Our Food Philosophy
Hathaway Brown honors the powerful relationships between the food we serve, nutrition, wellness, sustainability, community, and culture:
Health & Wellness: We prioritize serving nutrient-rich, high fiber, whole foods, prepared in-house.
Sustainability: Our food service operations reflect awareness of our impact on communities, the environment, and the economy.
Culture & Community: Food is an expression of culture and identity, and dining together fosters joyful connections between people.
Lifelong Learning: We will continue to research the impacts of our food choices and implement best practices as they evolve over time.
This philosophy applies to food and dining across the school and school-sponsored events, including:
We are working toward:
Health and Wellness
- Cooking from scratch, in-house
- Low sugar, high fiber
- Minimally processed/whole grains
- Emphasis on fresh fruits and vegetables
- Low sodium
- Hormone and antibiotic free meats and dairy
- Attention to quality and percentage of fat content
- Attention to food sensitivities, allergies and dietary restrictions
- Attention to appropriate portion size
- Prioritizing serving locally, sustainably and humanely produced foods
- Reducing waste through:
- Portion control
- Student food choice
- Elimination/reduction of disposables and other single-use items
- Diverting waste from landfill through aggressive recycling and composting programs
Community and Culture
- Finding ways to celebrate special events that align with our health and wellness goals
- Regularly integrating cultural foods
- Creating a dining environment that allows people to be relaxed, social and mindful
- Joy in eating
- Investing in our local community with our food purchasing dollars
- Implementing a cross-divisional, interdisciplinary health, wellness, nutrition, culture and food systems curriculum
- Ongoing professional development to stay at the leading edge of understanding about nutrition, wellness, culture and sustainable food systems
- Broader community engagement and modeling of healthy, culturally rich, sustainable food and food systems
- Continuous revising of our Food Philosophy and its implementation, based on current research and understanding
Ten years from now…where will we be?
Our goals are lofty and ambitious and will require hard work over many years. But, we don’t shy away from that! Imagine a school where the pickles and kimchi are made in-house. The students know the farmers who produce their food. When we eat a burger, we know that it was raised on grass in a humane way, and that we have enabled the farmer who raised it out in Middlefield to upgrade their pastures because of the reliable revenue stream that HB provides. Imagine that students know the distinct spices found in Indian, Mexican, and African cuisine, and the signature fruits and vegetables that mark the passage of the growing season here in Northeast Ohio. Students know not just when to look for local strawberries, but can also dice an onion and make a healthy snack on their own. Imagine that we have reduced our environmental impacts while increasing the quality of the food we eat in our dining room, and that the students are excited to eat there every day!
PLEASE NOTE: In creating our Food Philosophy we have been advised by faculty members at The Hotchkiss School, Case Western Reserve University and Kent State University, nutritionists at The Cleveland Clinic and University Hospitals.
To learn more:
- Teach Every Child About Food-Jamie Oliver (TedTalk)
- What’s Wrong with What we Eat-Mark Bittman (TedTalk)
- In Defense of Food by Michael Pollan (book)