A TASTE OF THE
The Conscious Kitchen Ignites a Farm to School Movement
The Conscious Kitchen is proud to partner with the West Contra Costa Unified School District. This expansion is our next big milestone to transform school dining across the country.
Step One was a demonstration week that took place from January 30 – February 3, 2017 at two schools in the district; Peres Elementary in Richmond and Madera Elementary in El Cerrito. Fourteen notable Bay Area chefs scratch cooked breakfast and lunch daily for 1,100 students using fresh, local, organic seasonal, non-GMO (FLOSN) ingredients. Each chef sourced provisions from local organic farmers, ranchers and purveyors. The meals far exceeded USDA National School Lunch Program (NSLP) nutrition guidelines.
This demonstration week was the first step toward the goal of a full transition to The Conscious Kitchen framework for these two schools.
We are excited to report that on May 24, 2017 the West Contra Costa Unified School District Board of Education approved a partnership agreement between the WCCUSD and The Conscious Kitchen. The agreement authorizes The Conscious Kitchen, Peres Elementary and Madera Elementary to jointly raise funds to support a year-long Conscious Kitchen pilot at Peres and Madera Elementary Schools, as a critical investment in the health and well-being of our youth, local food system, economy and community. For information about how you can support this vital initiative, please contact Judi Shils at firstname.lastname@example.org.
A Conscious Kitchen breakfast includes a main course, side of veggies, fruit and milk or water with an average food cost of $1.35. A popular breakfast is Yogurt Parfaits with Conscious Kitchen Granola and Cinnamon Apples.
A Conscious Kitchen lunch includes a main course, side of veggies, fruit and milk or water at an average food cost of $2.85. A popular lunch is barbecue chicken drumsticks, brown jasmine rice with cauliflower, and seasonal fruit.
Please see our Tasting Week Menu here!
We’d like to thank the extraordinary team of Bay Area chefs who generously donated their time and culinary brilliance to this effort. Their enthusiasm and passion for preparing delicious, organic food for students brought an unparalleled sense of joy and nourishment to these school communities.
“After more than three years of developing this program in the Sausalito-Marin City School District and knowing that it works and makes a big difference in the lives of these kids, I’m very excited to see The Conscious Kitchen expanding across the Bay Area,” said Justin Everett, Executive Chef of Cavallo Point Lodge and a founding partner of The Conscious Kitchen.
Participating chefs include:
Cavallo Point Lodge
Co-Owner and Executive Chef
Acquerello in San Francisco
Chef / Partner
Prospect in San Francisco
Copita in Sausalito
Oren’s Kitchen in Richmond
Chef / Owner
Cibo in Sausalito
Good Earth Natural Foods in Mill Valley
The Conscious Kitchen
One Market in San Francisco
Commonwealth in San Francisco
Fonda in Albany
Chef / Partner
Radici in Berkeley
Cavallo Point Lodge in Sausalito
El Cerrito Natural Grocery Annex in El Cerrito
First Dollar Foundation, Julie and Will Parish, Betty Gaye Toney & John Potter, Rotary Club, Richmond CA
In Kind Support
Food/ Farmers/ Purveyors Mary’s Organic Chicken, Rock Island, Clover Organic Milk, Lundberg Family Farms, Capay Organic, Marin Cheese, Nutiva, Rudi’s Organic Bakery, Simply Organics, Shady Maple Farms, Straus Family Creamery, Del Monte Meat Company, Pacific Gourmet, Cooks Produce, Edison Grainery, Pacific Produce, San Francisco Specialty Produce, FEED Sonoma
People and Businesses Alison Makala, Jawan Eldridge, Barbara Jellison, Alena Andress, Kelly Cary, Deneane Hannon, Rosa Koyoc, Jennifer Rienks, Barbara Sobel, Fanny Powell, Haylea Hannah, One True North, Cobalt Event Productions, Stacy Malkan, Susan Black, Leslie Leslie, Big 4 Party Rentals, Cambro, Cayson Designs, Full Circle Home, If You Care, Repurpose Compostable, Silver King, US Pure Water, Williams Sonoma, Active Kyds, Butcher Paper King