Park's dining services are provided by Flik® Independent Schools.
The cafeteria prepares its menu using fresh ingredients, limiting the use of processed foods, and avoiding products that contain artificial flavorings, MSG, preservatives, and high levels of sodium. Seasonal fruits and vegetables are offered daily. We make an effort to source produce from local farmers who practice ecologically responsible farming methods.
Roseda Beef, located in Monkton, supplies Park’s ground beef. Roseda is dedicated to raising the finest Black Angus beef from cattle fed only on grass, soybean meal, corn, hay, and fresh water, with grain to finish. The animals are hormone free. Roseda Farm practices intensively managed grazing, which has been shown to be beneficial for both the animals and the environment.
In addition, only Humane Farm Animal Care certified eggs from cage-free chickens are served. Fresh turkey and roast beef are roasted on the premises.
We serve seafood purchased in accordance with the Monterey Bay Seafood Watch guidelines for sustainability.
Dairy products include skim, low-fat, chocolate, and 2% milk, and organic Stoneyfield yogurts and smoothies. We offer 100% fruit juices.
Stone Mill Bakery provides whole grain bread, ciabatta, and whole wheat seeded rolls.
Minimal amounts of fat are used in food preparations. We use olive and non-hydrogenated canola oils. We never fry. We bake or roast our potatoes and breaded products. The salad bar includes an array of freshly prepared vegetables and whole grain salads, and a selection of organic and low-fat dressings.
Plates, bowls, cups, and napkins are 100% biodegradable.
Menus are created on Park's campus, specifically designed for our dining facility and our community's needs. Vegan and Vegetarian offerings are always available and menus reflect seasonal changes. Parents and students are welcome to tour the foodservice facility and their suggestions are encouraged.
Our Nutrition Specialist is available to review menus, consult on disordered eating habits, provide nutrition education, and assist communities that need to become more aware of particular dietary concerns such as allergies, celiac, and food sensitivities.