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School Population: 545 students, 50 staffDraw students from 8 valley communities4 Feeder Schools

• Golf courses dominate the landscape.• Rapid development of second homes.• Decline of farms.• Declining permanent population.• Young people make better food choices when they know where their food comes from.

•What are some of our challenges?

…because our kids needto know that their fooddoes not come from a grocery store, or a vending machine!

EDUCATE!

Only 17 percent of children eat a lunch that includes elements from all four food groups in Canada’s Food Guide to Healthy Eating.

More BC youth are overweight and obese than a decade ago – 29 percent vs. 9 percent.

For the first time in recorded history, this generation of youth may not out-live their parents.

from “Making it Happen: Healthy Eating at School”

The Good:

Healthy children learn better.

Schools can directly influence the health of children.

85% of food shopping decisions are made by children and we can influence these decisions.

The Role of the School Environment

Kids rank schools as having the 2nd biggest impact on their eating habits.

Parents ranked 1st, TV 3rd. (Health Canada, 1995)

Students, on an average school day, consume about one-third of their calories at school, and a significant amount of that is purchased on site.

Cook Training Program

Foods and Nutrition Program

Community Greenhouse

Health and Career Education

Science

October 1, 2006

FairmontDowney Farm: Greg and Petra Downey

WindermereWin-Valley Gardens: Peter and Lori RobertsonEdible Acres: Lin Steedman and Oliver EganWinderberry Nurseries: Glenda Wah and Jack SteedmanSaunders’ Farm: Faith and Gordon SaundersDon’s Field: Don WahSammy’s Garlic Farm

InvermereZehnder’s RanchCVBG/CSL Heritage GardenCommunity Greenhouse

RadiumFirlands Ranch: Richard Larson- Ranch Manager

EdgewaterChinook Meadows Farm: Rick and Dianna TegartMcLean ‘s Farm: George and Sylvia McLeanBrown ‘s Farm: Alex and Penny Brown

Brisco Patty’s Greenhouse  Spillimacheen

Jubilee Mountain Apiaries: Morley Winnick

Roasted Pumpkin Mac and Cheese

Cedar Plank Sockeye Salmon with Roasted

Potatoes and Root Vegetables, Green

Beans and Slow-Roasted Tomatoes.

Grilled Chicken and Peach Chutney on

Foccaccia

Salad Bar: from our Community

Greenhouse

Fruit Salad, Yogurt &

Granola, Smoothies,

Apple Spelt Bread, Razzelberry Muffins

Future of Food:Columbia Valley

Film SeriesFebruary 12th – Future of Food“There is a revolution happening in

thefarm fi elds and on the dinner tables.”

February 26th – Slow Food Revolution

“Traditional foods are at risk of disappearing forever, as a

speed-obsessed world turns increasingly to fast foods.”

David Thompson Secondary School Theatre 7:00 p.m.