School Projects

Dixie School District

  • Working with Green Team parents and external lunch provider to help transition menu items and work to reduce waste.

Kentfield School District

  • Meeting with Superintendent, school nurse and school board members to work toward transition in school lunch offerings.

Mill Valley Middle School

  • PL Club sign-ups at Service Day
  • Presentation to students at Eco Club Meeting
  • Actions slated for Spring 2011

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Marin Academy

  • Environmental Club hosts School Lunch Challenge.
  • Students join PL advisory board, attend meeting and help strategize program.



Marin Country Day School

  • Project Lunch Club formed.
  • PL Club members working on community service internship that meets for one day a month on Project Lunch initiatives.
  • PL Club members travel to Davidson Middle School to serve organic school lunch to 6th graders.

  • PL Club members produce video about successfully integrating bulk milk into lunch programs for other schools to learn from.

 

Novato School District

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Marin Oaks

Students met weekely with Project Lunch staff intern to learn about health and nutrition and worked towards a spring organic lunch event for all students.

 

 

 

Novato High School/ San Marin High Schoolnovato_student

Our vision of a sustainable school food program will become tangible at Novato and San Marin High Schools where, working collaboratively with the Food Service Director, Students, Parents, Teachers, Principal, Superintendent and Whole Foods Market Novato, we will work to transition school lunch offerings to the PL Standard for the 2010/11 school year. Read more about Project Lunch: Novato High School

Accomplishments

  • Student leaders helped develop a Project Lunch Club and organize weekly meetings.
  • PL Club members conducted a school wide survey to gather student feedback about the current lunch offerings.
  • Students went to local farm with Marin Organic to glean produce for their school san_marinlunch preparation as a club activity> Free bus provided for transport by Whole Foods Market. (coordinated by TTG)
  • PL Club collaborates with Food Service Director, Miguel Villarreal, to learn about lunch program challenges and work together to improve school lunch offerings.
  • Fresh and organic food offerings distributed to students to introduce “healthy” food to students
  • Food Service Director working with local chef, Heidi Krahling, who won featured school lunch at the Project Lunch School Lunch Challenge to train staff on preparation of recipe to integrate into school lunch menu.

"Whole Foods Market Novato is proud to partner with the Novato High School and Teens Turning Green to improve the menu options and dining experience for students at Novato High School.  We hope to maximize the expertise and talent of our Whole Foods team members and our connections with the local vendor community to positively benefit students through in-school tastings and better recipes and meal options.  Our current partnership with the Novato Unified Food and Nutrition Services, through our Nickels for Nonprofit program, will also positively impact wellness programs within all Novato schools.” - WFM Novato Team

Ross Valley School District

  • Working with Green Team and external food provider to transition offerings and practices to align with PL Standards.
  • Working on integrating bulk milk and composting.

San Rafael School District

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Bahia Vista Elementary School

  • Working with school leaders to help incorporate healthier options for breakfast, lunch and snacks.
  • Project Lunch partnered with school during Community Work Day to support efforts to educate about healthy school lunches. Learn More

Davidson Middle School

In partnership with Project Lunch, students fromdavidson_lunch Davidson Middle School's Garden Club and After School Program are working together to rethink school lunch and the daily snacks. With adult mentors, teachers and students working together, a first project will be the Snack Project. Students will be taught how to assess, and become informed about ingredients in current snack offerings and work together to identify greener alternatives. To becoming better informed, they will take field trips to a local farm and green grocer and have visits from experts along with tasting alternative options. This project will be a first step to encourage students to become effective change makers working to adaptschool choices and establish a snack policy.

Accomplishments:

September-

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  • Introduction to Garden Day - Whole Foods Market provided ingredients for the Garden Club to make pesto.
  • Marin Organic hosted Monday Gleaning for Davidson students at County Line Harvest farm.

October –

  • Project Lunch in collaboration with partners Whole Foods Market, Straus Family Creamery, Nature’s Path, Crofters and others providers hosted an organic, seasonal and delicious lunch for students and faculty.

