AP 113

Nutritional Foods in Schools

Background

The Abbotsford School District is committed to providing access to nutritious foods in schools and creating healthy, inclusive school food environments to support the growth, development, and well-being of students to help them learn and grow.

The purpose of this administrative procedure is to establish guidelines for the distribution and sale of food and beverages in schools and create inclusive and supportive food environments. As per the BC School Food Toolkit, a healthy school food environment refers not only to the nutritional value of the food served at school, but also to the physical eating environment, how food is prepared, served, and eaten, and to creating a culture of care and connection around food. A supportive food environment allows students to eat well and develop a positive relationship with food.

Procedures

Schools will utilize the BC School Food Toolkit to implement these administrative procedures and support them in creating healthy school food environments. The BC School Food Toolkit includes guidelines for food served, school food programs, tips for feeding kids, safety and inclusion, fundraising, vending machines, classroom celebrations, and other resources, such as food lists and recipes. 

  1. Nutrition
    1. Schools are encouraged to offer, sell, or serve nutritious foods from the ‘Serve Frequently’ food lists most often, when and where possible, to best meet the unique and cultural needs of their student population. The BC School Food Toolkit provides guidance on: Vegetable and Fruits; Grains; Proteins; Beverages; and Condiments in two categories: 
      1. Serve Frequently
      2. Serve Infrequently and in smaller servings 
    2. Water should always be readily available for students at school. In addition to water, beverages offered at meals and snacks should contain at least 25% Daily Value of calcium and be fortified with at least 10% Daily Value for Vitamin D. 
    3. Parents should be encouraged to provide a recess snack and lunch for their children following Canada’s Food Guide.
  2. School Food Programs 
    1. Meal Programs should follow the standards established by the BC School Food Toolkit and ideally offer at least one choice from each of the 3 food categories from Canada’s Food Guide:
      1. Vegetables & Fruits
      2. Grains
      3. Protein
    2. Snack Programs should follow the standards established by the BC School Food Toolkit and ideally offer a choice of 2 food categories from Canada’s Food Guide to increase students’ opportunities to have a variety of nutrients. 
    3. Schools are encouraged to provide food in a non-stigmatizing manner and if possible, have universal access options to school food and snack programs. 
    4. School food programs should support access to Indigenous foods that are grounded in local cultures, ecosystems, and seasons. See Indigenous Foods. 
    5. School food programs are encouraged to incorporate cultural foods to reflect the cultural diversity of the student population. See Cultural Foods. 
  3. Supportive Food Environments 
    1. Schools should respect the different roles that caregivers, schools, and students have regarding feeding and eating to create safe and supportive eating environments. See Division of Responsibility. 
    2. Schools are encouraged to use a non-judgmental approach when speaking to students about food and beverages to avoid students feeling confusion, shame, or guilt and recognize diverse experiences with food. See What is Food Neutrality? and Examples of language that supports the Division of Responsibility in Feeding.
    3. Schools are encouraged to use a compassion-informed approach to support students’ safety, choice, and control over their food experiences to prevent trauma and re-traumatization related to food. See Using a Compassion-Informed Approach. 
  4. Food Safety
    1. Completion of an approved food handler training program such as FOODSAFE Level 1 (or an equivalent) is required for most cases where food is prepared and served to students, particularly if this is part of an ongoing program. 
    2. Schools are required to adhere to all applicable food safety standards and regulations to ensure the health and well-being of students.
  5. Vending Machines 
    1. Schools should follow the guidance from the BC School Food Toolkit to choose foods that are less than 15% for all three nutrients of concern (i.e., saturated fat, sugars and sodium). See additional guidance in Vending Machines. 
  6. Fundraisers 
    1. School fundraisers that sell food should align with the BC School Food Toolkit’s nutrition guidance or offer non-food-related alternatives. See School Fundraisers for suggestions.
  7. Classroom Celebrations and Rewards
    1. School staff are encouraged to offer an assortment of food and beverage options, including nutritious foods, with classroom celebrations to help children learn to enjoy and celebrate with variety. When possible, consider non-food celebration options. See Classroom Celebrations.
    2. School staff are encouraged to use intrinsic motivators and non-food rewards instead of using food rewards. See Classroom Rewards. 
  8. Parent Advisory Committees are encouraged to follow the BC School Food Toolkit guidance when offering, serving, or selling food at school. 

 


 

Appendix:               AP 113-1 Nutritional Foods in Schools Rationale

                               AP 113-2 Categories and Guidelines for School Food and Beverages

Reference:             BC School Food Toolkit - Building Healthy Inclusive School Food Environments
 

Last Revised: April 2026
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