Dining at George School

George School has good food.

It’s good the way you want: it’s tasty and interesting. There’s roasted salmon and couscous or beef tenders and mashed potatoes. The mac and cheese is somehow both creamy and crusty. There are veggie burgers with red onion rings and yummy chocolate brownies. Every night you can make your own stir fry or make your favorite panini. Talk with our omelet chef at Sunday brunch for eggs your way. 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. There is a dietitian on staff to help with questions and provide nutritional education.

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 and our food waste is composted.

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