A Visit to the RDC Commissary in the Louis Riel School Division 

Breakfast Club of Canada coordinator Alicia recently travelled to Winnipeg to visit several schools supported by BCC in the Louis Riel School Division (LRSD). During the visit, Darcy Cormack, LRSD Assistant Superintendent, invited Alicia to tour the René Deleurme Centre (RDC) Commissary. 

LRSD schools have access to low-risk, pre-packaged menu items and nutritious, ready-to-eat meals from the RDC Commissary, which operates a centralized commercial kitchen. This kitchen provides an extensive, culturally diverse menu aligned with Manitoba food safety regulations and serves all 40 schools in the division. 

Deliveries are made throughout the week by the divisional food driver. At the same time, the culinary team prepares a diverse range of foods that cater to the unique needs of each school, whether it’s breakfast, snacks or lunch, averaging 1,000 sandwiches, 1,000 muffins, 500 bannock pieces, 500 individually portioned meals, 500 vacuum-sealed meals packaged in bulk for rethermalization at school sites, 300 breakfast sandwiches and vegetable platters serving approximately 500 students per week.  

The commissary not only enhances student nutrition but also supports community development. It offers kitchen skill-building opportunities for community members and hands-on learning experiences for high school students involved in meal preparation. 

Nutrition is a core value of the program. Meals align with the division’s nutrition policy and provincial guidelines, and student feedback is actively used to guide meal development. 

The RDC Commissary does not aim to replace in-school meal preparation but rather supports school autonomy while offering additional flexible and accessible options. Schools with health permits may continue preparing meals on-site and supplement with commissary items. Those equipped with combi ovens can even rethermalize vacuum-sealed meals delivered in bulk. 

By centralizing food preparation, the commissary ensures consistent nutritional support while respecting the unique needs and autonomy of each school. It saves time, increases efficiency and enhances the daily dining experience for students.