Delivery models for school food programs

Assemble-and-serve

These programs provide simple meals and snacks that need minimal preparation, like sandwiches, wraps or cut up fruit and vegetables. Since food is not being cooked from scratch, these programs typically need only basic equipment and appliances to operate.

• Creative approach: Salad bars allow students to serve themselves from a variety of options. Check out Farm to Cafeteria Canada’s Starting a Salad Bar Resource for ideas and read about how the Haida Gwaii School District (SD50) incorporated salad bars into their school food program
• The BC School Food Toolkit features a sample assemble-and-serve breakfast and lunch plan for meal ideas and recipe inspiration

Cooked-from-scratch

These programs serve meals that require dedicated staff and kitchen space to prepare food like soup or chili, stir-fry, curry or pasta. These programs may run within the school they serve, or food may be prepared at a central facility then delivered to schools.

• Creative approach: LunchLAB in the Vancouver School District (SD39) involves students in preparing and serving nourishing lunches to their peers alongside a team of chefs-in-residence
• The BC School Food Toolkit features sample cooked-from-scratch breakfast and lunch menu plans for meal ideas and recipe inspiration

Third-party operated

These programs usually use outside food providers, such as local non-profits or catering companies. They often prepare meals at a separate facility and may use different models for food preparation such as assemble and serve or cooked-from-scratch. Partnering with these organizations, if available, can save time and space for schools and districts.

• Creative approach: Flourish! School Food Society operates a comprehensive school food program in Sooke School District (SD62). The program prepares home cooked meals and aggregates and distributes grocery items from a central food distribution centre and delivers them to participating schools each day

Grab and Go

With this model, students can pick up meals or snacks from serving carts, trays or baskets (think fruit or vegetables, granola bars or yogurt cups). These items are often placed in busy areas, such as common student spaces, to make them more accessible.

Second Chance models are often used for breakfast and allow students to access food from Grab and Go locations or cafeterias to eat breakfast during a morning break. This model is most beneficial for students arriving late or those who aren’t hungry when they arrive.

• Creative approach: Snacks can be made available to students to take via travelling food carts or in community fridges that students can access throughout the day

Classroom

These models involve students eating at their desks, either for breakfast or lunch. School staff deliver meals to the classroom for participating students, or student representatives might pick up meals from a cafeteria or office to bring to their class. Grab and Go items may also be taken to the classroom to eat.

Cafeteria

In a cafeteria model, students get their meals from the school cafeteria, either before school starts for breakfast or during lunch time.

• Creative approach: Schools with foods or culinary arts programs can prepare meals and snacks for students at their school and serve them through the school cafeteria

No cost or partial payments

Meals or snacks may be free or offered at a lower price point. They can be offered to all students or just to those who need them.

Pay-what-you-can or sliding scale

Flexible pricing models let families choose to pay full, partial, or no cost for meals and snacks. The amount paid by each family is kept confidential, which can help to reduce stigma.  

Online ordering

Online ordering through a website or mobile platform allows students and families to pre-order food for the school day or week. Pay-what-you-can or subsidy models can be used with these online ordering platforms to reduce stigma.

• Not all families can use an online system. It’s best to also offer alternate registration and payment options like cash, cheque, e-transfer

Cafeteria meal cards or tickets

Pre-loaded meal cards or tickets can be given to students and used at the point of sale. Cards are designed to look the same whether they were purchased by the family or subsidized by the school, ensuring confidentiality and reducing stigma.

• Pay-what-you-can or subsidy models can be used with cafeteria meal cards or tickets to reduce stigma