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.
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, 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.
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.
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.
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.