Lincoln Elementary School District launched a farm to school cafeteria program, Lincoln 27 and Beyond, at the start of the 2019-2020 school year. As part of the program, students tour the cafeteria to learn more about cooking preparations, meet farmers and learn about food and agriculture within the classroom.
At the end of the first semester the cost-neutral program reached a rate of 60% scratch-cooked breakfast and lunch meals with 45% preferred foods and 13% local foods. Preferred foods consist of fresh and sustainable ingredients. Program savings come from measured reductions of waste, both what students throw away and what cooks prepare, as well as kitchen operating efficiencies. The district serves more than 360,000 meals annually to 1,200 students. #lincoln27andbeyond
Four months into a new dietary initiative, `Ai Pono, Ho‘omaka ana – Eat Healthy, New Beginnings, Kona Community Hospital dives deeper into healthy food for patients and employees. Beyond Green hired a vegan chef to expand the plant-based meal options at the hospital.
Two Hawaii hospitals launch a sustainable food program featuring local, cooked from scratch food. The hospital food service staff emphasize food as a means of bringing joy and community to ignite wellness among the people, self-sufficiency on an island, and economic development for the state.
Greg Christian, Chef and Beyond Green founder, traverses the United States on a speaking circuit. His mission focuses on guiding and inspiring institutional food service operators to make changes for a sustainable food system. He is joined by hospital and school leaders implementing change for the benefit of all.
The consulting division of Beyond Green Partners has worked with more than a dozen institutions across the continent including the Field Museum in Chicago, Aramark in Canada, private and public schools from New York to Hawaii, and now Lincoln Elementary School District in rural Illinois. Across the board, Beyond Green Partners helps schools save money while increasing fresh and local food, increasing participation, and decreasing waste with the intention of creating a more equitable food system. Less waste and more efficient kitchen operations allows schools to purchase higher quality ingredients with no additional expenses.
Committed to teaching healthy food choices and elevating the cafeteria staff skills, Beyond Green was hired to help Kona Community Hospital elevate their food service with a fresh, locally sourced menu. The new healthy hospital food initiative features more chef-driven plant-based meals.
Beyond Green was recognized for creating extraordinary positive impact as a business. The assessment criteria evaluates a company’s environmental performance, employee relationships, diversity, involvement in the local community, the impact a company’s product or service has on those it serves, and more.
Beyond Green works with Hawaii public schools to launch a farm to school program featuring new recipes with local, fresh food. The new healthy school food is created through student engagement.
Beyond Green continues to be a Certified B Corporation, a community of businesses who balance profit with purpose and meet the highest standards of social and environmental performance, transparency, and accountability.
Chef Greg Christian conducts training for Springfield, Illinois school food service managers at Lincoln Land Community College. The program teaches culinary skills to support the district in switching from processed to fresh cooked foods.
Nardin launches a self-operated farm to school program with Beyond Green. The sustainable cafeteria menu centers on a fresh, scratch-cooked meals and measures extensive data to educate students.
Chef Greg Christian, a food service sustainability consultant, has built a business model based on transparency. Scratch-cooking local food is made possible in a business of slim profit margins through waste reduction and kitchen efficiencies.
When Nardin Academy in Buffalo, NY brought their school food operation in-house they uncovered community partnerships, environmental commitments, and an alternative revenue stream in addition to delicious, made from scratch foods.
Organic School Project brings its Grow.Teach.Feed. model to Reavis Elementary in Chicago. The partnership aims to connect students to the school garden in an effort to combat childhood health epidemics.
While going green may appear to be the new black, a new book explores how the discovery of honoring the power of sustainable food was nothing less than life transforming for one local chef before it was trendy. Green pioneer Greg Christian tells his story of awareness and social consciousness.