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.




As we celebrate Earth Day, Breakfast Club of Canada highlights the global movement to raise awareness about preserving the planet. As we work to foster students’ well-being and empower them to achieve their potential, we are proud to support school breakfast programs with equipment and resources to make their programs more environmentally sustainable and commend all our partners who share these green aspirations. 

Read on to learn more about some of the innovative, eco-friendly initiatives that schools in Breakfast Club of Canada’s network are making happen.  


Protecting Mother Earth  

Cando Community School, Cando, Saskatchewan 

Protecting nature is valued by everyone at Cando Community School, which serves the Cando area and the Mosquito and Red Pheasant First Nations. In the fall of 2022, the administration at Cando Community School requested support from the Club to purchase a set of insulated containers that can be used to prepare and serve a wider variety of hot and cold breakfast items. This approach has made the breakfast program more environmentally sustainable and helps save on food transportation and storage costs and time.  

Reducing waste in our school is very important so we can do our part and take care of Mother Earth. Polystyrene, plastic and aluminium foil don’t break down easily in the environment. By not using them, we are generating a lot less waste.”  – Sarah L’Hoir, Principal, Cando Community School  

Waste not, want not 

Charles-Bruneau School, Montreal, Quebec 

In 2020, the administration of Charles-Bruneau School set up a green committee to raise students’ awareness of their environmental footprint and encourage behaviours that reduce food waste. As a result of the committee’s efforts, breakfast is now served in reusable sealed containers, cereal is bought in bulk and students wash their own dishes.  

Congratulations to all students, staff and breakfast program volunteers for your inspiring ideas making a world of difference. Keep up the great work! 

From May 15 to June 16, 2023, over 3,500 breakfast programs from across the country are invited to join Breakfast Club of Canada’s Breakfast in Unison to celebrate the outstanding work of the volunteers and school staff who devote their time and energy to ensure everything runs smoothly and children can get a healthy start to the day.


In the weeks leading up to these celebrations, schools and community organizations were asked to nominate a Breakfast Champion whose drive and determination are vital to their program. The result: over two hundred nominees from coast to coast to coast!


A special thank-you to all our Breakfast Champions from everyone here at BCC for what you do, day in and day out, for the next generation.



Athabasca Delta Community School Priscilla
Bentley School Susan
Dr. Roy Wilson Learning Center Carrie
Exshaw School Wilma Roeterink
Fort Saskatchewan High School Cathy, Claudia, Kim, Makinna, Katrina, Curtis, D’anne, Shonah, Serena, Barb, Brittney, Simone
Granum School Sherry
Herons Crossing School Amanda
Holy Cross (Calgary) Suzanne
John D. Bracco Junior High School Don, Vivian, Alisha
Kikino School Northern Lights School Division #69 Kelly
Lacombe Outreach School Meagen, Cayley
Light of Christ School (Calgary) Queeta, Ross
Lori Allen Pat, Glen, Chantel
Louis St. Laurent School Marcelo
Medicine Hat High School Auriel Heese
St Stephen’s Catholic School Jeanette, Kori-Ann, Charlen, Leah, Lauraine, Pembina
Tomahawk School Glenda, Ashlee, Josie, Eden, Claire, Jasmine, Hailey, Lucy, Sierra, Sophia, Ella, Morgan
West Meadow Elementary School Anabelle

British Columbia

Esk’etemc First Nation 549913 Maria
Morley Elementary Burnaby BC Marianne
Seabird Island Community School Deanna


École Beausejour Early Years School Trudy
Many Faces Education Centre Kayla
Nelson McIntyre Collegiate Mercy
North Memorial School Darla, Kim, Daisy, Leah, Alana, Dave
Portage Collegiate Institute Barb, Nicole, Darren, Kaitlyn, Janey
Wapanohk Community School Sarah, Charlotte

New Brunswick

Centennial School Ellen, Katie
John Caldwell School Marco


Renfrew County District School Board-Champlain Discovery School Christine, Sherry, Glennda
The Upper Canada Leger Centre for Education & Training Laura, Shelly


