In Canada, where fewer than 10 per cent of kids regularly eat school-provided meals, parents, especially mothers, are left to juggle school lunches, often under major pressure.
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Articles on School lunches
Displaying 1 - 20 of 29 articles
Gov. Tim Walz used geographic information systems as a schoolteacher. How will that experience come into play if he and Kamala Harris win the White House in November?
The government is reducing the scope and scale of the free school lunch programme. But evidence suggests expanding it would be good for children, communities and local businesses.
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.
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.
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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Professor of Human Development and Family Sciences, University of Connecticut
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Assistant Professor, Education Studies, College of Education, University of Oregon
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Associate Professor of Food, Nutrition and Health, University of British Columbia
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Associate Professor, School of People, Environment and Planning, Te Kunenga ki Pūrehuroa – Massey University
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Postdoctoral Research Fellow, Stanford University
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Associate Professor and clinical academic gastroenterologist, Western Sydney University
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Reader in Education for Social Justice and Inclusion, University of Wolverhampton
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Lecturer – Community Psychology, University of Waikato
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Associate Professor, Faculty of Education, Monash University
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Assistant Professor of Food and Nutrition, University of Georgia
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Postdoctoral Researcher, University of Newcastle
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Chester D. Tripp Professor of History, Yale University
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Professor (Public Health), University of Newcastle
