Inside the Nardin Dining Hall

Mira Hennon '25  ~  October 2023

When asked their favorite things about Nardin Academy, a number of students will respond with the lunches that are served in the dining hall. The wide range of meals, as well as the option of the sandwich and salad bar or the weekly soups, has won the hearts of many faculty, staff, and students. 

The Nardin dining hall prioritizes sustainability, and works hard to make an impact on the environment as well as the local community. In the cafeteria, the three plastic bins near the lunch line do not go unnoticed. These bins focus on composting and recycling to reduce waste. 

“Over the past decade, the sustainable dining hall has an average waste diversion rate of 82%” Chef Julie Levin ‘88, the head chef at Nardin Academy, says. The unwavering support and attention to making Nardin a sustainable and resourceful community sets it apart from many other schools. 

The lunches are not only environmentally friendly, but also delicious! A polling of about 50 members of combined students and faculty in the high school revealed the most popular lunch served is penne pasta with a 37% majority. The most unpopular lunch option is sunbutter noodles with a 24% majority. 

New lunches are run through the lunch cycle to examine the student response and make a permanent decision. The staff takes many factors into consideration when choosing what makes it to the menu. Time, cost, sourcing, and appeal are all weighted in the decision making process for new meals. 

Another unique aspect of the Nardin dining experience is the strong relationships Nardin has built with local and regional sources. “We received a handwritten thank you card from the local farmers that grew all the sugar pumpkins used at homecoming,” Chef Julie says. “That is concrete evidence that our purchasing is having a positive impact and making a difference.”

 Nardin allows countless opportunities to try new foods and diversify the palates of students and staff every day. The dining hall staff works incredibly hard to provide a variety of from-scratch meals, and are now researching a possible brand new lunch option: dumplings!

Title Photo Credit: Lucy Rados