Cafeteria Information & Menus
** May MENU Change**
On, Monday May 24 the Cafeteria will be serving Hamburger and Smiley Potatoes
(Not hot dogs, which is what is currently on the menu link below)
May 2010 Cafeteria Menu (updated May 3)
Price List for Ala Carte Items
PiE Tuesday Hot Lunch Schedule
Parent Letter Regarding Nutrition Guidelines
Growing our Eco Friendly Practices
Timothy Christian School’s Food Service is proud to continue to the Grow™ sustainability program this year. The Grow™ program focuses on ways Food Service can be good environmental stewards:
Earth Friendly! Many of the disposable items that we use are environmentally friendly. Many items are recyclable.
Others are biodegradable—meaning they break-down in garbage or compost piles MUCH faster than their traditional counterparts.
Go Local! We try to purchase as many local (within a 150-mile radius of TCS) products as possible. Not only does this help to support the local economy and agriculture, it also reduces the carbon footprint of these items by reducing the distance they are transported.
Earth Friendly! Many of the disposable items that we use are environmentally friendly. Many items are recyclable.
Others are biodegradable—meaning they break-down in garbage or compost piles MUCH faster than their traditional counterparts.
Artificial Hormone-Free Dairy! We are committed to purchasing dairy products that are rBGH/rBST free.
If you are interested in learning more about Timothy Christian School’s Food Service are growing green, please visit:
www.growingforthegood.com
What’s Cooking in the Kitchen?
Providing good, healthy food has always been the goal for Timothy Christian School’s Food Service Department. This year we have added some new practices that we believe reinforce these healthy goals:
We will now be offering whole wheat breads and buns on a regular basis
Fresh fruits & vegetables will be offered daily
We will only be cooking with trans fat free oils
All of our cooking oils are low in saturated fats and high in the healthy mono-unsaturated and poly-unsaturated fats
We will try to limit the amount of foods that are fried to a minimum—relying instead on leaner cooking practices such as baking, broiling, and grilling
Healthy meals and snacks build brain-power and help to provide real energy to help students perform their best throughout the day.
For more information and tips on healthy eating habits, please visit: http://www.Mypyramid.gov