Our dining plan for RPCS is rooted in contemporary food concepts and sound nutrition, along with strong operational management, to meet the growing needs of the students and employees. At the forefront of our dining program is a nutritional food-first philosophy that yields a healthy, high-quality dining experience. We will introduce Roland Park Country School students to new dining experiences, like “worlds of flavor,” “pasta villaggio,” and our “downtown deli,” to name just a few.
CulinArt partners with Lancaster Farm Fresh to present a consistent program of local and organic produce and other products. Working with this “farm to table” leader, CulinArt is able to access well over thirty local farms to provide your students with the freshest local meats, dairy, fruits and vegetables. When local purchasing is not an option due to seasonal availability, we purchase through Albert’s Organics, America’s largest organic fresh foods specialist with distribution centers all across the country. Along with local and organic selections we also offer whole wheat pasta and pizza dough, whole wheat, multi-grain and organic breads, low-fat cheeses; low-sodium turkey deli meat, and a variety of juices, as well as skim, 1% and low-fat milk that is hormone and antibiotic free. Our signature Fresh&Healthy program identifies menu options that contain no more that 35% of total calories from fat (excluding nuts and seeds), no more than 10% of calories from saturated fat (including trans fat) no more than 1,000 mg of sodium per serving, and no more that 35% of sugar by weight.