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Inclusive and accessible meals in SD48

Last updated on March 13, 2025

Making sure students have access to nutritious food has always been a priority in the Sea to Sky School District (SD48). With Feeding Futures funding, SD48 has enhanced its meal programs by prioritizing accessibility and inclusivity.

Reducing stigma and creating inclusive programs

In SD48, they strive to create a welcoming and inclusive food program where all students can enjoy nourishing meals at school without barriers or stigma.

The strategy

The district has introduced several initiatives to ensure all students can easily access nutritious food in a welcoming environment:

  • Sliding-scale lunch programs, starting at elementary schools in Squamish, allowing families to order online and pay what they can without needing to explain their circumstances
  • Free meal punch cards or gift cards for high schools with cafeterias or culinary arts programs, accessible through user friendly online forms for caregivers and school staff
  • Community fridges in almost every school for universal access to "grab-and-go" food stocked in partnership with local community groups and food banks
  • Piloting universal breakfast 15 minutes before school for anyone to sit down and share a meal
  • Staff training to foster stigma-free food environments 

The result

School food programs in the district have undergone a cultural shift. They’re no longer seen as special interventions but as a natural part of daily school life. Students from all backgrounds take part, creating a stronger sense of community and openness to trying new foods.

“We’ve made reducing stigma and building school food culture a core priority,” says Meryn Corkery, school food coordinator for SD48.

Two young girls serving themselves from a breakfast cart.

Flexibility has been key, allowing programs to adapt to each school’s unique needs while staying focused on inclusivity. Staffing can be a challenge, but adaptability and collaboration help keep things running smoothly.

For those looking to make their food programs more inclusive, Meryn suggests connecting with districts in similar contexts. “Seeing what works elsewhere helps us tailor solutions to our own schools.”