The Garden is where we build a partnership with nature and learn to give and take in mutual nourishment. We care for the soil and the microlives within it, plant and harvest food for the kitchen, and compost our meal scraps to start the cycle over again. 

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COMPOSTING FOOD WASTE

The school chefs are often spotted walking a bucket of food scraps across the playscape in the afternoon. A line of children quickly forms behind them, following up to the garden. Taking the compost out is a beloved task for students and allows them to give the peels, shells, and other scraps from the day’s meal a second life. Layered with dry leaves and yard waste donated by families in the fall, these would-be waste products are a coveted resource to build nourishment for garden beds.  
 

SUSTAINABLE MENUS

Raintree’s food program is designed to nourish growing forest kids while minimizing our agricultural footprint. Mindful of the water, fossil fuels, chemicals, and human labor used to bring sufficient food to our tables, we prioritize sustainably and ethically grown local ingredients whenever possible. In 2024, 60% of our food dollars were spent with local farms and vendors. This includes seasonal produce (including freezing large batches of fruits for winter months), pasture-raised turkey and chicken, milk, cheeses, eggs, grains, and beans. We aim to minimize chemically-treated produce, choose ethically and sustainably raised fish and meat, emphasize plant-based proteins, and build community with the growers that provide our food. 

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