Baldwin introduced healthy options in 1993 to combat the high-fat lunches typical of the time - a decision driven in part by parent and student wishes for more healthy options. The school went a step further in 2005, implementing a true “farm to table” practice. Healthy, locally sourced ingredients are used for made-from-scratch recipes and students have access to "grab 'n' go" options to curb cravings throughout the day. Our dining service team is committed to fueling the minds and bodies of our "thinking girls" - a commitment echoed by Baldwin's Specialists in School team (SIS) as a part of Nutrition Education.
Students who eat a nutritious breakfast typically perform better in the classroom and on the playing field - plus have fewer behavioral problems. Baldwin offers a hot breakfast to students and parents as a great start to the school day.
"Grab 'n' Go"
Baldwin's stellar dining options are supplemented with healthy “grab n’ go” offerings available to students throughout the day, including sandwiches, protein packs (hard-boiled eggs, homemade hummus and low-fat string cheese), veggies and dip, Brie and grapes, apple wedges, and Greek, soy and traditional yogurt. To introduce yogurt to our younger Lower School students, we offer the fun packaging and portable style of Trix yogurt or Go-Gurt. Low-fat yogurt with aspartame is offered for students that may have a dietary restriction of sugar (diabetes). A different flavor of non-fat frozen yogurt is offered daily via our soft serve station.
Our fresh produce is purchased locally to help our community. Dining Services Director Donna Gassner is fortunate to live 50 miles northwest of Baldwin in farm country, giving her access to a wide variety of farm-fresh items that she personally picks and brings to school in the early morning hours. Shanesville Fruit Farm, Andre Farms and Frecon Orchards are a few local produce purveyors that assist in our venture to keep our girls healthy. Salad bar vegetables are washed, chopped, sliced, and diced that morning for lunch service. A variety of low fat dressings are supplied along with olive oil, balsamic and red wine vinegars. Students can also choose from an array of delicious homemade salads all prepared with low fat principles. We obtain recipes from students, cookbooks, cooking magazines and the internet to keep the selections exciting.
An assortment of beans, such as garbanzo, black, and kidney are also incorporated on the salad bar, along with tofu and feta cheese for vegetarian students.
There are two daily soup selections. All soups are prepared from scratch using only fresh ingredients! We do not use canned or processed soups for our daily lunch service. We use only 1% or skim milk for all "cream" soups.
All entrees are prepared with fresh ingredients using home cooking methods and low fat principles such as baked, broiled, poached or roasted. Sample entrees include whole wheat pasta with roasted vegetables and low-fat ricotta, hummus pizza with roasted vegetables, and grilled Vidalia onion chicken breast. All vegetables are steamed with no added seasoning. Everyone has a different palette; if our girls wish to add salt and/or pepper, they can find shakers in the dining room. In selecting entrees, we go by the girls' requests and incorporate a new low-fat recipe each month to keep the menu fresh. All hot entrees are “heart healthy” choices – made with 5 grams of fat or less. Our dining staff team takes the time to listen to the wants and needs of Baldwin students and parents, while guiding them to a path of healthy eating choices.
Baldwin is committed to offering a range of flavorful, wholesome food items that appeal to pre-K through grade 12 students of a variety of religions and eating preferences. Vegetarian items are offered on a daily basis and include a full salad bar with local vegetables, along with vegetarian homemade salads and fruit. Vegetarian hot entrees include a spinach and low-fat ricotta pie, baked manicotti, vegetable quiche and hummus pizza. We also offer hot vegan entrees, including grilled portabella mushroom sandwiches with roasted red pepper and red onion, and roasted vegetable grinders.
Featured deli selections include 98% fat free ham, 98% fat free roast beef, 95% fat free smoked turkey, and turkey breast that we roast in-house. Tuna, chicken and egg salads are homemade using low-fat mayo. Our deli also features a wide variety of cheeses, including Swiss, Muenster, provolone, cheddar, and low-fat, low-sodium Heidi Anne Swiss. We offer six varieties of bread, which include Kaiser and hoagie rolls, whole wheat, high fiber multi-grain wheat, rye, and white.
Students have access to flavored cow's milk, flavored soy milk, sparkling water made with real fruit juice – no sugar added, bottled water and hot chocolate.
Click here to download a sample Dining Room menu.