Catering
Quality, sustainable and educational cuisine
At the Lycée Français de Madrid, mealtime is much more than a lunch break: it’s a time for sharing, taste education and well-being. Since the start of the 2022 school year, we have put our trust in Sodexo, selected after a call for tenders, to meet this daily challenge by preparing nearly 3,000 meals every day. All meals, from kindergarten to senior year, are prepared in the LFM kitchens.
A committed team and local cuisine
Under the direction of Center Manager Michel Lahurnagaray and Production Manager Nieves de Ibar Fuentes, a team of some 87 professionals works hard every day on our two campuses (Conde de Orgaz and La Moraleja).
A team of nutritionists takes care of students with allergies, proposing menus adapted to their specific needs.
A strong commitment to sustainable development (E3D)
As an active partner in our E3D initiative, the Foodservices department is making a concrete commitment to the environment:
- Responsible sourcing: priority given to fresh, local and seasonal produce, with the regular introduction of organic products (bread, pulses, green vegetables, potatoes, etc.).
- Waste reduction: raising supplier awareness to limit packaging, rigorous selective sorting and composting.
This ambitious policy has just been officially recognized: the LFM has been awarded “Eco-responsible Canteen” certification by Bureau Veritas. This label rewards the joint work carried out by the LFM and Sodexo, and commits us to continuing our progress in the area of sustainability.
Shared governance: the catering commission
Because eating well is everyone’s business, menus and general guidelines are decided at a monthly Catering Committee meeting.
This forum for dialogue brings together the entire school community: parents, students, LFM, as well as the kitchen team and a nutritionist. Together, they draw up a balanced offer that reconciles LFM’s demanding criteria, production capacities and students’ expectations.
A range to suit every age
From the very young to the very old, the catering service is evolving to support your children’s growth and independence.
At nursery school: awakening and caring
Lunch is a moment of learning and gentleness.
- For the youngest children (TPS): special menus with adapted textures (purées) and small pieces are offered.
- Personalized supervision: each group is supervised by a dedicated instructor. She knows the particularities of each child, provides individual follow-up and creates a bond of trust.
- Taste education: educational projects based on the discovery of flavors are regularly organized to awaken the taste buds.
Elementary school: balance and discovery
Pupils enjoy a variety of menus designed to provide them with the energy they need for the day, while continuing their nutritional education in a convivial setting.
To support this transition smoothly, CP pupils (6 years) have lunch by class, under the watchful eye of a dedicated instructor.
From CE1 (7 years) onwards, children take a step towards autonomy by accessing the self-service system.
Middle school: towards autonomy
Schoolchildren have access to a wider range of products. They benefit from more choice in menu components, encouraging them to build their own balanced platters to suit their tastes.
High school: flexibility and freedom
To adapt to the pace and desires of high school students, the service is diversifying. In addition to the traditional catering, a cafeteria is available. It offers :
- Menu and dish of the day
- Quality fast-food takeaway options (healthy snacks, sandwiches, salads, make-your-own bowls…).
