Food + Nutrition

Plant Based Meals on Site
As part of the mission and vision for Sustainable Play we are committed to providing nutritionally balanced, healthy, colourful plant-based catering for the children.

Our Cook will lovingly prepare fresh food onsite daily and is passionate about the health and well-being of the children. Our rotating menus will be developed in partnership with a Registered Dietitian and in consultation with government guidelines for optimum age appropriate nutrition.

At Sustainable Play we encourage children to learn where their food comes from and to empower them with the tools to eat sustainably while being kind to our planet and its animals.  Children will be invited to participate in planting, growing, and tending to fresh produce in the preschool garden, harvesting, helping prepare, cook, and complete the cycle by composting leftovers into soil.

We envision a future where children develop the skills to be self-sufficient and less reliant on inefficient and detrimental global food systems.  Most importantly with an appreciation for good, real, whole food from the earth that fuels and nourishes their bodies. Involving children in the life cycle of their food helps establish lifelong good habits and healthy eating.

Food is community. Food is love. Food is family. Food is culture. Food brings us together. Our food choices shape our future.

We welcome input from our preschool community to inspire our future menus to include family favourites and a mixing pot of cultures and experience. If you have a favourite recipe, click below to send them to our Plant Based cook!

Allergy note:

If and when we receive enrolment of a child with anaphylaxis to nuts, a deep sanitisation of the kitchen will be conducted to remove risk of cross-contamination and the menus will be updated to reflect a preschool-wide, ‘no nuts’ policy.

Menu Nutrition Statement:

The Dietitian approved menu provides at least 50% of Estimated Energy Requirements (ERR) and nutrients for children 3-5 years old with exception of vitamin D and long-chain omega-3 polyunsaturated fatty acids. The menu also meets 50% of the increased iron requirement for vegetarians (180% of RDI) and the increased zinc requirement for vegetarians (150% of RDI), and provides more than double the current recommended adequate intake (AI) of omega-3 alpha-linolenic acid (ALA).

Vitamin D:

Please note that vitamin D status depends on sunlight exposure and intake of vitamin D-fortified foods or supplements. Vegetarians, are unlikely to meet the vitamin D requirement from diet alone as plant-based foods fortified with vitamin D are limited. Sensible sun exposure or a vegetarian vitamin D supplement may also be needed to meet requirements.

Long-chain omega-3 polyunsaturated fatty acids:

Please note that vegetarian diets that exclude fish cannot meet the requirements for omega-3 polyunsaturated fatty acids unless vegetarian docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) supplements (derived from microalgae) are consumed. Although there is no official recommendation for omega-3 polyunsaturated fatty acids for vegetarians, research suggests that vegetarians that exclude fish from their diet should double the current recommended adequate intake (AI) of alpha-linolenic acid (ALA) if they do not consume a direct source of DHA/EPA, as ALA is converted to DHA and EPA.

View our Spring + Summer Menu

Check out our Plant-based blog posts

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