A meal is a chance to nourish a body, try something new, and feel connected to the people and places that brought food to the table.
Our vegetarian nutrition program makes room for variety, seasonal ingredients, and a positive relationship with food. The garden, the kitchen, the classroom, and the table all have a part in that story.
We want children to know food as something to enjoy, explore, and understand.
Whole foods · Variety · Connection
More than a menu
A thoughtful place at the table.
Food has personal, cultural, environmental, and nutritional meaning. Our program introduces children to a wide range of foods while supporting their growth and well-being.
01 · NOURISH
Meals with substance.
Developmentally appropriate vegetarian meals and snacks focus on whole and minimally processed ingredients.
02 · EXPLORE
Variety without a script.
Colors, textures, familiar favorites, and new foods give children more chances to notice and build a positive relationship with food.
03 · CONNECT
Food has a story.
Growing, preparing, and sharing food can bring children closer to the natural world and the people around them.
From a Green Garden spring menu
What does that look like on a plate?
These are real examples from one Green Garden weekly menu. The current menu and any substitutions are posted at each campus.
Breakfast
Homemade blueberry pancakes
Served with pineapple and milk in the sample week.
Lunch
Refried bean burritos
Served with corn, Mexican fruit salad with mint and lime, and milk in the sample week.
Lunch
Chickpea salad wraps
With spinach, homemade yogurt ranch dressing, pears, and milk in the sample week.
Sample items are illustrative. Menus change with seasonal produce and product availability; check the campus lobby menu for substitutions and Brightwheel for your child’s daily food updates.
A look at our food
Happy bellies. Growing brains.
See a glimpse of the variety behind our nutrition program. The video shows prepared meals and the spirit behind our menu; the weekly choices at your campus may differ.
For a child, a familiar food can feel reassuring. A new ingredient can spark a question. We make room for both.
Video is visual and has no spoken audio.
From garden to table
Food begins long before lunch.
Children can plant, care for, and observe food growing in our gardens. Classroom cooking experiences and conversations about ingredients help connect what they see outdoors with what they encounter at the table.
Seasonal produce shapes our menus, with local ingredients and independent small businesses prioritized when possible.
01
Plant and tend.
Hands in the soil make the beginning of food visible.
02
Notice and ask.
Children observe changes, textures, colors, and smells.
03
Prepare and share.
Cooking and mealtimes give those discoveries a place in everyday life.
Our published nutrition standards
Specific choices, clearly stated.
Our weekly menu describes the standards behind the food we serve. We use clear language about what is always specified and where sourcing depends on availability.
What guides the menu
A balanced vegetarian menu centered on whole and minimally processed foods, without artificial flavors, color from artificial sources, high-fructose corn syrup or other artificial sweeteners, or MSG.
Where organic is specified
Our published standards call for certified organic fluid milk and certified organic foods in the “Dirty Dozen” produce category. We seek other organic and non-GMO ingredients whenever possible.
Eggs, dairy, and sourcing
The standards call for cage-free and free-range chicken eggs, including eggs from our own flocks, and hormone-free Grade A dairy products. We focus on local and seasonal produce and independent small businesses when possible.
Every eater belongs
Bring us the whole story.
Children come to the table with different experiences, preferences, allergies, and feeding needs. We want families to be part of the conversation so the team can plan thoughtfully and safely.
For infants, ask your campus about current feeding arrangements, milk handling, and the transition to solid foods. For any allergy, intolerance, or other dietary need, speak with the team before your child’s start date about the plan for your child.
Questions families ask
Food details, made clear.
Is the menu vegetarian?
Yes. Our published nutrition standards describe a nutritionally balanced, developmentally appropriate vegetarian menu.
Is every ingredient organic?
Our published standards specify certified organic fluid milk and foods in the “Dirty Dozen” produce category. Other organic and non-GMO ingredients are used whenever possible. Ask your campus about a specific item or current menu.
What if my child has a food allergy or dietary need?
Share the details with your campus team before your child starts so they can discuss the appropriate plan with you. Current menus and substitutions are available at the school.
Where can I see the current menu?
Check your campus lobby menu for the week and any substitutions. Brightwheel provides your child’s daily food updates.
How does infant feeding work?
Infant feeding is individual. Ask your campus team about current milk, bottle, and solid-food arrangements and how they coordinate with your family’s routine.
Come see the full day
See how care comes together.
Food is one part of the Green Garden day. Visit a school to see the classrooms, gardens, outdoor spaces, and people who make the experience whole.
