Foodservice

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Fresh. Scratch. Delicious.

Beyond Green Sustainable Food Partners is a Chicago-based school lunch provider that specializes in scratch-cooked meals and snacks that students want to eat. Beyond Green is devoted solely to providing quality food to children in schools and childcare centers.

 

Our nutritious, fresh food programs increase student wellness, and allow young people to achieve their highest potential by preparing them to make responsible decisions about their food and food systems.

 

Empowering children through good food is just the beginning of building a strong educational foundation that will affect generations to come. Beyond Green operates a zero-waste kitchen where all ingredient containers are recycled, and food scraps composted, by private companies dedicated to their specialty.

Beyond Green Menu and Nutrition

Beyond Green creates menus with the aim of satisfying and expanding the palates of children. Beyond Green builds trust with kids through menu staples like macaroni and cheese and hand-breaded chicken tenders. We then add ingredients and flavors to encourage new meal preferences by offering menu items such as shepherd’s pie, Mexican lasagna, and zucchini bread. All Beyond Green menu items are made from scratch using fresh, wholesome ingredients to ensure our food has optimal nutritional value.

Our team continually sources, costs, and portions potential recipes to assure we are offering exceptional school foods in pace with children’s changing tastes. Beyond Green is committed to listening to the communities we serve and conducts regular surveys and focus groups.

Our Commitment to Transparency

Beyond Green strives to be the most transparent foodservice provider out there. Not only does this give our customers confidence in our claims, it also helps to hold others accountable in educating consumers. We would love to say that we are 100% organic and local, however the skinny margin that currently exists in school lunch makes this next to impossible. To best utilize resources, we focus on preferable sourcing in four main areas:

86%

MEAT

71%

PRODUCE

43%

DAIRY

92%

BREAD

We define preferable as anything purchased locally, organically, or without antibiotics and hormones.

Our kitchen also measures waste streams in 5 categories:

COMPOST

SOFT PLASTIC

METAL & HARD PLASTIC

CARDBOARD

GLASS

Beyond Green operates a zero-waste kitchen where nothing gets sent to the landfill. Total weights are recorded in each category so we know how much of the various waste streams is diverted daily.