A team of chefs prepares a variety of nutritionally balanced lunch selections from scratch for students in Kindergarten through 8th Grade and all faculty and staff. The family-style service groups classmates at tables with a designated teacher in a sunlit dining hall that has been a beloved feature of Green Vale’s campus for generations. A non-sectarian grace or moment of silence is observed at the beginning of each of lunch period. Students are expected to exercise appropriate table manners while eating and socializing.
Following a consultation with Cater to You, specialists in helping schools offer quality, healthy, local and sustainable food, Green Vale devises seasonally appropriate menus. The source of each ingredient is considered and optimized through an array of small local vendors.
In addition to a featured hot meal for lunch, students may make selections from a sandwich bar that features low-fat, low-salt and gluten-free Boar's Head meats and whole grain breads.
Hot, fresh, homemade soup is served during colder months.
Baked, not fried
Only oven-baked food is served. Nothing is fried.
A variety of fresh salads and fruits are available every day. Compose your own or sample one of Jason’s selections such as brussels sprouts & apple slaw, apricot chicken salad, etc.
To avoid extraneous sugar intake, the chef devises fruit- and mint-infused waters in addition to milk which is always available.
In addition to lunch, a daily snack is provided to students in all grades.
All appropriate food scraps are composted on-campus
Students are encouraged to try a featured vegetable or other food with a strong nutrition profile. At the start of these special lunch periods, a teacher or dining staffer explains the specific health benefits of the food.
Green Vale is proud to maintain an organic produce garden on campus. A collaboration between students, teachers, and parent volunteers, the garden is simultaneously a source of nutritious fresh ingredients for student lunches, a hands-on teaching lab for science and exploration, and a reminder to everyone of our dependence on healthy land and the need to act locally.
Learning opportunities prompted by the garden abound. Kindergarten students harvest tomatoes, carrots and cabbage, studying the roots, leaves, and fruit of each plant in the process. Second graders enact Native American custom as they tend a bed dedicated to their curriculum: “The Three Sisters” —corn, beans, and squash— are Mohawk staple crops that thrive and support one another when planted together. “The Peter Rabbit Bed” is where Nursery classes gather to nibble a carrot or cherry tomato during outside story time.