According to, “When we shop for local foods, we get the satisfaction of knowing

that we are contributing to our local communities and economies. For example, research out of Brock 

University suggests $3 billion would be added to the local economy if 5 million Ontarians spent $10 of

their grocery budget on local foods each week. You don’t always spend more to shop for local food; in

some cases it can cost less because in-season foods are generally cheaper and travel costs are minimized.”


Canadian Independent College students and families can be proud to know that a lot of the food

they eat is sourced locally. We purchase our beef and chicken from the farmers down the road

from the school. We buy as much in season fruit locally as we can and in the summer, those same

farmers will be our source for fresh vegetables. Our farmers use good farming practices and you

can taste the difference!




Food is so plentiful in Canada that even our garbage cans are full of it. We throw away 40 per cent of our

edibles every year according to most recent estimates. If wasting food is shameful, then why aren’t we



Although Canadian Independent College is not perfect we do not throw out much food. Of the

food that is not consumed, most is composted. Our chef David makes most meals from scratch and

makes them healthy (he keeps asking the principal to deep fry the chicken because the students

would love it and she says "NO!". Although each academic session has students that don't mind

the sight of vegetables in their meals, the majority of students do not eat vegetables. Our chef

David cleverly disguises the vegetables so even if your son or daughter is picking out the obvious

vegetables they are still getting vegetables!




Healthy breakfasts are good for the body - and brain!

Research has shown that eating breakfast, and better yet, a healthy breakfast improves concentration -

for kids and adults alike. Whether in the boardroom or the classroom, a happy, fed body helps the brain

function at optimum levels. People who do not eat breakfast have difficulty learning and tend to be less

focused on the task at hand. Not eating breakfast can cause mood swings and irritability and may lead to

blood sugar issues. People who eat breakfast tend to be much less irritable and healthier in general than

those who do not.


Since Canadian Independent College has a student body of 200 students maximum at any given

time it is easier for us to monitor a student's eating pattern. Being able to identify those who do not

eat, especially breakfast, allows us to intervene, educate, and hopefully incite change so the eating

pattern improves. When this happens we see significant improvements in academic performance

and overall health.


Breakfast includes: 6 choices of healthy cereal, milk, 100% fruit juice, hard boiled eggs, muffins,

croissants, bread, fruit, yoghurt, granola, breakfast sandwiches, pancakes, and oatmeal. In the

winter breakfast turkey sausages are served most days.




Each term brings different students with different preferences so Canadian Independent College adapts

the menu each term. Generally the pattern and menu will change as the season change, with students'

preferences woven in the planning. We are a school of 200 hundred students maximum throughout the

year. We are not a buffet style food supplier. Our food presentation is more like what you would find at

home. There is variety however it is just like mom makes it at home and you eat what the pot cooks.


In our residence, unlike many schools, when they are home students have access to a full kitchen to

prepare food in the evening from 7- 10 pm. This gives students a sense of responsibility, some control and






In our main 'Executive living' residence students are served Brunch and dinner on weekends and have

access to the full kitchen to prepare their snacks and breakfast if they wake up early. This gives students a

sense of responsibility, some control and independence.


Canadian Independent College prepares students for university and we believe part of preparing students

is helping them learn how to cook. Our chef cooks brunch and dinner on site during the weekend.

Those students who want to learn how to cook so they don’t spend all of their money on take out and

gain weight in university have that opportunity. Unlike most residences across the country, students

have access to a kitchen to prepare snacks, giving them a sense of responsibility, some control and