Organic School Lunches

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The History of Good Earth’s Organic School Lunch Program

Partner Al Baylacq and chef Scott McNeil had often discussed the possibilities of broadening the impact of
the Good Earth by becoming more involved in their community outside the confines of the grocery market. The idea of providing organic food to the local schools was especially appealing. Scott and Al consulted with Lagunitas School in 2002 and helped guide them in their purchase of a portable salad bar.  In the winter of 2003, the Good Earth was invited to participate in a lecture/conference and cooking demonstration of organic foods at College of Marin that included Mollie Katzen of Moosewood and the renowned vegan chef Eric Tucker of Millennium Restaurant.  Al and Scott borrowed the portable salad bar and demonstrated a “kid friendly” organic salad station.  An interested parent named Christina Kitze approached them and spoke with about the possibility of making food for her children’s school.  In the early summer of 2003, Christina reestablished contact with the Good Earth.  She was now spearheading a group of concerned parents from four private schools in the local area.



Hog Island by Jane Dahmen
Acrylic on Paper, 21 " x 27 "
www.janedahmen.com

After several meetings, tastings and menu formulations the group agreed to a pilot program to begin in the autumn of 2003.

Scott crunched the numbers and persuaded the Good Earth to go ahead with the program.

Julii Ashby of Zocalo Catering was tapped to be the chef.  The Good Earth converted two VW vans to run on Bio Diesel, a second kitchen was leased, and the fledgling program took wing. The program started that year with four schools.  The next year two more schools were added.  As the start of the 2007 school year approaches nine schools will be enjoying the organic fruits of their labor and the Good Earth has committed to building a new kitchen to handle the growing program. 

With a 35-year commitment to personal and planetary health behind them, the Good Earth takes pride in standing with you to provide wholesome organic food to out next generation.

   

 

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