In April 2024, the Government of Canada announced a one-billion-dollar commitment over five years for the development of a national school food program.
Operationalizing successful SFPs can take a variety of forms depending on the school size, location, equipment and infrastructure, available budget, and whether the service is operated independently or by a food service contractor.
This guide includes resources related to human resources, local food procurement, kitchen equipment, safe food handling, menu development, meal service, program logistics, and costing, and is designed to support schools from a diversity of contexts. The tools and recommendations provided may be useful as you develop your own SFPs operations guide.
This is guide #4 a 5-part series of School Food How-To Guides,
led by Dr. Rachel Engler-Stringer and the school food research team from the University of Saskatchewan.
