{"id":13836,"date":"2016-12-06T19:13:18","date_gmt":"2016-12-06T19:13:18","guid":{"rendered":"https:\/\/gsmit.org\/?page_id=13836"},"modified":"2023-07-12T11:15:18","modified_gmt":"2023-07-12T15:15:18","slug":"food","status":"publish","type":"page","link":"https:\/\/gsmit.org\/about\/food\/","title":{"rendered":"Food"},"content":{"rendered":"

Food at Tremont: Nutrition, Allergies and Special Dietary Needs<\/h1><\/span>
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Family atmosphere<\/strong>
\nThe kitchen staff at Tremont wants to make everyone feel welcome at our family\u2019s dinner table. As a residential center, we are more like a family home than a hotel. Where do people congregate during gatherings at your home? The kitchen. The dining hall is that central gathering place for us at Tremont, too. Meals bring us together physically and emotionally to share meals and stories. For this reason, we serve meals <\/span>Family Style<\/b>, where serving trays come to the tables and guests pass them around to each person. In this manner, everyone is responsible for putting food on his or her own plate. And like grandma\u2019s house, adult guests will be glad that the coffee pot is always on and a selection of herbal and black teas are available as well.<\/span><\/p>\n

Healthy bodies and a healthy environment
\n<\/strong>As an environmental education organization, we recognize that food is a valuable natural resource with far-reaching implications with regard to both healthy people and a healthy environment. Diets that are rich in fruits, vegetables, lean meats, and whole grains; as well as low in hydrogenated oils, sugars, and chemical additives and preservatives; contribute to healthy bodies. Foods that are procured locally with minimal processing, pesticides, and herbicides contribute to more healthy environments and economies.<\/span><\/p>\n

We make a variety of healthy choices available, including a full salad bar with lunch and dinner, and fresh fruit is available at all times.<\/span><\/p>\n

Vegetarian diets<\/strong>
\nMany of our participants and some staff members are vegetarians. We recognize the value of a meat-free diet \u2013 it can be better both for healthy bodies (lower saturated fats and more fiber) and a healthy environment (less resource intensive to produce). To support those who choose a vegetarian diet, we always provide a meatless alternative.<\/span><\/p>\n

Providing for special dietary needs<\/strong> (Refer to this chart for more information.)<\/a>
\nWe want our guests, especially those with food allergies and special dietary needs, to feel safe as they sit down to eat in our dining hall. We cook nutritious meals in a safe manner to ensure our guests are comfortable and well-fed. However, we cannot accommodate every situation and need.<\/strong> The following is a brief list of what we CAN do to help. <\/span><\/p>\n

    \n
  1. In most cases, we can provide information regarding the food being served in as timely and accurate a manner as possible. This includes access to food labels.<\/span><\/li>\n
  2. In many cases, we can provide an alternative to our standard menu items (e.g. nut-free desserts). This requires advanced notice \u2013 at least two weeks ahead of your program.<\/strong> Note: Vegans should call or email 2 weeks ahead and possibly plan on bringing some food items.<\/span><\/li>\n
  3. The more time in advance we have the information, the better we can prepare. It is often impossible to accommodate once your program has started.<\/span><\/li>\n
  4. We can provide limited storage space for supplemental food and drinks for our guests, both dry storage and temperature-controlled (food cannot be kept in the dorm!).<\/span><\/li>\n
  5. We can, within reason, prepare alternative food items (that you provide) when necessary. Prior communication (two weeks) and approval from the kitchen is required for food preparation: heating, baking, or assembly (such as sandwiches, etc.).<\/span><\/li>\n
  6. We can help our guests with special food needs in a discreet manner while being respectful of the needs of the rest of the group<\/span><\/li>\n<\/ol>\n

    The following is a list of things that we CANNOT do at this time. <\/span><\/p>\n

      \n
    1. We cannot guarantee a nut-free environment. We encourage parents to send supplemental desserts and snacks, as these are the two areas where there is the biggest risk of accidental ingestion.<\/span><\/li>\n
    2. We cannot provide a separate gluten-free menu. We can provide gluten-free alternatives; such as grilled vs. breaded chicken or gluten-free pasta. Our kitchen also does cook foods with gluten, and while we work hard to avoid cross-contamination, we are not a gluten-free kitchen. We are often able to prepare specialty items brought by individuals, with approval from the assistant kitchen manager (contact: joshua@gsmit.org<\/a>). Gluten-free eating is a challenge, we recognize, and we will do whatever we can to work with you to try to accommodate.<\/span><\/li>\n
    3. It is difficult to make special accommodations for \u201dpicky\u201d eaters, with the exception of special needs students, e.g. autism and others. These guests may require unique planning and attention. We recommend in cases of very picky eaters, guests bring their own food.\u00a0<\/span><\/li>\n
    4. We cannot allow any guests to use any kitchen equipment, save the microwave, and then only with permission. This is a safety, sanitation, and liability issue and no exceptions will be granted.<\/span><\/li>\n
    5. We cannot accommodate certain specialty diets (e.g. low-carb, low-sodium). We encourage guests with such special needs to contact the assistant kitchen manager (joshua@gsmit.org<\/a>) BEFORE their visit to make arrangements, if necessary. We will be happy to do what we can to help their visit be a safe and nutritious one.<\/span><\/li>\n<\/ol>\n

      Our food service team needs the following information for any guest with allergies or other dietary needs.<\/span><\/p>\n

        \n
      1. The <\/span>specific type<\/span> of allergy or sensitivity<\/span><\/li>\n
      2. The <\/span>severity of the allergy<\/span>, i.e. can you be around the allergen? Is it ingestion only or contact? etc.<\/span><\/li>\n
      3. The amount and kind of supplemental food you are bringing and any pertinent details about the food.<\/span><\/li>\n
      4. For minors<\/span>: Parent or guardian contact information to verify or answer allergy questions that may arise during the program. Sometimes the information provided may not be complete.<\/span><\/li>\n<\/ol>\n

        Please refer to this chart for more information.<\/span><\/a><\/p>\n<\/div>

        <\/div><\/div><\/div>
        <\/span><\/div>
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