Commonwealth _ In Whitehorse, students at École Émilie Tremblay are experiencing a change in their school’s food policy. Unlike most Canadian schools, where the sight of a small tin of mixed nuts would be unfamiliar, this school has introduced a new approach. Principal Marie-Hélène Gagné explained that after thorough consultations with both staff and families, including those with food allergies, the school has decided to permit peanuts and tree nuts. While the kindergarten classes and Grade 1 and Grade 2 classrooms with allergic students will continue to maintain a nut-free environment, there are no longer restrictions for students in Grade 3 and above. Traditionally, peanuts and tree nuts have been prohibited or strongly discouraged in school snacks and lunches to safeguard those with severe allergies a practice many families with food-allergic children consider essential.
In light of recent research challenging the effectiveness of broad, school-wide food bans, some experts believe there may be a shift away from such specific restrictions. Instead, the emphasis may be on implementing a variety of other safety measures to ensure the well-being of students with allergies. Prior to the implementation of the new policy on January 8, Principal Marie-Hélène Gagné mentioned that school staff underwent an online training course focused on food allergies. They also reviewed protocols for responding to allergic reactions and learned how to use epinephrine auto-injectors. Additionally, students were educated on essential practices such as handwashing, not sharing food, and cleaning desks and tables after lunch. Gagné emphasized that children with allergies are already well-versed in these practices for self-protection. The school’s focus is now on educating the entire student body, promoting awareness rather than enforcing prohibitions. She highlighted that allergies to foods like fish, seafood, pineapple, or kiwi can be just as life-threatening as nuts and peanuts. The school believes that an educational approach is a constructive path for facilitating change and fostering a safer environment.
Jennifer Gerdts, the executive director of Food Allergy Canada, reported that among the approximately three million Canadians affected by food allergies, around 600,000 are school-aged children and teenagers under 19. Food Allergy Canada, a non-profit organization, focuses on educating and advocating for the community while creating learning resources for students, teachers, and school staff. Gerdts pointed out that some provinces and territories mandate educational authorities to establish and uphold policies supporting students with life-threatening allergies. Notably, Ontario and Alberta have specific legislation addressing this issue, while others provide guidelines for school boards, districts, or divisions to adhere to. Typically, these policies are then implemented at the individual school level to align with local circumstances. According to Jennifer Gerdts, protecting children with food allergies at school goes beyond relying solely on restrictions. For instance, families of students with food allergies typically engage in annual updates of forms and meetings with staff to go over their child’s details and discuss protocols in the event of an anaphylactic reaction. Some school policies include regular reviews of anaphylaxis training for staff. It is also common for families to provide spare epinephrine auto-injectors to be kept in the office or classrooms. While restrictions on certain foods like peanuts and tree nuts are part of a broader set of risk-mitigating measures, Gerdts recognizes that some principals may be hesitant to let go of these restrictions, especially for younger students or due to resource constraints in implementing alternative measures. One highly recommended practice is adult supervision by a staff member trained in recognizing and responding to anaphylaxis. However, staffing shortages in many elementary schools mean that older students often take on the responsibility of monitoring their younger peers during lunchtime.
