4.4 Universal Nutrition Program

    Welcome to the Louis Riel School Division’s Multi-Year Strategic Plan (MYSP) 2023-27 action pages. For each strategic action, we are diligently taking steps to achieve our goals. Together, these goals strive to create the best possible educational environment for students, staff, and community. On these pages, you will find answers to two key questions: What have we done so far? And where do we plan to be by 2027?

    What have we done so far? 

    In September, the Universal Nutrition Program (UNP) was launched across all Louis Riel School Division (LRSD) schools in response to the provincial government's investment in the Universally Accessible Nutrition Program initiative. 

    Up to this point, the food journey among LRSD schools varied. Some schools have served breakfast, snacks, and lunch for several years. In September, schools began by offering a limited menu of pre-packaged items like cheese, crackers, muffins, milk, cereal and yogurt. These items require minimal handling and no food permits. These food items are sourced through a centralized ordering system, with deliveries occurring twice a week and available to all school sites. 

    • Conducted school site visits starting in February 2024 to inventory available equipment and resources for the Universally Accessible Nutrition Program (UNP). 
    • Conducted school site visits from September to November 2024 to determine needs and desired outcomes for food programming and assisted schools in obtaining food permits to expand nutritious food options. 
    • Hired a divisional delivery driver to transport food prepared at René Deleurme Centre’s Commissary Kitchen to schools. 
    • Identified schools requiring greater access to nutritious meals and began designing and scheduling kitchen upgrades and renovations. 
    • Implemented menus that aligned with provincial dietary guidelines, incorporating fresh, locally sourced ingredients to accommodate diverse dietary needs. 
      • Alongside the limited menu, LRSD operated a commissary kitchen at the René Deleurme Centre with streamlined logistics, delivering food to 27 schools through our delivery driver. This expansion from an initial four-school pilot program resulted in weekly preparation averages of 1,000 sandwiches, 3,000 muffins, 500 pieces of Bannock, 300 breakfast sandwiches, and vegetable platters for 500 students. 
    • Increased schools with food permits from 10 per cent in September to over 50 per cent by Dec. 1, 2024. 
    • Partnered with local farms and businesses to support and enhance the program.
      • Began using eggs from a Manitoba-based producer offering omega-3-rich eggs from a Swiss free-run aviary system, prioritizing animal welfare and sustainability. 
    • Trained LRSD high school students at René Deleurme Centre’s Commissary Kitchen to gain hands-on food preparation experience and enhance employment readiness. 
    • Engaged community volunteers in the commissary kitchen to develop English language skills and employment readiness. 
    • Integrated lessons on sustainability, agriculture, and nutrition into the curriculum. 
      • Highlighted a banana-themed learning week at Frontenac School, where Grade 7/8 student leaders collaborated with Teacher-Librarian Elena Stangherlin to create educational experiences on food literacy. Students explored the journey of bananas from farms to schools, the health benefits of bananas, and food waste. A highlight of the week was Ms. Broughton's kindergarten class winning the "Golden Banana." 
    • Installed commercial dishwashers in 11 schools, with 13 more planned this school year, to minimize single-use plastics and reduce landfill waste. 
    • Introduced biodegradable or recyclable packaging for schools without commercial dishwashers. 
    • Reduced packing waste though bulk ingredient purchasing and installing milk machines in serval schools. 
    • Developed a reliable supply chain to ensure the timely delivery of food items to schools. 
      • Implemented a centralized ordering system with twice-weekly deliveries and food traceability from factory to school for quick recall responses. 
      • Increased food orders from 905 cases in September to 2,973 cases in October, reflecting a more than 200 per cent growth. 

    Where do we plan to be by 2027? 

    • Train staff in food safety and meal service protocols, ensuring at least two staff per school are certified in WHMIS and Food Handling by January 2025. 
    • Upgrade identified school kitchens to enhance food service capabilities. 
    • Enhance menus and service quality based on feedback from students, parents, and staff. 
      • Optimize logistics and inventory processes using the feedback collected. 
    • Increase student satisfaction and participation, measured through data collection. 
    • Expand food literacy and sustainability education.
    • Engage parents through feedback, volunteer opportunities, and education sessions. 
    • Develop and regularly update culturally diverse menus that reflect the student population. 
    • Use nutritional assessments and focus groups to demonstrate positive impacts on health and learning outcomes. 
    • Achieve the target of 65 per cent of schools with food permits. 
    • Monitor long-term outcomes on student health, attendance, and academic performance. 
    • Complete kitchen renovations in targeted schools.