Assemble-and-Serve Food Programs

Assemble-and-Serve programs rely on at least one dedicated person to prepare and serve simple meals or snacks. These programs typically have access to only basic appliances such as a toaster, blender and/or kettle, but not a full kitchen. Food can either be served on reusable dishware, or on compostable/recyclable disposables. Assemble-and-Serve programs typically serve foods that require minimal preparation but can also include salad bar programs from which students can build their own meals.

To ensure a variety of nutritious foods are offered, a balanced Assemble-and-Serve meal program should ideally offer at least one choice from each of the 3 food categories of Canada’s food guide:

  • Vegetables & Fruits
  • Grains
  • Protein

To increase students’ opportunities to have a variety of nutrients, a snack program ideally offers 2 choices out of the following  3 food categories from Canada’s food guide:

  • Vegetables & Fruits
  • Grains
  • Protein

Water should be readily available to students at all times. At meals and snacks, schools are encouraged to also offer a beverage that contains at least 25% Daily Value of calcium and is fortified with at least 10% Daily Value for Vitamin D. This can help children and teens meet their daily needs for calcium and vitamin D. Examples include:

  • Plain (unsweetened) milk (0-2% MF)
  • Plain (unsweetened) kefir (0-2% MF)
  • Plain (original) plant-based beverages (e.g., soy, almond, rice)
chicken caesar wrap
callout-box
Did you know cutting up vegetables and fruit may increase the chance that students will eat them

Examples of Assemble-and-Serve Choices:

For meals: Mix and match to include one food from each of the 3 food categories.
For snacks: Mix and match to include one food from 2 of the 3 food categories when possible.

  • Seasonal* Vegetables and Fruits such as:
    • Apple
    • Berries
    • Carrots, baby carrots
    • Cucumber, mini-cucumbers
    • Grape tomatoes
    • Nectarine
    • Pear
    • Plum
  • Other vegetables and fruits (frozen fruit, banana, oranges, grapes, snap peas, etc.)
  • Grated vegetables (carrots, beets, zucchini)
  • Leafy greens (lettuce, spinach, kale)
  • Cooked vegetables (carrots, zucchini, broccoli)
  • Canned fruits (packed in juice), e.g., fruit cups
  • Canned vegetable soup (with less than 15% Daily Value for sodium)
  • Fruit sauces (100% fruit with no added sugar, e.g., unsweetened applesauce)
  • Dried vegetables and fruits (100% fruit with no added sugar, e.g., dried apple rings)^
  • Cultural plant foods (e.g., seaweed, native berries and roots)**

*Visit buy BC’s Guide to local, seasonal foods to find out when produce is in season in B.C.
**For examples, see: https://www.fnha.ca/Documents/Traditional_Food_Fact_Sheets.pdf
^ Dried fruit can stick to teeth and cause dental cavities. Therefore if choosing dried fruit, ensure it is served with other foods.

  • Bagels
  • Baked Bannock
  • Bread
  • Bun
  • Cooked grains (oats, rice, quinoa, barley, bulgur, buckwheat, amaranth, millet)
  • Chapati
  • English muffins
  • Flatbread
  • Muffins made with whole grains (e.g., oats) or bran, and/or a fruit or vegetable*
  • Naan
  • Pitas
  • Plain breakfast cereal (e.g,. flakes of corn/bran, oat o’s, shredded wheat)
  • Plain (non-coated) cereal or granola bars made with whole grains
  • Plain crackers
  • Rice cakes
  • Tortillas wraps
  • Gluten-free products when necessary

* For example, small blueberry bran muffin, oatmeal berry muffin, morning glory muffin

  • Beans (black, red)
  • Bean spreads (e.g., black bean)
  • Canned fish or seafood
  • Cheese strings
  • Chickpeas
  • Chicken or turkey, cooked, sliced and non-deli
  • Cottage cheese
  • Edamame
  • Eggs (e.g., scrambled, hard-boiled)
  • Game (moose, deer, etc.), cooked and sliced*
  • Hard cheese (cheddar, mozzarella)
  • Hummus packs
  • Lean beef or pork, cooked, sliced and non-deli
  • Lean ground meat or poultry
  • Lentils
  • Nuts, seeds, nut butters and seed butters**
  • Paneer
  • Refried beans
  • Tofu or tempeh, sliced
  • Yogurt or Greek yogurt

*Work with your local Environmental Health Officer
**Dependent on school food allergy policies

If you are looking for B.C. foods options, search the Feed BC Directory– a searchable B.C. food and beverage product database for commercial and institutional buyers.

homemade granola bars

Sample 4 week Assemble-and-Serve Breakfast Plan:

