16 School Lunches From Around the World That Will Make You Rethink the Lunchbox

What does lunch look like for a kid in Tokyo, Paris or Helsinki? School lunches around the world are surprisingly different. Some kids serve their classmates, some eat three courses with cheese, and some countries have served free hot meals for generations. Here is what students eat in other countries, with an easy at home version of each one you can pack for your own family this week..

School Lunches Around the World Start in Japan

In Japan, lunch is part of the school day lesson. Kids eat together in their classroom, and students take turns serving the meal to their classmates. Menus are planned by nutritionists and made mostly from fresh food, like rice, grilled fish, vegetables and miso soup. At home, a simple bento box gets you close: rice, a piece of salmon and colorful veggies. Would your kids like serving lunch to their friends?

You will need: 1 cup cooked short grain rice, 1 small salmon fillet, 1 tsp soy sauce, 1 tsp mirin or honey, 1 egg, 1/2 cup broccoli florets, a few cherry tomatoes, cucumber slices, furikake or sesame seeds.

How to make it: Brush the salmon with soy sauce and mirin and bake at 400F for 12 minutes, then flake it. Whisk the egg, cook it as a thin omelet, roll it up and slice. Steam the broccoli 3 minutes. Pack the rice on one side of a bento box and sprinkle with furikake. Fill the other side with salmon, egg, broccoli, tomatoes and cucumber. Keep it cool with an ice pack.

South Korea: Kimchi Fried Rice and Soup

Korean school lunches usually come on a metal tray with rice, a soup, a protein side and kimchi, the tangy fermented cabbage that shows up at almost every meal. Kimchi fried rice is a lunchbox favorite because it tastes great warm or at room temperature. Use a mild kimchi for younger kids, and top it with a fried egg for extra protein.

You will need: 2 cups cold cooked rice, 1/2 cup chopped mild kimchi plus 2 tbsp of its juice, 1/2 cup diced ham or cooked chicken, 1 tbsp butter, 1 tsp soy sauce, 1 tsp sesame oil, 1 green onion, 1 egg, sesame seeds.

How to make it: Melt the butter in a skillet and cook the kimchi 2 minutes. Add the ham and rice, breaking up clumps, and stir fry 4 minutes. Add the kimchi juice, soy sauce and sesame oil and toss. Fry the egg separately. Pack the rice in an insulated jar, then top with the egg, green onion and sesame seeds.

School Lunches in France Come in Courses

French school lunches are served in three or four courses: a starter like a salad, a main dish, cheese, and then dessert. More than six million kids eat them every day, and local towns help pay to keep the price low. A slice of quiche with a green salad and a piece of fruit is an easy way to bring a little French moment to the lunchbox. Which course would your kid eat first?

You will need: 1 store bought pie crust, 4 eggs, 1 cup milk, 1 cup shredded Swiss cheese, 1/2 cup diced ham, 1 cup chopped spinach, salt and pepper, a side salad, a cheese stick and a pear.

How to make it: Heat the oven to 375F and press the crust into a 9 inch pie plate. Scatter the ham, spinach and cheese inside. Whisk the eggs, milk, salt and pepper and pour over. Bake 35 to 40 minutes until set, then cool. Pack a wedge cold with a small salad, a cheese stick and a pear for dessert.

Italy: Pasta First, Then the Main Course

Italian school lunches often follow the family table: a first course of pasta, rice or soup, then a main with meat, eggs, fish or cheese, plus vegetables and fruit. Many cities plan menus on a rotating four week schedule, and fried foods are kept off the plate. A simple pasta with tomato sauce and veggies packs beautifully in a warm thermos.

You will need: 8 oz short pasta, 2 tbsp olive oil, 1 small zucchini diced, 1/2 cup cherry tomatoes halved, 1 garlic clove minced, 1 cup marinara sauce, 1/4 cup grated parmesan, fresh basil, a few sliced olives (optional).

How to make it: Cook the pasta until just tender and drain. Saute the zucchini and garlic in the oil 4 minutes, add the tomatoes and marinara and simmer 5 minutes. Toss with the pasta, parmesan and basil. Fill a thermos with hot water for 5 minutes, empty it, then add the hot pasta and close tightly.

Brazil: Rice and Beans, Every Day

Brazil runs one of the biggest school meal programs in the world, feeding more than 40 million students. Since 2009, at least 30% of the federal money for school lunches must buy food from small and family farms. Rice and beans are the heart of the plate, often with meat, greens and salad. Black beans cooked low and slow with a little bacon make a hearty, budget friendly lunch.

You will need: 2 (15 oz) cans black beans with liquid, 3 slices bacon chopped, 1 small onion diced, 2 garlic cloves minced, 1 bay leaf, salt, 2 cups cooked white rice, sauteed collard greens or kale, orange slices.

How to make it: Cook the bacon until crisp, then add the onion and garlic for 4 minutes. Add the beans, bay leaf and 1/2 cup water and simmer 15 minutes until thick. Mash a few beans to make it creamy. Pack the hot beans in a thermos with rice on the side, plus greens and orange slices.