November –

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  • Project Lunch 101 – All (900) Davidson students attended a 35-minute assembly focused on healthy food options. Hosted by Project Lunch, speakers included Judi Shils, Director Teens Turning Green, a local nutritionist and a local farmer. The students engaged in dialogue with the experts and took part in an interactive project to help them become informed.
  • Project Lunch Club launch with Davidson
  • PL Snack Project: launched with After School Program students to transition the snacks to eco alternatives.
  • Holiday Bounty: Marin Organic donated freshly gleaned organic potatoes for families of after school program students and donated Straus yogurt for after school snacks. Whole Foods Market donated free range turkeys for Davidson families.

The Plan: Snack Project in partnership with Project Lunch

Goal: To transition current school snacks and after school snacks to healthy alternatives that exceed the USDA gold standard and fall within PL Standardand guidelines.

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  • Students will be introduced to healthy snacks and learn how to choose healthy alternative.
  • Students will be asked to assess the current snacks by looking up nutrition and ingredients and researching the ingredients impact on health. As well they will learn about how much the current snacks cost the school and seek products with similar price points.
  • With input from community experts, (including SRCS Food Service Director), through their own exploration, field trips to a green grocer and other local markets, and a local farm visit, students will begin to formulate an improved plan for their snack cart and after school offerings.
  • Students will identify healthy snacks that they like and host a tasting at their school to gather input from their peers.
  • Students will present to their school and district leadership to lobby for change.
  • Students will introduce new and improved snacks – a Green Cart.

Miller Creek Middle School

  • Student leader creating a community garden on campus.
  • Student leader presents at PL Stakeholder meetings and events to inspire other students and schools to build a garden on campus

San Rafael High School/ Terra Linda High Schoolsan_rafael__high

  • Student leaders develop a Project Lunch Club on campus and meet weekly.
  • PL Club members conduct a school wide survey of current lunch program
  • Students produce a film about school lunch program and interview students on campus.
  • School Food Service Director begins to evaluate school lunch program menu offerings, identifying ingredients and considering integrating new menu items that meet PL Standard.

Sausalito/ Marin City School District

  • TTG meets with School Board and District Superintendent to discuss Project Lunch and offers support to help transition school lunch program. (08/2010)
  • TTG meets with external provider, Preferred Foods to discuss opportunities to transition their meals to meet PL standards.(01/2011)

  • With the support of TTG, the District School Board votes to award food service contract to Revolution Foods for 2011/12 school year to improve quality of school lunch program. (08/2011)

  • Whole Foods Market hosts community percent day for Teens Turning Green to support healthy nutrition and cooking program at Sausalito Marin City School District schools. (09/2011)

  • Executive Chef Todd Shoberg of Piatti Ristorante partners with TTG/Project Lunch to bring innovative classroom and afterschool cooking programs to Sausalito Marin City School District schools. (12/2011)
  • Chef Shoberg to work with TTG/PL to develop a middle School Eco Iron Chef Competition that will encourage healthy food in schools and healthy food practices in daily life.

 

Tamalpais School District

Drake High School

  • Student leaders help launch a Project Lunch Club and organize weekly meetings.
  • PL Club members conduct school wide survey for student feedback about current lunch offerings.
  • Teacher advisor accompanies students to School Board Meeting to request an improvement in school lunch offerings.
  • Teacher advisor accompanies students to School Board Meeting again to suggest building a coalition of students, teachers, parents, school board members and food service director.

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Redwood High School

  • Student leaders help develop a Project Lunch Club on campus and meet weekly.
  • Club screens Nourish, a film to open the discussion about sustainable food systems regarding local and organic vs. conventional production.
  • Students conduct a school wide survey of current lunch program and offer organic snacks provided by PL as incentives for response.

Tamalpais High School

  • Student leaders develop a Project Lunch Club on campus.
  • PL Club leaders begin to research school lunch menu and ingredients.

  • PL Club begins to create a storyboard to produce a film about their school lunch on campus.