Guiding Principles

Program Management

A program coordinator is in place leading the planning, delivery, and reporting of the program.
The school community supports the coordinator and has access to learning opportunities including nutrition education.
Parents, caregivers, volunteers, and partners are informed about the program and receive opportunities for financial or volunteer contributions.
Suitable space, equipment, and supplies are available to meet program needs.

Budgeting, including cost-effective menu planning and purchasing, is in place.
Finances are monitored carefully with bookkeeping and recording systems.
Programs keep copies of all receipts.
Fundraising takes place to ensure a sustainable program.

Manitoba School Nutrition Guidelines are used to create menus.
A variety of foods are offered:
- When planning meals, aim for a variety of healthy foods from Canada’s Food Guide, including at least one vegetable or fruit, one whole grain food and one protein food.
- When planning snacks, aim for a variety of healthy foods from Canada’s Food Guide, including at least one vegetables or fruit, one whole grain food or one protein food
- Vegetable and fruit snacks contain 1 vegetable or fruit
To provide regular nourishment, meals and snacks are offered at least at least 2 times per week.
Follow food safety practices. Ensure someone on site has their Food Handler Certificate.

Maintain welcoming, comfortable spaces for students. Give students enough time to eat their meals. Make food available outside the program hours as necessary. Programs accommodate needs.
Students have opportunities to build food and nutrition skills.
When growing, purchasing, and serving food, consider the environment. Recycle, reduce, or compost food packaging and waste. When possible, use reusable containers, bowls, plates, cups, and cutlery.

A system is in place to monitor and evaluate the program.
Success and steps for improvement are shared with the school community, partners, and funders.