The School Breakfast Program is one of the most important and unique programs run by Foodbank WA.

Foodbank WA's School Breakfast Program

The School Breakfast Program (SBP) is one of the most important and unique programs run by Foodbank WA. The program commenced in 2001, with 17 schools registering in response to a growing awareness that students were going to school most days without eating breakfast. Over 425 schools across the state are now involved in the Program, stretching from Kalumburu and Kununurra in the north to Esperance and Albany in the south, to remote schools along the South Australia/Northern Territory borders. The Program directly reaches over 16,000 children, serving over 53,000 breakfasts and 20,600 'emergency' meals per week.

Foodbank WA supplies quality School Breakfast Program food products to registered schools free of charge, to ensure that all students have an equal opportunity to receive a wholesome, nutritious breakfast on a regular basis. Non-perishable SBP product include canned fruit in natural juice, wheat biscuits, oats, Vegemite, canned spaghetti, canned baked beans and UHT milk.. Where possible (subject to availability) schools are able to access fresh produce, including bread, fresh fruit and vegetables, fresh milk and yoghurt.

The School Breakfast Program would not be possible without the generous support of Foodbank WA's government and corporate sponsors. These organisations provide funding so that Foodbank is able to purchase the breakfast food items and pay for the freight to deliver the breakfast product to outlying regional schools.

 

School Breakfast Program Outcomes

The 2013 School Breakfast Program Coordinator's Survey reported that the program "positively contributes" to the following factors (the percentages indicate the number of respondent schools in agreement with the statement):

  • Physical health (97%)

  • Student concentration (94%)

  • Health promoting environment of the school (93%)

  • Student behaviour (91%)

  • Social relations between students and school staff (91%)

  • Mental health (90%)

  • Awareness of healthy eating (89%)

  • Social skills (89%)

  • Eating behaviours generally (88%)

  • Punctuality to class (85%)

  • Class attendance (84%)

  • Academic outcomes (81%)

  • Engagement with class activities (81%)

  • Food selection and preparation skills (76%)

  • Social relations between students and community members (74%)

To view the 2013 School Breakfast Program Survey Report in full, please visit the Research & Evaluation tab.

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