École Mécatina Phoenix, Ava, Harmony, Karen
Gerald McShane Sport Concentration Program Kayla
Heritage Elementary School Pauline
John F Kennedy Elementary School Debbie Kalivrousis
Lasalle Elementary Senior Sandra, Collen, Lyncee
Laurentian Elementary School Maddyson, Jordan, Lexie, Felix, Adriana, Liam, Liam, Estelle, Laurence, Elyse, Jeanne, Emma
Sainte Agathe Academy Claire
Wejgwapeniag School Isabella, Maddie, Morgan, Anabelle, Alexa, Shyiah, Melody, Ryder, Rose, Nathalie, Trudy


Albert Community School Shari
Humboldt Collegiate Institute Yvonne
Jack Kemp Community School Kendra
Vincent Massey Community School Joe, Nancy
Weldon School Ryan, Tom, Larry, Jodi, Donna, Laurie, Judy, Donna, Tanner, Kathy, Barden

Every week, at Le Tandem School in Sainte-Thérèse, Quebec, a delivery truck pulls in, with thousands of pieces of fresh ‘’Fruits et légumes Bono’’ produce on board. Through this partnership, students have access to a wider variety of fruit every morning.  


In October 2021, it occurred to one of the teachers at Le Tandem that the produce that went unsold at Fruits et légumes Bono (where her husband worked) could be repurposed and redistributed to the children at her school. The idea went over well with both the school’s principal, Sylvain Jetté, and the president of the Montreal-based company, Giuseppe Lavorato. Ever since, fresh fruit has been a morning staple for the more than 380 students at Le Tandem, 70 of whom are enrolled in the breakfast program. Given that the products provided through BCC are limited to what is available from suppliers and subject to transportation constraints, a partner like this is vital to adding extra variety to children’s diets. What’s more, the fruit is provided free of charge, courtesy of Bono. The only cost covered by the school is the delivery charge.  

It just goes to show that one teacher with one simple idea can have a tremendous impact on an entire school population. Thank you to all those who have been involved in making this amazing initiative come to life!  

Perhaps you, too, should consider approaching some of the food businesses in your area to see if a similar arrangement can be made. Who knows what would come of it! 


There is an old African proverb that says Alone, you go faster, but together we go farther.” This adage perfectly explains how two national non-profits like Mealshare and Breakfast Club of Canada combine forces to increase our impact. 

Our partnership makes perfect sense because our missions are so well aligned. The Club aims to give children an equal chance to learn by providing healthy meals in a nurturing environment. Mealshare makes it easy for restaurant patrons to turn their dining experience into a giving opportunity. Both organizations use our vast national networks to rally communities around the issues of nutrition and food access  


The Club is very lucky to count on strong partnerships with like-minded organizations like Mealshare.  

8 years of partnership and counting 

Created in 2013, Mealshare is now present in 76 communities across the country. Mealshare found a creative way to partner with restaurants across Canada by designating select dishes on their menu as a Mealshare item. Restaurants then contribute $1.00 from each Mealshare item sold to charities like the Club, helping provide healthy meals to Canadians in need.  

Mealshare has been a strong and steady partner of the Club since 2015 and just reached the incredible milestone of donating 500,000 meals to the Club’s breakfast school programs. 

Fun fact: Mealshare began with only four restaurant partners at the beginning of this adventure, 10 years ago.  Today, the non-profit organization can count on the support of more than 250 restaurants across Canada. In 2021, they even surpassed five million meals provided to youth in need!  

A solution-focused approach 

Mealshare partners with charities that are well-known in their communities, inclusive, and focused on nurturing youth in need. Wherever possible, they take a solutions-focused approach to providing holistic support for kids and youth. “Our Co-Founders are cousins and best friends who grew up together in Calgary, Alberta. They founded Mealshare with the dream to be able to sit in their rocking chairs one day and explain to their grandkids that there used to be hungry children in our world… but not anymore.” explains Stacey Olsen, Community Leader Coach.  

