Meals

We have collaborated with Real Food For Real Kids. RKRK prepare our sauces, dips, dressings, and marinades in the Real Food Kitchen. RFRK does not outsource our control of ingredients or nutritional goals to some big food company just to get cheaper prices.

Our hot lunch menu and snack program exceeds the requirements of the Child Care and Early Years Act (CCEYA). RFRK menus are always reviewed and approved by a third-party Registered Dietitian. The menu changes with every season to ensure we’re maximizing variety on the plate! Who doesn’t love digging into juicy stone fruit and watermelon in the summer or “chick-anoodle” soup and pumpkin loaf in the winter?!

Each month they offer a variety of globally inspired dishes and fresh produce to expand the palates of our learning eaters! RKRK are in complete control of our ingredients and recipes. The Real Food Kitchen is free of peanuts, tree-nuts and shellfish. All raw materials they introduce into the Kitchen are vetted by their Quality team before being added to any of their “from scratch” recipes and are added to their Supplier Allergen Management Program. RFRK inspect farms and facilities, and their material handlers double check all incoming foods for ingredient details.

We’re proud to offer a menu that celebrates the cultural diversity of the communities we serve. As adults, we remind ourselves that culturally adventurous foods are enjoyed by kids everyday around the world (without protest!). To us, serving a multicultural menu is about setting kids up to develop a taste for different foods and flavours, while being mindful to balance both the familiar and the new. Our menu includes recipes from North America, Latin America & the Caribbean, Africa, Europe, South Asia, and Southeast Asia. We don’t just break bread together… we break pita, focaccia and tortilla!

Real Food For Real Kids recipes for our clients, allergens are always top of mind. We choose not to add common allergens like gluten and dairy from the outset, finding delicious real food substitutes like quinoa, chickpeas and coconut milk instead. By reducing common allergens with creative alternatives, less substitutions are required and more kids can enjoy the same meal. Menus are posted on the classrooms and shared on the Lillio app.