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Food Service at Packer

Food Service Director: Rich Costas

Food Service Enhancements for 2017-18

Beginning this fall, we are implementing a full participatory lunch program for students in 3rd through 12th Grade, so students will no longer need to present their student ID number for payment. The Middle and Upper School lunch programs will begin on Thursday, September 7. Lunch for 3rd and 4th Grade will begin on Monday, September 25.

This summer, we renovated and updated our Student Commons, dining, and serving areas. The new design, similar to that of food courts with which you are probably familiar, will double the number of hot food serving stations, allowing for faster serving of meals. Our goal is to eliminate bottlenecks and, thereby, allow for increased dining time.

Along with our new hot food stations, we will be expanding offerings from the Deli Bar. Deli Bar offerings will now include a daily sandwich or salad special. In addition, sliced meats, cheeses, tuna and egg salad, breads and rolls will be available for your children to make their own individual sandwich creations. The salad bar will consist of a rotating selection of greens, vegetables, grains, legumes and shredded cheeses. To enhance these offerings there will be an assortment of homemade dressings, oils and vinegars, seeds and dried fruits as toppings for the salad selections. (As always, the weekly menu is available above and via Quicklinks at the top of every Packer webpage.)

Breakfast will still be available for purchase each morning. The daily breakfast offerings will include scrambled and hard-boiled eggs, french toast, breakfast potatoes, fruit, hot and cold cereals, yogurt, granola, coffee, tea and juices, as well as a daily breakfast special. Children may purchase these items with their student ID card. Please note, however, that we are no longer accepting any cash payments in the Dining Commons. Parents and caregivers may purchase their own breakfast using their child's student ID number.

An included morning snack will be provided to Middle and Upper School students from 9:50 to 10:30 am daily. The snacks will include whole fruit, cereals, hormone free milk, and items such as granola, cheese sticks and whole-wheat pretzels. Selections will also include fresh, seasonal and local products that will provide a mid-morning boost for your child. Afternoon snack, available for purchase, will be offered from 2:30 to 3:45 pm. The snack will consist of a daily special along with a variety of fruits, flavored seltzers, 100% fruit juice, zero-calorie fruit-infused waters, and pre-packaged snack items.

Weekly Breakfast Menu

Mondays — Chilaquiles

Corn tortilla tossed in tomatillo salsa and served with black beans, red onion, fried cage-free egg, crema, and cotija cheese

Tuesdays — Cage-free fried egg sandwiches on whole wheat kaiser rolls

Plain, cheese, bacon, or pork sausage patty

Wednesdays – Made-to-order omelets

Ham, cheese, bacon, onion, turkey sausage, mushroom, peppers, and broccoli

Thursdays — Hot Grits with Toppings

Cage free scrambled eggs, cheddar cheese, sliced scallion and chopped bacon

Fridays - Breakfast Burritos

Ham, cheese, bacon, onion, turkey sausage, mushroom, peppers, and broccoli

Also available daily

Scrambled cage-free eggs, homemade home fried potatoes, french toast, bacon, pork sausage patties, turkey sausage links, assorted muffins, assorted whole and fresh cut fruit, hard boiled cage free eggs, yogurt, homemade granola, hot cereal, cold cereals, and RBGT-free skim and whole milk.

Food Service Mission Statement

The Food Service views its relationship with the broader Packer Community as a partnership. To that end, the Food Service strives to:

  • Provide our students, staff and faculty with a variety of nutritious, fresh and appealing foods.
  • Foster engagement with our students and families through regular communication and creative programming, as well as attractive facilities.
  • Seek opportunities, in conjunction with the academic program, to educate our students about nutrition, sustainability and socially responsible consumerism.
  • Provide an environment that is clean, secure, and safe for our community.
  • Operate in a fiscally viable and responsible manner.

Available Daily in Our Dining Room

  • mixed greens with a choice of 3 homemade dressings and an assortment of oils and vinegars
  • assorted raw seasonal vegetables
  • fresh cut fruit, cage free hard boiled eggs, tuna salad, organic & local yogurts,organic cream cheese, butter, jelly and preserves,
  • fresh seasonal fruit, homemade granola, raisins, sun dried cranberries, sunflower and pumpkin seeds
  • organic regular & soymilk, seltzer water and 100% fruit juice
  • sliced Boar’s Head no-nitrate cold cuts
  • sliced whole-wheat, white, and gluten-free bread

Our Lower School Snack Program (through 2nd Grade) includes the following items:

  • mixed fresh fruit salad
  • whole apples & bananas
  • sliced apples & pineapple
  • red & green grapes
  • watermelon – in season
  • carrot, celery, and cucumber sticks

Please note our fruit is sourced locally as often as possible from Baldor Specialty Foods.

  • Organic Valley string cheese
  • Back To Nature crispy wheat crackers
  • Back To Nature honey graham sticks
  • Back To Nature crispy cheddar crackers
  • Stacy’s baked pita chips
  • homemade hummus with mini pitas
  • Stonyfield organic yogurt
  • honey wheat pretzel twists

Sustainability in the Packer Kitchen

We have a passion for green! We serve healthy greens to eat and have implemented sustainable, green initiatives. We maintain environmentally sound practices in our kitchen. We are fully committed to these eco-friendly systems. We believe that no community is too small to help change the environment for the better and pave the way to a cleaner, greener future.

In our food service operation we are:

  • Partnering with Baldor Specialy Foods to use local farm-fresh produce and foods in our seasonal menus to reduce our carbon footprint. We are proud to serve locally grown seasonal vegetables & local.
  • Serving as many organic products as possible to minimize exposure to potentially harmful chemicals and pesticides.
  • Including numerous organic dairy products and locally sourced yogurt.
  • Serving locally raised antibiotic- and hormone-free chicken and turkey, as well as all natural antibiotic- and hormone-free pork and beef.
  • Using the Monterey Bay Aquarium’s "Seafood WATCH" guidelines when purchasing fish
  • Serving hormone-free, antibiotic-free milk
  • Being mindful and proactive in reducing landfill waste by using bdegradable “green” paper products and eliminating Styrofoam
  • Using “green” chemicals, which are 99.7% phosphate & phosphorus free. This means they are not dangerous to our water system and ocean life.
  • Using the Department of Sanitation’s recycle program to its fullest
  • Conserving energy by having air curtains on all refrigerators, freezers and receiving doors
  • Conserving energy by turning off equipment and lights in the kitchen when not in use
  • Maintaining all kitchen equipment to ensure that it runs at maximum efficiency
  • Replacing outdated equipment with more energy-efficient pieces during kitchen renovations

The Packer Collegiate Institute
170 Joralemon Street, Brooklyn, NY 11201
(718) 250-0200
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