Healthy Eating for Better Learning


Healthy Eating for Better Learning (HEBL)

provides funding for food and ongoing support to run healthy breakfast or snack programs for children and youth who live in Stormont, Dundas, Glengarry, Prescott and Russell, Renfrew and Leeds and Grenville counties. Nourishment programs are available to all students, ensuring they feel welcome and comfortable. Children and youth who are well nourished are less tired, concentrate better and are better prepared to participate in academic and physical activities. Helping students get the nourishment they need to succeed supports healthy development, contributes to prevention of diet related health concerns and promotes healthy lifestyles.

Program Organization

A site coordinator is identified to play a central role in nourishment programs, acting as contact person for HEBL staff. Volunteers maintain daily operation of the program and may include parents or other family members, students, teachers/school staff and other community members. A local program committee may be established to help guide the planning and administration of the program. A vital component of nutrition programs is to teach children healthy eating habits for lifelong healthy development.

Parental and Community Contributions

HEBL fosters parental and community involvement in student nutrition programs we support.

  • Parents and caregivers should be informed about the program and be provided with opportunities to contribute financially, in-kind or by volunteering.
  • Community partnerships, other funding sources, monetary or in-kind donations from a variety of sources (e.g. businesses, service clubs, church groups) help ensure sustainability of programs.


Healthy Eating for Better Learning programs are available to all students, regardless of socio-economic status. This ensures the program is non-stigmatizing and that children feel welcome, safe and comfortable.

Nutritious and Safe Food

  • Programs should serve safe, nutritious food.
  • Food choices should be planned using MCYS nutrition guidelines
  • Food choices should reflect the diversity of students.
  • Meals should include at least three of the four food groups, including a fruit or vegetable and dairy.
  • Snacks should include at least two food groups, including a fruit or vegetable.

Record Keeping

  • Receipts, volunteer hours and in kind goods or services should be recorded and submitted to HEBL.
  • Programs are required to submit monthly on line reports
  • Submission of receipts and expense summaries are required at the end of December and June