This month, we celebrate the arrival of warmer days with simple and fun ideas to help keep children well hydrated in the morning!

Let’s explore the benefits of water, along with practical tips to encourage students to drink more throughout the day.

Water for Learning: A Winning Habit in the Classroom!

With the arrival of warm, sunny days, hydration becomes even more important for children. Did you know that a child’s body is made up of 60% to 75% water? Drinking enough each day is essential to replace the water lost through breathing, sweating, urination and bowel movements—especially when it’s hot or students are more active.

Even though food provides some water, it is not enough to meet all of a child’s needs. Providing regular access to water in schools is therefore essential to support students’ health and ability to learn.

Why is water so important?

Water is the best beverage to quench thirst and keep students hydrated throughout the day. It helps to:

• Maintain proper body temperature
• Transport essential nutrients
• Support healthy kidney function
• Promote energy, concentration and attention
• Improve alertness and certain motor skills

Adequate hydration also helps prevent dehydration, a risk that is higher in children, especially during hot weather.

How can hydration be encouraged at school?

A well-hydrated student is more ready to learn. Simple daily strategies can help create a classroom environment that supports hydration. By integrating water into the school routine and increasing opportunities to drink, it becomes easier to support students’ attention and well-being throughout the day.

• Make water available in the classroom or nearby.
• Encourage students to bring a water bottle in their lunchbox.
• Include hydration in discussions about healthy lifestyle habits.
• Lead by example by drinking water in class.

Key moments to prioritize:

• When kids first get to class
• Before a learning period
• After physical activity or recess
• During work time or longer periods

By making water easily accessible and encouraging regular hydration throughout the school day, schools can help students feel their best, stay focused and be ready to learn. Small actions, like keeping water bottles nearby or building hydration into daily routines, can make a meaningful difference in supporting children’s health and well-being, especially during the warmer months. This summer, let’s continue creating school environments where healthy habits can thrive, one sip at a time!

Educational activity from the Water is the Way to Go toolkit

https://www.canada.ca/en/health-canada/services/food-guide/educators-professionals/toolkit/activities-7-8/water-way-to-go.html

Photo credits: Chief Aranazhi School – Photo by Sonya Alexis

From January 26 to 31, Carmen had the opportunity to do an extended week of school visits and go to Parkland School Division, Alexis Nakota Sioux Nation School, an Edmonton public school and the Shaping the Future conference. It was a great opportunity for her to connect with schools and learn from all the different breakfast programs.

Read the story of her journey in the following text.

Our BCC Coordinator Carmen had the opportunity to do an extended week of school visits and go to Parkland School Division, Alexis Nakota Sioux Nation School, an Edmonton public school and the Shaping the Future conference. It was a great opportunity for her to connect with schools and learn from all the different breakfast programs. Read on to discover the story of her journey.

Parkland School Division On Monday and Tuesday, I toured several Parkland School Division schools in Stony Plain and Spruce Grove with Shelley Akers and Rebekah Ferguson. It was great to take the time to put on our aprons and get our hands dirty to help prepare yogurt parfaits for Westview School, and to join Millgrove School for Toast Tuesday and experience the amazing work of their volunteers. Listening to Brookwood School and Spruce Grove Composite High School speak about the future they envisioned for their programs was invigorating.

Seeing how Copperhaven School incorporates their breakfast program into classroom learning to teach students how to budget for food, shop and prepare breakfast proved to be an inspiring lesson on how to engage students to take ownership of their breakfast program and learn life skills. Lastly, I enjoyed learning about the unique program experiences that students in the Connections for Learning campuses at Spruce Grove and Stony Plain can access.

Alexis Nakota Sioux Nation School On Wednesday, I visited Alexis Nakota Sioux Nation School and got to tour Waka Mne Elementary School and Chief Aranazhi School. I want to thank everyone for the warm welcome and the engaging visit, culminating in a fun photo opportunity with students! I had a great time learning about the breakfast program and seeing the amazing work being highlighted at the schools.

