Table 5.

Challenges faced by modified School Food Programs during the COVID-19 pandemic.

Themes	Ways which challenges emerged across Canada
Use of meal kits	Certain methods of meal-kit delivery (ex. by local fire department) were only available during certain days/weeks – uncertainty faced when trying to co-ordinate other modes of delivery
Food types included in meal kits and prepared meals	• Meal kits commonly lacked animal protein, legumes and pulses Prepared meals were usually low in fruits and vegetables and/or animal protein (or did not specify if these foods were included) Very few meal kits/prepared meals followed established SFP guidelines on foods to include and serve
Price gouging and food affordability	Increased difficulties faced when trying to access food due to increased prices, lack of donations from usual community donors
Flexibility of SFPs	Changes to SFPs (ex. changing provider) led to loss of food choice, increased negative attitudes of students towards the SFP, and loss of personal relationships between students and SFP staff (ex. changing to externally prepared and catered format) Some modified SFPs relied solely on electronic communication and social media announcements which served as a barrier to students and families without internet access
Financial resources used to support continuation of SFPs during the pandemic	Expenses of modified SFPs hard to maintain, especially when run by small team of volunteers – rely on community donations to continue and have strict budget School district having to cover costs to maintain SFP instead of relying on donations Funding uncertainties make it unclear as to how long the modified SFPs will last since it is not sustainable to be run by volunteers alone

SFP, school food program.