Chef Julie Levin is the irector of Food and Dining at Nardin Academy, a K–12 Catholic school in Buffalo, New York. She helped introduce the Meatless Monday campaign as part of the school’s sustainable dining program. Instead of expressly promoting the campaign, the organizers at Nardin focused more on encouraging students to try new things.
The school’s dining program has made commitments to sourcing their ingredients from local producers and preparing meals from scratch, instead of relying on pre-packaged foods. Julie describes their dining hall as being like a classroom. She highlights the important role that peer influence has in shaping more varied food choices. Seeing classmates try and like new things encourages other students to do so.
One challenge the school has faced is balancing ingredient quality, dish variety, and overall program sustainability while still meeting the nutritional needs of students. They have overcome this by getting creative with plant-based spins on popular dishes. Sampling new items before menu integration helps dining services determine what will be most successful. Additionally, allowing students to customize the variety and quantity of food on their plates encourages experimentation while minimizing waste. They have also launched composting and recycling programs to further reduce the program’s environmental impact.
Believing strongly in the power of community, Levin looks forward to increasing collaboration with local partners. Over the years, students and parents have shared their appreciation for the school’s dedication to providing sustainable and nutritious meals.
