Pinewood reworked its lunch lineup this semester according to direct student feedback from a school-wide survey. The responses helped the school better understand student preferences for flavor, variety, and dietary accommodations.
The changes were spurred by feedback from students that began surfacing last semester. Students criticized the school’s lunch program, provided by Epicurean Group, a culinary program that provides school lunches for various private schools.
In an effort to address unsatisfied preferences, Associate Head of School Kyle Riches sent out a formal survey. Office Administrator Andrea Sanchez shared that the feedback Pinewood’s lunches received came from various voices in the Pinewood community.
“We were getting a lot of feedback from parents and students about wanting to improve,” Sanchez said. “Also, [we wanted to] touch base on dietary issues because there weren’t enough gluten-free and dairy-free options available.”
When the responses were analyzed, trends showed students generally preferred Asian-style dishes. Over winter break, Pinewood adapted and opened the spring semester with a brand new lunch menu.
For some students, the results felt significant. Sophomore Xavier Schlough summed up the change as generally positive.
“If I were to pick one word to describe the new menu, it would be ‘improved’,” Schlough said. “The food is less dry, and I find the flavor to be a lot better.”
However, some students find the change disappointing. Freshman Andrew Li said the execution of the new dishes are inconsistent.
“Some things are better, but some are worse,” Li said. “The pasta dish was way better, but I found the [chow mein] to be horrendous.”
Epicurean Group has worked to expand vegan and vegetarian options in the new menu, adding quinoa salads, tofu fajitas, and bowls to every day’s lunch option.
Portion sizes have also grown. Li said that he finds the lunches more filling, and the addition of sides, such as roasted vegetables, fresh fruit, and salads, aims to provide a more balanced dish.
Instead of repeating similar entrees each week, the rotation now includes more options, and Sanchez hopes it gives students more opportunities to find dishes they enjoy.
“We take pride in listening to what you guys want and need,” Sanchez said. “Although it’s a slow process, we try to make it work.”
