Providing Healthy and Nutritious Choices
Providing Healthy and Nutritious Choices
Every day, we follow a philosophy of serving the most local, seasonal, and fresh foods. The key word is “seasonal,” which emphasizes locally grown and transported foods, most of which are organic, to support a sustainable food system that values each of the steps in bringing food from farm to plate.
As a school that is very conscious of food sensitivities and allergies, we are a nut-free facility and every menu includes gluten free, vegan, and vegetarian choices. We minimize the amount of sweets and desserts offered, avoid products make with high-fructose corn syrup, and prioritize products with clean labels. An abundant salad bar offers fresh seasonal greens, fruits, and a wide selection of roasted vegetables and protein choices, inspiring many students to choose a robust salad as their main course.
We try to align our produce orders with the “Dirty Dozen, Clean Fifteen” lists, based on recommendations from the Environmental Working Group of the fruits and vegetables that are the most and least likely to be contaminated by chemical pesticides.
