Looking to increase your food service department’s productivity, boost student success and become more sustainable — all while staying within your existing budget?
Our new workshops will help your food service teams become more efficient and will demystify the process of cooking food from scratch.
Learn how cook local, fresh food from scratch, without spending a penny more than you do now.
Beyond Green Partners’ one, two and five-day workshops are chock-full of practical information and usable methodologies to help your operation go green. Participants will leave with new perspective on improving your food program. Hone leadership skills and gain practical tools to save money and improve the quality of their food — all while staying under budget.
These courses will cover:
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:
We define preferable as anything purchased locally, organically, or without antibiotics and hormones.
Our kitchen also measures waste streams in 5 categories:
METAL & HARD PLASTIC
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.