Food service at Eagle Bluff
Food service at Eagle Bluff is provided in our full-service dining hall by Eagle Bluff’s in-house chef and staff who are committed to continually evolving our food service program to improve service and food quality and lesson our environmental impact.
Meals in the dining hall are served cafeteria-style, featuring a main entree, a selection of side dishes, salad bar, and fresh fruit for each lunch and dinner. At breakfast, an entree and a side, as well as fresh fruit and cereal are available.
All Eagle Bluff food service staff are Certified Food Safety Managers through the Minnesota Department of Health and the National Restaurant Association.
For more information on renting our dining hall for your event, click here.
At Eagle Bluff, we know that good nutrition is the foundation of a successful learning experience. As such, our dining hall staff works hard to create nutritionally-balanced meals, catered to your group’s age level and dietary needs.
The four goals of our dining service are:
Use sustainable, local, or organic ingredients
Situated in one of the “sustainable farming centers” of Minnesota, Eagle Bluff has partnered with providers and producers to source many of our ingredients and at times featuring produce harvested from our own teaching garden.
Create nutritious meals that are alive with flavor and prepared from scratch
We place an emphasis on using whole-grains and limiting high-fructose corn syrup and trans-fats; and from our foccacia to our ranch dressing, scratch foods are regular feature. Lastly, students in the K-12 Overnight Program are encouraged to sample new or different foods in our “Try-It Challenge” without an impact on their FoodWISE waste goals.
Minimize food waste
Food is served cafeteria or buffet-style which allows guests to “take what they eat and eat what they take.” That’s the motto of our FoodWISE program which offers incentives for guests who minimize their food waste. We also utilize multiple composting systems allowing us to compost food scraps from kitchen prep and guest’s plates.
Make every attempt to address food allergy and dietary needs
From gluten-free, nut-free, dairy-free, vegan and beyond, we have a lot of experience meeting the needs of nearly every diet:
- We are a nut-free facility; food items are prepared and received from nut-free facilities.
- We aim to meet dietary needs such as gluten-free, dairy-free, vegan and vegetarian. Guests may be able to bring their own food and store it in the kitchen (to supplement or in lieu of what we offer) as long as prior arrangements are made with the foodservice director.
- We do not provide milk alternatives; guests are responsible for bringing their own if they are interested (no almond milk please).
- When preparing allergen-free alternatives, work stations and cooking utensils are cleaned and ingredient labels are checked.
- We do not have allergen-free ovens or hot and cold holding units, but allergen-free food will be physically separated from other food.
- Guests are responsible for identifying their food allergy to the servers at each meal. If necessary, staff will change gloves and utensils before serving.
- Self-serve items (salad bar, breakfast bar, condiments, bread, fruit, etc.) are subject to possible cross-contamination from users. We do arrange to have some of these items set aside in a different area from the salad bar to reduce the risk of cross contamination.
Please contact our food service director with any dietary questions you may have at firstname.lastname@example.org.
Each group who stays at Eagle Bluff participates in our FoodWISE sustainability program. FoodWISE stands for our Food Waste In Schools Elimination program. The goal of Eagle Bluff’s FoodWISE program is to eliminate cafeteria food waste through sound educational and sustainable ecological practices at Eagle Bluff and in a traditional school setting.