Horace Mann School maintains a food service agreement with FLIK Independent Schools. Under this agreement, FLIK provides food service for HM at the Middle and Upper Divisions, the Lower Division and the Nursery Division campuses. Dorr is not covered under the agreement with FLIK International; food there is prepared and cooked by students and Dorr faculty. FLIK hires food service consultants to maintain the highest standard of food handling safety and sanitation. Upon request, FLIK provides special food services for guests, conferences, parties, dinners, special occasions, and meetings.

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Nutrition

Menus are specially designed and reviewed by the FLIK nutritionist. Managers and staff are professionally trained in food preparation and handling. Our menu choices ensure the availability of healthy options for students and faculty. Whenever possible, food is prepared from scratch, limiting the use of processed foods containing artificial flavors, high levels of sodium, or preservatives. FLIK purchases only non-irradiated foods. All meats are graded “choice” or its equivalent. Dairy selections are low-fat and free of artificial hormones and antibiotics. Bananas and coffee are Fair Trade products, and organic and seasonal fruits and vegetables are purchased locally whenever possible.

Sustainability

Students in grades three through twelve use dishwasher-safe tumblers, plates, bowls and flatware in support of the School's sustainability initiative. In the Middle and Upper Divisions, our dishwasher room is equipped with a "grinder" thus dramatically reducing the amount of solid waste heading toward landfills. All paper products used at HM are made from 100% recycled materials, and the disposable flatware and plates are made from sustainable and biodegradable materials.

Food Allergies or Intolerances

As noted above, Horace Mann School partners with FLIK Independent School Dining for our food service. Our food service program is not allergen-free. The health and safety of our students and other guests is the highest priority for FLIK Independent School Dining, and a variety of protocols and procedures are in place for those students or employees with food allergies or intolerances. FLIK Independent School Dining also implements associated tested-and-proven standard operating procedures that provide the utmost public health protection in support of their food-allergic customers

At the HM Nursery Division, a menu identifying the eight major allergens peanuts, treenuts, fin fish, shell fish, egg, milk, wheat, soy plus gluten is provided to each classroom for the daily family-style lunch meal.  All children with a documented medical need will receive the same daily meal that is free of peanuts, tree nuts, fish, shellfish, wheat, soy, milk, egg, gluten and sesame regardless of their allergy/allergies or special dietary needs. It is the responsibility of the parent/guardian to notify the school nurse of all documented food allergies, food intolerances, or special dietary needs that are for medical purposes.

At the HM Lower Division, a separate, allergen-friendly menu is written monthly to accommodate students with documented medical needs. The menu consists of meals that are made without the eight major food allergens (peanuts, tree nuts, fish, shellfish, eggs, milk, wheat and soy), plus gluten and sesame. All students with a documented medical need will receive the same daily meal regardless of their allergy/allergies or special dietary needs. It is the responsibility of the parent/guardian to notify the school nurse of all documented food allergies, food intolerances, or special dietary needs that are for medical purposes. Parents of students with documented medical needs that do not wish for their student to participate in the allergen-friendly menu/special plate will be required to keep a signed waiver on file with the school nurse. The student will then be permitted to select food from the hot line when desired, utilizing the allergy board, signage, and assistance from staff to determine an appropriate meal for their medical needs.

On the Middle & Upper Division campus and at the John Dorr Nature Laboratory, it is the responsibility of the student or parent/guardian to inform the Food Service Director of any food allergies a student has. Students are invited to meet with the Director of Dining Service and the Executive Chef to review what is available according to their dietary restrictions.  The Executive Chef along with the Chef/Manager will help the students navigate through the servery.