Workshops
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.
“We have bonded more…It has taught us we can get things done easier, faster, and more efficient.” — Gerian Rahn, Head Cook Lincoln Elementary District #27
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:
- New, efficient kitchen tools
- Team leadership
- Sourcing locally
- Menu development
- Budgeting
- Waste reduction, and more!
One-Day Workshop
One-Day Workshop
Goal discovery
- Individual
- Operational
- Program evaluation
Leadership
- Integrity
- Accountability
- Future-based language
Kitchen Efficiencies
- Production schedules
- Waste management
- Financial savings
- Eater satisfaction
- Recipe scaling
Two-Day Workshop
Two-Day Workshop
Goal discovery
- Individual
- Operational
- Program evaluation
Leadership
- Integrity
- Accountability
- Future-based language
Kitchen Efficiencies
- Production schedules
- Waste management
- Financial savings
- Eater satisfaction
- Recipe scaling
Includes all One-Day Workshop materials along with
- Hands-on cooking instruction
- Practice of methods and tools introduced
Five-Day Workshop
Five-Day Workshop
1-Day Core Curriculum
Goal discovery
- Individual
- Operational
- Program evaluation
Leadership
- Integrity
- Accountability
- Future-based language
Kitchen Efficiencies
- Production schedules
- Waste management
- Financial savings
- Eater satisfaction
- Recipe scaling
4 Days Hands-on Cooking Plus:
- Student interviews
- Taste tests and surveys
- Farm tour
- Cafeteria staff as educators
- Cafeteria as a learning lab
- Food production records
- Predicting yields
- Portion control
- Standardized recipes
- Customer service
- Serving lines
- Menu development
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.