Nutrition at Panyaden
Every day, more than 600 students and staff gather in our beautifully crafted bamboo canteen to share nutritious meals that nurture body, mind, and community. The airy, open‑air structure, organically woven from bamboo, makes lunchtime a welcoming ritual.
We truly believe in the farm-to-table connection: most of our produce is sourced from a local agricultural co-operative committed to organic, sustainable farming. Salad greens come from small local vendors, and occasionally, we harvest fresh veggies from classroom garden patches planted and tended by students themselves. This close connection helps reduce food miles and brings students into every stage of the cycle.
Mindful Dining
In our school, mindful eating is more than a concept, it’s a daily practice. Students are encouraged to take only what they need, to taste everything in front of them, and to enjoy each bite. This fosters gratitude, Water, clean air, and safe food are vital parts of our nurturing environment.
Our canteen has passed rigorous food safety inspections and adheres to hygiene standards consistently, ensuring meals are healthy and clean.
Dedicated Kitchen Team & Growing Skills
Our in-house kitchen crew is supported through regular professional development, from workshops on balanced meal planning to cooking techniques that minimise waste. Each dish is infused with care, reflecting both local flavours and our school’s core values of respect, wellness, and connection.
Rice from the Panyaden Fields
One of our most beloved traditions is rice planting. Each year, students, staff, and families come together to plant and harvest in our own rice paddies. The rice—especially jasmine rice—is then served in our canteen. For other dishes, we use organic brown rice. This ritual connects children directly with the land, harvest cycles, and the labour behind their daily staple.
Through mindful meal planning, local sourcing, and community engagement with food cultivation, our nutrition program nourishes much more than bodies—it cultivates care, insight, and environmental awareness. If you’d like lesson plans, menus, or stories from our gardening and cooking activities, I’d be happy to share!
Weekly Menu with Purpose
Daily
A vibrant salad bar is always available, filled with fresh, seasonal vegetables.
Meatless Monday
starts each week with plant-based dishes, helping students explore vegetarian cuisine and learn about sustainable eating.
Monday–Thursday
features Thai favourites, celebrating the rich culture and local ingredients of Northern Thailand.
Friday
brings global flavours—curries, legumes, grains, and spices—turning lunch into an international food adventure.
This rotating menu offers both nourishment and education, allowing students to experience diverse tastes and understand the impact of food choices on people and the planet.