An Edmonton public school Thursday took me to an Edmonton public school, giving me the opportunity to observe their breakfast in the morning and have an inspiring conversation with the staff there. It was incredible to learn how a true community has been built at the school and the impact it has had on the students, teachers, staff and parents. I appreciate all the work that they have done to foster the community and build linkages with different organizations and businesses.

Shaping the Future conference I capped off my week by attending the Shaping the Future conference. It was a valuable opportunity to learn new ways to support schools, find out what other people have been doing in their breakfast programs and make different connections that will surely have an impact.

My thanks go out to Parkland School Division’s schools in Spruce Grove and Stony Plain for the amazing time I had visiting each school, serving breakfast and learning from your programs. Thank you to Alexis Nakota Sioux Nation School for an awesome morning! It was great to tour your schools, check in and spend time together. Thank you to an Edmonton public school for hosting me! I really valued learning about your fantastic community outreach. Lastly, thank you to everyone who connected with me at the Shaping the Future conference! I enjoyed catching up with old connections and meeting new ones. Your expertise is greatly appreciated!

When Charlotte Campbell, Principal at Grand Rapids School, told us that students are involved in their breakfast program, we wanted to know more.
Read on to learn about student involvement and what makes these kids proud of Grand Rapids School’s breakfast program.

How are students involved in the breakfast program at Grand Rapids School?

Students in grades 8 and 9 play an active role each morning. They help prepare breakfast for the younger students, deliver meals to classrooms and return afterward to pick up dirty dishes. Students are actively encouraged to provide menu suggestions and to take a food handler course, giving them practical food-safety skills and building confidence as well as a sense of responsibility.

What is the one thing people should know about your program?

Many students come to school hungry. The breakfast program is something they love and appreciate. Weekly favourites include Wednesday porridge, and every second Friday features a special pancake breakfast.

What are you most proud of?

The staff takes pride in ensuring that no student starts their day hungry. Even when kids arrive late, staff make sure they have had something to eat and are ready to learn.

How has the breakfast program affected school spirit?

Having full stomachs helps students feel happier and more positive as they head into class. That sense of comfort and consistency supports a calmer, more engaged school environment.

How has the program changed over the years?

Grand Rapids School continues to grow its program with a focus on providing nutritious, delicious meals so that students can start their day feeling their best.
Check out our Student Volunteers Toolkit.

For the past five years, a partnership has been transforming far more than Saguenay–Lac-Saint-Jean school menus.

The SALSA (Service d’accès local en sécurité alimentaire) project was launched thanks to a strategic investment by Breakfast Club of Canada, supported by federal funds from the Department of Agriculture. The goal was clear: to create a true food services hub, bringing together a community grocery store, a warehouse, a collective kitchen, and the processing of food recovered from local businesses and farmers.

The Service d’intervention de proximité du Domaine-du-Roy (SIP-DDR), in collaboration with several regional partners—the Public Health Directorate of the Saguenay–Lac-Saint-Jean CIUSSS, UQAC, Coop Chambord and Résidence Labrecque—swiftly developed “SAC,” which stands for services d’alimentation communautaire, or community food services. This vital link now provides meals to 11 schools supported by the Club in Saguenay–Lac-Saint-Jean, allowing 1,108 students to start each school day with a nutritious meal.

Tangible Impacts for the Children of the Region

The complementary nature of this partnership is what makes it so special:
• the Club provides protein sources;
• SIP-DDR/SALSA organizes the supply of fruits, vegetables and cereal products.

The result? Each year, children enjoy over 210,000 balanced breakfasts made with local products, while benefiting from a long-term vision aimed at making the management of the region’s school food programs autonomous.

From Experience to Knowledge Sharing: The Creation of the Suggestion Box

This collaboration led to the creation of the Suggestion Box (in French only), a practical guide that helps schools and communities set up local sourcing projects to support school meals. This tool is the result of a research project conducted by UQAC, under the supervision of Salmata Ouedraogo, Ph. D., with financial support from the Lucie and André Chagnon Foundation and Quebec’s Ministère de l’Économie, de l’Innovation et de l’Énergie.

