Schools across the Baltic Sea Region are introducing healthier and more sustainable meals in canteens, yet many pupils, especially those in grades 1–4, struggle to adapt to new tastes and foods. This often results in food waste and frustration among teachers, cooks, and municipalities seeking to improve meal quality. Schools and municipalities require better tools and cooperation models to help children accept new foods and reduce waste. The EDUFOOD BSR project supports schools and municipalities in enhancing the responsiveness and quality of public catering services. It introduces the SAPERE sensory education method, which encourages children to explore food through their senses, curiosity, and voluntary tasting. By training teachers and school cooks, the project strengthens their capacity to guide children in learning about food and adapting to new meals. The main target groups are municipal education departments, teachers, and catering staff, who often lack educational methods, shared approaches, and cooperation platforms. EDUFOOD BSR offers joint training, school-based pilots, and opportunities for experience exchange among partners from Latvia, Estonia, and Lithuania. The project will deliver trained educators, tested pilots, and adapted SAPERE materials transferable to other schools and municipalities. As a result, EDUFOOD BSR helps reduce food waste, promote a sustainable food culture, and make school food services more child-centred and responsive.