Student Life
The Greenwood Kitchen
Greenwood’s kitchen staff prepare delicious meals with fresh and, whenever possible, organic food selections. Processed foods and refined sugars are kept to a minimum. A vegetarian option is always available, and for lunch and dinner a full salad bar is offered.
Faculty members join students at mealtime and encourage a well-balanced diet. Day students are invited to join the community for breakfast and dinner if they so choose.
One of the many benefits of being a small school is seen in the dining hall, where Chef Carol weighs in on individual student requests and accomodates special dietary needs.
Faculty members join students at mealtime and encourage a well-balanced diet. Day students are invited to join the community for breakfast and dinner if they so choose.
One of the many benefits of being a small school is seen in the dining hall, where Chef Carol weighs in on individual student requests and accomodates special dietary needs.
Greenwood strives to help students understand the many benefits of a nutritious and healthy diet during meals, in the classroom, and in special after-school activities. In a novelty "Science of BBQ" class, curious students prepared a feast, graphing BBQ cooking temperatures tied to taste preferences. In a biology class, students visited with a local physician who explained the impact of excess sugar on human cells. Others participated in "My Maki Making" culinary adventure, infusing hometown flavors in personalized maki roll creations.
In the fall, student volunteers glean fresh vegetables from The Greenwood School garden or pick apples to run through the cider press.
Every March, the Greenwood community participates in tapping maple trees on our campus. Nothing beats homemade maple syrup on pancakes during sugaring season in Vermont! The honey we use in our granola is from a faculty member’s bee hives, and the dairy products we serve are from local farms.
At The Greenwood School, students learn to appreciate nature's bounty.
