Food & Nutrition

A Note About COVID-19 and Tawonga’s 2021 Season

In order to prioritize the health and safety of our campers, staff, and entire Tawonga community, we have made some changes to our 2021 programs and Camp practices. Our food service will follow best practices for operating during COVID-19, including limiting the number of people inside the Dining Hall at any time, eliminating buffets, and using outdoor dining as much as possible. You can read about changes to our 2021 season here in our FAQs.


At Tawonga, we believe that “Food is royalty” and strive to make mealtime a community focused experience. Don’t worry – your child won’t be hungry at Camp! Our kitchen staff prepares nutritious and delicious meals and alternative entrees to accommodate food allergies, restrictions and preferences. Prior to attending Camp, families complete camper information forms which include detailed questionnaires about each child’s unique dietary needs.

Campers eating lunch

In Tawonga’s state-of-the-art kitchen, our dedicated team of kitchen staff prepare family-style meals for our 500-person community three times a day. They cook from scratch and strive to provide healthy and delicious meals and snacks. Meals are balanced, using locally sourced and organic ingredients whenever possible, including from Tawonga’s own garden. Check out the Tawonga blog series, “Tawonga Tidbit” to explore some daily menus from the kitchen during the summer!

Our in-house bakery allows us to produce baked goods made from scratch, including sandwich bread, challah and desserts. Snacks are available throughout the day, including fruit, string cheese and pretzels. We provide a hot and cold cereal bar each morning, and a sandwich and salad bar at lunch and dinner. Our team of “alternate foods” chefs prepare alternative options from the main meal for those with specific dietary needs to offer options free of gluten, soy and other known allergens.

We recognize that the needs of our camper community are continually evolving, particularly in the area of allergies and dietary needs. At the forefront of this is the increase in campers with severe nut allergies. We make every effort to be “nut aware” by not introducing nut products into our kitchen, not cooking with nuts and reading food labels carefully.

Additionally, we ask that campers and program participants refrain from bringing nut products into Camp. However, we cannot guarantee that items have not been exposed to cross-contamination prior to arriving on our site and are therefore not a 100% nut-free environment. If your child has a severe nut allergy, please call our office to speak with a director.

Boys in dining hall

Every Friday morning during the summer, campers harvest fresh vegetables and herbs from our organic garden and bring them to the kitchen to be incorporated into the special Shabbat dinner that night. Our campers also help braid the homemade Challah made fresh every Friday. On Saturday afternoons, campers enjoy an outdoor barbecue lunch. Outdoor BBQs feature hot dogs, hamburgers, chicken and veggie burgers, as well as pasta salads and fresh fruit.

Two teens and staff smiling

Woman holding veggies from garden

Girls celebrating Shabbat

Touching bread

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