Snacks & Lunch
While we wait to renovate the school's cafeteria, we ask families to prepare snacks and lunches for the children and bring them to the school.
Our classrooms will start with the students bringing their own snacks. Later, when we have deemed it safe enough, we will introduce a rotating snack contribution from families (participation is voluntary). We encourage snacks that are organic, gluten-free, dairy-free, and free from highly processed ingredients (e.g., high-fructose corn syrup, hydrogenated oils, especially cottonseed oil), unnecessary food coloring, and added sugars. Great suggestions for snacks are whole foods, such as fruit and veggies, like carrots, prepared appropriately for the age group being served.
For the younger classrooms, snacks are typically placed out during the work periods, with enough for every child. Children learn how to follow their own bodily autonomy for when they are hungry or thirsty, and go through the natural steps of washing hands, finding a placemat, napkin, and water glass, finding their plate or bowl, finding a place to sit, using tongs to put the snack on their dish, pouring the water in their glass, and cleaning and tidying up after themselves.
For the older classrooms, children will volunteer to prepare the snacks for the classroom and set out for self-consumption and follow a similar process of self-helping and tidying up.
For lunch, the younger classrooms will eat together at the same time, to encourage socialization. If the weather is nice, we might go outside to sit at picnic tables.
For the older classrooms, we encourage children to go outside and choose a special spot to eat outside, e.g., the fields, playground, or the picnic tables. We ask that you pack lunch in reusable, easy-to-open containers, such as metal/stainless steel bento boxes, or other PBA/PBB-free containers, to make lunches waste-free and clean-up easier.