𝐐𝐮𝐢𝐧𝐨𝐚 𝐌𝐚𝐤𝐞𝐬 𝐈𝐭𝐬 𝐖𝐚𝐲 𝐈𝐧𝐭𝐨 𝐁𝐡𝐮𝐭𝐚𝐧𝐞𝐬𝐞 𝐒𝐜𝐡𝐨𝐨𝐥 𝐌𝐞𝐚𝐥𝐬 𝐈𝐧 𝐏𝐮𝐬𝐡 𝐅𝐨𝐫 𝐇𝐞𝐚𝐥𝐭𝐡𝐢𝐞𝐫 𝐃𝐢𝐞𝐭𝐬 𝐏𝐫𝐨𝐣𝐞𝐜𝐭

…𝒂 𝒏𝒂𝒕𝒊𝒐𝒏𝒂𝒍 𝒊𝒏𝒊𝒕𝒊𝒂𝒕𝒊𝒗𝒆 𝒍𝒆𝒅 𝒃𝒚 𝒕𝒉𝒆 𝒎𝒊𝒏𝒊𝒔𝒕𝒓𝒚 𝒐𝒇 𝒂𝒈𝒓𝒊𝒄𝒖𝒍𝒕𝒖𝒓𝒆 𝒂𝒏𝒅 𝒆𝒅𝒖𝒄𝒂𝒕𝒊𝒐𝒏 𝒂𝒊𝒎𝒔 𝒕𝒐 𝒊𝒎𝒑𝒓𝒐𝒗𝒆 𝒔𝒕𝒖𝒅𝒆𝒏𝒕 𝒏𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏, 𝒔𝒖𝒑𝒑𝒐𝒓𝒕 𝒍𝒐𝒄𝒂𝒍 𝒇𝒂𝒓𝒎𝒆𝒓𝒔, 𝒂𝒏𝒅 𝒑𝒓𝒐𝒎𝒐𝒕𝒆 𝒄𝒉𝒆𝒎𝒊𝒄𝒂𝒍-𝒇𝒓𝒆𝒆, 𝒄𝒍𝒊𝒎𝒂𝒕𝒆-𝒓𝒆𝒔𝒊𝒍𝒊𝒆𝒏𝒕 𝒄𝒓𝒐𝒑𝒔

By Kinzang Lhamo

School feeding programs are undergoing a transformative shift with the introduction of quinoa- a highly nutritious, climate-resilient grain-into student diets. The initiative marks a collaborative effort between the Department of Agricultural Marketing and Cooperatives and the Department of Agriculture to enhance the visibility and viability of local quinoa through packaging support, improved post-harvest techniques, and the development of value-added products.

Often hailed globally as a “superfood,” quinoa boasts a rich nutritional profile. It is a complete protein containing all nine essential amino acids and is high in dietary fiber, magnesium, potassium, and iron. Naturally gluten-free and low on the glycemic index, quinoa supports a broad range of dietary needs, making it particularly beneficial for growing children.

Recognizing these health benefits, Bhutanese agricultural and educational authorities are working to integrate quinoa into school meals- not only to improve student nutrition but also to boost domestic agriculture. The move comes in response to rising concerns around non-communicable diseases (NCDs), nutrient deficiencies, and the erosion of traditional food culture.

“We are working on this and we are adding quinoa to the diet of students by Saturday,” said Lam Wangchuk, Assistant Head Cook at Bartsham Central School. “Though I am not sure how it will benefit, we will mix quinoa with rice and provide it to students.”

This method of blending quinoa with rice is expected to ease students into the new flavor while gradually fostering long-term acceptance. It is part of a broader strategy to create stable demand for locally produced quinoa.

Dawa Gyeltsen, Principal of Bartsham Central School, emphasized the health potential of the initiative. “Quinoa is a nutrient-rich grain, high in protein, fiber, and essential amino acids. Introducing it into school meals will help diversify students’ diets and may contribute to reducing the risk of non-communicable diseases,” he said.

However, he also voiced a practical concern: “Since quinoa feeding will begin in our school this Saturday, it is currently difficult to assess students’ taste preferences. However, if the response is positive, my concern is whether domestic quinoa production will be sufficient to meet the potential demand from schools nationwide.”

To address such concerns, the National Post Harvest Centre (NPHC) is playing a vital role. Karma Cheki, Post Production Officer at NPHC, explained, “We are developing diverse quinoa-based products and training school cooks to make them more acceptable in local diets.” She added that the centre also supports farmers through dehusking services and packaging assistance to encourage increased local production.

The success of the initiative depends not only on health outcomes but also on the economic empowerment of farmers. Local communities are optimistic. Villagers and parents in Bartsham have expressed strong support, viewing the program as a positive step for both student well-being and rural livelihoods.

“I think this will be very beneficial for our children,” said Dorji Wangmo, a local farmer and mother. “It will not only keep them healthy but also provide all the nutrients a student needs while studying. As parents, we are very happy to see such nutritious food being introduced in our schools. It will help our children grow strong and study better.”
Another parent, Lhaki, echoed this sentiment. “It is not only going to benefit our children in terms of better health and education but also encourages us to consume what we grow locally. Since quinoa is grown without chemicals, this step supports cleaner food and a healthier future for our families,” she said.

The initiative also aligns with Bhutan’s broader goals of reducing dependency on food imports and promoting chemical-free, sustainable agriculture. With the global spotlight on indigenous and underutilized crops, quinoa’s inclusion in school meals highlights the country’s commitment to creating a resilient food system.

At the national level, the One Country One Priority Product (OCOP) initiative- focused on quinoa- supports Bhutan’s development vision rooted in Gross National Happiness (GNH). The program addresses the interconnected challenges of malnutrition, rural poverty, and declining dietary diversity.

Although still in its early stages, the quinoa pilot program at Bartsham Central School offers a compelling example of what can be achieved through coordinated action across education, agriculture, and health sectors. If successful, the model could be replicated in other schools, with potential expansion to include other climate-resilient or traditional crops.

As Bhutan continues to address food security and health challenges amid a changing climate, initiatives like this represent a hopeful and holistic step forward- feeding students today while cultivating a more self-sufficient and nutritionally secure tomorrow.