Drawing on the experience gained by Saguenay–Lac-Saint-Jean stakeholders in the field, the Suggestion Box offers concrete ideas based on what’s already working as well as an analysis of the issues, challenges and practices observed in the region’s school food programs.

Breakfast Club of Canada is deeply grateful to all those who have chosen to build and document this promising project, supporting it with conviction, from both a human and a financial standpoint.

Learning by Doing… and Adapting

For Mathieu Laroche, CEO of SALSA, this adventure has been an incredible learning experience:

“There’s a lot more than meets the eye to setting up a school food service, since no one-size-fits-all template exists. Every community is different. What works is when we collaborate with the community, not when we show up with a ready-made set solution.”

A Guide for Inspiring Others

At its core, the Suggestion Box (in French only) is meant to be a tool for transferring expertise. It contains 12 practical fact sheets covering the key steps for setting up a local school food program: governance, operations, partnerships, menus, logistics, continuous improvement and more.

It’s the handiest of toolboxes for communities looking to get started!

An Inspiring, Deeply Human Model

With the partnership between the Club and SIP-DDR/SALSA, the results speak for themselves: community engagement can amplify the impact of school food programs: improved infrastructure, short supply chains, local processing and distribution, and an expanded social safety net.

But more than anything, this collaboration has yielded unexpected moments of connection, as Mathieu explains:
“Seniors at a retirement home chop fruit and vegetables, students go pick up this produce on behalf of the school, and the next thing you know, it’s smiles, exchanges and connections all around. Who would have thought that feeding children would help bridge the generation gap?”

What’s Next?

Hopes are high: The organizers would like to regionalize support, transfer expertise, integrate more local products, make menus more plant-based, support caterers and develop tools. After all, these meals don’t just feed kids—they nourish and strengthen the fabric of an entire community.

Trying new foods can feel like an unwelcome adventure for kids, and it’s sometimes a challenging one for adults too! Picky eating is a normal part of childhood, and learning to enjoy new foods takes time, patience, and positive experiences.

Here are some interesting facts highlighting how children learn about food and why gentle encouragement (not pressure!) makes all the difference!

It can take time to like a new food!  Children often need to see, touch, or taste a new food around 10 times before they start to like it. Patience really does pay off!

Presentation matters!  How food is presented can influence a child’s willingness to try it. Familiar shapes, fun names, or serving foods separately can help make new foods feel less intimidating.

Bitter flavours are, in fact, stronger to kids!  Children are naturally more sensitive to bitter flavours, which is why some vegetables may taste “yucky” at first. This sensitivity usually decreases as they grow.

Kids learn by watching others!  Seeing adults or peers eat and enjoy a food increases the chances that a child will want to try it too.

Helping in the kitchen builds confidence!  Involving children in washing, chopping, mixing, or serving food helps them become more familiar and comfortable with new foods.

Taste buds change over time!  Taste preferences change as kids grow, so a food a child disliked last month might suddenly taste great today!

Picky eating is normal!  Picky eating is a common phase of childhood. It often peaks between ages 2 and 6 and usually improves over time.

Even animals can be picky eaters!  Young monkeys are slow to try new foods when alone but are much more willing to take a risk when surrounded by family, just like kids!

Albert School in Regina (Saskatchewan) has been taking students around the world through a series of themed breakfasts. Kids have been enjoying special “discovery breakfasts” from the UK, France, and the Philippines, giving them a chance to taste something new.

For a special trip to the UK, the school served a classic English breakfast, including eggs, baked beans, and sautéed mushrooms. A teacher who is originally from the UK stopped by that morning and was excited to see students enjoying a classic meal from his home country.

For their French-themed special breakfast, students enjoyed croissants straight from the oven served with fresh seasonal fruit and a hot drink.

Last but certainly not least, the Phillipines special breakfast was a hit among students. Staff member Cecilia, who hails from the Philippines, proudly prepared traditional scrambled eggs, sausage and soft pandesal (a classic Filipino bread roll). Filipino students were thrilled to see their culture represented and many shared how meaningful it was to introduce their peers to a familiar breakfast from home.

