Lunch, every weekday
A hot meal cooked that morning, served in the dining room. No sign-in, no questions, no cost.
How a meal reaches the table
Sourcing
Produce from local growers, rescued surplus from regional partners, and staples bought in bulk.
Prep
Students break down the day's delivery under a chef instructor, learning knife work and station discipline on real volume.
Service
Lunch goes out on a fixed window, plated to order. Students work the pass the way they would in any restaurant.
What is left
Surplus is packed for takeaway or distributed the same day. Scraps go to compost. Very little leaves this building as trash.
Dietary needs
There is a vegetarian option at every service. Tell the person serving you about an allergy and they will check the day's ingredients with the kitchen. This is a normal request, not an imposition.