This past August marked an exciting milestone: the launch of The Conscious Kitchen at Lagunitas School District — welcome to Café Lagunitas! As the first school district in West Marin to serve 100% organic, scratch-cooked school meals, this initiative represents years of community vision coming to life.
Fueled by growing interest in nourishing students with better food, the opportunity finally aligned. With great support from The Alice Waters Institute, The Conscious Kitchen proudly partnered with the district to bring this dream to fruition. Over the summer of 2024, Café Lagunitas underwent a thoughtful transformation — introducing vibrant, chef-crafted recipes using organic ingredients sourced from some of our favorite local farmers and purveyors. At the heart of the kitchen is Executive Chef Meggan Arnoux, a gifted culinary leader and proud Lagunitas parent, who is bringing her passion and expertise to every plate.
To mark the beginning of this new chapter, the Lagunitas community came together in remarkable ways. Local designer and parent Anna Corral painted a stunning mural in the dining hall, infusing the space with color and joy. A local flower grower and the school’s garden coordinator collaborated on beautiful table arrangements, adding warmth and a sense of celebration to every meal.
These collective efforts embody the care, creativity, and commitment driving this movement — not just launching a new school year, but redefining what school food can be.
The first week’s menu was a showcase of fresh, organic, and thoughtfully prepared meals. Breakfast on the first day featured a delicious French toast casserole made with organic strawberries from Tomatero Farm and real maple syrup. Lunch included hot dogs from Applegate, served with sweet corn on the cob, cherry tomatoes from Earl’s Organic, juicy pluots from Frog Hollow Farm, and crisp apples from Nana Mae’s Organics. On the second day, students enjoyed yogurt parfaits with blackberries from Tomatero Farm, granola from Nature’s Path Organic, and rich, creamy yogurt from Straus Family Creamery. A highlight of the week was the Focaccia Cheese Pizza, a recipe from The Alice Waters Institute, made with Acme Bread Company’s artisanal focaccia, paired with fresh strawberries and a side salad topped with homemade ranch dressing. Every ingredient was 100% organic, reinforcing our commitment to providing students with meals that are nourishing for our bodies and the planet.
Chef Meggan’s leadership at Café Lagunitas is transforming school food—blending culinary excellence with a deep-rooted connection to the Lagunitas community. A proud Lagunitas School alumna, her passion is both personal and powerful—and it shows. In just the first week of school, meal participation soared from 12% to 82%.
With the support of local organic farmers and dedicated food service teams, Chef Meggan is proving that school meals can be fresh, local, organic, seasonal—and truly delicious.
This work is more than a school success story—it’s a real-time model and proof of concept for what’s possible in districts across California and beyond. It reflects the momentum of a growing statewide movement, driven by California’s universal school meals initiative and the Farm to School grant program, to ensure all students have access to nutritious, locally sourced food.
Research shows that farm-to-school programs improve student health, enhance academic performance, support local economies, and reduce environmental impact. With two million California children lacking access to nutritious food—and BIPOC communities disproportionately affected—farm-to-school initiatives like Café Lagunitas are not just beneficial, they’re essential for advancing equity and sustainability across school food systems.
A heartfelt thank you to the incredible individuals and organizations who brought Café Lagunitas to life. We’re excited to continue building strong partnerships with farmers, school districts, and communities across California. As we move toward a future of 100% organic school meals, Café Lagunitas stands as a powerful example of what’s possible when communities, farmers, and food service leaders come together. Real change is not only possible—it’s already happening.