Special themed breakfasts serve up a number of benefits. They build cultural awareness, encourage students to try unfamiliar foods and create a sense of belonging for the children whose traditions are being highlighted. They also make breakfast fun, memorable, and something students look forward to.

To incorporate themed breakfasts into your school breakfast program, consider some of the following tips. Invite students and families to share their ideas so the whole community feels represented. Add simple decorations to the breakfast space to set the mood and highlight the theme. Put up posters in advance, just as Albert School did, to build excitement and get students curious about what’s coming up. Lastly, keep in mind that themes can be inspired by cultural celebrations, national holidays or fun occasions like Pancake Day, Pi Day or seasonal festivities.

Check out this article that explores typical breakfasts from around the world: Breakfast from Around the World .

These energy bars are a favourite at Au pays de cornemuse daycare centre. Enjoyed by young and old alike, they’re one of the specialties of Roxanne, who runs the kitchen.

The Breakfast Club of Canada Nutrition Committee appreciates the versatility of this recipe, which can be made into both balls and bars. They’re also a great way to introduce puffed quinoa, a less well-known food.

Ingredients:
125 ml (1/2 cup) old-fashioned rolled oats
125 ml (1/2 cup) quick-cooking rolled oats
125 ml (1/2 cup) puffed quinoa
125 ml (1/2 cup) date purée
60 ml (1/4 cup) soy butter (Wow Butter)
60 ml (1/4 cup) shredded coconut (unsweetened)
60 ml (1/4 cup) crushed pumpkin seeds
60 ml (1/4 cup) raisins
15 ml (1 tbsp) honey

Instructions:

1. In a microwave-safe bowl, combine the pitted dates and water. Microwave for 4 minutes at 1-minute intervals, stirring between each interval.
2. Mash the dates with a fork to create a purée.
3. In a separate bowl, combine the date purée, Wow Butter and honey.
4. Heat slightly in the microwave (approx. 15 to 20 seconds) or in a small saucepan on the stove to soften the mixture.
5. Stir until smooth.
6. In a large bowl, combine the oats, puffed quinoa, shredded coconut, pumpkin seeds and raisins.
7. Mix well to distribute ingredients evenly.
8. Pour the wet mixture over the dry ingredients.
9. Mix with a spatula or your hands until all ingredients are well coated.

For the ball version: Shape the mixture into 40 balls.

For the bar version:

• Line a rectangular baking pan with parchment paper.
• Pour the mixture into the pan and press firmly with a spatula or the back of a spoon to even out.
• Refrigerate for at least 3 hours and cut into bars.

Store in an airtight container in the refrigerator for up to one week.

Tip:

Puffed quinoa can be made by hand. However, to save time, you can buy it ready-made in the organic section of supermarkets, and in bulk or health food stores.

“Take Care of Yourself, Take Care of Each Other, Take Care of This Place” is the school motto at Yale Secondary in Abbotsford, BC. Yale Secondary School is bursting with spirit and teamwork. The school highlights the importance of student leadership and encourages students to make a difference in the world by applying their unique experience (Yale Secondary). There’s no shortage of volunteers, staff and students who are eager to help at the large community breakfasts currently held twice a month. A powerhouse team of three women runs the breakfast program, volunteering their time and hard work every morning to support community connection in a true embodiment of their school motto.

What’s the one thing people need to know about your program?

We have a strong passion for community and a desire for students and staff to enjoy a meal together, stigma-free. Breakfast is all-inclusive—we have small breakfasts available every day and two big breakfasts in our cafeteria each month. It’s such a great way to connect with each other, build relationships and identify areas of support. It’s the ideal way to start the day!

What are you most proud of in your program?

Our ability to come together and work as a team, to support each other and the relationships we build. We are all equal in breakfast—there’s no “teacher” dynamic. It’s a great boost of energy. Sharing a meal as a community is so important; we’re feeding so many kids, and it’s not just access to food that having breakfast together offers, but access to a community as well. And I’m so proud of our volunteers. They give so much of their time to arrive early and be a part of our school meals. This includes administration, students, teachers, support staff—our entire community comes together! Also, LOVE the fruit salad!

