At The School in Rose Valley (SRV), we believe in nourishing our students’ minds and bodies through hands-on experiences with sustainable food systems. Our Farm-to-Fork Food & Education Program immerses students in every step of the food cycle, from planting seeds to savoring fresh, nutritious meals. Our program is rooted in the principles of a sustainable food system—one that values equity, environmental stewardship, and community well-being. SRV’s 3,000-square-foot organic garden and partnership with Lancaster Farm Fresh Co-Op provide seasonal vegetables and greens for daily snacks and meals. Our SRV hens produce eggs for use in our school lunches as well.
Lunches utilize plant based protein and organic, grass-fed dairy. Animal based protein is served about twice per week. Chicken and turkey is sourced locally from farms that adhere to strict free-range and sustainable practices. There is always a vegetarian option. Our kitchen staff can accommodate for many dietary restrictions.
From planting and harvesting to cooking and composting, our students experience what it’s like to be part of a sustainable food cycle, eat seasonally, and experiment with cooking—integrating math, literacy, science, and social studies along the way. With guidance from teachers, even the pickiest eaters expand their palates as they explore new foods.
By engaging with food in a community setting, students at SRV learn the value of healthy eating and sustainability from an early age. We encourage a “try it, you might like it!” approach, helping students build a lifelong appreciation for fresh, wholesome food.
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