Student Photovoice

Capturing student stories about the Nova Scotia School Lunch Program

About the Project

In the spring of 2025, Nourish Nova Scotia engaged students from four schools across the province in a storytelling method called photovoice. Through this approach, students used digital cameras to capture and share their perspectives on what matters most to them about the Nova Scotia School Lunch Program.

A total of 22 grade 5 and 6 students from four schools in three different regions participated in the photovoice project. Over the course of two weeks, they were guided through a process to capture photos that reflect their experiences with the School Lunch Program. Afterwards, they took part in a discussion to explore the stories behind the photos they had taken and completed an arts-based activity to summarize their perspectives. This process was facilitated by Nourish Nova Scotia in collaboration with local partners in schools, Regional Centres for Education, Public Health and SchoolsPlus.

This project was developed to engage students in a fun and creative way of sharing their unique perspectives. By documenting their experiences through photovoice, we hope to gain deeper insights into the impact of the School Lunch Program and gather valuable input to inform its future development.

Stay tuned to see what photos are captured and read student stories!

“The kids loved it. We talked about the project as them being photojournalists. Asked them to capture not just what they thought, but what others thought.”

–CBVRCE Facilitator

School Food Photovoice at a Glance

What Students Had to Say About the School Lunch Program

As part of the photovoice project, students shared thoughtful, creative, and honest feedback about their experiences with the School Lunch Program. Many students said they felt proud to be part of the process—some even surveyed their classmates to include a wider range of voices!

Meal Reviews:

Students gave candid reviews of the meals, much like restaurant critics. They shared what they liked, what could be better, and how certain meals might be improved. Their feedback was balanced—some meals were hits, others had room for improvement, but no single dish stood out as a universal favorite or least favorite.

Flavour, Texture, and Quality:

Students commented on the meals with specific details that they enjoyed or thought should be improved. They talked about seasoning, texture, portion sizes, and fresh fruits and vegetables. Even when they enjoyed a meal, they often had ideas for how it could be even better. Some feedback was specific to how meals were delivered at their school—like the texture of certain items or the packaging used.

Desire to Choose and Customize:

A common theme that was shared by students was a desire to make choices about the meal. This included the desire to adjust salt, spice, and flavor to suit their tastes. Some even suggested a buffet-style setup so they could pick what and how much they eat.

Beyond the Plate:

Through their photos and discussions, students also explored broader themes—like preparing lunch, trying new foods, food waste, and what happens when lunch isn’t available. They also reflected on how the program benefits them and their classmates