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Food Service at Packer

Food Service Director: Rich Costas

Packer Collegiate Institute Lunch Menu

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.

Weekly Breakfast Menu

Mondays — Homemade pancakes

Whole Grain or buttermilk
Fire roasted Fuji apple
Real maple syrup from Sullivan County also available

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 — Chilaquiles

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

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.

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 cold cuts
  • sliced whole-wheat, white, and gluten-free bread

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

  • edamame beans
  • broccoli florets
  • mixed fresh fruit salad
  • whole apples & bananas
  • sliced apples & pineapple & papaya
  • 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

Food Service Account Online Access For 3rd-12th Graders

Parents of 3rd through 12th Graders can view the transactions on their children's food service accounts online at There, you can review your child's account by date and dollar amount of each transaction within the last 30 days. To access your child’s account, please read these instructions (PDF).

Please note that a student food service account can only be associated with one Username. Therefore, if other adults need to view your child’s food service account, you will have to share your Username with them. Please also note that is a standalone website and is not connected to your other online Packer accounts.

If you have questions, please contact Rich Costas, Food Service Director, at or (718) 250-0293.

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