Partnering with Breakfast Club of Canada was an easy choice for Mealshare; they know how important a healthy breakfast is for children’s overall health and engagement at school. Steven Letts, Advisor, Corporate & Community Giving highlights the great collaboration “Mealshare is a vital organization that has been a steadfast supporter of Breakfast Club of Canada since 2015. We are so grateful for this partnership and look forward to many years of continued collaboration!”  

 By providing meals in a school setting, children also have access to a built-in community of teachers, friends, administrators, and guidance counsellors to help make sure their full needs are being met. Olsen adds: “ensuring children start the day with a nutritious breakfast has so many lasting benefits and we are proud to partner with Breakfast Club of Canada to help make that happen.” 

Thank you, Mealshare for your support! 

In early fall, we hosted seven Open House sessions across Canada.

These sessions were an opportunity for schools to connect with the Club and other schools in their region. Participants were able to share current plans, exchange ideas and offer support to one another. Three main topics were covered: menu planning, budgeting and food preparation, and community partnerships.  


Menu planning 

There were many challenges shared, ranging from equipment capacity and volunteer recruitment within the school community to strategies for preparing a variety of meals to suit students’ preferences. However, along with these came many innovative solutions: 

  • Grab-and-go model: Schools had great ideas to share about how they changed to a grab-and-go model to increase accessibility for students. This model also cuts down on preparation time and lets schools plan menus more easily. Participants mentioned that a high number of volunteers and greater equipment capacity significantly increase program efficiency and capability. 
  • Reintroduction of hot and specialty items: Many schools have found great success in bringing back egg dishes. One school highlighted that egg bites are a popular hot item that can be used in the grab-and-go model.  
  • Popular menu items: In many schools, there are ongoing requests to vary the items offered. Bobbi from Food & Friends shared that they have a school that not only serves the regular breakfast staple foods, but also offers things like spaghetti, dumplings and other items for breakfast, noting that not everybody likes to eat traditional breakfast items in the morning. 
  • Some of the most popular items served are: 
  • Breakfast wraps and sandwiches 
  • Smoothies 
  • Baked oatmeal 
  • Bannock pops and bagels 
  • Pizza bagels 
  • Oatmeal bean cookies. 

See our Recipe Book for some unique and delicious recipes! 



Budgeting and food preparation 

In all of our sessions, schools raised concerns regarding rising inflation and the cost of food. Schools also discussed how they needed to tighten their budget and stretch it even further than previous years. Most of the schools present wanted to learn from the Club and other schools about budgeting tips. See our 2022 Toolkit for information and resources regarding the operation of your breakfast program. 

Schools highlighted the following ideas to help with budgeting and food preparation: 

  • Reducing food waste: A school in BC mentioned that they will not start making hot food until students are present in the breakfast room and confirm that they would like to have something to eat.  
  • Promoting environmental sustainability: Students can bring in their own cutlery and wash it at home to avoid single-use plastics and additional costs for utensils, etc.  
  • Rescuing food: One school mentioned their partnership with Second Harvest to gather additional produce for their program. Second Harvest is the largest food rescue organization in Canada. From farm to retail, they capture surplus food before it ends up in landfill, diverting it to organizations to use in their food preparation and distribution. 


Community partnerships 

At all of our sessions, we asked, “What partnerships or donations have you been able to leverage with local stores, organizations or community groups? How did these partnerships or these donations begin? How did you approach them?” We received a phenomenal amount of feedback! 

  • Fundraising: A rural school in Alberta entered into a partnership with the new gas station in town to hold fundraising activities. Students create handmade crafts to sell at the gas station to raise funds for their breakfast program. School-made muffins are also a popular fundraising item. 
  • Bakeries: One school in Alberta has a partnership with COBS Bread. Their donations are received once per week. They use the breads and buns for their breakfast program and share the surplus with other community schools in the area.  
  • Local restaurants and pubs: A school in British Columbia mentioned that they have a partnership with a local pub. A percentage of the sales from a designated “charity tap” goes toward supporting the school’s breakfast program. 
  • Transportation: A school in New Brunswick has teamed up with local transport trucking companies. If a pallet of food is turned away from a store, the companies will call the school to see if any of the items can be used in their breakfast program.  
  • Community and senior centres: A local senior centre prepares muffins for a school breakfast program. The school purchases the ingredients, delivers them to senior centre and picks up the products once they’re made.  

