Our chef uses locally grown biodynamic and natural offerings from the Hudson Valley and Long Island, and prepares lunches with mostly organic ingredients. We offer both cultural variety and seasonal abundance in our daily selections, with options that take into consideration the diversity of our students, faculty and staff. Students experience a way of eating that both nurtures them and sustains their environment in a conscious manner.

We strive to only offer certified organic, which is why our two main dry goods and produce vendors specialize in organics, and local items.