Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Revolution Foods CEO and co-founder Kristin Richmond.
Revolution Foods began with what we now know to be a revolutionary concept - all students should have access to healthy, fresh food on a daily basis. A pipe dream for two classmates - Kristin Richmond and Kirsten Tobey - is now a reality and they're feeding 120,000 students a day in schools and programs in eight states - breakfasts, lunches and even dinners using a triple bottom line business model and fresh foods. Their strict protocol includes paying their workers a living wage, and making sure there's no rGBST or hormones in the dairy they use, nor hormones or antibiotics in the meats, no fried foods, no HFCS, no artificial flavors, colors or sweeteners, and no trans fats. And - the food is delicious. Their menus are kid friendly, grounded in culture and geography, healthy, and as local as possible.
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