Partnerships like these can be a huge help in maximizing the potential of your breakfast program. They are also a great way to engage the local community. Let us know how we can help! 


The Open House sessions are a part of our dedication to providing personalized support to each program, in this case, by focusing on regional relationship-building among schools. We are already looking forward to our next sessions later in the year. 

Children at the table


In June 2018, the ministère de la Famille du Québec asked Breakfast Club of Canada to take on a special task: setting up a pilot project to bring breakfast programs to young children.


The three-year project involved 15 educational childcare facilities (early childcare centres (CPEs) and daycares) located in urban, rural and Indigenous communities. Together, the 15 selected centres serve over 400 children aged 5 and under.


Three years later, we are proud to report on the results of this unique and very meaningful project.

Children eating toast

A Big Win for Kids

In September 2021, we met with the team at the Chapeaux Ronds et Bottillons childcare centre to get their feedback and learn more about what a breakfast program has meant for their young charges.

With 108 babies, toddlers and preschoolers enrolled in the program, Chapeaux Ronds et Bottillons could not be more pleased.


“With the Club, we can offer a wide variety [of food]. The fruit we used to give in the morning has now been moved to lunch. So it didn’t just improve our breakfast selection, but also all the other food we provide in the centre,” said General Director Martine Desjardins.


Daphnée St-François, an experienced educator who works at the centre, added that breakfast is a heartwarming moment for her and her group. The children can take all the time they like to eat, and she says the experience has been a positive one in every respect.

Toddlers at the table

Less Rushed Mornings, Less Stressed Families

Staff aren’t the only ones to have noticed the benefits of a breakfast program. Audrey Jacob, whose daughter attends Chapeaux Ronds et Bottillons, has seen first-hand the impact on her and the whole family.

“The breakfast service offered at the centre really eases the parents’ burdens. […] We really feel that there’s a collaboration between the centre, the breakfast program and our own family routine. My daughter is always very excited to go to daycare, not only to see her friends and her educator, but also to share an enjoyable breakfast.”

Little girl eating breakfast

A Helping Hand that Makes all the Difference


“It was easy to utilize [the Club’s] 27 years of experience from primary and secondary schools [in educational childcare centres],” said Claudine Dessureault, National Senior Advisor, Purchasing and Inventory.


Claudine has been working on this project from the outset, providing support and guidance to centres in setting up their programs. Over the three-year span of the pilot project, she has also been able to better define the part BCC plays in the operation.

She explained that “[BCC’s role] is to work alongside the community, to advise on nutrition and to offer products suitable for children that also meet the quality standards of both childcare centres and Canada’s Food Guide.”

Getting a program of this nature off the ground has allowed BCC to broaden its reach to encompass the entire spectrum of childhood, from 0 to 18, and instil healthy eating habits early in life. It also ensures consistency in the services offered by BCC.


The success of the pilot project is excellent news. We are proud it will continue and hope to expand our services to even more children in this age group.


Be sure to watch the video of our visit to learn more about the pilot project and its positive repercussions.

In Back-to-School open house sessions across Canada, participants shared some of the challenges they faced in breakfast programming for this school year. Our team has compiled top ideas and suggestions provided by fellow schools in response to topics like incorporating volunteers, reducing costs and facilitating meal preparation. The open house sessions are very valuable as they provide solutions from and for diverse school communities and contexts.

