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“We use whole ingredients, and we buy everything as local as possible. The students make everything from scratch.”
For years, getting nutrient-rich meals at school was a challenge for children of the four indigenous Maskwacis Nations in Alberta, Canada.
This, in turn, was contributing to poor class attendance, low graduation rates, and high dropout rates among indigenous students.
The production and preparation of food can make an enormous difference
in the quality of school nutrition. This is a key principle behind the current school-based nutrition programme in the first-nation communities of
Ermineskin, Louis Bull, Montana and Samson. School meals for 2400
students from kindergarten to twelfth grade are now based on locally-sourced foods and direct student involvement in food preparation.
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