Developing a program menu and planning your food purchases can help you stay organized, save money, and offer a variety of nutritious foods in your Student Nutrition Program. Consider the following tips for menu planning and buying food:

  • Factor in your budget, food storage space, and how much volunteer support you have when planning menus and food purchases

  • Plan menus in advance using a menu planning template

  • Offer a variety of foods in your program menus, including foods with different colours, textures, flavours, and shapes

  • Involve students and volunteers in planning menus and choosing foods where possible

  • Use your menus to organize your food purchases and limit the number of food deliveries and/or trips to the store needed. Buy in bulk when possible and if storage space allows

  • Make a list of the items your program needs by taking an inventory of what you already have on hand

  • Check online and store flyers for sales, coupons and specials that can help reduce food costs. Use price matching if allowed at your local grocery store.

  • Review these tips to approach your local grocery store Manager to inquire about deals, discounts, and support!

  • When shopping, be flexible and choose the lowest price option when possible. Store brand and name brands are just as nutritious

  • Choose Ontario products when possible, including seasonal vegetables and fruits

  • Read food labels to compare products and ensure they meet the SNP Nutrition Guidelines. See our Reading and Understanding Food Labels page for more information

 Food Delivery Services

  • Two examples of SNP-specific food delivery services in York Region include:

  • Each delivery company’s services, products and prices may vary

  • Shopping online with grocery stores that offer pick-up or delivery is another option for buying food for your program

Knowing How Much to Buy for your Program

Use the serving size from food labels as a rough estimate of the amount to buy per student for each meal or snack

  • Refer to the Student Nutrition Program Nutrition Guidelines (pages 27-31) for suggested amounts of fresh vegetables and fruits to buy for your program

  • Keep records of your food purchases and take an inventory each week of what was left over. This will help you know if you need to increase or decrease the amounts you buy

  • Connect with your Community Development Coordinator or York Region Public Health for additional support

Menu planning resources for Student Nutrition Programs (SNP)

Nutritious Food Options for SNPs

Sample Menus for SNPs with On-site Food Preparation Facilities

Samples Menus for SNPs with Limited On-site Food Preparation Facilities

Blank Menu Template for SNPs