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When my oldest daughter was about to enter kindergarten we toured about a half a dozen schools. One of them was considered an “environmentally-focused” school and had a gorgeous kindergarten classroom with expansive windows looking out at a community garden and towering trees. The cafeteria, on the other hand, looked like a prison – white walls, no windows, low ceilings – it was one of the most uninspiring, unappealing spaces I had ever set foot in. I abandoned dreams of environmental education and spending time with my daughter and her classmates in their community garden because I could not imagine my child spending time in that cafeteria every day.

That may sound rash, but food is extremely important in my house. Not just what we eat, but how we prepare it, where it comes from, and even the experience of eating it. Every piece counts. And while I knew I would definitely be packing lunches for my daughter to bring to school, I couldn’t imagine the impact that horrible space would have on her experience with food and eating socially.

Anyway, I know I’m not the only parent concerned about the physical surroundings in cafeterias, but most parents are really much more worried about the quality of the food. Rightly so - it’s usually over-packaged, over-processed, with questionably high levels of sodium and sugars. Kirsten Toby decided to do something about it. She and her colleague Kristen Richmond decided to start a revolution and, aptly, they called it Revolution Foods.

Revolution Foods provides hands-on assistance to schools to help create healthier lunch programs, but they also have a line of foods available in stores for parents who want to pack. I asked Kirsten a few questions about her work and here’s what she had to say:

Was there a particular moment or tipping point at which you decided to start Revolution Foods?

We both worked in education before starting Revolution Foods, so we had seen firsthand the low quality of many school lunches. As we crafted the business plan, we visited dozens of schools and spoke with principals and school officials about what they would want to change about their lunch programs. We found that many school leaders are committed to teaching kids to eat more nutritious foods and live more active lifestyles, but they could not find healthier options in searching for a school lunch provider. One particularly poignant moment for us came when a teacher said to us, “I teach kids about healthy foods in the classroom, and we learn about balancing our diets by eating a variety of fresh foods made from high quality ingredients. But when the kids go down to the cafeteria for lunch, I can’t bear to follow them because they point at the food and say ‘why do you teach us to eat one thing and then serve us this greasy, unidentifiable food in the cafeteria?’ I feel like such a hypocrite.”

What's been the most difficult part of working with schools and how do you overcome it?

One thing people said before we started Revolution Foods was that kids would never eat healthier food. We did not believe them, and we were right. We believed that if you give kids a chance to have a voice in what they eat, and offer healthier options that are delicious, prepared with care, and served in an aesthetically pleasing manner, kids will try new things and will like them. We have proven this theory right over and over again. We need to have higher expectations for our children, or we will never see improvement in our schools!

What is your favorite success story (or stories)?

I love stories about kids who try new things and end up bringing what they learn home with them. One middle school girl saw butternut squash in her lunch and asked “what’s this hot mango doing in my lunch?” After she tasted it and loved it, she went home that weekend and asked her mom if she could go with her to the store to look for butternut squash.

Another favorite is when teachers tell us that their behavior problems have become easier to manage since the kids started eating Revolution Foods. Because our food has no artificial colors or flavors, and contains no high fructose corn syrup, our meals really help to balance out kids’ energy levels throughout the day, rather than giving them sugar rushes and energy crashes. We’ve had elementary school teachers tell us their recess is easier to manage because the kids aren’t as hyperactive, and that afternoon classes are more productive because kids aren’t falling asleep after lunch!

What advice would you give a parent interested in changing their child's school lunch program?

If they live in California, Colorado, or in the Washington DC area, tell them to contact us at .(JavaScript must be enabled to view this email address). We would love to talk with them about getting Revolution Foods into their schools.

Your foods clearly reflect a passion for health and the environment. Do you have any plans for creating more eco-friendly packaging?

Yes! This school year (2009-10), we are launching a new packaging format that is completely biodegradable. It is made from bulrush fiber, and we are very excited to introduce it to our schools this fall!

Image Courtesy of Revolution Foods.

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