Ensure there’s a need for the program by assessing whether students arrive at school without breakfast. This way, you can provide food to those who need it most.

Support from your Principal and P&C will strengthen the program’s sustainability. Once the need is confirmed, reach out to school leadership to build this support.

For a consistent and effective program, we recommend:

• • Shared Responsibility: Engage at least two program coordinators and two daily volunteers with a backup to ensure coverage. We encourage you to get students involved to help facilitate the running of the program daily.
  • Safe Storage and Preparation: Set up a designated food storage area (e.g., a lockable cupboard) and a preparation space with basic items like a fridge, microwave, reusable dishes, and a sink for washing up. Note: This must be a separate space from the canteen to avoid confusion of products
  • Ordering of products: Schools can place an order once every 30 days to top up their breakfast foods. The quantity of items required per school is dependant on the number of students being catered to. Please note, that there are certain items that have limits to ensure equity among all schools.

• Offer breakfast at least three mornings per week.
• Make breakfast available to all students, free of charge.

• A room or sheltered area to serve breakfast.
• Basic kitchen supplies: plates, bowls, cutlery, and a sink.
• A small fridge and secure storage separate from other school food supplies.

• All NSW State Government primary and high schools are eligible to apply by visiting: foodbankna.org/schoolbreakfast4health
• Applications are assessed based on the needs of the school and the school’s ability and willingness to run a sustainable program throughout the school year.