Huband Park Elementary Salad Bar

Some of our achievements include:

• Created check lists for kitchen volunteers – according to feature of the week. What ingredients and how much to be served.
• Created grocery lists (according to feature of the week)
• Weekly totals are recorded:  cost of groceries, number of students on list, number of plates served, weight of the waste, what class helped serve, who volunteered and what feature was served.
• 11 of our 16 volunteers took the food safe course
• We now have three wonderful ladies that do all our grocery shopping every Monday (the day before salad bar). I create a weekly grocery list and email it to them by Sunday night.
• Created a nutritional education board that is changed monthly:  Eating a rainbow, what is our carbon footprint, meet the farmers and next month will feature the salad bar volunteers and their kids.
• Increased our volunteers from 5 to 20
• Create a schedule for volunteers so everyone is getting time off (salad bar is a full day of volunteering and in order for the salad bar to be sustainable ….volunteers need to be rotated)
• Added a second salad bar, and doubled the equipment
• New large cabinet for all our salad bar equipment
• Created a rotation schedule for student helpers (Gr 4-7) each week.   6 helpers from 11:15 to 12:00.   Each week a different class helps out. 
• Have aprons made and embroidered in school colors for kids to wear (kids are so proud to wear them).   Helps to increase the buzz around the salad bar and community. 
• Add Greek day: We now have Mediterranean wraps, Mexican, Asian, Buns, Italian pasta, and homemade pizza day.   These are all special “features” that are an addition to the rainbow of salad. 
• Decreased waste from 13 lbs to an average of 4-5 lbs.   Education in classes was very helpful.
• Education in each classroom about waste 2x. 
• Waste is fed to the local chickens
• We have been in the local newspaper twice
• We have a salad bar video on YouTube: Watch Video.
• Huband salad bar has been featured in the Edible Valley Podcast: Listen to Podcast.
• Organized 3 Vanier students  from the prep program to come each week from 9:45 till 11:15 to cut all the veggies, help with set up and eat salad bar – they come with a support worker
• We have had 6 student nurses come to help out from our local college
• Outsourced more local farms / ingredients / bakery / butcher
• New principal is very supportive of salad bar which makes all these things easier to implement
• Almost doubled the number of kids eating salad bar –  130-150 (2016-2017) to 210–220 (2017-2018).
• Several friendships have come out of the salad bar program along with many social events outside of school.   Proud to say we have created a “salad bar community!”