To create a healthy school food environment, it is important to first define what we mean by the term “healthy”. This section outlines key terms that help define a healthy school food environment. This includes:
Indigenous Ways of Knowing: Indigenous Peoples have self-determined concepts of health and wellness that are strength-based. Health is not about the absence of disease; it is a set of broader relationships and responsibilities held across a continuum, which include the environment, families, the community and ancestors. Indigenous people understand that food is medicine and that health is holistic, and includes a person’s spiritual, emotional, mental and physical well being. School food environments should include consideration of these various aspects of health.
Nourishing Body and Soul
Eating ancestral foods nurtures my body, echoing my lineage and roots. Sharing these foods with kids imparts wellness and fosters community, celebrating unity through tradition.
Video: Cúagilákv (Jess Housty), Co-lead at Right Relations Collaborative.
What is a Healthy School Food Environment?
A “healthy school food environment” refers not only to the nutritional value of the food served at school, but the ways in which schools create a culture of care and connection around how food is prepared, served, and eaten. It includes having safe spaces, as well as adequate time to eat and connect with friends.
The school food environment includes not only the foods that are offered, but the physical environment, the time designated for eating, and the culture around food. Creating a supportive food environment in schools allows students to eat well and helps them develop a positive relationship with food.
What does a healthy school food environment look like?
- Is there a culture of care and connection?
- Consider what supports student and staff to feel welcome, respected, and cared for.
- Involve students in exploring what this could look like.
- Is there is enough time for students to eat?
- Distinguishing between seat time and the length of the meal period is important because many activities can shorten seated time, including using the washroom, handwashing, changing out of snow gear, finding lunch kits, walking to a common eating area, and more. Having enough seated, eating time provides students with time to enjoy their meals.
- Research shows a minimum of 20 minutes of seated, eating time increases the consumption of food and reduces food waste.
- Having regularly scheduled meal and snack times is beneficial for children and youth, supporting eating competence.
- Is hunger destigmatized?
- Students are aware of where they can access free food and feel safe and welcomed when accessing programs.
- Are the needs of all students considered?
- Engage all students in the creation of safe, inclusive and accessible eating spaces (i.e. relating to mobility, sensory needs, and food allergies).
- Is there easy access to handwashing facilities?
- Having students wash their hands before eating is critical in preventing transmission of germs into their body.
- Is there is supervision?
- Having adequate supervision and a shared understanding of expected behaviours is important for maintaining a safe and welcoming eating environment for students.
Additional Resources
Indigenous Ways of Knowing: Some Indigenous cultures consider the Eagle to be the strongest and most brave of all the birds. An eagle feather is a sacred symbol that signifies honour, respect and connection to the Creator. More recently, many non-Indigenous organizations and institutions have adopted the symbol of the eagle feather to show respect for Indigenous culture and can be a way to make some Indigenous students feel welcome in a space. Eagle feathers also serve as a reminder of our responsibility to move forward with reconciliation.
What is ‘healthy food’?
Whether or not a food is considered healthy will depend on one’s culture, education, history, and family context. While we recognize that a healthy eating pattern is inclusive of a variety of foods, this toolkit aims to support students’ exposure and access to nutritious foods at school. In this toolkit, ‘healthy foods’ are considered those that provide essential nutrients to support growth and development and reduce risks for chronic health disease later in life. This includes foods from Canada’s food guide such as vegetables, fruits, whole grains, protein foods, milk, and fortified plant-based beverages.
Indigenous ways of knowing: Many Indigenous Peoples have a teaching that “Food is Medicine ’’ and some Knowledge Holders still know which foods in their territories provide the nutrients needed to keep their communities healthy. This includes roots, berries, animals, seafoods, mushrooms and plants; for example, oolichan is considered a powerful medicine and is an excellent source of Vitamin A and other nutrients. Many Indigenous communities continue to share their traditions and preserve their foods to ensure their supply throughout the year.
Harvest Wheel
Depicting seasonal cycles as a visual guide aids with sustainable monthly harvests. Respect for these cycles and the principle of not overharvesting, as shared by ancestral teachings, are emphasized to ensure the longevity of resources for future generations.
Video: Kuunaajaad (Jenny Cross), Early Childhood Educator.
What are “nutrients of concern”?
Our bodies need all nutrients to grow and function. However, Health Canada has identified three nutrients that people often consume more of, than what is recommended. These nutrients are:
- Sodium (commonly referred to as salt, such as found in highly processed foods like salty snacks and deli meats)
- Sugars (such as found in sugary drinks, cookies and candy), and;
- Saturated fat (found in animal products and some oils, such as found in baked goods, fried foods, deli meats and ice cream).
When consistently consumed above the recommended amounts, these nutrients are associated with health risks such as high blood pressure, tooth decay, and heart disease and can also displace other nutritious foods. In this toolkit you will find resources that emphasize nutrients important for children and youth’s growth and learning potential, while limiting foods that are high in sodium, sugars, and saturated fat. These include: