A fresh, local, organic, seasonal, sustainable, community food market in Marin City

1. A fresh, local, organic, seasonal, sustainable, community food market in Marin City

2. Today’s agenda 4:10 – Introductions (:10) 4:20 – Overview Conscious Kitchen in Marin City (:20) 4:40 – Introduce Conscious Eats Concept (:10) 4:50 – Break Out 1 (:20) 5:10 – Break Out 2 (:20) 5:30 – Break Out 3 (:30)

4. About the Conscious Kitchen The Conscious Kitchen is a fresh local organic seasonal sustainable and non-gmo food program, a pilot at Bayside MLK Academy The Kitchen was opened on August 28, 2013 by a team of people and partners joined together around a dream to change the nourish the children of Marin City

6. Conscious Kitchen Goals • Criteria: Serve fresh, local, organic, seasonal, sustainable, non-gmo food for breakfast and lunch daily with a zero waste footprint • Engagement: On going dialogue, collaboration, and activity between students, faculty, and staff around healthy eating and vision for CK • Mentorship: Students develop vocational skills around menu planning, food prep, service, and waste management • Curriculum: Create links between existing garden, nutrition, and cooking classes with the Conscious Kitchen • Data: Measure improvement of health, academic performance, attendance, performance, and behavioral trends

8. A Community Endeavor Thanks to the support of many in our community and beyond The Conscious Kitchen is successful starting with the leadership, staff and students at Bayside MLK Academy in the Sausalito Marin City School District Lead Partners: Executive Chef: Justin Everett, Cavallo Point Lodge Head Chef: Maggie Weber-Striplin Retail: Good Earth Natural Foods Hospitality: Cavallo Point Lodge Support: Retail: Whole Foods Market, Driver’s Market Sponsors: Amy’s, Annie’s, EO Products, Navitas, RW Garcia, Nature’s Path, Marin Sun Farms, Lundberg, Alvarado Street, & many more Farmers: Star Route, Tomatero, Triple T … Foundations: Milagro Foundation, Marin Community Foundation, Good Night Foundation, Tides Foundation, Sausalito Presbyterian Church, CVS Foundation

9. The Conscious Kitchen Opens!

12. Conscious Kitchen strives to • Build Community: Collaboration Teachers and students share tables, conversations, and good food • Source the best food on earth: Source and serve the best food possible at best prices we can find from local farms, purveyors, and retailers • Create a warm atmosphere: A dining hall that is calm and communal, with lots of smiling faces. • Eliminate Waste: With a zero waste commitment students learn to sort recycling, compost and landfill and about the impact of waste on our planet

15. Factors that determine success Stay within food service budget: Food meets Conscious Kitchen criteria (fresh, local, organic, seasonal, sustainable, and Non-GMO) and adheres to the state reimbursement rate of $1.95 breakfast / 2.95 lunch per student Average per month = $0.80 per student on breakfast $1.70 per student on lunch District Commitment: The school district allocates funds to cover a portion of the staffing. TTG with help from funders sponsor the chef’s salary Menus that meet state compliance guidelines - Introduce new foods, flavors, and tastes - Offer healthy versions of foods that students are used to - All meet state compliance guidelines Scratch Cooking: Transitioned kitchen from heat and serve to scratch cooking with support from partners, donors, and generous businesses. Upgrades include; commercial freezer, dishwasher, steam table, pantry closet, and reusable plates and utensils.

16. Conscious Kitchen Team: • - Passionate, dedicated, and innovative • TTG hired Head Chef, Maggie to • oversee and ensure the integrity of the • CK mission • District hired two staff members • We also have a paid intern as a shared • expense from the Marin City community • partially supported with income from • meals purchased by teachers and • coffee sales. • Relationships: • Local farmers help sustain the kitchen with best pricing and seasonal bounty supporting sustainable agriculture and underscoring the importance of locally produced foods • - Local businesses and purveyors engaged in the program offering best pricing and donations to meet budget Head Chef Maggie Partners at Tomatero Farms

17. Student Ambassadors: Student leaders are selected from each grade (3-8) to become ambassadors, engaging them in program ownership and responsibility. Ambassadors help with menu selection, food prep, service, and clean up. We are also starting cooking classes that we hope will become a weekly offering. Conscious Kitchen Teacher Advisory: Faculty and staff play a large role in supporting The Kitchen and many aspects of making it a successful program. Our goal is to work toward more parent engagement making it a place where the community feels welcome and that it generates a feeling of community pride.

18. Conscious Kitchen Ambassadors

19. MLK Bayside Eco Top Chef Club

20. Conscious Kitchen Staff

21. Tracking Success • Discipline: After one semester, there is a • 73% reduction in documented discipline • referrals K-8 this school year compared to last year. • Attendance: 1.5% increase in attendance K-8 this • school year compared to last year. • Observations: • - Teachers are eating breakfast and lunch • communally with students • - Mealtime is calmer and enjoyable • Teachers have worked with students on dining hall manners, noticed by all volunteers • Students are committing to the program as Conscious Kitchen Ambassadors • Middle school students are being mentored by professionals weekly at the Cavallo Point kitchen under the leadership of Executive Chef Justin Everett developing vocational skills

23. Join us as we strive to give Marin City better access to • healthy food • teensturninggreen.org | info@teensturninggreen.org www.facebook.com/TeensTurnGreen www.twitter.com/TeensTurnGreen