Breakfast Club of Canada faces an increase in needs

Jeunes filles dans un programme

Inflation and rising food costs

 

Boucherville, November, 1— Barely two months after the start of the school year, Breakfast Club of Canada is facing an important increase in the need for access to nutritious food in schools, and a double increase: the number of children served has doubled in recent years, and more than 70 schools in highly vulnerable areas are on a waiting list for a program in Quebec. Added to this is the rising cost of food, which puts a heavy strain on the non-profit’s ability to maintain its activities.

In this particular context, the Club is asking the government of Quebec to include in its next budget the funds needed to deal with this critical situation by offering equal opportunity for all children attending schools in underprivileged areas.

 

Nearly 80,000 children reached in Quebec
Over the past few years, the Club has seen a steady and sustained growth in demand for its services, and this trend seems to have accelerated since the start of the school year. Interestingly, between 2020 and 2023, the number of children reached by the Club increased by 95%, from over 40,000 to over 79,000 across the province, while the number of breakfast programs has increased by only 30%.

 

A growing waiting list
Because of the high pressure of inflation on the organization, the Club must aim all its resources on maintaining its current activities and does not have the financial capacity to support the establishment of new programs. As a result, the waiting list has been growing steadily for the past two years. Today, more than 70 schools in the most underpriviledged areas in Quebec are hoping to see a breakfast program open in their area.

 

Too many hungry students
To ensure that all children start their day with a full stomach, the Club wants to reach all children who attend a school in an underprivileged area in the province (socio-economic index [SEI] of 8, 9 or 10). At present, nearly 180,000 children in over 660 schools in vulnerable areas do not benefit from this essential support for academic success and equal opportunities.

The Quebec region with the greatest needs are Montreal (68,600 children), Montérégie (28,600) and Lanaudière (14,500).
Other regions of Quebec also have very high rates of underserved children. These include Centre-du-Québec, with 6,600 children to be reached, representing 79% of students in underprivileged areas, Bas-Saint-Laurent (72.6%) and Abitibi-Témiscamingue (71%).

Quotes

“Our greatest wish is to be able to support children, especially those attending schools in underpriviledged areas. For months now, we’ve been doing our utmost to meet the ever-increasing demand. However, the needs are far greater than the means currently available. That’s why we’re calling on the government of Quebec to include the necessary financial support in its next budget.”
– Tommy Kulczyk, president and CEO, Breakfast Club of Canada

“Breakfast Club of Canada has the structure, expertise, financial backing from the private sector and the general public, hundreds of committed volunteers and a solid network of partners to reach all children in underprivileged areas right now. Unfortunately, we simply don’t have the financial capacity. We want the government of Quebec to make concrete, short-term commitments.”
– Marie-Claude Bienvenue, Vice-President, Government and Municipal Relations – Quebec, Breakfast Club of Canada.

 

About Breakfast Club of Canada

Since 1994, Breakfast Club of Canada has been working with partners from all sectors to help children access a nutritious breakfast and reach their full potential. Accredited by Imagine Canada for its sound governance and recognized by Aliments du Québec for its promotion of local food products, in addition to its efforts across Canada, the Club helps reach children in every province and territory across the country. Find out more on our website at breakfastclubcanada.org or follow us on Facebook, Instagram, X and LinkedIn.

For further information
Virginie Aubé Pelletier
TACT
514 243-0329
vapelletier@tactconseil.ca

Source
Breakfast Club of Canada

Affirming Cultural Identity, One Bite at a Time

Known for its spectacular northern lights, its vast boreal forest and its majestic rivers, Kuujjuaq is the largest community in Nunavik and a bustling centre of activity for the entire Nord-du-Québec region. It is also home to Pitakallak Primary School, where a school food program has been changing young lives since 2020. While visiting the area in 2022, Tania Angulo, Senior Advisor, Impact and Sustainable Solutions, had an opportunity to sit down with the team behind the program’s success.

Join us in learning more about how cultural practices in the region’s Indigenous communities make their way to every breakfast plate.

 

Tell us a little about your school’s breakfast program.

Pitakallak Primary School has been serving healthy breakfasts to students since October 2020. That’s 175 children nourished every morning. Ours is a cold breakfast program. Every day, the program coordinator prepares the food, arranges it in the delivery bins and leaves the bins at the front desk for teachers or students to pick up and distribute in class.

