Chefs Jason Protter and Joanne Ulm prepare a variety of nutritious lunch selections from scratch for students in Kindergarten through 8th Grade as well as 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 during each of the lunch periods. Students are expected to exercise appropriate table manners while eating and socializing.
In addition to a featured hot meal for lunch, students may make selections from a sandwich bar that features Boar's Head meats and cheeses and a selection of whole grain breads.
Hot, fresh, homemade soup is served during colder months.
A variety of fresh fruits, vegetables, whole grains and legumes are available every day. Compose your own salad or sample one of Chef Jason’s selections such as brussels sprouts & apple slaw, apricot chicken salad, etc.
In addition to lunch, a daily snack is provided to students in all grades.
Green Vale is proud to maintain an organic produce garden on campus. A collaboration between students, teachers, and parent volunteers, the garden is 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.