We are thankful for all who participated in knowledge sharing and hope we’ve adequately captured your tips, as follows:


Incorporating volunteers
  • Leveraging community groups as volunteers: Various schools have explored engaging community groups such as the local RCMP, faith groups, businesses or sports teams to help with different aspects of breakfast program planning, including purchasing, delivery, meal prepping and packaging. Consider this if your school regulations allow for external volunteers.
  • Working with nearby high schools: Is there a high school close to you? One school provided a unique suggestion to partner with a high school. The older students prepare and package meals and then walk them over in the morning and drop them off at the school entrance. High school students can apply this experience toward volunteer hours or as a special project for a food safety and food education class. This is a good solution for schools that are not allowed to have extra volunteers in their food prep areas.
  • Using student volunteers in a community service program: Some of our schools that are allowed to work with student volunteers have chosen to include breakfast programming prep work as a part of students’ community service hours. This helps students give back to their community, hone leadership skills and ease the stress on program coordinators. For an example of this idea in action, check out our newsletter article for a story about student volunteers at Georges P. Vanier School.
  • Engaging staff members: Consider holding a staff meeting to gauge whether your staff are willing and have the time to help. With restrictions in place in many schools, dedicated staff members have stepped in to run the breakfast program instead of volunteers. One school started an “above and beyond” club with opportunities for staff to pitch in in extra areas of need, including breakfast program prep and delivery. Other schools have assigned breakfast club responsibilities to staff on a weekly rotating basis. A pair of staff members can take care of prep, delivery and clean-up one week and then hand over the reins to a different pair the next. Having more staff members involved can help spread the work around.
    • Tip: To help keep staff motivated and feel appreciated, consider hosting a special thank-you breakfast on a non-instructional day or incorporating breakfast program responsibilities into their workable hours.
Reduced prep work

For those of you who are prevented from having extra help due to COVID restrictions, an alternative is to focus on reducing the amount of work required to prepare, serve and clean up after breakfast:

  • Some schools that used to bake muffins now make smaller “muffin bars.” You can make more bars with fewer ingredients, and the tray is a lot easier to wash than a muffin tin. Spread your favourite muffin batter on a baking tray that is well greased or lined with parchment paper or a silicone sheet. Baking times may vary, depending on the thickness of the batter. You’ll find lots of recipes for muffin bars online.
  • Similarly, some schools make oven-baked oatmeal pancakes on a baking sheet and slice them into single servings. They are easy to pour, flip and serve, and they save a lot of time.
  • It was suggested that students bring in their own containers, cutlery and bottles and wash them at home to reduce clean-up time for schools. This also cuts down on disposable waste and can save money for schools who had been using paper plates and plastic cutlery.
  • Some schools recommended having students wash their own dishes in the classroom before returning them to the kitchen. This can save on time and effort, especially for schools with limited dishwashing capacity.
Cost savings
  • Financial support programs may be able to help seek out an independent or wholesale grocer in your community for produce like berries and vegetables. Independent grocers are sometimes able to offer lower prices on locally grown foods. A school in Cochrane, Alberta, found this to be very cost-effective for their breakfast program, which serves hundreds of students.
  • Buying large items like blocks of cheese and dividing them into smaller servings is often more budget-friendly than buying individual portions like cheese strings.
  • Enquire about available discounts for school breakfast programs at grocery stores.
  • Stretch every dollar you spend and reduce food waste by sending leftover food home with students or offering them an end-of-day snack as the exit the building.


We recognize that there is no one-size-fits-all approach to cover such a diverse range of schools across the country, but we do hope that you can use one or two of these suggestions to make your breakfast program easier to run this year. Once again, we send out a huge thanks to everyone who participated in our back-to-school open house sessions and shared their innovative solutions with their peers. Your engagement, insight and support are greatly appreciated. We hope to hear more of your tried-and-true hacks and solutions at other sessions later in the year!

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New Ambassadors for BCC

The pair want to raise awareness and help provide children with important opportunities


Boucherville, July 19, 2021 – Breakfast Club of Canada is proud to announce that Lindsey Butterworth and Justin Kent are joining the BCC community as ambassadors. The British Columbia natives are eager to contribute to fundraising initiatives as well as promote the Club’s values in order to provide children with important nutritional and educational opportunities.


