OUR LUNCHES
Lunches
Every school day, we ensure that our lunch counter provides two choices: one meat-based option and one vegetarian option. Both choices are carefully crafted to be nutritious, delicious, safe, and freshly prepared on site.
We take pride in collaborating with remarkable local suppliers, while our head chef, Martin, skillfully transforms our recipes and ideas into delightful lunches.
While the menus at YIS will continue to offer non-vegan options, we are committed to adapting and evolving alongside our ever-changing world and customer preferences.
In addition, we offer an extensive selection of vegan and vegetarian lunch and snack items to cater to a variety of dietary needs.
Whenever possible, we incorporate more beans, pulses, and seeds, reducing the reliance on meat while enhancing flavor, nutrition, and bringing smiles to our customers' faces.
Principles
The emphasis is placed on consuming whole, minimally processed foods.
The diet encourages limiting or avoiding animal products.
The primary focus is on consuming plant-based foods, including vegetables, fruits, whole grains, legumes, and seeds, which should comprise the majority of your diet.
Refined foods such as added sugars, white flour, and processed oils are excluded from the diet.
Special attention is given to food quality, with many proponents of the whole-food, plant-based (WFPB) diet advocating for locally sourced, organic food whenever feasible.
Education
Dragon Dining has established a dedicated program aimed at educating children about the importance of healthy eating.
Throughout the school year, our experienced chefs from Dragon Dining will provide hands-on and interactive nutrition lessons.
We encourage students to develop a balanced and diverse diet, promoting the consumption of real foods rather than advocating for strict diets or rigid rules.
The program fosters smart decision-making regarding food choices and cultivates an awareness of what constitutes a healthy versus less nutritious option.
Students are taught to avoid excessive consumption of sugars, overly processed foods, and unhealthy fats.
Through frequent food tastings, we expose our students to a wide range of delicious and nutritious foods, enabling them to embrace healthier options within the rich tapestry of cultures we serve.
