Making it Happen: Healthy Eating at School

Contact:
Sandi Slizak, Chef Instructor
Vernon Secondary, SD #22 Vernon

Process:
Using the KISS principle to “Keep It Short and Simple”, Sandi left the many healthy choices on the menu untouched and focused on improving the most obvious offenders, by finding healthier choices or modifying recipes. For example:
• cheese buns are made with whole wheat flour and a lower fat cheese blend
• chicken Caesar wraps are made with meat from skinless baked chicken thighs, brown rice, and lettuce, seasoned with herbs and light Caesar dressing
• The bacon burger is now a mushroom burger. 

People involved:
Sandi used resources such as the Community Nutritionist and the Brand Name Food List http://www.brandnamefoodlist.ca to assist her in making the changes.

Key changes or results:
She recommends changes be made early in the process, so that any “bugs” can be worked out prior to September 2008, when it is expected the Guidelines will be implemented in all schools.   

Challenges:
Challenges have included limited products from suppliers; until they see more of a demand, they are not prepared to stock some of her requests. Though giving pizza away to students is allowed under the guidelines (as it is not for sale), using food as a reward, and offering items that can not be sold in the cafeteria is not in keeping with the intent to encourage healthy eating. Sandi launched the “pilot” menu in early February, 2008and notes cafeteria sales declined in the early days, though are beginning to pick up again. 

Keys to success:
Sandi’s experience is that describing the new items as “healthy” is not a winner with the students and recommends leaving that adjective out.

Next steps:
Frustrations aside, Sandi applauds the movement to making healthier foods available to students. She knows there are kids who arrive at school without breakfast and may not have a healthy dinner either, and feels better knowing that at least what they were served at school was healthy food.