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Powering Learning Through a Sustainable Kitchen

by Eddie Rayner

The Arbor School is building towards a carbon neutral on-site kitchen, and instilling a sustainable healthy food culture at its Al Furjan Campus this academic year, with the launch of its unique farm-to-fork canteen concept, The Farmhouse at Arbor. 

Designed to provide its pupils with the maximum brain power for learning, and to spread a healthy lifestyle message amongst its student community, The Farmhouse at Arbor will deliver a seasonal lunch and snack menu from a sustainable kitchen, created from the highest quality, locally sourced and organic ingredients. 

Powering Learning Through a Sustainable Kitchen
Chef Anna Maria Herreras

Principal at The Arbor School, Brett Girven commented on the launch of the concept saying: “The Arbor School offers a unique teaching experience that is rooted in ecological awareness, which we want to implement in all aspects of the school. We’re in a great position to be able to grow our own produce on the school campus and work with a Michelin star chef, Anna Maria Herreras, to bring this project to life. Big changes that really make a difference to the planet are derived from education and awareness, and that is what we are providing to our pupils through The Farmhouse at Arbor canteen concept, so they can go on to make conscious decisions for the planet and themselves.”

Chef Herreras commented: “This project is giving us the opportunity to educate Arbor School pupils with the nutritional knowledge they need to not only power their own minds and bodies, but to help the sustainability of the environment too. Our concept is simple but powerful – from farm, to kitchen, to plate. It gives us the opportunity to provide the children with quality food that we’ve produced on the school site, as well as supporting local farmers.”

Serving up three different menu options of nutrient-packed, flavoursome meals to suit all tastebuds, The Farmhouse at Arbor caters to meat eaters, vegetarians and vegans, and includes dishes such as Plum Glazed Salmon with Sticky Rice, Steamed Edamame and Apple Sticks, Kung Pao Chicken with Steamed Snap Peas, Carrot and Pineapple Wedges, Eggplant and Zucchini Potato Pie with Carrot Salad and Slices Pear, Vegetable Paella with Chickpeas, Green Salad and Grapes, Black Bean Falafel with Steamed Rice, Garden Salad, Pita Bread and Orange Wedges and Ratatouille Pasta with Green Salad and Banana. 

The Arbor School’s forward thinking and unique canteen concept will align with the school’s core values of eco-literacy, sustainability and environmental justice, and will make full use of school-grown produce, complemented by the careful sourcing of seasonal ingredients from local and sustainable suppliers.To ensure students stay safe during the Covid-19 pandemic, the meal service will be freshly prepared on-site, hygienically packaged and individually boxed, and will be delivered directly to students in their classrooms.