In what ways have you engaged students using the breakfast program?

From a practical standpoint, we have student volunteers who come in and help with prepping, cooking, serving and cleaning up. The peer students from our neighbouring home economics class lend a hand with breakfast dishes daily, which is so helpful. And then there’s conversation and trust building … and humour! When we’ve got the music playing, the atmosphere is fun and we all have a good time. We’ve built a community around breakfast.

How would you like to expand your student engagement?

I would love to integrate with the amazing programs we already have at Yale. Use the breakfast club as a tool; it teaches a lot of valuable life skills and opens up work experience opportunities. We have a few students who help with prepping and serving. They’re taking on a leadership role and using it to create a new and more positive path for themselves. It makes a huge difference when students see their peers involved. It’s an opportunity to make connections.

How has your breakfast program affected school spirit and sense of community?

It’s amazing to see our school community eat together, not a phone in sight, just honest connection over a meal. Students really look forward to our big breakfasts. In fact, kids who used to be late for school are now first in line. Food is what keeps them going, and by providing a good breakfast, we’re enhancing their potential for success.

Do you incorporate green initiatives in your program? IF YES, what advice would you give to other schools who have green ambitions?

We try to compost and recycle but we would like to improve our green initiative, like reducing cost and waste by using reusable dishes and cutlery. We’re glad to know that Breakfast Club of Canada can help us with this! It would be a great leadership and work experience opportunity for a student looking to get ahead. We could engage a rotation of students in a restaurant-style dish pit all while reducing our school’s footprint.

What’s the funniest thing you’ve ever heard someone say about your breakfast program?

I’m not sure about the funniest thing, but you can always hear laughter! Marisa has a big Italian voice and takes the lead on our big breakfast, directing people around the kitchen in a way that would make her Nonna proud.

What’s the most significant challenge your program faces and how do you tackle it?

A great problem, but one that is sometimes tricky to navigate, is “Too many cooks in the kitchen.” We work respectfully as a team, and I think our strengths balance each other out well. We’re passionate and sometimes need to rein each other in as we navigate working with different departments. We have many volunteers who come out to support the prep and serving of our big breakfast, but communication isn’t always on point, which means lots of volunteers and the big task of delegating jobs the morning of.

What is one of your goals for the program?

Our passion is to feed everyone quality food, to eat together and connect with one other. It’s so important to have shared meals. When we set aside devices, we can nourish our bodies and each other. I want students to bring this home—to learn to cook and share.

Before the end of last school year, our program coordinators journeyed across British Columbia’s Sunshine Coast, Northern Vancouver Island, and the Comox Valley to see breakfast programs in action. From homemade Monster Muffins to breakfast pizzas and traditional meals prepared with elders, they discovered that these programs are about much more than food—they’re about community, culture, and care.

By Taelyr Keely and Jessica Smith, Program Coordinators

In June 2025, we packed our bags and travelled for a week. We visited schools on the Sunshine Coast, Northern Vancouver Island, and in the Comox Valley.

From ferry crossings to winding logging roads, we set out to see how breakfast programs are operating—and impacting—students in some of the most remote communities in British-Columbia.

We thought we were going to observe breakfast programs. What we found was something much deeper: stories of care, resilience, and connection.

More than just a meal

In Powell River, a mother-daughter volunteer team greeted us with huge smiles and a kitchen full of breakfast pizzas on naan bread made with fresh ingredients. In another school, kids lined up at a kitchen window, excited to get homemade spinach muffins, rebranded as Monster Muffins for fun. At each stop, we saw people using food as a tool for dignity and joy.

“If they don’t see what they want, I make it for them,” one cook told us, handing a smoothie to a shy student. It’s not just about feeding them—it’s about knowing them.”

Kitchens, culture, and community

We visited schools where food is part of the culture. We saw parsley drying in the school garden and a smokehouse for preparing salmon.

Students helped cook traditional foods with Elders. Although one school was built on land that is not the Nation’s traditional territory, the kitchen became a place for reconnection.

“This school is the heart of our community,” said one principal. “It’s where students feel safe. Where they’re fed. Where they’re known.”

