Releases

2009

ORGANIC SCHOOL PROJECT INSTILLED IN REAVIS ELEMENTARY

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.

GREEN PIONEER GREG CHRISTIAN RELEASES BOOK ENTITLED “FOOD AND FORGIVENESS: HOW A CHICAGO CHEF CAME AROUND”

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.

2014

INDEPENDENT SCHOOL SHARES DATA FROM A SELF-MANAGED SCHOOL FOOD PROGRAM

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.

2015

NO MORE SECRETS ABOUT WHAT YOU ARE EATING

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.

2016

LLCC ANNUAL REPORT ARTICLE

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.

LEARNING GARDEN AT NARDIN ACADEMY

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.

2017

STATE OF HAWAII FARM-TO-SCHOOL INITIATIVE

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 PARTNERS B CORP PRESS RELEASE

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.

2018

KONA COMMUNITY HOSPITAL KCH NEWS RELEASE`AI PONO. HO`OMAKA ANA IVE

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.

For links to current coverage on the Initiative, check us out in FoodService Consultants Society International, West Hawaii Today , and Big Island Now.

BEYOND GREEN HONORED AS BEST FOR THE WORLD

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.

2019

KONA COMMUNITY HOSPITAL EXPANDS DIETARY INITIATIVE LOCAL FOOD AND VEGAN CHEF

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.

For links to current coverage on the Initiative, check us out in FoodService Consultants Society International, West Hawaii Today , and Big Island Now.

HAWAIIAN SHRIMP FEST

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.

BGP’S CHEF GREG CHRISTIAN ANNOUNCES SPRING SPEAKING ENGAGEMENTS

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.