Dining

George School has good food.

It’s good the way you want: it’s tasty and interesting. There’s Cajun roasted chicken or baked Tilapia and couscous. The mac and cheese is somehow both creamy and crusty. There are garden burgers with red onion rings, and yummy chocolate brownies. On special days, you might find an ice cream bar or taco party.

Of course, our food’s also good the way your mom wants. We (and CulinArt, the company that helps prepare our food) don’t use trans fat—at all. And on today’s menu—like every day—you’ll find whole grain breads and raw veggies. In fact, there’s always a vegetarian option, and the salad bar is a fixture.

All this could be enough but it isn’t; we also want our food to be good for the environment. So our kitchen uses smaller sinks so we waste less water. We have energy-efficient dishwashers and ovens to shrink our carbon footprint. We get produce locally from our own organic vegetable garden, or from regional farmers. Food waste is composted and a local resident converts our kitchen grease into biofuel for tractors and other diesel vehicles.

So, tasty, wholesome, and sustainable…is it time to eat yet?!