Wiesbaden's daycare centres earn top nutrition certification for fresh meals and education
Ten Municipal Daycare Centers Awarded Fit Kid Certification by the German Nutrition Society
On Friday, April 24, ten municipal daycare centers were honored with the Fit Kid certificate from the German Nutrition Society (Deutsche Gesellschaft für Ernährung, DGE) in a ceremony at City Hall. They represent 42 city-run facilities whose meal programs are regularly evaluated by external auditors against the DGE Quality Standard for Daycare Catering. This year marks the 15th successful round of certifications.
Fresh meals are prepared daily in these municipal daycare centers, with trained professionals cooking in on-site kitchens. The process follows strict quality criteria—from ingredient selection and preparation to the educational support provided during meals. Through regular audits, the facilities demonstrate their compliance with DGE standards.
Dr. Patricia Becher, the city's Social Affairs Commissioner, emphasized: "Meals in daycare are about more than just feeding children. They discover the diversity of foods, try new things, and develop their own tastes. At the same time, they experience structured routines and a sense of community at the table. And every day, they receive a nutritious, balanced meal—something that tangibly supports families in their daily lives."
Thomas Scheffler, head of the city's Daycare and Childminding Services Department, added: "We deliberately link nutrition with educational work. Children shouldn't just be fed—they should have positive experiences with food and develop an understanding of balanced nutrition. This happens in practice when managers, kitchen staff, and educators collaborate, working together for the children's well-being."
In an interview with DGE specialist advisor Stephanie Fromme, daycare staff shared their perspectives. Alexander Groß, a cook at the Wörther-See-Straße daycare, values his work for the children: "Here, I cook with fresh, high-quality ingredients—often sourced directly from a local farmer. We also buy organic products. And compared to the restaurant industry, my working hours are much more family-friendly, leaving time for leisure."
Elisabete Rodrigues, director of the Scharnhorststraße daycare, offered insight into their nutritional education programs—whether at breakfast, in the children's kitchen, or alongside kitchen staff. "It's about transparency, participation, and independence. The children see how ingredients become a meal and learn to handle kitchen tools. They can actively contribute to preparing food, and you can see their joy and pride in the process."
Dr. Anna Kaiser, managing director of the DGE's Hesse branch, summarized this in her written statement: "Every day, you create spaces for health promotion, education, and sustainable action." She highlighted the pioneering role of Wiesbaden's daycare centers: "Out of 68 certified daycares in Hesse, 42 are here in Wiesbaden—an outstanding proportion." While staff, particularly kitchen teams, received both a certificate and well-deserved recognition for their daily efforts, she noted: "The greatest praise comes from the children themselves. That kind of appreciation is priceless—and a wonderful source of motivation."
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