Patricia Mann & Raj Baidwan

The cafeteria workers at St. Margaret's School are led by Raj Baidwan and Patricia Mann. These members have made significant changes to the way SMS students get fueled up for the day. They are focusing on creating a healthier menu, a more locally sourced ingredient list and emphasizing environmentally sustainable practices.

Over 300 people funnel through the St. Margaret's cafeteria every day. When these people receive their meal, they are eating food that is healthier than years past. Mann and Baidwan, and the entire kitchen staff, have been focusing on developing a local and healthy menu that is mindful of the impact on the environment. Focusing on locally sourced food, with an emphasis on healthier cooking methods isn't easy. "We're busier because we're trying to give them healthier choices", said Mann.

Health is an important aspect of their meal planning. The PEA kitchen staff have transitioned to a trans-fat free menu. An increasing number of allergies and dietary restrictions have also impacted how the kitchen staff think about preparing food. Peanut free areas of the cafeteria have been created and many of the meals are easily adaptable to cater to gluten free students.

The 100 Mile diet, a recent local food movement, has roots at SMS longer back than the hit Food Network television show. SMS Cafeteria staff have been pushing a local menu for many years. Patricia Mann, a 20 year employee with St. Margaret's has the history behind the local food movement, "We've always tried to do as much with the island as possible. We try to get locally as possible as far back as possible".

In addition to improving the nutritional value of the food at St. Margaret's, these PEA members also jumped on board the green movement many years ago to minimize waste. After attending a trade show, the kitchen staff were able to convince administration that the environmental benefit outweighed the potential cost increases of moving to green take-out containers and utensils. The members have been able to reduce St. Margaret's carbon footprint dramatically. In addition to this, they were instrumental in getting rid of bottled water on campus, which has also helped to reduce waste. They now use filtered water and encourage students and staff to bring their own reusable bottles. Finally, food scraps are taken care of through a composting company. The impact is dramatic, the waste at the end of a meal has been reduced from eight garbage bags to less than one.

It's also the behind the scenes work that demonstrates their commitment to their craft. The St. Margaret's kitchen has continuously received a five star rating for cleanliness and praise from health inspectors.

These members have made strides in creating a healthier, more local and sustainable menu at St. Margaret's; however, it is their commitment to the students of St. Margaret's the shines through the most. Patricia sums it up their commitment simply, but poignantly "We're here for the girls".