• Food and nutrition knowledge
• Food skills
• Food system knowledge

Health and wellbeing:

• Considering special diets/food allergies
• Food and nutrition beliefs
• Food preferences
• Mental, physical, emotional and spiritual health and well-being
• Nutrition behaviours
• Vegetable and fruit consumption

School success:

• Academic performance
• Academic motivation
• Attendance
• In-class behaviours

• Cultural responsiveness
• Food waste
• Program equity
• Program success
• Student connection (feeling a sense of being cared for and not stigmatized)
• Student demographics to assess reach
• Student participation and engagement

• Family consumption of vegetables and fruit
• Family knowledge of food and nutrition
• Family nutrition behaviours
• Household food security

School staff:

• Teachers’ capacity to teach food skills
• Teachers’ consumption of vegetables and fruit

Peers:

• Peers’ consumption of vegetables and fruit

• Family awareness of the school food program
• Family engagement in the school food program
• Relationships including those between students and community members
• Eating context – social environment
• Program access method
• Program delivery model

• Cost of meal served per student
• Cost of serving meals
• Number of food options offered
• Sustainability of food produced

• Adequate time allocated for eating
• Amount of food waste produced by the school
• Institutional support and resources for food skills education
• Number of paid staff hours to run the program/ hours of staff training
• Hours/capacity of staff, volunteers, student helpers
• Quality/amount of kitchen and service equipment
• Payment models
• Program delivery (universal vs targeted)
• School/community infrastructure
• School food quality policy adherence
• Supportive eating environment

• Amount of local food procured
• Amount of program food budget spent on local food
• Amount of sales by local food providers
• Amount of sustainably produced foods purchased
• Cost to families
• Funding and diversity of food sources
• Job creation and satisfaction
• Sales/program engagement by underrepresented food providers

• Conflict of Interest safeguards
• Diversity of funding
• Food procurement sources, e.g.  local, retail, caterer
• Number of community partners/volunteers involved in the school food program
• School participation

• Provincial/Territorial Investment in School Food Programs
• Adequate funding to support nutritious, local and culturally relevant foods

• Existence and quality of curriculum regarding various aspects of food literacy
• Existence and quality of institutional policies that support access to and consumption of healthy and culturally appropriate food in schools
• Existence and quality of local food procurement policies
• Existence and quality of procurement policies for sustainably produced food