June 2019 Newsletter
Dear Friends,

Summer fun starts now! Changing the food system requires a strong sense of humor. Laughter lightens a day of hard work. With the pleasure of long, carefree summer days in mind, we tend our gardens of life and workplace this summer for a successful fall harvest. This month we want to remember to have fun while trying to make our communities better places.

Take a dive and tell us how you have fun in the kitchen!
Recipes of the Month
Summer BBQ on Vimeo
We've got your summer BBQ event covered! Whether at home or at your institution, put your best organic food menu to the test with a BBQ pork sandwich and BBQ eggplant lentil sandwich with homemade BBQ sauce. Round out the meal with a mediterranean quinoa salad and sweet potato brownies so rich and moist, no one will know the secret ingredient.
The Cafeteria Staff Perspective
A Sustainable Kitchen: In Their Own Words
Watch how much fun a local food scratch cooking program can be! Chef Greg Christian explains the 6-month process of transitioning from a processed to scratch cooked local food cafeteria program at Kona Community Hospital. Hear from the Regional Director of Strategic Planning and Marketing, Cafeteria Interim Director, Cook, and special guest celebrity chef Sam Choy as they describe what the program was like from beginning to end.
Beyond Green Partners in the News
Beyond Green Partners featured in Honolulu Magazine
Beyond Green Partners worked with the Hawaii Department of Education to establish two scratch-cooked local food program models: one on Hawai‘i Island and one on Oahu. As one single state-wide school district we are excited and proud that the HIDOE continues to spread this program to ALL schools in Hawaii.
Beyond Green Partners on KWXX Island Conversations with Sherry Bracken
Enjoy this podcast with Sherry Bracken interviewing Jay Kreuzer, CEO of Kona Community Hospital, Judy Donovan, Director of Strategic Planning and Marketing of Kona Community Hospital, and Chef Greg Christian regarding the Kona Community Hospital Dietary Initiative to bring fresh locally sourced food to the hospital. Thank you to the dietary department at Kona Community Hospital for embracing this project.
Resource for Reducing Waste
Beyond Green Partners is featured as a Sustainable School Food Resource in Sharing the Table: a Roadmap to Reducing and Recovering Surplus Food in Schools by The Center for Green Schools
The Sharing the Table Roadmap addresses the food waste problem in schools through a simple approach of creating and implementing food waste reduction and recovery programs. Food waste can be dramatically reduced and surplus food can be provided to feed the community, through well designed surplus food reduction and recovery programs. These programs function with two main goals: (1) to reduce the amount of food waste created by school meals and (2) to recover perfectly good surplus food to feed those in need in the community.

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 and the Beyond Green Sustainable Partners Team