*   with the grant money we were able to inject funds to buy healthy organic and sometimes local foods into our hot lunch program
*   our principal wanted to be able to set the table with healthy fresh produce to  feed our students
*   Ang was hired to provide a hot main course with a salad bar on the side for lunches Monday-Thursday
*   Before our hot lunch program, many students did not bring a lunch for a variety of reasons.
*   Many of the same students shared they also don’t eat breakfast often.
*   the teachers and administration noticed a lack of nourishment affecting attention and listening before this program started.
*   we contacted local farms like saanich orgaincs to used their vegetable in our cooking.
*   Ang serves a variety of main courses like wraps, tacos, chili, rice and chicken, the list goes on
*   60 students go through our program every day
*   we were able to buy things we needed to start a salad bar
*   the salad bar consists of 5 or 6 veggie and fruit toppings and dressings to put on a base of organic salad mix
*   at first many students choose not to try the food.  the salad bar especially was not used.
*   we had to restart with very familiar main dishes and just asked the student to try the smallest side salad.  We encouraged them to try just to give their bodies a taste of the vitamins and minerals in the salad bar.
*   within weeks almost all our student bought in.
*   they started enjoying the variety of main courses and started to fill their plates with salad.
*   once they got used to the idea of a salad bar they really started to enjoy it and i believe liked the idea of eating healthy.
*   we went from just over 50% of the students eating lunch to  90% and saw noticeable changes in our afternoon classes.  Students were happier and able to concentrate longer.  In all honesty the “hangry” level went down and more work was able to get done. There were less classroom management problems, more time for learning and hands on activities.
*   Concurrently we are cooking with our grade 7 and 8ths with our local Dietitian and we have received funding from ISPARC and have been connecting to food each week.
*   the program not only gives them nutrition but the students are also taking responsibility for the delivery of the program.
*   each day rotating groups of students collect dishes and put them in the dish washer, stack chairs and wipe down table, clean up the salad bar, take out the compost.
*   so the bump on effect of the grant is the students are getting more opportunities to show leadership at our school by taking on these responsibilities.