Nutrition of School Food

The Browning School food service has nourished students since the school opened in 1888. It has also educated our school on how to create awareness for a lifetime of better choices.

The Browning School makes fresh meals every day including a soup, an entree dish, a side dish of whole grain, legume or starch, fruit and seasoned vegetable options, drinks and a specially prepared dessert once a week. 

I have also recently come from the UK and the food here is considerably better. We were often served a wet curry dish or some rice option and the holy grail was a mashed potato and a sausage option once every couple of weeks. Here at Browning however, The food is freshly prepared and we are applicable to such a different pallet every day. For me personally I have                really enjoyed the change in having a tastier and healthier lunch served for me every day at school.

There is also a meat option with every meal but this can sometimes appear undercooked. Students sometimes report that the chicken served is still pink, but they don't notice until they have eaten most of their meal.  Another dish loathed by some students is the meatloaf. The meat is described as tough and unforgiving. While meat gives students essential protein and irons. It is how it is cooked and presented to the students that is causing the most controversy.