Food for thought?
To help manage your student’s appetite and your food budget, here are a list of tips that we gathered from a food workshop with hosts in Ottawa earlier this year.
Picky eaters: What works?
- Involving the student in cooking so they feel a sense of ownership and are more likely to try the food prepared.
- Asking students to bring cookbooks or recipes from home.
- Reminding students homestay is an opportunity to grow and to try new things— try it once and if you don’t like it, that’s ok.
- Keep something “familiar” on hand such as rice in the rice cooker so students can help themselves throughout the day.
Establishing Food Boundaries
- Bins for snacks – explain clearly when the bin is empty, they supply their own until next grocery run.
- Setting the stage for proper portions by serving the student a plate, instead of letting them serve themselves.
- Communication is key. Communicate when you have plans for leftovers- ie: “Sally will eat dinner afterward, please save a piece of chicken for her”.
- Give options: ie. “You can have a second helping or you can save the leftovers for tomorrow’s lunch. If you have seconds, there are sandwich supplies for your lunch tomorrow”.
- Use filling but well-balanced meals- rice, pasta, protein like legumes
- Pre-portion lunch leftovers and leftover plates as well
Money Saving Tips:
- Flyers and apps (checkout 51, Flipp, reebee, price matching)
- Soups, stews, and prepared freezer meals
- Seasonal eating
- Bulk buy
- Costco meals!!