“I have a passion for health promotion and a keen interest in advocating healthy behaviour through adequate nutrition in youth,” explained Lindsey Butterworth. “Learning about food security in my undergraduate degree and volunteering with the breakfast program at my local community centre really instilled the importance of access to a healthy breakfast in me. I want to continue to promote and increase accessibility to breakfast programs across the country with Breakfast Club of Canada.”


A Canadian middle-distance runner, Butterworth is set to represent Canada at the upcoming Tokyo Olympic Games. She began her running career while attending Simon Fraser University and is a two-time NCAA Division II 800m champion. She graduated from university in 2015 with a Bachelor of Arts in Health Sciences. Butterworth currently trains in Burnaby, British Columbia, while working full time as an academic advisor for student athletes.


Also joining the Club’s circle of ambassadors is Justin Kent. A Canadian distance runner, he represented Canada at the 2017 Jeux de la Francophonie and the 2019 World Cross Country Championships. In 2019, he won the Vancouver Sun Run, becoming the first local to win since 1992. Kent trains in Burnaby, British Columbia, and is a coach with Mile2Marathon, a community-centered coaching program.


“I believe in the importance of equal opportunity for youth to have access to proper nutrition,” said Kent. “Growing up in Surrey, British Columbia, an inner-city school system, I witnessed the positive impact of a breakfast program. I hope I can make a difference so that youth are properly fuelled to achieve their goals. No one should chase their dreams on an empty stomach.”


The pair will be actively involved in the Club’s fundraising activities as well as growing awareness on the importance of breakfast programs in Canada. Eager to kick-off this partnership, Butterworth and Kent are selling their personal branded Olympic t-shirts, with all proceeds going to the Club. They have also launched their own fundraising page to help raise money for the cause.


“We are extremely pleased to welcome Lindsey and Justin to our BCC family,” stated Tommy Kulczyk, General Manager of Breakfast Club of Canada. “It is an honour to work with ambassadors who care deeply about the work we do and who help support our mission. Lindsey and Justin are passionate about nutrition and want to make a difference in the lives of children in Canada. They are great role models and we look forward to collaborating with them on many upcoming projects.”


About Breakfast Club of Canada

Accredited by Imagine Canada for its effective governance, the Club provides much more than breakfast: its approach is based on commitment, self-esteem and capacity development using an optimal formula adapted to local needs. Breakfast Club of Canada helps feed more than 257,000 children and youth in 1,887 schools across the country. To learn more, visit or follow us on Facebook, Instagram, Twitter and LinkedIn.


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For more information:

Victoria Jaklin
Advisor, Corporate Communications and Public Relations
Breakfast Club of Canada

Kids putting hands together on the table

Breakfast Club of Canada applauds the federal government’s steps to address food insecurity as announced in Budget 2021. The COVID-19 pandemic has exacerbated economic and food insecurity for families across the country and has hit the most vulnerable the hardest. The measures announced in today’s budget will take important steps towards supporting Canadian families. 

National and community student nutrition stakeholders have long called for the federal government to establish a National School Food Program to provide access to healthy food to all school-aged children and help them to strive. We know that one of the best ways to provide support for these children and their families is through a national program that provides nutritious meals to children, and that is accessible in schools from coast-to-coast-to-coast. We urge the federal government to deliver on the commitment made in Budget 2019 to work with provincial and territorial governments to establish a National School Food Program. The need for such a program is greater than ever before, with the COVID-19 pandemic increasing the need amongst children and families and disrupting schooling throughout 2020 and 2021.  

A National School Food Program will alleviate food insecurity for children and families as we strive to ensure that no child is left behind – an objective that has become even more crucial in light of the COVID-19 pandemic exacerbating economic insecurity and hitting the most vulnerable the hardest. A National School Food Program is particularly important to establish quickly, as students and teachers prepare for a return to classrooms for the 2021 school year. A National School Food Program is an essential part of a safe, inclusive, and resilient return to school to position our children for success.  

‘’We thank the federal government for taking important steps towards addressing food insecurity. We look forward to continuing to work with the federal government, provincial and territorial partners, and community stakeholders to implement the National School Food Program as soon as possible,’’ says Daniel Germain, President and Founder of Breakfast Club of Canada.