At lunchtime in Na Ư Semi-boarding Primary and Secondary School (Sam Mứn commune), students line up neatly to enter the dining area, where hot meals are served in stainless steel trays. Today’s menu includes pork sausage, fish cakes, and vegetable soup. The children eat in a cheerful, lively atmosphere.

“At home, my parents are busy working in the fields, so meals are usually simple, just rice with wild vegetables or dried fish. But here at school, we have sausage, fish cakes, chicken, eggs, and plenty of vegetables. I find it delicious,” shared Và Mai Ly, a Grade 9A1 student.

In the 2025-2026 school year, the school has 460 students, of whom 270 are semi-boarders. Each semi-boarding student receives a monthly allowance of VND 936,000 and 15kg of rice for meals. For those not eligible for semi-boarding support, the school still provides lunch through the “Nuôi em” Project, with each student receiving a subsidy of VND 8,500 per meal.

With such a large number of students, ensuring food hygiene, safety, and quality in semi-boarding meals remains a top priority.

Principal Nguyễn Trọng Sơn explained: “The school is far from the center, with difficult transportation. Therefore, food is delivered twice a week, on Mondays and Wednesdays. Everything is carefully stored and preserved. Each day, under the supervision of the semi-boarding committee, kitchen staff prepare food according to the menu. The weekly menu is designed to change regularly and make use of locally available products.”

In Mường Thanh ward, there are 11 schools, 7 of which offer semi-boarding (5 kindergartens and 2 primary schools). In addition to setting up a life-management committee to supervise food safety, schools strictly follow procedures such as three-step food inspection, sample storage, and assigning kitchen staff to take care of daily meals.

At Thanh Xương Kindergarten (Mường Thanh ward), four staff members manage the school kitchen, handling food reception, processing, cooking, portioning, and storage. Besides ensuring quality and using a one-way kitchen model, the school prioritizes building menus that are well-balanced in both quantity and nutrition, supporting children’s overall development.

Principal Trịnh Thị Huyền said: “This year, the school has over 380 children, all of whom eat semi-boarding meals. Since young children have immature digestive systems, we not only balance nutrition but also pay attention to processing, such as mincing, finely chopping, and cooking food until soft so that children, especially toddlers, can eat easily. Toddlers are served two main meals and one snack, while kindergarteners have one main meal and one snack daily.”

Each school has its own approach, but the common goal is to provide students with safe, nutritious semi-boarding meals to support their comprehensive physical and intellectual growth. Improving meal quality and building trust with parents also provides a strong foundation for schools to enhance teaching and learning quality.