students. “Kids are the most honest guests one can have,” he laughs. “They always tell you if they don’t like the food.” But with the vibrant flavors and textures of the freshly grown greens, feedback has been overwhelmingly positive.
Looking to the future, Daniel and the team at Skaparskolan plan to bring students even closer to the food they eat. “We plan to let the kids be part of learning to grow the produce,” he says. By involving students in the growing process, they’re not only nourishing young minds but also teaching valuable lessons about sustainability, responsibility, and the joys of fresh, homegrown food.
Credits: Maja Karlström & Tora Sirén