Organic food

Kids and Carrots attaches great importance to healthy and responsible food for the children. A child with a healthy body will not only develop optimally physically, but it will also benefit the other development areas.

Organic

All foods that the children are offered at the Kids and Carrots daycare center are organic. We believe that organic food is healthier. Research into individual products shows that organic products generally contain less pesticide residues and sometimes less nitrate than conventional products. Higher levels of vitamin C, minerals and bioactive substances have also been measured in some organic products. In addition, organic farmers do not use genetic modification (source: nutrition center).

In addition, organic food is more animal and environmentally friendly. The animals are given more space than in conventional livestock and agriculture. At Kids and Carrots we don’t provide to the children, only meat substitutes. The eggs come from free-range chickens and the fish has been caught sustainably. The environment is much less burdened by organic cultivation, because manure surpluses are prevented. In addition, less greenhouse gases are emitted during production and transport and in many cases waste is reused.

Sugar-free and salt-free
All foods we offer are free from preservatives, artificial flavors, odors, and dyes and without refined sugars, due to their adverse health effects. Also, only pure, fresh and honest products are used in which hardly any salt is present and no salt is added to the meals. 

Meals and snacks
During their stay at the Kids and Carrots daycare center
The children receive various meals and snacks. In the morning the children eat different types of fresh fruit, we mainly offer seasonal fruit, but also introduce the children to different types of (exotic) fruits. For lunch, the children receive three types of fresh vegetables, a grain product such as pasta, rice, quinoa, bulgur, etc. and a vegetarian product or fish. Lunch is freshly prepared by the pedagogical staff on the group and cooked and heated in the steamer. In this way, the taste, vitamins and minerals from the products are optimally preserved.

In the afternoon the children eat a cracker or spelled waffle topped with humus, goat cheese, avocado or vegetable spread. As a snack, the children eat a spelled breadstick or dried fruit. The children drink water, tea or occasionally very diluted juice with meals and snacks. We also serve goat milk instead of cow’s milk. Goat milk is easier to digest and less often gives rise to hypersensitivity reactions and gastrointestinal complaints. In addition, essential minerals are better absorbed from goat’s milk than from cow’s milk. We eat the meals together at the table. The children see each other eating and this stimulates children who naturally eat less well to also start their meal. Children are positively encouraged to taste and eat, but are never forced to eat or consume everything on their plate. Taking care of our own vegetable garden is a weekly recurring activity. This way the children learn where the vegetables come from. They see a seed grow into a pepper or tomato. Research has shown that when children are busy in their own vegetable garden, they are more willing to eat healthier (source: The Times study).