Food Access in Schools

School food programs vary in how they are delivered, and program models differ from one school to another. When establishing a school food program, it is important to consider the school’s unique environment to help determine which program model will be the best fit for the school and its students.

Program models include:

• Breakfast and morning meal programs
• Traditional program: hot or cold breakfast offered in as a sit-down meal in a school space (e.g., cafeteria, classroom, activity room, library, etc.)
• Grab and go program: packaged meals students can take with them to eat
• Snack programs
• Snacks delivered to classrooms
• Snacks available in bins in classrooms and common spaces (i.e., hallways, office, etc.)
• Lunch programs

For more details on program models, visit Ontario Student Nutrition Program – Southwest Region’s webpage

The program model selected will guide space requirements needed within your school to prepare and serve food. If you are adding a food program to your school or renovating your kitchen facilities, please notify your local public health unit. At Southwestern Public Health, please email environmentalhealth@swpublichealth.ca

When offering food, you may require a classroom (e.g., if using a traditional sit-down model or to have a common hub where the food is located) or food bins can be placed on tables in common areas around the school and/or classrooms. 

Refer to the Ministry of Children, Community and Social Services’ (MCCSS) Student Nutrition Program Nutrition Guidelines (2020) to guide food purchases for your school food program.

Food for school nutrition programs can be purchased from any grocery store. To save time, many grocery stores offer grocery pick-up where you can order ahead and arrive during the time selected for pick-up. Your school may also want to consider a produce delivery service where you can order online and have the food delivered to your school. Delivery services can be more expensive; however, they increase convenience and will save volunteer and/or staff time.     

Before starting a school food program:

• Check with your local school board to understand any policies that pertain to food programs.
• Consult with a public health inspector to ensure your food preparation spaces meet the requirements of the Ontario Food Premises Regulations. Call Southwestern Public Health at 1-800-922-0096 to connect with your local inspector.
• Consider taking a safe food handling course – at least one person helping with the food program should be certified. Student Nutrition Ontario offers free online Safe Food Handling Training specifically for student nutrition programs.
• Ensure you have the proper equipment needed to safely store, prepare and serve food and beverages.
• Ensure you have the proper equipment and products needed to properly clean and sanitize surfaces and cooking equipment.

When serving food, follow these safe food handling steps:

• Perform hand hygiene before distributing food. Gloves are not necessary or recommended.
• Provide tongs for easy distribution of food to students.
• Do not serve food if you are not well.

When students serve themselves, follow these safe food handling steps:

• Remind students to perform hand hygiene before taking food and beverages. If foods are left unsupervised (i.e. on a cart in the hall), post a sign reminding students to wash their hands before taking food and to only touch food they plan to take.
• Trays or bins should be cleaned and sanitized before and after use. Trays are preferred over bins as they allow easier access to items without touching adjacent items.
• Potentially hazardous foods such as yogurt, cheese, eggs, or cut fruit and vegetables must be kept at safe temperatures. If these foods are left out for 2 hours or more, ensure ice packs are used and temperatures are monitored. Potentially hazardous foods must not be above 4C for more than 2 hours.

Dedicated staff and/or volunteers are essential to the success of school food programs.

There are many tasks involved in delivering a school’s food program which include, but are not limited to, menu planning, food procurement, food preparation, food delivery, and completing grant applications and reports. Staffing and volunteer needs will look different at each school. General recommendations for human resources include:

• 1-2 staff members or volunteers for small schools; and
• 2-3 staff members or volunteers for larger schools.
• Consider having 1-2 staff members or volunteers for support backup.

Student engagement is highly encouraged in school food programs. For example, secondary schools can engage students in program delivery through involving hospitality and/or developmental education classes in food preparation and delivery.

Local organizations, businesses, and/or community members may also be interested in volunteering to support school food programs.

Food, equipment, and cleaning supplies are three categories of expenses associated with operating a school food program Each school’s food program is unique and therefore expenses will vary.

Food

Food prices will depend on the number of students and the program model. 

To help get started, here are a few approximations to guide estimating food costs:

• Budget approximately $1 per day per student using the program.
• On average, approximately 15-20 per cent of students utilize school food programs. It is important to ensure school food programs are available to all students.

Equipment

We recommend having dedicated kitchen equipment that is used exclusively for the school food program. Grant options are available to purchase equipment. Equipment needed to run a program may include, but is not limited to:

• Refrigerator
• Refrigerator thermometer
• Toaster or toaster oven
• Oven
• Microwave
• Kitchen preparation equipment and small wares (e.g., cutting boards, knives, serving bowls and spoons, etc.)
• Sinks and/or commercial dishwasher:

         - Email environmentalhealth@swpublichealth.ca for more information on sink requirements

         - Dishwashers used for school food programs must be commercial grade and meet the Ontario Food Premise Regulations (O. Reg 493/17). If unsure of requirements, please email environmentalhealth@swpublichealth.ca to be connected to your area’s Public Health Inspector

• Classroom snack bins
• Fridge bins for storage and organization of food
• Ice packs
• Plates, bowls, and cutlery

Cleaning Supplies

• Dish soap
• Sanitizer
• Common sanitizer solutions include chlorine (bleach), quaternary ammonium (QUAT), or iodine
• Check with your school board to see what type of sanitizer solution is used and is allowed
• Sanitizer test strips
  • Specific to the type of sanitizer being used to create the sanitizer solution
  • Use to check if the sanitizing solution is at the correct concentration         
  • Chlorine: 100 ppm
  • QUAT: 200 ppm
  • Iodine: 50 ppm
• Spray bottle or bucket for sanitizing solution to sanitize food preparation, serving, and eating surfaces
• Adequate supply of clean cloths.

Notes:

• Air drying is the preferred method for drying dishes.
• If cloths are used, they must only be used for drying dishes and must be laundered after each use

Multiple funding sources are needed to support school food programs. Listed below, are grant opportunities that your school may be eligible for. In addition, consider reaching out to local community organizations who may be able to support your school’s food program.

Grant Opportunities

• Ontario Student Nutrition Program (OSNP) - Southwestern Region
  • OSNP is funded by the Ministry of Children Community and Social Services and assists with program implementation in schools. Please reach out to your local Community Development Coordinator (CDC) for more information (Oxford and Elgin CDC).
• President’s Choice (PC) Children’s Charity – Power Full Kids at school
  • Power Full Kids Eat Well program provides funds to purchase food.
  • If your school receives funds from the Eat Well program, you may be eligible for additional grants from PC Children’s Charity:
    • Power Full Kids Equipment Fund provides funds to purchase equipment needed to deliver school food program.
    • Power Full Kids Grow & Cook provides funds for gardening or cooking equipment tools for students or equipment for the classroom.
• Breakfast Clubs of Canada provides funds, kitchen equipment, training, tools, and food donations to establish or strengthen school breakfast programs.
• Maple Leaf Community Fund supports the capital-related needs of food security programs.
• Costco Community Grant provides warehouse donations or funds to programs that support children, education, and health and human services.
• Walmart Community Grants provides funds to community organizations. Areas of focus include hunger relief, food access, and healthy eating.

*Please note, Southwestern Public Health does not endorse any of the companies' providing grants.