Located in south Gippsland, Yarram Secondary College has created a warm and welcoming food environment where students can enjoy nutritious and tasty food and drink options every day. The school has made changes through the Vic Kids Eat Well movement.
School Nurse Rebecca Tyler‑Brennan, Canteen Manager Dianne Van De Lustgraaf and Yarram and District Health Service Health Promoter Michelle Newnham collaborated to enhance the school’s kitchen garden, breakfast club and canteen to create more moments in the school day for students to enjoy fresh and delicious food.
Fruit and veg shine at breakfast club
Rebecca now offers fruit-filled smoothies at the school’s breakfast club each week. Using fruit from Foodbank, community donations and her own freezer stash, Rebecca keeps the menu colourful and seasonal.
“I freeze any extra bananas we receive from Foodbank during the cooler months, then use them in summer to make smoothies,” she said.
Families and local community members also drop off fruit such as strawberries which Rebecca blends into colourful smoothie combinations.
“The smoothies are a major hit. Every Thursday morning, there’s a line of students eagerly waiting for a smoothie,” she said.
Students can also access fresh fruit, fruit cups, plain popcorn and cut vegetables in the wellbeing room throughout the day. Rebecca keeps these options visible and easy to grab.
Rebecca also creates fruit and veggie platters using produce from Foodbank and the school garden. She takes them to the schoolyard to offer to students.
“I often find if one student takes from the platter, then the others might try at least one item that’s on there, and that’s a start in terms of boosting nutritional intake throughout their day,” she said.
Energising additions to the canteen
Canteen Manager Dianne Van De Lustgraaf has introduced a range of colourful and nutritious options to the canteen menu including veggie-filled pasta bakes, homemade beef burgers and veggie wraps.
Beef burgers are popular, students can choose their own veggie toppings.
“I have carrot, cucumber and beetroot as options but beetroot is a winner with the kids,” Dianne said.
Produce from the school garden is also used to make fruit and veg-based snacks including zucchini slice, veggie soup and fruit-filled muffins.
Dianne also offers cut fruit at the canteen, where students often come and grab a handful.
“On a hot day, I will cut up orange wedges and freeze them. That’s really popular with the kids,” she said.
Student response
The added variety in the canteen and breakfast club has allowed students to explore new flavours and ask questions about what’s on offer.
“They’re more interested to try new things. They’ll ask, ‘What is that?’ and then try it,” Rebecca said.
Supporting the community
The school has also extended their nutritious impact by partnering with Neighbourhood House to support their own local community with homemade meals.
Through their Paddock2Plate class, students cook meals using ingredients from the school garden and deliver them monthly to Yarram Neighbourhood House.
“It's lovely to see the shift in students once they realise so many people rely on this food and why it's important we all pitch in,” Rebecca said.
Working together through Vic Kids Eat Well
Health Promoter Michelle Newnham has been key in guiding the school’s progress through Vic Kids Eat Well. She has supported Rebecca and Dianne by identifying simple swaps, reviewing menus and suggesting next steps.
“It’s been a great experience supporting Rebekkah and Dianne at the school. They’ve been open to suggestions to help them implement Vic Kids Eat Well changes gradually and confidently,” she said.