A healthy breakfast for country kids before school
In Queensland’s Western Downs region, a local school in Tara is encouraging healthy habits through its Sustainable Healthy Food Program.
The nutritious meal before school is helping the students feel energised and focused for the learning day ahead.
This program at Tara Shire State College, funded by Shell’s QGC business, includes:
- Providing a healthy breakfast each morning for students;
- A paddock to plate garden for students to learn about growing produce; and
- A cooking program to develop students’ culinary skills.
11,000 serves of healthy breakfast per year
The program supports local business in the region, as the food is sourced locally. Menus are prepared and delivered by school chef Mason, who creates a delicious and nutritious mix of hot options on a Tuesday and Thursday, and toast, cereal and fresh fruit on the other days. With the help of parent volunteers, the school is able to offer students a healthy breakfast five days a week.
On average, 130 – 150 students come through for breakfast, which equates to around 11,000 serves each year.
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Tara Shire State College Principal Belinda Walker says she has seen a shift in the students’ enthusiasm around coming to school in the morning and reflects on how chef Mason is a role model for them. “They get to see a young person up early, preparing food from scratch, and his interactions on a daily basis with them are so positive.”
Nutrition education for now and into the future
There are many benefits to the program. It ensures kids in regional areas who have to be up early for the school bus don’t miss out on breakfast. This means they’re not eating their lunches early, and they’re more settled and able to concentrate in class.
The Paddock to Plate program provides the opportunity to start a conversation with students about the importance of a healthy diet, helping them learn about the different food groups and highlighting the importance of supporting local business.
A cookbook with healthy recipes is also in the pipeline, so students can take their excitement for tasty, healthy meals into their home kitchen, adding onto the learnings around healthy food habits that they can take into adulthood.
