Food trends over 20 years

2005–2008 – Seasons, time of year, and natural ingredients

‍Long before "locally sourced" and "local food" became established concepts, we used the seasonal cycle as our framework. Seasonality, variety, and color laid the foundation for our menus.
In 2006 and 2007, parents could also pick up dinner from the kindergarten – a service many appreciated, but which we eventually lacked the capacity to continue. The experiences from this period taught us a lot about what families want in a busy everyday life: simplicity, peace of mind, and good food.

2008–2012 – Allergies, intolerances, and clearer labeling

The need for special diets increased rapidly, and gluten-free, lactose-free, and nut-free became common terms in kindergarten life. At the same time, parents became more concerned with ingredients and labeling, and food waste received greater attention.

2012–2015 – Cleaner ingredients, food enjoyment, and "proper food"

During this period, more people became interested in simpler food with fewer ingredients, a clearer focus on raw materials, and a homemade feel. At the same time, interest in flavors from different food cultures grew, and many wanted warm, filling everyday dishes again.

2014–2018 – Diversity, halal, and culturally adapted food

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During this period, more parents began requesting halal, and the desire for menu solutions adapted to culture and faith became clear.

2015–2018 – Sustainability, food waste, and environmental choices

Food waste, packaging, and origin became important topics. We worked closely with suppliers to ensure predictable ingredients, reduce waste, and make more conscious choices.

2018–2020 – More vegetable-based everyday food

Vegetable dishes were given more space on many menus. For us, this was already established. Lentil soup is still one of the children's favorite dishes.

2020–2022 – Transparency regarding content and processing

Parents became more concerned with the nutritional content and ingredients in the food, as well as how it is made. We continued to choose products with a high proportion of raw ingredients, a low degree of processing, and as few additives as possible.

2022–2025 – Ultra-processed food and stricter quality requirements

The debate about ultra-processed food gained momentum, and more parents set higher requirements for ingredients and the proportion of raw materials. We worked more closely with suppliers to ensure the best possible ingredients and products – with clear content and as few unnecessary additives as possible.

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2026–2030 – Stay tuned; the next article will cover trends leading up to 2030