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.
Course 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