How Skaparskolan (School of creators) in Huddinge makes hydroponic cultivation part of the teaching

In the heart of Huddinge, Sweden, Skaparskolan offers a new and sustainable approach to school lunches. Head chef Daniel Kallonas has recently added the GrowOff system, Grönska's hydroponic growing cabinet, to his kitchen, and it's changing not only the food but also the students' relationship with what they eat.

Daniel Kallonas, Chef Skaparskolan

“I like having access to local greenery,” says Daniel. “It’s inspiring and the vegetables haven’t been transported around the world.” The GrowOff cabinet gives Skaparskolan a hyperlocal source of fresh vegetables, minimizing environmental impact and ensuring that students get to enjoy vegetables at their freshest.

For Daniel, cooking is more than just cooking - it's an art form. "Good food is made from scratch and should give you the opportunity to be creative," he says. he says. With GrowOff, he has been able to experiment with new flavors and ingredients, enhancing the school's dishes while teaching the children the value of sustainable, fresh food.

Beatrice and Amy tastes their own-grown Crisp sallat.

In fact, Daniel has some of the toughest critics around: his students. “Children are the most honest guests you 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 vegetables, the feedback has been overwhelmingly positive.

As Daniel and the team at Skaparskolan look ahead, they plan to bring students even closer to the food they eat. "We plan to have the kids participate and learn how to grow the produce," he says. he says. By involving students in the growing process, they not only nourish young minds, but also teach valuable lessons about sustainability, responsibility, and the joy of fresh, homegrown food.

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