Wulguru State School, located in the heart of Townsville, is home to 215 students – a vibrant and diverse community of learners which includes families from Aboriginal and Torres Strait Islander and non-English speaking backgrounds. This diversity is one of the school’s greatest strengths, and it drives their strong focus on equity, inclusion, and wellbeing.
Introducing a School Food Program
In 2024–2025, Wulguru State School successfully applied for funding to deliver a School Food Program, based on the simple but powerful belief of Principal, Jen McCaskill that “if basic needs are met, the kids are ready to learn”.
The school took a thoughtful and strategic approach to allocating the funds, ensuring every dollar would stretch as far as possible to support students and their families.
It made sense to base the program in the tuckshop not only because it has the equipment and facilities to prepare and store food, but because it’s the heart of the school community.
How the program works
Working closely with the P&C Association, the school allocated part of the funding to cover wages for the Tuckshop Convenor, Kath, who also took on the role of Food Program Coordinator for two hours each morning. During this time, Kath runs the school’s free breakfast service and prepares additional meals and snacks for students who need them throughout the day.
To remove any stigma around receiving free food, all staff and students are encouraged to participate in breakfast. It’s now a much-loved morning ritual; a chance for everyone to gather, share a meal, and start the day together.
The atmosphere is warm and welcoming, helping students head into class feeling nourished, connected, and ready to learn.
Wulguru’s program is supported by strong community partnerships. The school works closely with the Fuel for Schools program, the YMCA, and the local Woolworths, who collectively supply a steady stream of breakfast staples, fruit, and vegetables.
The school ensures nothing goes to waste – distributing fruit to classrooms, preparing toasties and snacks for students without lunch, and maintaining a healthy, affordable tuckshop menu five days a week.
The impact
The impact has been significant. Attendance has climbed to around 85%, and staff have noticed improvements in students’ concentration, engagement, and overall wellbeing.
“Consistency is important for our students,” Jen said.
“Knowing they can come to school, have breakfast, and be cared for makes a huge difference.”
When asked about the challenges, both Jen and Kath agree that the benefits far outweigh any obstacles. Establishing and nurturing partnerships has been key to the program’s success.
“By partnering with our community, we can make sure food is available for the children and families who need it most,” said Jen.
Looking ahead, the school plans to reapply for funding and continue refining the program to best meet the needs of their community.
Their dream is to expand the initiative to include a subsidised lunch service – one that both nourishes students and helps keep the tuckshop thriving as a central, sustainable part of school life.
At a glance
- Tuckshop Convenor: Kath Barlow
- Principal: Jen McCaskill
- Region: North Queensland
- Days open/week: 5 days
- Number of students: 215
- Number of staff members: 21
- Tuckshop operated by: P&C Association
- Indigenous students: 50%
- Students with Language background other than English: 24%
