The document discusses challenges facing a school with 545 students and 50 staff members. It notes declining permanent population and a shift towards development and golf courses in the region. It also discusses the importance of educating students about healthy eating and food sources, as only 17% of Canadian children eat from all four food groups, and obesity among youth is rising. The school aims to influence students' food choices through its environment, as students consume one-third of daily calories at school and make many food shopping decisions.

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2. School Population: 545 students, 50 staff Draw students from 8 valley communities 4 Feeder Schools

3. Golf courses dominate the landscape. Rapid development of second homes. Decline of farms. Declining permanent population. Young people make better food choices when they know where their food comes from. What are some of our challenges?

6. … because our kids need to know that their food does not come from a grocery store, or a vending machine! EDUCATE!

7. Only 17 percent of children eat a lunch that includes elements from all four food groups in Canada’s Food Guide to Healthy Eating. More BC youth are overweight and obese than a decade ago – 29 percent vs. 9 percent. For the first time in recorded history, this generation of youth may not out-live their parents. from “Making it Happen: Healthy Eating at School”

8. The Good: Healthy children learn better. Schools can directly influence the health of children. 85% of food shopping decisions are made by children and we can influence these decisions.

9. The Role of the School Environment Kids rank schools as having the 2 nd biggest impact on their eating habits. Parents ranked 1 st, TV 3 rd . (Health Canada, 1995) Students, on an average school day, consume about one-third of their calories at school, and a significant amount of that is purchased on site.

10. Cook Training Program Foods and Nutrition Program Community Greenhouse Health and Career Education Science

11. October 1, 2006

12. Fairmont Downey Farm: Greg and Petra Downey Windermere Win-Valley Gardens: Peter and Lori Robertson Edible Acres: Lin Steedman and Oliver Egan Winderberry Nurseries: Glenda Wah and Jack Steedman Saunders’ Farm: Faith and Gordon Saunders Don’s Field: Don Wah Sammy’s Garlic Farm Invermere Zehnder’s Ranch CVBG/CSL Heritage Garden Community Greenhouse Radium Firlands Ranch: Richard Larson- Ranch Manager Edgewater Chinook Meadows Farm: Rick and Dianna Tegart McLean ‘s Farm: George and Sylvia McLean Brown ‘s Farm: Alex and Penny Brown Brisco Patty’s Greenhouse Spillimacheen Jubilee Mountain Apiaries: Morley Winnick

14. Roasted Pumpkin Mac and Cheese Cedar Plank Sockeye Salmon with Roasted Potatoes and Root Vegetables, Green Beans and Slow-Roasted Tomatoes. Grilled Chicken and Peach Chutney on Foccaccia Salad Bar: from our Community Greenhouse Fruit Salad, Yogurt & Granola, Smoothies, Apple Spelt Bread, Razzelberry Muffins

41. Future of Food: Columbia Valley Film Series February 12th – Future of Food “ There is a revolution happening in the farm fi elds and on the dinner tables.” February 26th – Slow Food Revolution “ Traditional foods are at risk of disappearing forever, as a speed-obsessed world turns increasingly to fast foods.” David Thompson Secondary School Theatre 7:00 p.m.