Our meals meet Japanese nutritional guidelines and international school standards for balanced, healthy eating.

We believe proper nutrition fuels learning and growth. Whether following Japanese standards or international frameworks, our menus are designed to give children the energy and nutrients they need to thrive.

A minimum of 75% of our dishes are prepared fresh on-site from whole, unprocessed ingredients.

Fresh preparation means better taste, better nutrition, and meals made with care. This standard celebrates scratch cooking and the skill of our kitchen teams.

Our kitchens do not use artificial additives, trans fats, or genetically modified ingredients.

Simple, recognizable ingredients that parents would use at home. No shortcuts, no chemicals—just real food.

Fresh drinking water is readily accessible throughout our dining areas.

Proper hydration is essential for concentration and wellbeing. We make it easy for students to drink water throughout their meal times.

Our menus celebrate seasonal Japanese produce, with clear labeling of in-season ingredients.

Eating with the seasons connects children to the natural cycles of food production, supports local farmers, and delivers ingredients at their peak flavor and nutrition.

We display information about where our food comes from, helping students understand the journey from farm to table.

When children know where their food comes from, they develop respect for the people who grow it and the work that goes into every meal.

Our menus accommodate all dietary requirements and respect the diverse cultural backgrounds of our international school community.

Every child deserves to enjoy mealtimes. We ensure that allergies, religious requirements, and cultural preferences are thoughtfully accommodated.

All food suppliers have been verified to meet rigorous food safety and hygiene standards.

The foundation of good food starts before it enters our kitchens. We partner only with suppliers who share our commitment to safety, quality, and ethical practices.

Our catering team receives ongoing training in fresh food preparation techniques and the School Food Collective philosophy.

Great school food comes from skilled, knowledgeable teams. We invest in our staff's development because they're the heart of what we do.

Our school kitchen operates independently, allowing us to maintain direct relationships with our community and respond flexibly to our students' specific needs.

Independence means accountability. We answer directly to our school community, not corporate headquarters. This allows us to be nimble, responsive, and truly focused on the children we serve.

At least 25% of ingredients meet ethical and environmentally friendly standards.

From fair-trade products to sustainably caught fish, we prioritize ingredients produced with respect for people and planet. This percentage is our starting point—many of our members exceed this commitment.

Fresh fruit and vegetables are always available as snack and dessert options.

Making healthy choices should be easy and appealing. We ensure that nutritious options are always within reach, helping students develop lifelong healthy eating habits.

We source ingredients from local Japanese producers to support our community and reduce food miles.

Buying local strengthens our regional food systems, reduces environmental impact, and gives students connection to the farmers and producers in their own communities.

A minimum of 15% of our ingredients are certified organic or locally sourced using organic practices.

Organic and local go hand in hand. Whether certified organic or from local farmers using natural methods, we prioritize ingredients grown without synthetic pesticides and in harmony with the environment.