Every menu is engineered to USDA standards (NSLP). Every kitchen is allergen-aware. Every accommodation is documented.
Allergen-aware by design.
Our kitchens are run by ServSafe-certified staff trained in allergen identification and cross-contact prevention. Every menu item is documented with full ingredient lists, and we maintain dedicated equipment lines for high-risk allergens.
Specific accommodations are documented per student or staff member and integrated into the daily prep workflow.
What we cover.
If your community has a specific need we don't list, ask. We've likely accommodated it before.
Halal-Approved Sourcing
Halal proteins sourced from certified vendors. Vendor documentation available on request.
Vegetarian
Whole-grain bowls, garden-driven entrées, and protein-balanced plates designed daily — not added as afterthoughts.
Top 9 Allergens
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame — all documented with substitution paths for affected students.
Everything on file.
Full allergy and nutrition documentation is available for parents, school directors, and dietitians on request.
Nutrition Facts
Calorie counts, macronutrients, sodium, and fiber for every menu item — updated each season.
Ingredient Lists
Full ingredient breakdowns for every menu item, kept current with our procurement team.
Halal-Approved Sourcing
Vendor certification documents available for institutional review.
What balanced actually looks like.
Portion control, allergen labeling, and the right fruit-veg-grain-protein ratio in every single tray.
Special accommodation needed?
We document every accommodation per student. Contact us before the school year starts so we can plan.