Case Studies

Learn how we’ve partnered with our clients to make a difference in their foodservice operations and their communities.

 

Beyond Green Sustainable Food Partners saves money for our clients while assisting them reach their sustainability goals to increase fresh, scratch-cooked local food; and minimize their environmental footprint. Read in-depth case studies and client stories demonstrating how BGP has been trusted to improve various food service operations through chef-driven changes.

  • ‘Aina Pono Hawai‘i State Farm to School

    ‘Aina Pono Hawai‘i State Farm to School

    As part of a public-private partnership BGP created a farm to school model for the Hawai‘i Department of Education at Kohala School Complex.

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  • Virginia Beach City Public Schools

    Virginia Beach City Public Schools

    Assist with the creation of a model to implement scratch-cooking.

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  • MMI Preparatory School

    MMI Preparatory School

    Keeping kids interested in school food instead of leaving campus.

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  • Nardin Academy

    Nardin Academy

    Changing from outside foodservice to self-operating program.

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  • Westminster Community Charter School

    Westminster Community Charter School

    Build a sustainable food program.

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  • Springfield Public Schools District 186

    Springfield Public Schools District 186

    Assess areas of food waste reduction and diversion.

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  • The Field Museum

    The Field Museum

    Beyond Green assisted in creating a ten-year environmental strategy.

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  • Lincoln Land Community College

    Lincoln Land Community College

    Consortium of 17 state community colleges with Value Added Local Foods.

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  • Niles School District 219

    Niles School District 219

    Building a 5-year sustainability strategy.

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  • Organic School Project

    Organic School Project

    Chef Greg Christian founded Organic School Project in 2002.

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