PHOTO: Canteen Manager Kerry Horan serves up two happy customers: Billi-Lee Hall and Maci Hayward.
After a successful trial last year, the ‘Feed Our Kids’ initiative at the Coonamble Public School (CPS) has returned with the new school year and more children are now loving their freshly cooked meals.
A response to the rise of pre-packaged and often unhealthy foods in students’ lunchboxes, CPS launched a trial lunch program aimed at improving nutrition and overall student wellbeing.
Led by Sandra Gray and Sheri Ewers, the trial was developed in collaboration with university students, including an Occupational Therapy student and two final-year Osteopathy students.
“We were keen to see what impact healthier food options would have on things such as attendance, readiness to learn, cognitive development and behaviour,” Mrs Ewers said.
The trial ran over a two-week period and involved three classes: a Year 1, a Year 5, and a Support Unit class.
Each day more than 50 students were provided with a nutritious, home cooked meal and a healthy snack option for recess.
Meals prepared by Sheri Ewers (Senior Leader Community Engagement), Tammy Baker (Attendance Officer) and one of the OT students.
“The pilot program also focused on the social aspect of dining, such as table manners, socialising, and education around nutritional foods,” said Mrs Ewers.
“The students were encouraged to try foods they had previously disliked or had never tried before.”
As part of the program, parents received flyers outlining the benefits of healthy eating and giving practical nutrition tips.
Students, parents, and staff were surveyed at the end of the trial to assess the program’s impact.
The results were overwhelmingly positive.
“My child no longer comes home from school hungry and now eats smaller, more balanced meals in the evening,” one respondent said.
“My child is making suggestions for dinner, asking me to cook things such as Quiche and Salad, Lasagne or a chicken stir fry,” said another.
Data collected throughout the trial showed significant improvements in student engagement, concentration, and overall well-being.
Teachers observed the students were more focused and ready to learn, further reinforcing research linking proper nutrition to enhanced brain function and academic performance.
Seeing so many benefits, the school has now purchased a commercial oven and dishwasher to streamline meal preparation through the school canteen.
They also employed a full-time canteen maanger, Kerry Horan, who brings her own recipes and ideas to add to the program’s success.
From Term 1 they began offering the program to the whole school at a cost of $5 per student per day.
The staff now serve around 85-100 meals daily with a cooked meal for lunch and a healthy recess option.
“Our focus is to keep the cost as low as possible to ensure it is affordable for our families,” says Mrs Ewers, who continues to supervise the program.
“We will still have nuggets sometimes but then just add a side of veggies and we also became good at hiding veggies in things such as spaghetti bolognese and shepherds pie.”
Ideas for developing the program continue to blossom.
“We will also be installing tables and chairs in the canteen area to create a café vibe,” Mrs Ewers said.
“We plan to serve food on plates so students can develop important life skills, while also fostering social interaction between staff and students.”
Meals are currently being ordered through the front office or through the parent portal app and will soon be able to be paid through the parent portal as well.