The health and safety of each child is our number one priority. Green Vale is a 100% nut-free campus, and other students with food sensitivities or allergies receive special attention and guidance from the kitchen staff who comes to know the children with allergies better than the rest of the student body! The kitchen staff are trained in food safety, making sure to avoid cross contamination of allergens with other foods.

• Whole grain (and gluten-free) breads with minimal ingredients and preservatives. 

• Incorporate whole grains into dishes to enhance nutrient content; minimize refined flours.

• Gluten-free versions are available when relevant (e.g. bread, pizza, pasta, grilled cheese)

• Meats are nitrate- and hormone-free (except for salami at the sandwich station).
• Poultry is served more frequently than beef.
• Ground beef is grass-fed.
• Self-service milk is certified organic.

• Desserts are offered once a week. Whole and freshly cut fruit is available daily.
• Water, fruit-infused water (mint, citrus) and milk are the beverage options at lunch.
• We do our best to avoid high-fructose corn syrup.

• Vegetables are sourced according to locality, season, and freshness.
• Organic is always preferred when possible.
• The salad bar offers a colorful assortment of raw and cooked vegetables, fresh fruit, and proteins (both animal and plant).
• In-house made soups rich in vegetables and beans rotate daily through the winter.