Organic school lunch

主食は栄養価の高い発芽玄米で、おかずは玄米に合う肉・魚のメイン料理と、厳選した無農薬野菜を使った副菜を提供しています。必要最低限の調味料で、素材そのものの味が感じられる、カラダにやさしい、カラダが喜ぶ食事を目指しています。（無農薬野菜が手に入らない場合は、農薬を除去処理をして使用する場合もあります。）
子供でも美味しく食べれるように、また消化にも良いように、厳選して取り寄せた玄米を発芽させて使用します。
メイン料理は肉（鶏肉・豚肉）、全く動物性を使わないベジの設定です。魚は小さいお子さまも召し上がる上で小骨の問題があるため、現在は利用していません。
また、一物全体（マクロビ用語で「命そのものを余すことなく頂く」ということ）を大切にし、食品ロスを出さないように、野菜もできる限り余すことなく使い切ります。
野菜は季節ごとの旬を取り入れ、夏は体を冷やす夏野菜、冬は体を温めてくれる冬野菜を使用します。なお、安全性の配慮によって、野菜は基本的に加熱調理したものを提供しています。
日本人に最も合う日本古来の食事・食文化の良いところを取り入れて、現代風にアレンジしています。

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  Grain

  100% whole grain, unbleached flour and brown rice

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  Protein

  Unprocessed and grass-fed meat. Plant based protein

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  Vegetables

  Locally grown

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  Dairy

  No artificial growth hormones

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  Fruit

  Fresh, whole fruit

Our School lunch is prepared by Kurumi Yoshida, the owner of Unusual Way Kitchen . She uses all organic ingredients and everything is homemade. All the menus are free of preservatives, chemicals, colorants and any kids of additives. The lunch is freshly made in Chigasaki every morning and is delivered in warm condition with thermo-bags.

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  Kids eat more when school lunches got healthier

  Source: Marlene B. Schwartz et. el, “New School Meal Regulations Increase Total Plate Waste.” Childhood Obesity 11, no 3 (2015)

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  Students adapt quickly to healthier lunch

  Source: Juliana F.W. Cohen et al. “Impact of the New US Department of Agriculture School Meal Standards on Food Selection.” American Journal of Preventive Medicine 46, no. 4 (2014): 388-394

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  Quality of school lunch affects students` academic performance

  Source: Michael L. Anderson & Justin Gallagher & Elizabeth Ritchie, “School Lunch Quality and Academic” NBER Working Papers 23218, National Bureau of Economic Research, Inc (2017)

At SIS, we believe that a school plays an important role in helping students establish healthy eating behaviors. Nutrition education is incorporated throughout the school day and in various locations.

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  IN THE CLASSROOM

  From Kindergarten to middle school, the students all participate in environmental education. Our curriculum explores the essential question of ” What is food” and “What is our responsibility of food consumption”

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  PARENT
  TEACHER WORKSHOPS

  With the help of food experts in our local community, we increase our knowledge and awareness of food through interactive workshops

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  FARM TO HOME

  Shonan is a vibrant farming community. Every Thursday, we sell locally grown organic vegetables at our own SIS Veggie stand! During harvest season, we also sell the vegetables that were grown by our students.

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  SCHOOL FARM

  By having students actually produce food, they increase their nutrition knowledge, willingness to try fruit and vegetables and positive attitudes about food. Here is the food type our students produce :
  
  ・Kindy: Vegetables & Fruits
  ・Grade School: Mochi Rice
  ・Middle School: Free range organic chickens

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  SCHOOL LUNCH

  School lunch is like a learning lab where students are exposed to new food, see what balanced meals looks like and may be encouraged to try new foods!