 

How do you adapt the Club’s menus, guidelines and tools to suit the needs of your school?

In many of our local Indigenous (mostly Inuit) communities, eggs, bacon and cereal are the breakfast items of choice. There’s not a lot of fruit served. But in our program, children have access to all three categories of food in the morning: protein food, whole-grain food and fruit or vegetable. Some eat two and save the third for an afternoon snack. Thanks to our partners, we have mini-fridges and toasters in the classrooms. We don’t serve more traditional dishes here at the school, but at different points throughout the year, we put on tasting activities as part of the provincial Healthy Schools program. In the spring, students get the chance to try things like dragon fruit, pink grapefruit and different berries. In the fall, there’s an emphasis on squash. And then there are the green and red apples that are a hit with students all year long.

 

What about your breakfast program makes you the proudest?

There’s no food waste at our school. Our teachers’ efforts to get students to embrace a zero-waste mindset have paid off.

 

What kind of dietary habits do local Indigenous communities have?

During harvest season, members of the community gravitate toward crowberries, cranberries, blueberries, kale, watercress, lettuce and shallots. Other times of the year, people eat caribou and beluga meat, ptarmigan and trout.

 

Thanks to Pitakallak School principal Nancy Cain and program coordinator Nathalie Collin for their input and insights.

 

  

Diwali — Festival of Lights and Delectable Bites

Main qui tient une bougie pour le Diwali

 

Diwali, also known as the Festival of Lights, is a Hindu celebration during which people light lamps, set off fireworks and prepare an array of mouthwatering dishes. Here are two Diwali recipes you may want to work into your own breakfast program: 

 

Carrot Halwa: Carrot halwa is a rich, creamy, melt-in-your-mouth pudding studded with fruits and seeds (and sometimes nuts). Its vibrant colour and flavour make it a staple for Diwali, as well as other Indian festivals and special occasions throughout the year. 

 

Aloo Tikki: Aloo tikki is a seasoned potato patty. It can be stuffed with a chaat masala spice blend, chana dal (split chickpeas) or other ingredients. But for this recipe, let’s stick to the basics.

 

Carrot Halwa  

8 to 10 small servings

Ingredients  

  • 1 tbsp. (15 ml) olive oil 
  • 1½ lb (750 g) carrots, peeled and grated (using the large holes of a box grater) 
  • 8 green cardamom pods, seeds only, crushed 
  • 3½ c. (825 ml) whole milk 
  • 1½ c. (350 ml) unsweetened applesauce 
  • ¾ c. (175 ml) raisins 
  • ½ c. (125 ml) pumpkin seeds or chopped nuts 

 

Directions  

  1. Heat the oil in a heavy, high-sided skillet or large saucepan. Add the crushed cardamom seeds and stir until fragrant, about 30 seconds. Add the grated carrots and sauté for about 3 minutes. 
  2. Add the milk and bring to a boil. Continue to boil, stirring constantly, for 5 minutes. Reduce the heat to low and simmer uncovered, stirring occasionally to keep the milk from forming a film or scorching on the bottom, about 45 minutes. The milk should be reduced by over a third. 
  3. Add the applesauce and raisins, and stir to combine. Increase the heat to medium and cook, stirring frequently, until the mixture is thick and glossy, 10 to 15 minutes. 
  4. You can serve the halwa warm or cold. If serving warm, scoop into bowls, sprinkle with the seeds or chopped nuts, and serve. If serving cold, press the halwa mixture into small ramekins or bowls and chill. When ready to serve, flip out onto plates if desired, sprinkle with the garnish, and serve. 

Note: Can be made ahead of time and refrigerated. Will keep for 2 to 3 days. 

Apple Pumpkin Baked Oats

Gruau pommes et citrouille avec ustensiles

Photo : Bucket List Tummy

 

Step into the cozy embrace of autumn with our Apple Pumpkin Baked Oats. As the weather turns crisp and leaves fall, there’s no better way to start your day than with a warm and delicious breakfast.