Remote roads, real challenges

Some schools face huge barriers: expensive groceries, aging equipment, isolation. In Zeballos, the cook could not come to the program—so we made breakfast ourselves. The principal drives six hours round-trip on weekends just to buy groceries. The breakfast programs persist because people care deeply.

“Breakfast isn’t just about nutrition,” one educator shared. “It’s the start of something better for these kids.”

The heart of it all

Even with limited budgets and many challenges, we noticed a common pattern. People came in early every morning. They were there to feed and care for their students.

High school students prepared meals for classmates. Cooks mixed culture and wellness. Volunteers imagined new possibilities for children. This trip showed us that breakfast can change everything. We don’t just feed students. We feed futures.

With rising food costs, saving money without compromising the nutritional quality of the meals served can be a challenge. To address this, schools have developed innovative ways to offer nutritious and varied breakfasts to students while reducing grocery bills. These strategies, collected through last year’s midyear survey, reflect the creativity and dedication of school teams and volunteers. We sincerely thank every school for sharing their valuable insights and hope these tips can inspire some of you!

Reducing food waste

There are several tips for reducing food waste and maximizing its use. These include:

• Cooking leftovers. For example, why not freeze unused cut fruit and reuse it later in a smoothie, compote, or even muffins or pancakes?
• Freeze leftovers. Some cooked foods are ideal for freezing, such as cookies, muffins, pancakes, and waffles. You’ll have them on hand for mornings when you have less time to cook!

Cook more

Cooking and preparing meals in advance are among the strategies most often reported by schools as a way to reduce food costs. Here are a few winning tips:

• Buy inexpensive basic ingredients. Schools with cooking facilities can save money by buying more basic ingredients. Eggs, milk, whole wheat flour, and oats are examples of very versatile basic ingredients that can be used to prepare a variety of breakfasts!  For more inspiration, take a look at the Recipes section of the School’s corner.
• Reduce purchases of processed foods. Highly processed and individually packaged foods are often more expensive.
• Involve students. By involving students in certain steps of preparing their own breakfast, you can reduce the workload for staff while promoting simpler foods. Depending on their age, young people can participate by toasting their own bread, serving their own bowls of cereal, seasoning their oatmeal, etc. This is a great way to encourage their independence and develop their food skills! Want to know more on different ways to involve students? Watch the recording of last year’s webinar on Student Engagement.

Tips for grocery shopping

Although cooking is encouraged and promoted as part of breakfast programs, it is not always realistic to cook everything from scratch. That is why some schools have developed other strategies, such as:

• Using frozen fruits and vegetables. These are always great alternatives and can often save time in the kitchen. They can also be used in recipes, such as smoothies or omelets.
• Choose store brands. Most of the time, store brands are less expensive and just as tasty. Don’t hesitate to compare products to make an informed choice!
• Buy in bulk or large quantities to take advantage of discounts. Some products are more economical in large quantities or when purchased in bulk, such as cheese and sliced bread. If you have the storage space, why not? Freeze individual portions for mornings when you have fewer staff available or when you need a more ready-to-eat option (e.g., school field trip days).
• Check out the flyers. Many communities have been able to save money by visiting different stores to find the best prices. However, it’s not always realistic to make multiple stops when shopping. Look at the flyers ahead of time and choose the place that seems most economical, depending on your needs that week.

Developing innovative partnerships

Together, we can often achieve more. Several programs have recognized this by partnering with local organizations or businesses to offer quality food while saving money.

• Using ugly fruits and vegetables. Through donations or at low cost, several grocery stores are willing to contribute to breakfast programs in their area.
• Growing vegetables at school. With school gardens and community greenhouses, some schools have turned to this type of collective project to incorporate fresh vegetables into their programs, in addition to exploiting the full educational potential of these farm-to-table projects.
• Food processing by nearby organizations. School infrastructure can be a challenge, sometimes making it impossible to cook more elaborate meals as part of the breakfast program. Some schools have opted to share facilities with nearby organizations or collaborate with them to make the breakfast program a community project!