We are proud to provide helpful pieces of information to accompany and support you. Many more are coming soon: webinars, videos, etc. Stay tuned!
We are proud to provide helpful pieces of information to accompany and support you. Many more are coming soon: webinars, videos, etc. Stay tuned!
Please submit your report using the button below. Thank you!
Looking for information, policies or work tools to manage your breakfast program? Browse the resource center we have created for you!
OCTOBER, 2020
This issue of the national Club newsletter features inspiring ideas for your breakfast programs!
SEPTEMBER, 2020
There will be no shortage of challenges to face in 2020–2021, but we are determined to be there to guide school breakfast programs and provide them with the tools they need to make this a happy and healthy year for all!
JUNE, 2020
To help in combating this issue, the Club set up an emergency fund to reach children and youth outside of school by supporting community organizations, schools, and more.
FEBRUARY, 2020
This year, Dietitian’s of Canada have dedicated Nutrition Month to the theme “More Than Food: How you eat is important too!”.
DECEMBER, 2019
We have updated our Nutrition Standards to mirror the 2019 Canada’s Food Guide. New menu planners and a grocery list with recipe suggestions.
NOVEMBER, 2019
From our humble origins of working with a handful of schools in Quebec, the Club has grown to support over 1,800 schools across our country.
SEPTEMBER, 2019
It’s the beginning of a whole new year for your school – and your breakfast program! We would like to take this opportunity to share a few updates with you, along with some pointers on how to keep your program running smoothly.
JUNE, 2019
We want to give a big thank you to all of the volunteers, teachers, principals, and coordinators who ensure that students across the country have access to a nutritious breakfast everyday before school.
MAY, 2019
Which means it is a great time to add some variety to your breakfast program by moving your program outside and utilizing more fresh fruit and vegetables in your menu.
