Typical lunchtime fare includes quinoa, bean cakes, Swiss chard, fresh beets, tofu, tempeh, kimchee.
There are no sloppy joes. Hamburgers are served only three times a year during field days, and the beef is organic.
Private schools such as the Ross School in East Hampton don't operate under the same cost constraints public schools face when attempting to serve healthy food, allowing them more freedom to go beyond traditional school cafeteria meals.
Ross' food often is held up as a model for student dining.
A staff of 17 line chefs with impressive culinary backgrounds cook from scratch in a kitchen that rivals a five-star restaurant. And students actually like the healthy offerings, evidenced by the fact that they go through about 25 pounds of tofu per day.
| Newsletter signup | Send us your ideas