M Monday

  • Toast
  • Seed butter
  • Banana
  • Plain milk or fortified alternative
T Tuesday

  • Bagel
  • Nut or seed butter
  • Orange slices
  • Plain milk or fortified alternative
W Wednesday

  • Granola Bar
  • Yogurt
  • Canned peaches
  • Plain milk or fortified alternative
T Thursday

F Friday

M Monday

T Tuesday

W Wednesday

  • Toast
  • Seed butter
  • Cinnamon apple slices
  • Plain milk or fortified alternative
T Thursday

  • Bagel
  • Hummus packet
  • Sliced pear
  • Plain milk or fortified alternative
F Friday

M Monday

  • Whole grain waffle (from frozen)
  • Yogurt
  • Sliced fruit
  • Plain milk or fortified alternative
T Tuesday

  • Boiled eggs
  • Toast
  • Orange slices
  • Plain milk or fortified alternative
W Wednesday

T Thursday

F Friday

  • Bagel
  • Cottage cheese
  • Cinnamon apple slices
  • Plain milk or fortified alternative
M Monday

T Tuesday

  • Boiled egg
  • Toast
  • Sliced fruit
  • Plain milk or fortified alternative
W Wednesday

  • Whole grain cereal
  • Banana
  • Sunflower seeds
  • Plain milk or fortified alternative
T Thursday

F Friday

  • Bagel
  • Cheese slices
  • Apple slices
  • Plain milk or fortified alternatives
Download Assemble-And-Serve Breakfast Plan
quinoa salad with kale, cranberries, goat cheese, chickpeas.

Sample 4 week Assemble-And-Serve Lunch Plan:

M Monday

  • Turkey sandwich
  • Orange
  • Cherry tomatoes
  • Plain milk or fortified alternative
T Tuesday

  • Canned vegetable soup
  • Cheese string
  • Bun
  • Apple
  • Plain milk or fortified alternative
W Wednesday

  • Quinoa Salad Bar:
    • Quinoa • Chickpeas • Feta cheese • Tomatoes • Cucumbers • Sunflower seeds • Dressing
  • Plain milk or fortified alternative
T Thursday

  • Pita
  • Hummus packet
  • Mini cucumbers
  • Plain milk or fortified alternative
F Friday

  • Bagel
  • Seed butter
  • Dried cranberries
  • Plain milk or fortified alternative
M Monday

  • Hummus packet
  • Crackers
  • Baby carrots
  • Yogurt
  • Plain milk or fortified alternative
T Tuesday

  • Chef Salad Bar:
    • Lettuce • Hard boiled eggs • Cheese • Cucumbers • Grape tomatoes • Dressing
  • Plain milk or fortified alternative
W Wednesday

  • Bun
  • Mini cucumbers
  • Cheese
  • Orange
  • Plain milk or fortified alternative
T Thursday

F Friday

  • Rice cakes
  • Guacamole package
  • Banana
  • Yogurt
  • Plain milk or fortified alternative
M Monday

  • Taco Salad Bar:
    • Ground beef • Beans • Lettuce • Tomato • Grated cheese • Salsa • Tortilla chips
  • Plain milk or fortified alternative
T Tuesday

  • Tuna sandwich
  • Apple
  • Mini cucumbers
  • Plain milk or fortified alternative
W Wednesday

  • Whole grain crackers
  • Cheese
  • Banana
  • Yogurt
  • Plain milk or fortified alternative
T Thursday

  • Glory Bowl Bar:
    • Rice • Spinach • Grated carrots • Grated beets • Tofu • Pumpkin seeds • Dressing
  • Plain milk or fortified alternative
F Friday

  • Hummus
  • Mini carrots
  • Pita
  • Orange
  • Plain milk or fortified alternative
M Monday

T Tuesday

  • Guacamole packet
  • Crackers
  • Apple
  • Cheddar cheese
  • Granola bar
  • Plain milk or fortified alternative
W Wednesday

  • Cheese bun
  • Hard-boiled egg
  • Fruit cup
  • Yogurt
  • Plain milk or fortified alternative
T Thursday

  • Multigrain bun
  • Cucumbers
  • Pear
  • Chickpeas
  • Granola bar
  • Plain milk or fortified alternative
F Friday

  • Caesar Salad Bar:
    • Romaine • Baby kale • Chicken • Roasted Chickpeas • Croutons • Dressing
  • Plain milk or fortified alternative.
Download Assemble-And-Serve Lunch Plan

Try Our Assemble-and-Serve Recipes

Yield: 50
  • Vegetarian
  • Nut free
  • Dairy free

Granola Bar

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Electric Skillet Breakfast Sandwich

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Yield: 50-60 servings
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Breakfast Smoothie

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