Assessing an innovative approach to school food programming

A process evaluation of the New Brunswick School Food Pilot Project

Abstract

The New Brunswick School Food Pilot Project (NBSFPP) was developed to improve students’ diet and academic outcomes. This process evaluation described the reach, effectiveness, adoption, implementation, and maintenance of the NBSFPP using the RE-AIM framework in eleven schools across the province of New Brunswick, Canada. Teacher and school questionnaires, administrative data, and the School Food Coordinator’s notes provided quantitative and qualitative data. Descriptive statistics, paired t-test, and Wilcoxon signed-rank tests analyzed the quantitative data; qualitative data were thematically analyzed. On average, schools implemented three distinct food programs, including breakfast, lunch, snack, after-school, cooking cart, and school garden programs. They were delivered by school staff, volunteers, and sometimes students. Key facilitators to implementation included the NBSFPP grant and support from the School Food Coordinator. Key challenges included COVID-19-related restrictions, delays, and time constraints. Program sustainability was largely dependent on receiving funding. School administrators reported positive impacts of the NBSFPP on program optimization and satisfaction, student leadership skills, food literacy, and eating behaviours. However, no significant effect was found on teachers’ perceptions of students’ diet or academic outcomes. Findings suggest that the NBSFPP provided crucial support to schools in developing and implementing individualized school food programs that addressed schools’ specific needs.