A Lunch Program Revolution

Tuesday, 11/17/2009

Image ©photoXpress.com

The term “school lunch” is often met with snickers and eye-rolling as many of us think of hockey puck hamburgers and Franken-nuggets.

As if serving fresh, nutritionally loaded school lunches which children will eat, isn’t tricky enough, consider the challenge facing many charter schools across the Unites States: No kitchen or facility space to serve food.

Some charter schools have solved the dilemma by running a daily caravan of volunteers to the nearest sandwich shop, or offering a rotating menu of fast food. Most such situations results in a lunch offering which is less than desirable from a nutritional, cost effective, or logistics stand point.

Please welcome Revolution Foods.

Revolution Foods launched in the San Francisco Bay Area in 2006 by Kristin Richmond and Kirsten Tobey, two eco-conscious former teachers and school founders. Their vision was to create school food service that would assure that all students have access to healthy, fresh food on a daily basis.

Richmond and Toby partnered with Executive Chef Amy Klein, and designed a school nutrition program which only used local foods that are void of controversial hormone and chemical treatments, as well as appeal to both parents and kids.

Continue reading this post on Examiner.com.

Charter Schools Examiner Karin Piper wrote the great article excerpted above. For more information on improving school lunches, also see Walden’s earlier post: Healthy School Lunches: Dollars and Sense.

Posted by » walden
Tags »
Category » Education,Family,