I’ve heard it countless times in the school cafeterias I’ve visited across Prince Edward Island: “We want better food options.” As I sat with a group of students at Charlottetown Rural High School last Tuesday, their animated discussions about school meals revealed just how deeply young people care about what fuels their bodies and minds.
Sixteen-year-old Emma Thompson pushed her tray aside and leaned forward. “Sometimes I skip lunch because what’s offered doesn’t work for me. Then I can’t focus in afternoon classes,” she told me, echoing a concern shared by many of her peers.
For the first time, students like Emma are being invited to the table—literally and figuratively—as PEI develops its new comprehensive school food policy. The province has launched an unprecedented consultation process that centers student voices in reshaping what appears on cafeteria menus.
The initiative comes after years of growing concerns about both nutritional quality and food accessibility in island schools. A 2022 report from the PEI Public Health Office found that only 16 percent of island students in grades 7-12 reported eating five or more servings of fruits and vegetables daily, well below Health Canada’s recommendations.
“We’re trying to create a food environment that makes healthy choices easier for students,” explains Dr. Heather Morrison, PEI’s Chief Public Health Officer. “But we recognized that imposing nutrition standards without student input has limited effectiveness. Young people need to feel ownership of these changes.”
The consultation process, which began in September, includes student focus groups at twelve schools across the island, online surveys accessible to all students, and a series of cafeteria taste tests where students provide immediate feedback on potential menu items.
When I visited Three Oaks Senior High in Summerside last month, I watched as nutrition coordinator Janelle Martin engaged students in blind taste tests comparing different versions of cafeteria staples—from pasta dishes with varying vegetable content to desserts made with reduced sugar.
“The students can absolutely tell the difference,” Martin told me as we observed the tasting session. “But interestingly, many prefer the healthier options when they’re well-prepared. It challenges our assumptions about what young people will eat.”
The province’s approach represents a significant departure from previous food policy implementations, which often faced resistance when introduced without adequate student consultation. Research from the University of Prince Edward Island’s School of Sustainable Design Engineering found that school food initiatives have higher participation rates when they incorporate student preferences and feedback mechanisms.
Beyond nutrition, the consultations have revealed that students care deeply about other aspects of food systems—from environmental sustainability to cultural inclusivity.
“I’m vegetarian, and my friend observes halal requirements,” said William Chen, a grade 11 student at Bluefield High School. “We want to see options that respect different dietary needs, not just for health reasons but cultural ones too.”
The consultation has also uncovered significant disparities in food access across island schools. Students from rural communities described limited options compared to urban schools, while others highlighted cost barriers that prevent some students from accessing adequate nutrition.
“Some days I have to choose between buying lunch or saving money for other things my family needs,” one student shared anonymously during a focus group session I observed. “It shouldn’t be that way.”
In response to these concerns, the Department of Education is considering a tiered pricing approach that would make basic nutritious options affordable for all students while offering premium items at higher price points. The policy development team is also exploring how to integrate more local food sources, potentially connecting school cafeterias with island farmers and food producers.
“PEI has some of the richest agricultural land in Canada,” notes Marie LaVoie, executive director of Food Education Island, a non-profit advocating for sustainable food systems. “Our school food programs should showcase our local bounty while teaching students about food security and sustainability.”
The policy development process hasn’t been without challenges. School administrators have raised concerns about implementation costs, while some parents worry that too much emphasis on nutrition might eliminate beloved cafeteria options.
“We’re not trying to create food police,” assures Education Minister Natalie Jameson. “We want to develop a policy that increases healthy options while respecting student choice and ensuring food is appealing. That’s precisely why student input is so crucial.”
The new policy, expected to be finalized by June 2024, will likely include graduated implementation timelines to allow schools to adapt kitchen facilities and staff training. It will also feature built-in evaluation mechanisms to assess both nutritional outcomes and student satisfaction.
When I returned to Charlottetown Rural for a follow-up visit last week, I found Emma Thompson enthusiastically showing me photos on her phone—not social media posts, but pictures she’d taken of proposed menu items during a taste test session.
“For once, it feels like they’re actually listening to us,” she said, scrolling through images of colorful salad bars and grab-and-go breakfast options. “And that makes me want to participate in making our school food better.”
As PEI navigates this inclusive approach to school food policy reform, the province may be creating more than just healthier menus—it’s fostering student engagement in systems that directly affect their daily lives. In a world where young voices are often sidelined in policy discussions, that might be the most nourishing outcome of all.
