Three Recommendations for Children and Adolescents to Develop Food and Cooking Competencies at School

Food and cooking competencies constitute a key to enabling young people to make informed choices when it comes to the host of staples and processed foods available to them. Moreover, these competencies allow young people to be less dependent on fast-food restaurants and processed foods high in sugar, salt, and fat. This report outlines three recommendations, formulated by a committee of experts, to create the conditions to enable Quebec schools to offer all young people the opportunity to develop their food and cooking competencies and experience the pleasure of healthy eating.