ABOUT

The Conscious Kitchen partners with schools to shift the paradigm around food service based on five foundational terms that define our commitment to fresh, local, organic, seasonal, non-GMO (FLOSN) meals.

Hero

MISSION

The Conscious Kitchen works to improve the health, well-being, and life outcomes for youth and communities by shifting the paradigm around food service and cultivating a local ecological food system in and around our schools.

Mission
Guiding Terms

GUIDING TERMS

Fresh. Local. Organic. Seasonal. Non-GMO. These terms guide this groundbreaking program and define an unwavering commitment to the long term health and life outcomes of our children, prioritizing ethically sourced and organically grown food.

WHAT SETS US APART

THE CONSCIOUS KITCHEN PROGRAM IS UNIQUE AND UNPRECEDENTED

 

                                               Serve fresh, local, organic, seasonal, non-GMO food

Purchase within USDA budget and exceed nutritional guidelines

Daily scratch-cooked meals from an on-site kitchen

Dedicated head chef and staff

Kitchens partner with local community chef

Partnerships with organic farmers and purveyors

                                            Strong commitment to and education around zero waste

Broad based community involvement

Leadership development through TCK Ambassadors Program

Food literacy through Garden and Nutrition Curriculum

IMPACT

Over four years, The Conscious Kitchen has transformed school culture in the dining hall and beyond. Teachers report improved academic performance, attention in class, elevated attendance, decrease in disciplinary cases, heightened leadership skills exhibited by students, and children treating one another with respect, kindness, and open communication.

Impact
Our Story

OUR STORY

In the fall of 2013, Sausalito-based non-profit, Turning Green (TG) launched The Conscious Kitchen as a pilot project at Bayside Martin Luther King Jr Academy, the sole K-8 public school in the Sausalito Marin City School District. In partnership with Executive Chef Justine Everett of Cavallo Point Lodge, and the school district, we set out to reimagine school food and break the cycle of unhealthy, pre-packaged, processed, heat-and-serve meals.