TakingITGlobal

53 # R I S I N G Y O U T H C O M M U N I T Y I M P A C T V O L . 2 W hen Andréane Gagnon realized that her school cafeteria menu in Chéticamp, Nova Scotia was not very healthy, she decided to change that. She surveyed students at her school between Grades 7-12 and found that only 32.3% of students ate at the school cafeteria. "When I talked to a few high school students, the majority told me that they didn't eat in the cafeteria because the food wasn't very good and that their meals from home were healthier," Andréane recalls. "I thought that…the school should make a greater effort to educate the students about healthy food and food groups." With that in mind, Andréane began to think of how the school could bring healthier options and for students to have a better knowledge about food. With the #RisingYouth grant, Andréane purchased several ingredients to make smoothies for the high school students, mini muffins for the entire school from pre-kindergarten to Grade 12, and a big turkey dinner the week before Christmas for Grades 10-12 and the entire high school staff. "After the whole thing, I surveyed the students to see what snacks they liked the most, and what types of healthy meals they would like to see on the menu in the future," Andréane continues. "With the students' responses, the administration and cafeteria staff agreed to add chicken wraps and chicken and broccoli alfredo pasta to the menu. This was only a small step towards a healthier menu, but it confirmed that our efforts were having an impact on the students and the administration." Planning Healthier Meals for Students Andréane Gagnon I thought that... the school should make a greater effort to educate the students about healthy food and food groups. An interview with Andréane about her #RisingYouth project and experience. A special thank you to Conseil jeunesse provincial de la Nouvelle-Écosse (CJPNE) for sharing the #RisingYouth grant opportunity with Andréane to make this project possible.

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