October 2018 Newsletter
Dear Friends,

We recently read an article regarding the "Lunchroom Leftovers" challenge in Wisconsin wherein student teams are conducting detailed analyses of food waste in their school cafeterias. We applaud the campaign as a way to get the students involved and to witness first hand the amount of waste that occurs everyday. What a perfect way to teach children to truly stop and think before tossing that perfect apple or unpeeled banana. We hope these lessons stay with them their entire lives. If you are conducting any kind of similar study at your facility, we would love to hear about it.

We continue to see great progress at Kona Community Hospital as we are revamping the Ginger Cafe menu to include more planted-based, locally sourced, and scratch cooked items. The initiative is named `Ai Pono, Ho‘omaka ana" which translates to "Eat Healthy, New Beginnings." The name, suggested by Marla Nora, a nurse at the hospital, reflects the meaning of “made from scratch”. For more information, check out the press release here.

Thanks to all those that work hard to create healthier communities!
Looking Ahead

Chef Greg will be speaking at the National School Board Association's Annual Conference in Philadelphia, PA, March 30-April 1, 2019. Greg is honored to join the nation's esteemed public education leaders as he discusses "Greening the Cafeteria through Public/Private Partnerships." Check back for more information as specific dates and times are announced.
CEU's Now Available for Farm to School Course
School Nutrition Association has approved BGP's course Dream a New Dream: Operational Manual for Farm to School Programs.

We created a course to help schools with their farm to school programs. With step-by-step processes and feedback from BGP along the way, you can start or improve your program today! We give you the tools to get the funding you need to take your program to the next level, and the support you need to create a successful foodservice program.

The entire course with 18 lessons counts for 159 CEU credit hours.

Click HERE for more information about Dream a New Dream: Operational Manual for Farm to School Programs.
New at Beyond Green
Beyond Green was honored as a "Best For The World," a recognition for creating extraordinary positive impact as a business based on an independent, comprehensive assessment administered by the nonprofit B Lab. The "Best For The World" list includes businesses that earned scores in the top 10 percent of more than 2,400 Certified B Corporations across all categories on the B Impact Assessment.
Chef Greg Christian is on Medium. Clap if you like what you read.

Medium is a place to read and write big ideas and important stories.
Thanks again for the continued support. Drop us a line (Facebook, Twitter, LinkedIn, or the old fashioned way), we would love to hear from you!


Greg Christian