Finland Gave the World Free School Lunches

Finland was the first country in the world to serve free school meals, and every child there has had a free lunch on school days since 1948. Today the program feeds close to 850,000 students a day with a warm main dish, vegetables, bread and milk. Thick, cozy pea soup is a classic Finnish favorite, and it is cheap and filling. Have you ever tried pea soup?

You will need: 1 lb dried split peas rinsed, 1 tbsp butter, 1 onion diced, 2 carrots diced, 1 ham hock or 1 cup diced ham, 8 cups water or broth, 1 tsp thyme, salt and pepper, rye bread and mustard to serve.

How to make it: Melt the butter and cook the onion and carrots 5 minutes. Add the peas, ham, water and thyme. Simmer 1 to 1 1/2 hours, stirring often, until the peas break down and the soup is thick. Shred any meat from the hock. Season and pack hot in a thermos with buttered rye bread.

Sweden: Meatballs With Lingonberry

Swedish students also get free school lunches, often served buffet style with a salad bar, crispbread and milk. Meatballs with mashed potatoes and tart lingonberry jam are a much loved classic. Make a batch of mini meatballs on Sunday and they turn into easy lunches all week. A little jar of jam on the side makes it feel special.

You will need: 1 lb ground beef or a beef and pork mix, 1/3 cup breadcrumbs, 1/3 cup milk, 1 egg, 1/2 small onion grated, 1/4 tsp allspice, 1 tsp salt, 2 tbsp butter, 2 tbsp flour, 1 1/2 cups beef broth, 1/4 cup cream, mashed potatoes, lingonberry or cranberry jam.

How to make it: Soak the breadcrumbs in the milk, then mix with the meat, egg, onion, allspice and salt. Roll into small balls and brown them in the butter, then remove. Stir the flour into the pan, whisk in the broth and cream and simmer 3 minutes. Return the meatballs for 8 minutes. Pack hot with mashed potatoes and a little jam.

India: Dal, Rice and Roti

India runs a huge school meal program, now called PM POSHAN, and for many children that lunch is their first meal of the day. Meals look like home cooking: rice, roti, dal and vegetable curry, with a different menu for each day of the week. A mild yellow dal with rice is gentle, cozy and full of plant protein, and it packs well in a thermos.

You will need: 1 cup yellow split lentils (moong or toor dal) rinsed, 3 cups water, 1/2 tsp turmeric, 1 tsp salt, 1 tbsp ghee or oil, 1 tsp cumin seeds, 1 small onion diced, 2 garlic cloves minced, 1 tomato chopped, cilantro, cooked basmati rice.

How to make it: Simmer the lentils with the water and turmeric 25 minutes until soft, then whisk smooth and add the salt. Heat the ghee, sizzle the cumin seeds, then cook the onion, garlic and tomato 5 minutes. Stir this into the dal. Pack hot in a thermos with rice on the side and a sprinkle of cilantro.

USA: The Familiar Lunch Tray

In the United States, the National School Lunch Program served more than 4.8 billion lunches in 2024, according to the USDA. Chicken nuggets, pizza, burgers and tater tots are some of the most familiar items on the tray. This homemade version puts you in charge: crispy baked nuggets with corn and apple slices. Need more ideas? Our kids lunch box ideas that actually come home empty can help. Which was your favorite lunch growing up? A) pizza B) nuggets C) tacos D) sloppy joes.

You will need: 1 lb chicken breast cut in bite size pieces, 1/2 cup flour, 2 eggs beaten, 1 1/2 cups panko, 1/4 cup parmesan, 1 tsp garlic powder, 1/2 tsp paprika, salt, cooking spray, corn and apple slices to serve.

How to make it: Heat the oven to 425F. Season the chicken and dip it in flour, then egg, then the panko mixed with parmesan and spices. Set on a rack over a sheet pan and spray with oil. Bake 15 to 18 minutes until golden and cooked through. Cool, then pack with corn, apple slices and a little dip.

Spain: Lentil Stew and Family Style Meals

In Spain, school lunches are often served family style in two courses, with beans or lentils, bread and salad, followed by fruit or yogurt. Lentejas, a hearty lentil stew with vegetables and a little chorizo, is a classic that grandmothers and school cooks both swear by. It reheats beautifully, so it is perfect for a thermos.

You will need: 1 cup brown lentils rinsed, 2 tbsp olive oil, 1 onion, 1 carrot and 1 small potato all diced, 2 garlic cloves minced, 3 oz chorizo sliced (optional), 1 tsp smoked paprika, 1 bay leaf, 1 tomato grated, 4 cups water or broth, salt.

How to make it: Heat the oil and cook the onion, carrot and chorizo 5 minutes. Add the garlic and paprika for 30 seconds, then the tomato. Add the lentils, potato, bay leaf and water. Simmer 30 to 35 minutes until tender and thick. Season and pack hot with crusty bread and a piece of fruit.

China: Tomato and Egg Over Rice

China expanded its free school lunch program in 2011, and meals have grown to include more eggs, tofu and pork. Typical school food includes rice, noodles, steamed buns and stir fried tomato and eggs, a sweet and savory home style dish many kids grow up loving. It takes about 10 minutes and costs very little to make.

