All meals are prepared daily with fresh produce.
Hands-on experiences in kitchens and gardens help students form an immediate connection to their food. Food tastes best and has the highest nutritional value when it travels straight from farm to fork. By feeding students unprocessed ingredients, they avoid consuming harmful chemicals and preservatives.
Ingredients are purchased from local farmers and ranchers or from fair trade farmers and produce through partnerships with local distributors.
The average American meal travels 1500 miles before consumption. By prioritizing local purchasing from local farmers, ranchers, purveyors and businesses, regional economies are strengthened by reliable demand and costs are reduced by simplifying distribution.
All ingredients used are USDA Certified Organic.
Farmers must avoid using substances that might harm air, water or soil, including synthetic pesticides, chemical fertilizers, GMOS, hormones and antibiotics. Organic food puts human and soil health first, supporting farmers and businesses that do the same.
Purchasing decisions from local farmers are based on what’s available now.
Buying, cooking and eating seasonal produce is better tasting, harvested at peak, and grown closer to home, fostering appreciation for year round variety and unique flavors, while benefitting health, soil, ecosystems and wallets.
Food is fuel — and ingredients, recipes and menus are chosen to set students up for success.
Young bodies and minds need proper nutrition to grow, develop and achieve. The health, wellbeing and futures of youth and greater society depend on it.