Published on April 22, 2024
Students engaged in their school menu: A project voted most inspiring
On March 20, the 4th edition of the Rendez-vous des institutions was held at Dock619 in Longueuil. Thirteen inspiring practices implemented by institutions recognized under the Aliments du Québec au menu program were unveiled in premiere to event participants. Selected for their positive and mobilizing impact on increasing local sourcing in Quebec institutions, these initiatives highlighted original and bold achievements from various establishments, including hospitals, schools, daycare centers, and businesses.
Following the event, the thirteen inspiring practices were shared online, inviting the public to vote for their favorite. By the end of the contest, nearly 1,000 votes had been recorded, and École secondaire Curé-Hébert, located in Hébertville in Saguenay–Lac-Saint-Jean, received the highest number of votes for its project to enhance its cafeteria menu and create a student cooperative. Aliments du Québec will reward their efforts with a grant, encouraging the continuation of their local food initiative. Congratulations!
The Winning Inspiring Practice
Committed to ensuring their students have access to healthy, local meals, a group of teachers at Curé-Hébert School, supported by a nutritionist, set a goal to enhance their cafeteria’s food offerings.
To achieve this, they began developing and preparing healthy meals made with local products, with the help of a student cooperative, during extracurricular activity periods. The cooperative was created following a suggestion from a group of students who wanted to become more involved in their school’s food services. In addition to fostering a strong sense of pride, the project allows students to gain entrepreneurial experience and raises awareness about adopting healthy lifestyles and choosing more local foods.
To ensure the dishes would appeal to students, the team took time to assess students’ food preferences before launching the project.
Food sourcing relies on a partnership with Coopérative de solidarité Nord-Bio, a collective of organic producers and processors from Saguenay–Lac-Saint-Jean that helps teachers connect with local producers, as well as agreements with a local farm and cheese maker. To enjoy Quebec products throughout the entire school year, the team purchases and prepares large quantities of fruits and vegetables during the summer season and stores them in freezers for use later in the year.
Support from M361
The funding that brought this project to life was obtained through the call for proposals For Quebec Foods in Our Schools, led by the organization M361. Beyond financial support, selected schools benefit from guidance by the Institut de tourisme et d’hôtellerie du Québec (ITHQ) for project development, support from Équiterre for implementation, and receive free recognition under the Aliments du Québec au menu program. This call for proposals stems from an initiative by MAPAQ and is part of the National Strategy for the Procurement of Quebec Foods (SNAAQ).
The funds provided by M361 enabled École Curé-Hébert to purchase freezers—essential equipment for preserving food purchased from local market gardeners—as well as to involve a nutritionist to support recipe development.
To learn more about the student cooperative project at École secondaire Curé-Hébert, watch this video >>