You will need: 3 eggs, 2 ripe tomatoes cut in wedges, 1 tbsp oil, 1 green onion sliced, 1 tsp sugar, 1/2 tsp salt, 1 tbsp ketchup (optional), 2 cups cooked rice.

How to make it: Beat the eggs with a pinch of salt. Scramble them in the hot oil until just set, then remove. Add the tomatoes to the pan with the sugar and salt and cook 3 minutes until saucy. Return the eggs, add the ketchup and green onion and stir. Pack hot over rice.

England: Jacket Potatoes With Toppings

In England, kids can bring a packed lunch or eat a hot school meal, and jacket potatoes are a classic on the menu, along with fish pie and fruit crumble. A jacket potato is just a baked potato with crispy skin and a fluffy inside, piled with toppings like cheese, beans or tuna. Bake a few on the weekend and reheat them for quick lunches.

You will need: 4 russet potatoes, 1 tbsp olive oil, coarse salt, butter, 1 cup shredded cheddar, 1 can baked beans warmed, chopped chives.

How to make it: Heat the oven to 400F. Prick the potatoes, rub with oil and salt and bake 60 to 70 minutes until the skins are crisp. Split them open, fluff the inside with a fork and add butter. Top with cheddar and beans and sprinkle with chives. For lunch, pack the potato and toppings in a warm insulated container.

Mexico: The Torta, a Lunchbox Hero

Tortas are a beloved Mexican sandwich, made on a soft, crusty roll and stuffed with beans, meat, avocado, cheese and pickled onions. They are a favorite all over Mexico, and they travel well in a lunchbox. This version uses refried beans, chicken and avocado, with a squeeze of lime to keep the avocado bright until lunchtime.

You will need: 4 soft bolillo or telera rolls, 1 cup refried beans, 2 cups shredded cooked chicken, 1 avocado sliced, 1 cup shredded lettuce, 4 slices queso fresco or Monterey Jack, pickled red onions, 1 lime, mayo.

How to make it: Split and lightly toast the rolls. Spread the bottoms with refried beans and the tops with mayo. Layer the chicken, cheese, lettuce, avocado and pickled onions. Squeeze lime over the avocado. Press closed, wrap tightly in foil and pack with an ice pack.

Greece Inspired: Orzo With Shrimp and Tomato

Greek home cooking is full of bright, simple flavors, and orzo, the little rice shaped pasta, is a family favorite. Cooked with tomato, garlic and shrimp (or chicken for picky eaters), then finished with lemon and a little feta, it is great warm or cold. It is a smart way to get seafood into a kid friendly meal.

You will need: 1 cup orzo, 1 tbsp olive oil, 2 garlic cloves minced, 1 cup crushed tomatoes, 2 cups chicken broth, 1/2 lb peeled shrimp (or diced chicken), 1/2 tsp oregano, juice of 1/2 lemon, 1/4 cup feta, parsley.

How to make it: Heat the oil and toast the orzo 2 minutes. Add the garlic, tomatoes, broth and oregano and simmer 10 minutes, stirring often. Add the shrimp and cook 3 to 4 minutes until pink. Stir in the lemon, top with feta and parsley and pack warm or chilled.

School Lunches in Kenya: Githeri

In Kenya, many children walk to school without a packed lunch, and school feeding efforts have helped bring more githeri, a hearty mix of maize and beans, to the school day. It is simple, filling and full of plant protein. Cook it with tomatoes, onion and a few potatoes for a cozy one pot meal that costs very little to make.

You will need: 2 cups cooked kidney beans, 2 cups corn kernels, 1 tbsp oil, 1 onion diced, 2 tomatoes chopped, 2 garlic cloves minced, 1 large potato diced, 1 tsp curry powder, 1 1/2 cups broth, salt, cilantro, avocado to serve.

How to make it: Heat the oil and cook the onion 5 minutes. Add the garlic, tomatoes and curry powder and cook until saucy. Add the potato, beans, corn and broth and simmer 20 minutes until the potato is tender. Season, stir in cilantro and pack hot with avocado slices on the side.

School Lunches Inspired by Nigeria: Jollof Rice

Jollof rice is a celebration dish across West Africa, and in Nigeria it shows up at parties, Sunday dinners and in lunch boxes. Rice simmers in a rich tomato and pepper sauce until every grain turns orange and full of flavor. Add peas and carrots for color, and serve with chicken or fried plantains. Which country would you want to eat lunch in? Tell us in the comments.

You will need: 2 cups long grain parboiled rice rinsed, 1 red bell pepper, 2 tomatoes, 1 onion, 1/2 jalapeno (optional), 3 tbsp oil, 2 tbsp tomato paste, 1 tsp curry powder, 1 tsp thyme, 1 bay leaf, 2 1/2 cups chicken broth, 1 cup peas and carrots, salt.

How to make it: Blend the pepper, tomatoes, half the onion and the jalapeno until smooth. Cook the rest of the onion in the oil 3 minutes, add the tomato paste for 2 minutes, then the blended sauce, and simmer 15 minutes. Add the spices, broth and rice, cover tightly and cook on low 25 minutes. Stir in the peas and carrots, cover 5 minutes more and fluff.