Researchers and co-chairs of the Canadian Association for Food Studies’ School Food Working Group explain what Ottawa should prioritize to ensure its national school food program succeeds.
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Articles on School lunches
Displaying 1 - 20 of 26 articles
Since nutrition standards were strengthened in 2010, eating at school provides many students with healthier food than is available cheaply elsewhere. Plus, reducing stigma increases the number of kids getting fed.
Western Australia has introduced a limit on ham in school canteens. Here’s what has changed and the evidence it’s based on.
Lunchboxes should have food for concentration, growth and health as well as something to drink.
From soup and semolina to Jamie’s school dinners: the changing face of school meals in the UK.
Research suggests a meal prepared onsite is likely to be the most achievable way of rolling out school lunches in Australia.
Food insecurity is often talked about as an issue of individual responsibility. But our research suggests most people struggling to put food on the table are not the agents of their own misfortune.
Inflation is soaring, but prices for typical back-to-school gear like backpacks, computers and new clothes are rising less than average – or even falling.
An expert on food policy explains how the end of COVID-19 waivers will impact children’s access to food, as well as the importance of food banks and pantries.
A food policy expert explains how school lunches changed during the COVID-19 pandemic and what’s wrong with going back to the normal system now.
Many school lunchbox products are now heavily marketed as promoting gut health. The limited regulation of such claims leaves it to parents and carers to assess whether they really stack up.
Expanding free lunch programs could also reduce stigma for students, lower administrative burdens for schools and create jobs for communities.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
We developed a healthy lunchbox program. Here, we provide parents with ideas for swapping unhealthy foods kids might like to healthier ones comparable on cost, taste, texture and preparation time.
Ontario’s proposed Food Literacy Act for Students, a first in Canada, would mean students in grades 1-12 have opportunities to grow food and prepare food and learn about local foods.
Students are spreading out when they eat and using more single-serve packaging. Future changes to school meals could be less visible.
School food programs should be key elements of governments’ COVID-19 responses. In planning these, the relationships that are part of providing food matter.
Obesity crisis: pizza, pastries, chips, donuts, cookies, hot dogs, and burgers – just your average school lunch.
Backpack programs that give students easily prepared foods, like boxed macaroni and cheese and canned beans, can make a difference.
A well-planned national school food progam in Canada could be a huge boost to children’s health outcomes, long-term healthcare spending and local agriculture and economies.
Top contributors
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Postdoctoral Fellow, Department of Community Health and Epidemiology, University of Saskatchewan
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Professor of Health Promotion; Scientific Director of the Healthy Populations Institute, Dalhousie University
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Assistant Professor, Education Studies, College of Education, University of Oregon
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Director, Rudd Center for Food Policy and Health and Professor, Human Development and Family Sciences, University of Connecticut
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Assistant Professor of Public Health, University of Saint Joseph
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Associate Professor of Health Systems and Population Health, Epidemiology, University of Washington
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Assistant Professor of Food and Nutrition, University of Georgia
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Ph.D. Candidate in Health Services, University of Washington
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Postdoctoral Research Fellow, Stanford University
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Assistant Professor of Prevention and Community Health, George Washington University
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Assistant Professor of Civil Society & Community Studies, University of Wisconsin-Madison
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Chester D. Tripp Professor of History, Yale University
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PhD Candidate in Behavioral & Community Nutrition, Virginia Tech
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Associate Professor and clinical academic gastroenterologist, Western Sydney University
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Professor, Environment and Development Sociology, The University of Queensland
