Dining at Nardin

Our dining hall team strives to nourish our school population with scratch cooked meals while investing in the surrounding community and sustaining our environment through our waste diversion initiative.  Student participation supported an average dining hall waste diversion rate of 86.78% over the 12 years of the program to this point. Additionally, we work with many preferred local partners including Farmer Pirates, Wendel’s Poultry, Upstate Milk Cooperative, Produce Peddlers, Rosina, Costanzo’s, Father Sam’s Bakery, and Buffalo Biodiesel.  It is our pleasure to include your family as a local partner for the 13th year of our innovative scratch cooked meals program. Meals may be purchased following these guidlines.

To participate in the hot lunch program, a student must have funds in their EZ School Lunch account which is housed in Blackbaud.  A link to the EZ School Lunch platform is housed on the Resource page of Blackbaud.  Selecting that tile automatically connects to accounts for all students within your family.  In addition to the daily hot meal offering, freshly prepared soups are available as well as rotating grab and go items under the heat lamps.  Those items in addition to  the sandwich and salad bar option offer great alternatives to the daily scratch cooked hot meal offerings.  Both sandwich/salad bar plates and daily entree plates will be available for $6.50.

 

Funds designated for the Dining Hall may be added to student accounts two ways; either online through the EZ School Lunch platform or via checks payable to Nardin Academy and remitted through the business officer or dining hall. 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 preparation of as much scratch cooked, healthier food options as possible allowing us to help our community make good choices while enjoying healthful, tasty meals.  Many thanks  in advance for your continued support as Nardin's sustainable dining hall continues to evolve.