Our new Dining Hall program will reflect CDS’ commitment to sustainability and our kitchen will forge a partnership with the Greenbelt Fund and an organization called 100km Foods Inc., allowing us to make use of local products when seasonably available at a reasonable price. We plan to offer seasonal menus and even grow our own fresh herbs and micro greens, and maybe even a school vegetable garden.
Admittedly, there will be growing pains in the beginning, but our Aramark kitchen staff are experts at what they do. We will use menu planning to ensure that the choices are laid out in a way that will encourage students to eat a variety of foods. We also won’t have pizza every day!
Over time we believe students will be exposed to such a variety of food choices that they will acquire a taste for a much broader range of foods. In the short term, we will make use of our seven marché stations to ensure that on any given day, there are a number of more traditional, broadly adopted foods available. In the case of the most difficult eaters, or severe allergies, our chef will meet with families individually to tailor a program that works.
Meals will be delivered to the classroom for students in JK-SK and students in Grades 1-3 will be served “family style” with their teachers in the Dining Hall. Students Grade 4 and older will learn to quickly navigate the new servery with lots of guidance in the beginning.
A student friendly signage system will alert those with allergies to foods that are a concern. Kitchen staff and CDS staff are also widely aware of students with food allergies and will be proactive in making sure certain foods are avoided. All menus will be available well in advance in easily accessible form, and additionally, staff will meet with those families with allergy concerns.
Absolutely. The Dining Hall has plenty of seating and will have a variety of table styles to meet the needs of groups conducting a working lunch, and will also be open for group work/study throughout the day.