There are a number of exciting changes on the horizon from our friends at Chartwells, and we can’t wait to share them with you!
The initiatives below are surely an asset to those in our community who are vegan or vegetarian or have various dietary restrictions; however, the goal is to educate our students and the community at large about building healthy, balanced plates and encouraging them to try new protein options.
So, without further ado, let’s explore these new developments!
FRESH FIX STATION LAUNCHES IN THE GREAT HALL
In January, Chartwells officially launched their new Fresh Fix protein bowl and salad station to further promote healthy eating and wellbeing across all segments of the Ridley community. Brimming with fresh ingredients to satisfy every palette, the station also provides an array of meatless proteins, grains, and a host of other delicious items on daily rotation, including fresh salad dressings prepared in-house by our world-class culinary staff. We would like to acknowledge Chef Grant Spencer, Culinary Director Chef Sidney Krick, and Head Chef Richard Storin, as well as our new staff nutritionist Rabia Khalid, NM, for all their hard work in making this station a reality.
Furthermore, our lunch and dinner menu will also see an increased variation in hot food offerings in the coming weeks. These changes, which began in Lower School in January, launched in Upper School on February 6th to ensure that our menus are in compliance with Canada’s Food Guide. Most importantly, this change involves transitioning from a two-week rotation menu to a four-week rotation in order to provide more diverse, nutritious food options to members of our community, including more vegetarian and vegan options and pork alternatives, while also limiting the overall consumption of foods high in salt, sugar, oils, and fats.
NUTRITION WORKSHOPS FOR RIDLEY ATHLETES
Nutrition plays a significant role in academic performance. Research has shown that students who eat a balanced diet rich in essential nutrients are better able to concentrate, learn, and retain information, which can lead to better outcomes. Students who are sufficiently nourished also benefit from improved memory and increased overall cognitive function in the classroom compared to those who are insufficiently nourished.
Eating well and staying hydrated are also key for athletes looking to achieve their peak physical and mental potential and increase their overall performance. Consuming carbohydrates and lean proteins and drinking water or sports drinks after exercise helps to rebuild and strengthen muscle, aids in tissue repair and replenishes the vital fluids lost through sweating.
These insights provide the foundation for Chartwells’ new nutrition workshops, led by our nutritionist Rabia Khalid. Rabia has and will continue to provide these workshops by request to help our student-athletes continue to perform at a high level by educating them on what to eat in collaboration with our Culinary Director, Chef Sidney Krick. Chef Sidney leads the cooking part of these hands-on sessions, along with our ongoing Teaching Kitchens, which further empower and equip Ridley students to prepare healthy, high-energy and high-protein meals quickly on their own.
Faculty members interested in booking a workshop with Rabia may contact her by email at firstname.lastname@example.org. She will also be available for consultation by appointment.
WEIGH THE WASTE PROGRAMME
Finally, our Lower School students have been participating in a “Weigh the Waste” competition to educate our community on the need to reduce food waste. This competition will be an ongoing initiative for the remainder of the school year. Food waste will be weighed, and weekly scores recorded, with a monthly winner announced for each lunch group.
The goal of this initiative is to hold ourselves accountable for generating food waste and encourage all in our community to maybe take a little less and go back for more if we are still hungry — a noble lesson for our students, faculty, and staff alike! Congratulations to our first winners — the JK/SK class!
Thank you for your continued support! It’s our pleasure to serve and nourish you!