Harpeth Hall values the health and wellness of its students and faculty and is committed to cultivating a culture of health and wellness within the school community. Among the places you can see this commitment at work is in the Harpeth Hall Dining Hall where the school has been on the cutting-edge of offering a variety of healthy and delicious food choices for years.
- Since August 2007, we began purchasing produce from Delvin Farms, a Williamson County organic farm.
- All vegetables are fresh or frozen, except green beans, and we steam most vegetables.
- Our salad bar continues to be one of our most popular stations. We serve fresh lettuce, at least nine other fresh vegetables, a homemade protein salad, two other proteins ranging from black beans to cheese, fruit, vegetable salad, and pasta salad daily. We serve at least three fat-free and three regular salad dressings. Balsamic vinegar and olive oil are also available as a salad topping.
- Deli Bar bread options include whole wheat bread, wheat berry bread, multigrain, and whole-wheat flat bread buns. Provence Bakery provides our breads.
- Our gluten-free deli meats are 98 percent fat free turkey breast deli sliced and 98 percent fat free honey roasted ham deli sliced.
- We offer three cheeses on the Deli Bar: Swiss, American, and Provolone.
- We offer fresh fruit daily, including apples, oranges, kiwi, pears, and bananas.
- In addition to home-made desserts, the Dining Hall offers fat-free frozen yogurt and Italian ice.
- We offer low-fat blueberry and strawberry yogurt, as well as Greek yogurt daily on the yogurt bar.
- Once a month we highlight a different fruit as the Fruit of the Month. No other dessert choices are available on Fruit of the Month day. Examples of featured fruits include blood oranges, pink lady apples, mangos, and clementines.
- We offer pizza only once a month.
- We offer "Spa water" daily. A 10-day rotation of flavored, unsweetened water includes mint, rosemary, lime, lemon, and cucumber.
- Milk consumption continues to be high. We serve low-fat chocolate, skim, and 2 percent milk. We also serve 100 percent apple, orange, and cranberry juice, Crystal Light Lemonade, and unsweetened tea.
- Our Dining Hall is trans-fat free. We fry any fried foods in canola oil and use limited butter, rather than margarine, in cooking.
In 2009-2010, Harpeth Hall started working with a registered dietitian to ensure our daily offerings are well-rounded and healthy.
- We have added Meatless Mondays to the entree station to great success.
- We increased the variety of side vegetables and fruits on the entree station. Examples include: Baked tomato with thyme and Honey roasted squash.
Harpeth Hall is committed to being green. Four years ago, we replaced styrofoam to-go boxes with biodegradable paper plates, cups, and silverware and multi-use to-go boxes. In addition, we compost our kitchen scraps for the Harpeth Hall garden.
Dining Hall Environment
At Harpeth Hall, a gracious dining hall staff creates a warm and welcoming environment for lunch. Most of the dining hall staff have been employed at Harpeth Hall for more than a decade. Robbin Cross, the dining hall manager for 13 years, brings experience to the dining hall and is committed to ensuring her team provides nutritious options every day.