FAO and Zamin Foundation Promote Healthy School Nutrition in Uzbekistan

Tashkent, Uzbekistan (UzDaily.com) — The Food and Agriculture Organization of the United Nations (FAO) and the International Public Foundation Zamin are promoting healthy and environmentally sustainable nutrition among schoolchildren in Uzbekistan through the Eco-schools Uzbekistan project.

An event dedicated to environmental education, healthy lifestyles, and sustainable food culture was held in Khiva as part of the initiative. The program brought together students from eco-schools, teachers, experts, and representatives of international organizations.

The Zamin Foundation served as the initiator of the event, coordinating participation from educational institutions and international partners.

During the program, FAO presented methodological materials on healthy nutrition developed for schoolchildren, primary school teachers, and staff working in school cafeterias and canteens.

The materials were prepared within the framework of an FAO technical cooperation project aimed at supporting food security and improving school nutrition in Uzbekistan. The project is being implemented in cooperation with the Ministry of Preschool and School Education of the Republic of Uzbekistan, specialized research institutions, the Ministry of Agriculture of the Republic of Uzbekistan, and the Zamin Foundation.

The main goal of the initiative is to promote safe eating principles in schools, improve nutritional literacy, and encourage environmentally responsible dietary habits among students.

As part of the project, pilot studies were conducted in schools in the Zangiata district of Tashkent region involving students, teachers, and school food service staff. Based on the findings, educational materials and practical recommendations were developed for organizing healthy school meals.

During the Khiva event, participants were introduced to practical applications of the methodology. Students and teachers took part in thematic trainings and interactive discussions focused on the relationship between nutrition, human health, and environmental sustainability.

Special emphasis was placed on developing practical healthy eating skills. In interactive sessions, schoolchildren received guidance on building balanced diets, understanding food composition, and planning daily meals.

Nutritionist Kamilla Bakisheva and chef Bakhriddin Najmidinov conducted practical masterclasses for children during the event.

Participants were also introduced to food safety principles, healthy nutrition practices, and issues related to responsible consumption and environmental awareness.

According to organizers, the integration of Zamin Foundation’s environmental education initiatives with FAO approaches contributes to a comprehensive understanding among students of the link between nutrition quality, food safety, and environmental protection.

The developed FAO methodological materials are expected to serve as a basis for nationwide training programs and educational activities in schools, helping to strengthen a culture of healthy and safe eating among children and adolescents.