Long-standing partnership – What does Cygnaeus School think about the spread dispenser?

At Cygnaeus School in Turku, school dining has been developed consistently over many years. The collaboration with the FOODDUCK® spread dispenser, which has continued for more than eight years, is part of a larger goal: creating calm and communal dining experiences. School principal Nicke Wulff shares how the solution works in everyday life – and why shared mealtimes are such an important part of the school day.

Sense of community that extends to the dining table

In the schoolyard of Cygnaeus School stands a smiling man in a suit and colorful sneakers. Principal Nicke Wulff answers questions from students heading out for recess and greets children just beginning their school day. The atmosphere of care and presence is something that is difficult to put into words.

That same unique atmosphere has also been created around school dining. At Cygnaeus School, school meals are seen as much more than just a lunch. It’s a moment to pause, connect, and learn – together. According to Wulff, the school’s most important task is not only to provide nutritious food, but also to create an environment where dining is a calm and meaningful part of the day.

– “Our most important task is to give children the opportunity to eat together with someone else.”

Cygnaeus School has worked purposefully toward this goal for a long time, and FOODDUCK® is proud to be part of that journey.

Mealtime is about learning, not just eating

At Cygnaeus School, it is understood that successful dining is not only about the food itself. The environment matters just as much: noise levels, use of space, and clear routines all play an important role. Students enter the dining hall calmly. Conversations stay within each table group, and teachers eat together with the students. Dining manners and social interaction are practiced together.

– “We try to teach eating habits, encourage students to taste the food, and learn how to have conversations around the dining table,” Wulff explains.

According to Wulff, this cannot be taken for granted anymore. In many families, shared mealtimes have become less common, which makes the school’s role even more important. When the dining experience feels pleasant, it directly affects how many students actually choose to eat the school lunch.

– “The culture of eating together is no longer familiar to everyone. That’s why it has become even more important here,” Wulff continues.

The skills learned during mealtimes are also presented to families during Mother’s Day and Father’s Day breakfasts, when parents are invited to the school. These occasions give families a concrete glimpse into everyday school dining – and attention is often drawn to surprisingly ordinary things. The spread dispenser is one of them. Children proudly introduce it to their parents and demonstrate how it works.

– “The children learn to use it immediately. The parents are usually the ones who are amazed.”

Long-term cooperation has brought clear benefits: more time to eat, less waste

The FOODDUCK® spread dispenser has been part of dining at Cygnaeus School since 2018. More than 500 students eat at the school every day, which is why two dispensers are in use.

– “Working together with you has always felt very natural.”

When a solution works smoothly in daily life, it simply becomes part of the routine. The spread dispenser is no longer seen as an extra feature, but as a natural part of the dining experience for both students and staff. Its biggest advantages can be seen especially in two areas: efficiency and hygiene.

– “The queue moves faster. The time saved from standing in line can instead be spent eating.”

When students do not have to wait at the bread station, the entire serving line works more efficiently. This is a particularly important advantage in larger schools. Another clear improvement is hygiene.

– “There are no longer butter knives everywhere or fingers inside spread tubs.”

At the same time, waste is reduced. When students do not take too much spread and partially used packages are avoided, ingredients are used more efficiently.

Is there still room for improvement?

The kitchen staff at Cygnaeus School are an essential part of everyday school life, and cooperation with them has worked seamlessly over the years. When asked about possible areas for improvement, principal Nicke Wulff pauses for a moment to think. In the end, the answer is simple: there are very few major improvements that come to mind.

One small practical observation does stand out. The spread dispensers are placed on a separate bread table that feels slightly too low for adults but perfectly suitable for children.