In Season

The concept here is to bring out of the dining room a lesson of fresh and seasonal food.  Each month, we feature produce of the season.  The chef prepares the “in season” ingredient in a variety of ways throughout the month from soups to desserts.  The dining room showcases the featured fruits or vegetables. 

The Goals:

  • Increase fruit and vegetable consumption among children
  • Expose children to new fruits and vegetables in various forms
  • Expand ways to add to fruits and vegetable into everyone’s day
  • Promote wellness
  • With an increasing urban population, awareness of when and where various foods are produced has dwindled. Imports from around the world ensure that supermarket shelves look the same week in week out and therefore children have little understanding of eating foods in season.

“In Season” at Philip’s Academy aims to promote an understanding of food seasons. Each month we list the seasonal foods that are at their peak, and share enlightening facts, useful tips and enticing recipe ideas.

Why Eat “In Season”?

There are a number of good reasons to eat more local, seasonal food:

  • To reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
  • To avoid paying a premium for food that is scarcer or has travelled a long way
  • To support the local economy
  • To reconnect with nature's cycles and the passing of time

But, most importantly, because

  • Seasonal food is fresher and so tends to be tastier and more nutritious

It is important to consider the environmental impact of our food choices – such as food miles (the distance food travels, or more importantly the energy consumed, in getting it from place of production to our table) - but we understand there is a balance and we don’t want to deny the pleasures of imports not widely grown in North America, such as pineapples and bananas. Indeed, buying imported food can help make a much-needed contribution to developing countries' economies.

But we don’t want to be buying asparagus flown in from South America, or lamb shipped from New Zealand, when for many weeks or months of the year we can feast on far superior native versions - often at a lower cost financially as well as environmentally. And whenever a particular ingredient goes out of season, you can guarantee that another delicious food has come back into season to tempt us all. Ultimately, “In Season” at Philip’s is about enjoyment not abstinence. But people who are interested in food quality and have an awareness of when certain ingredients are at their best will, quite naturally, end up eating MORE of the foods in season and LESS of those that are not.

Philip's Academy Charter School

342 Central Avenue
Newark, NJ 07103
973-624-0644 (tel) | 973-624-0102 (fax)

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