The aim of this report has been to investigate the use of electricity energy before and after a conversion of foodservice. The ambition was also to highlight the food safety and the retention of nutrients in relation to the conversion. The methods being used were qualitative interviews, case studies, study visits and literature. The equipment and the use of energy was the same in 2008 as in 2011 for hot-holding of the tested component, sauce with ham. The chilled system used more than three times the energy and cost for one portion than one portion in the hot-hold system. The food safety is all about routines and quality programs, of course the chilled system must have more critical control points. Nutrients are often labile when heating, especially water-soluble vitamins. Vitamin C showed losses in each step in both systems. The conclusion is that the combined system is much more energy-demanding than the hot-holding. There are concerns in both systems on food safety and retention of nutrients. Used as here, with only the main component chilled and the rest of the meal prepared where the meal is served, the chilled system seems to give better quality than a hot-holding system from nutrition- perspective. Maybe the greatest gain in food safety and retention would be to have cooking kitchen in most schools.