Kitchen & Meals

Local, Seasonal, and Fresh

The NWS kitchen, headed by Bethany Fong, makes all of its decisions based on a philosophy of serving the most local, seasonal, and fresh foods to the students and faculty. Bethany plans her menu for 500+ people based off a fresh list from the Puget Sound Food Hub.

Puget Sound Food Hub is a co-op system of small farm owners in the Skagit Valley area. Farmers forecast what produce they will have available and then post that information on the Food Hub's website. The NWS menu often lists “Fresh Veggie” to give Bethany the flexibility to choose the best produce available to serve to our community. The main buzz-word is seasonal, which emphasizes locally grown and transported foods to support a sustainable food system that values each step in bringing food from the farm to the plate.

Lunch Calendar

Environmental Sustainability

What and How We Eat Reflects Our Values

The NWS kitchen composts all food waste and recycles all recyclable materials. When the school implemented this system of compost and recycling, the kitchen reduced the amount of trash produced by over 80%.

When our previous local bagel supplier switched from a bulk delivery to individually wrapped bagels in plastic bags, Northwest found a new bagel supplier so the school would be sending less trash to the landfill. Very few products in the NWS kitchen come in individual packages; for example, our yogurt is provided in bulk and served at the salad bar. We negotiated with Loki Fish Co., one of our fish providers, to bring the kitchen large orders of fish in cardboard boxes rather than smaller plastic-wrapped quantities. These are a few examples of how the kitchen makes many daily choices that consider the environment around us, while providing our community with fresh and nutritious meals.

Urban Farm and Garden

Growing Local Produce

Our Urban Farm and Garden provides some of the vegetables and herbs the NWS kitchen uses in lunches each day. The garden contains fifteen raised beds and a greenhouse to provide shelter from the winter elements for year-round gardening. The Farm and Garden is maintained and cared for by students in the Environmental Interest Group.

good stewardship

Practicing Environmental Sustainability

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I want to develop a culture of thoughtful eaters, to help students think about where their food comes from, and who grows and picks it. I want students to be able to connect food to more than just their hunger. I want them to connect what they eat to their values.

Bethany Fong

Director of Food Services