This recipe combines oats, apples and pumpkin for a hearty, flavourful dish that celebrates the season. Whether you’re an oatmeal fan or just looking for a tasty, fall-inspired breakfast, these baked oats are the perfect choice.

 

Yield: 9 servings | Preparation: 10 minutes | Total time: 55 minutes

 

Ingredients 

  • 2 eggs 
  • 1 398 ml (15 oz) can pumpkin purée 
  • ½ tsp. (2.5 ml) vanilla extract 
  • ¼ c. (60 ml) maple syrup 
  • ½ tsp. (2.5 ml) ground cinnamon 
  • ¾ tsp. (3.75 ml) pumpkin pie spice 
  • ½ tsp. (2.5 ml) salt 
  • ¾ tsp. (3.75 ml) baking powder 
  • 1 c. (250 ml) vanilla almond milk (or milk of choice) 
  • 2½ c. (625 ml) old-fashioned oats 
  • 1 c. (250 ml) chopped apples 

 

Instructions 

  1. Preheat the oven to 350°F (180°C) and prepare an 8’ x 8’ (20 cm x 20 cm) baking dish. 
  2. In a large bowl, whisk together eggs, pumpkin, vanilla extract, maple syrup, cinnamon, pumpkin pie spice, salt and baking powder. 
  3. Add in milk and whisk well. 
  4. Add in oats and chopped apples, reserving some of the apples for the topping. Stir to combine. 
  5. Pour into the prepared baking dish and top with remaining apples. 
  6. Cook for 40–45 minutes or until a toothpick comes out clean. 
  7. Enjoy! 

 

Adapted from https://www.bucketlisttummy.com/apple-pumpkin-pie-oatmeal/ 

Menemen

Plat de Menemen sur une table

Tuck into a delicious bowl of menemen, a traditional dish of eggs scrambled in olive oil with tomato, green peppers and spices.

 

6 servings

 

Ingredients

  • 2 tbsp. (30 ml) olive oil   
  • 1 medium yellow onion, chopped  
  • 1 green bell pepper, chopped  
  • 2 ripe tomatoes  
  • 3 tbsp. (45 ml) tomato paste  
  • Salt, to taste 
  • Black pepper, to taste 
  • ½ tsp. (2.5 ml) dried oregano  
  • 4 large eggs, beaten  
  • 6 Slices of whole wheat bread  

 

Preparation 

  1. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and sauté until softened (about 4 to 5 minutes), stirring regularly. 
  2. Add the tomatoes and tomato paste, and season with salt, black pepper and oregano. Cook for about 5 minutes over medium heat until tomatoes are soft but still holding their shape. 
  3. Push the tomato and bell pepper mixture to one side of the pan. Reduce heat to medium-low and add the eggs. Cook and stir gently until the eggs are set. Stir the tomato mixture into the eggs.  
  4. Serve immediately with slices of bread. 

 

Adapted from  https://www.themediterraneandish.com/menemen-recipe/ 

Ful Medames

Plat de Ful Medames

 

Wake up to ful medames, an Egyptian stew made from fava beans and chickpeas, spiced to perfection and served with eggs or pita bread.

 

8 small servings

 

Ingredients 

  • 19 oz (540 ml) can of fava beans (with liquid) 
  • 19 oz (540 ml) can of chick peas 
  • 1 c. (250 ml) water 
  • 2 cloves of garlic, minced 
  • 1 tsp. (5 ml) salt 
  • 2 tbsp. (30 ml) lemon juice 
  • 1 tsp. (5 ml) cumin 
  • ½ tsp. (2.5 ml) black pepper 
  • 2 medium tomatoes, finely diced 
  • 1 small onion, finely diced 
  • Handful of parsley, chopped, as garnish  
  • 2 tbsp. (30 ml) olive oil 
  • Lemon wedges  

 

Preparation 

  1. In a medium-sized pot, bring the fava beans (with liquid), chickpeas and water to a simmer over medium heat. Remove pot from heat and mash some of the beans (about ½ cup) against the side of the pot. 
  2. Stir in the garlic, salt, lemon juice, cumin and black pepper. 
  3. Transfer the bean mixture into one large serving dish or divide across four small dishes. Drizzle with olive oil and arrange the tomato, onion and parsley decoratively on top. 
  4. Serve with lemon wedges.