Dining at Nardin
Welcome! At Nardin Academy, we believe that every student has the potential to do amazing things and make a difference in the world - even in the dining hall.
It’s our pleasure to include your family as a local partner for the 9th year of our innovative, scratch cooked meals program. We work with nearly 30 preferred local partners including Promised Land Farm, Wendel’s Poultry, Produce Peddlers, and Natural Upcycling: our Dining Hall works to feed our school population healthfully, while also supporting the surrounding community and sustaining our environment.
To participate in the hot lunch program, a student must have funds in their LunchTime account. Links to LunchTime as well as PDFs containing detailed user instructions are available by selecting the buttons to the right.
Funds designated for the Dining Hall may be added to student accounts two ways; either online through the LunchTime site or via checks payable to Nardin Academy and remitted through the business office. Additionally, the platform allows for the set up of email reminders for low account balances or the set up for automatic renewal of funds.
Our goal continues to be the purchase and preparation of as much locally sourced and sustainable food as possible allowing us to make it easy for you and your children to make good choices and enjoy healthful, tasty meals. Be assured that our sustainable dining hall offerings will be prepared in our kitchen under strict sanitary conditions with the health and safety of your students and our dining hall team as our priority. Many thanks in advance for your continued support as Nardin’s sustainable dining hall continues to grow.
Please contact Chef Julie at firstname.lastname@example.org for assistance with any questions.
Julie Levin '88, Sustainable Dining Hall Chef
The biggest question to ask yourself about food is, “Where did this come from? Michael Pollan
- Our Nardin Dining Hall options are nut-free and corn syrup free!
- Student participation supports an average dining hall waste diversion rate of 88.29% over the years of the program