We prepare the meals we serve to our school from scratch whenever possible, and we source many of our ingredients from local sources. We seek to provide eclectic menus with some familiar favorites and others inspired by the season or other cultures and cuisines.
Monthly Lunch Menu
We ask that parents complete a pre-order form weekly for school lunch. The pre-order form will be included in the Courier each week on Wednesday and will close on Friday at noon for the following week.
click menu image below for printable version
This institution is an equal opportunity provider.
Pricing, Details, and Ordering
Sustainability in our Kitchen and Cafeteria
We strive to employ sustainable, responsible practices in all aspects of our nutrition program, and to share this ethos with our students, faculty and staff. This takes many forms, including:
We feature fresh produce in season. This means lots of fresh tomatoes, watermelons, and other wonderful summer produce when we start school; Georgia apples, pears, hard squashes and more in the fall and early winter; a wider variety of citrus fruits in the winter and spring and a greater reliance on storage crops like local sweet potatoes until sugar snap peas and tender greens make it onto the menu as we finish out the school year.
Eating Less Meat
We have had Meatless Monday in place for the past 8 years and usually 1 or 2 other lunch menus in a given week are fully vegetarian, too. We make frequent use of plant-based meat analogs in recipes that we originally wrote for ground beef or turkey, and haven’t served any beef in over 3 years.
Growing Our Own
We have a substantial school farm that produces wonderful ingredients for our kitchen. Students are involved from seed to harvest, learning about their role in our ecosystems, the life cycles of plants, pollinators and pests, and how much better really fresh food tastes.
We have long purchased from local producers beyond our own school farm to strengthen the local food community and support GA farmers that are working sustainably and to reduce the carbon footprint of what we are serving.
Reducing Food Waste
We are always looking for creative ways to reduce or eliminate food waste, like incorporating unserved baked sweet potatoes in our own Sweet Potato Pie granola, or partnering with a local company to turn our spent fryer oil into renewable fuels. Completing a pre-order each week is one small way you can contribute, too. Knowing just how much we need to make before we order or prep something helps us to reduce the amount of waste we generate.
We compost organic waste from our kitchen and cafeterias with CompostNow. Students are involved with making choices around food waste and packaging issues each and every school day. We are also an official CompostNow Garden Partner, so if your family is a member, too, and wish to donate some of your compost to the school, please do so!
We use either compostable service ware and utensils or reusable/washable trays and silver for meal service. We have eliminated single-use plastics (no straws, no disposable cups, no plastic spoons/knives/forks) from our program.
Picky eaters are always an issue both at school and at home. Our hope is that repetition will help. A skeptical child might not try something the first time around, but if they see other students enjoying it, maybe next time they will try it.
Atlanta Neighborhood Charter School (ANCS) desires to provide children the needed access to healthful foods and opportunities to be physically active in order to grow, learn, and thrive. ANCS believes that good health fosters student attendance, a student’s ability to learn effectively and to achieve high standards in school. ANCS is committed to providing school environments that promote and protect children’s health, well-being, and ability to learn by supporting healthy eating and physical activity.