This guide was produced by the Feed BC Program to support public institutions to incorporate Indigenous foods in a good way. It contains valuable learnings that can be applied in K-12 schools in BC and across the country.   We are raising our hands for this guide in relationship building, reciprocity, and humility in acknowledging where...Read More

The School Food Development Project (SFDP), hosted by a team out of the University of Saskatchewan College of Medicine’s Department of Community Health and Epidemiology, explored the intersection of food and culture in schools. The goal was to centre First Nations and Métis students, their families and their communities (both on and off reserve) in...Read More

The Ministry of Agriculture and Food is working with the Ministry of Education and Child Care and partners to incorporate Feed BC into new and expanded Kindergarten to Grade 12 (K-12) school food programs as part of the province’s Feeding Futures Program. This Feed BC guide is designed to provide school districts, schools, and food...Read More

This Resource Includes: Context Overview chart of types of hydroponics  Link to the Working Hydroponics Models Comparison Resource Google Sheets document 1. Context This resource was created to address the challenge of navigating through company websites to identify suitable hydroponic models for a school setting. What is suitable for one school, may not work for...Read More

Dr. Joyce Slater from the University of Manitoba has launched a new Food Literacy Progression for Children and Youth, providing an organizational framework for food literacy development from ages 2-18 years. The Food Literacy Progression is a tool that can be used to develop food education programs that build knowledge, attitudes and skills progressively, in schools...Read More

Photo credit: Government of BC and Feed BC, from Traditional foods and Indigenous recipes in B.C.’s public institutions Education about our local food system must tie back to the land and its histories and stories. Land-based learning involves learning from the land and water, and understanding and fostering our connection to them. Farm to school...Read More

A TOOL TO ENCOURAGE QUEBEC INSTITUTIONS TO CHOOSE LOCAL AND ENVIRONMENTALLY RESPONSIBLE FOOD PROCUREMENT! Key Recipes for Local and Environmentally Responsible Food Procurement in Quebec Institutions’ is a practical tool to both inspire and equip institutional and food service directors and managers, chefs, teachers, educators, stakeholders, partners, and all other institutional food actors to adopt...Read More

This report, prepared by Queenswood Consulting Group for the Government of British Columbia, was developed to support the government’s objective to increase the use of B.C. foods, improve the patient food experience in health care, and efforts to increase access to traditional foods and Indigenous recipes in public institutions. Traditional Foods and Indigenous Recipes in...Read More