Dream a New Dream: Operational Manual for Cafeteria Farm to School Programs

Beyond Green Sustainable Food Partners developed a course for schools wanting to establish a comprehensive, integrated farm to school program. The course utilizes the knowledge gained by Chef Greg Christian during three decades of kitchen experience and ten years of working with schools to create sustainable cafeteria programs. The course provides a complete roadmap to implement a scratch-cooked, local food program that satisfies student nutritional needs and preferences under budget.

 

The course utilizes the knowledge gained by Chef Greg Christian during three decades of kitchen experience including ten years of working with schools to create sustainable cafeteria programs. You decide your goals and how fast you want to reach them, and we provide instruction and feedback to help you achieve success.

 

If you are ready to make the significant and inevitable change to raising healthy, engaged children prepared to achieve their optimal potential, this course is for you.

 

Curriculum content includes:

Chapter 1 The Dream

Chapter 2 Quantitative Baseline

Chapter 3 Qualitative Baseline

Chapter 4 Creating a Shared Vision, Goals, and a Timeline

Chapter 5 How to Keep Focusing on our Priority: People

Chapter 6 Pitfalls and Slipping Back into Old Habits

Chapter 7 Local Procurement

Chapter 8 Menu Planning

Chapter 9 Scratch-Cooking Basics: Organization

Chapter 10 Scratch-Cooking Basics: Kitchen Design, Equipment, and Methods

Chapter 11 Waste Systems: Measuring, Reducing, Diverting

Chapter 12 Data Tracking: Continuous Monitoring

Chapter 13 Funding Equipment Purchases

Chapter 14 Education

Chapters 15 and 16 Communication and Community Involvement

Chapter 17 Attracting the Attention of the Press

Chapter 18 Compliance

 

For more information regarding Dream a New Dream: Operational Manual for Cafeteria Farm to School Programs please contact