The VON’s Ontario Student Nutrition Program is expanding a project that introduces culturally diverse foods into school menus across southwestern Ontario, in an effort to make nutrition programs more inclusive.
Run by VON’s OSNP Southwest Region, the Cultural Enhancement Project builds on a pilot launched in London with food education charity Growing Chefs! Ontario. The initiative works with cultural organizations and community members to identify traditional foods and integrate them into daily school offerings.
Students in 12 school boards are now seeing items such as daakwa, pao de queijo, ube pandesal, corn spoonbread, dates, plantain crisps and strawberry and wild rice muffins on their plates.
“Food is a powerful connector,” said Danielle Findlay, OSNP’s Supervisor of Community Relations. “This project provides opportunities to reduce barriers, increase participation and engage students in learning and celebrating one another.”
The project also includes culturally informed resources for school coordinators and volunteers, including inclusive recipe guides, ingredient sourcing tips and preparation practices developed with community input.
“Seeing foods that represent their diverse cultures brings excitement and smiles to our students’ faces,” said Marci Damen, a principal with the Thames Valley District School Board.
OSNP’s work is part of a broader equity, diversity and inclusion (EDI) strategy that influences everything from volunteer training to student engagement.
“We are committed to building a student nutrition program that doesn’t just feed students – it also acts as a tool for connection and inclusion,” said Findlay.
The Ontario Student Nutrition Program – Southwest Region supports more than 480 schools and is on track to provide 18 million snacks and meals to 123,000 students in the 2025–26 school year.
More information is available at www.osnp.ca.
