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5/4/2018 » 5/6/2018
Alumni Weekend 2018

Latest News: Press Release

Kitchen Renovations Improve George School's Environmental Impact and Food Quality

Wednesday, July 19, 2006  
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Issued: July 19, 2006

George School's kitchen (which produces approximately ten thousand individual meals per week for students, faculty, and staff when school is in session) will undergo renovations beginning on Monday, July 24, 2006.

With a new dishwasher and new sinks for washing and sanitizing pots and pans, the renovated kitchen will use less water and produce less chemical waste than it did previously. It will also use energy more efficiently. "George School is trying hard with all of its building projects to address issues of environmental sustainability," said Head of School Nancy Starmer.

The kitchen's new cooking equipment (including a charbroiler, a slow-roast oven, and a Swiss braiser) will also allow food to be prepared in more healthful and more varied styles.

Like George School's building projects, its food service company, CulinArt, reflects concern for the environment. Joe Ducati, food service director at George School, worked with students in the school's Horticulture class to create a garden where green beans, cucumbers, lettuce, tomatoes, and basil are grown to be served in the school's dining room. Located on campus at the Alternative Energy Center, the garden is fertilized with compost from the dining room, decomposed manure from the campus equestrian center, and water from the Energy Center's windmill well. The Energy Center also contains a solar-powered greenhouse that is used in science classes as a living laboratory.

In addition, Joe is investigating opportunities to purchase George School's food from local organic farmers, a practice which will decrease the amount of fossil fuel used to transport the school's food supply and will also limit the food's exposure to chemicals such as pesticides. Joe said that interest in such environmentally sustainable practices--which use the earth's resources without depleting or permanently damaging those resources--"is catching on not only nationally but also globally." Head of School Nancy Starmer added, "Joe is really interested in teaching [students] more about the connections between environmental sustainability and buying local products and supporting local farmers."