Transcript WELCOME a program of teensturninggreen.org About ETCM? ETCM engages students and chefs in collaboration to create fresh, local, organic, seasonal, sustainable, and Non-GMO menus.

WELCOME
a program of teensturninggreen.org
About ETCM?
ETCM engages students and chefs in collaboration
to create fresh, local, organic, seasonal,
sustainable, and Non-GMO menus with the hope of
integration into school food programs.
Goal: healthy minds and bodies for this generation,
for the planet, and for the future.
Why?
One in three American children is overweight or
obese and at risk for diabetes. Many children are
overfed, yet undernourished.
School lunch provides approximately a third of the
calories an average child needs per day. If their
food does not contain necessary nutrition
students will not grow to their full potential mentally
or physically.
But what does necessary nutrition
really mean?
To some it means this…
The Healthy, Hunger-Free Kids Act was
supposed to solve the problem…right?
We see a few problems.
1. School lunch guidelines do not provide adequate
nutritional requirements for students.
2. The majority of lunches are pre-made, frozen,
re-heated and served to students with few or none
of the components made from scratch.
3. Without food education in schools, students are
not learning what “healthy eating” means.
What can food service look like?
We believe food service can be more that just a time to eat.
It can be a partnership between students, teachers, the staff
and the community.
Students have the right to fresh, local, organic, seasonable,
sustainable, Non-GMO menus in their schools.
Access to resources and education to teach about healthy
food is vital.
Goals of ETCM
– Inspire students, schools, and Bay Area chefs to
collaborate and create the best food possible (local, organic,
Non-GMO)
– Prompt thought and discussion around the link between
food, health, and the environment
– Work to transition food at home, on school campuses, and
in our communities from conventional to conscious
– Highlight locally grown produce and sustainable
agriculture through field trips to a farm, farmers market and
green grocer
– Mobilize this generation of youth to become stewards of
their environment
What words define
healthy food?
http://gethealthylivewell.org
ETCM Field Trips
Whole Foods Market, Driver’s Market and
Good Earth Natural Foods
Marin County Sunday
Farmer’s Market
Green Gulch Farm
Muir Beach
Rules
• Each team creates a menu; an entrée, side,
beverage and dessert.
• The meal must cost $2.00 per person.
• Teams will serve the judges and present
about why they chose their meal.
• Judges taste each item and then convene to
select the ETCM 2014 Champion!
Eco Top Chef 2013 Champion
Mill Valley Middle School
Chef Roland Passot Owner/Chef
Left Bank, Larkspur
ETCM Judges
Alice Beittel, Junior
Bishop O’Dowl High School
Shelley Brown, Executive Director
The Milagro Foundation
Raquel Rose
Assistant Superintendent
Marin County Office of Education
Sunita Dutt Ellenby
Food Service Coordinator
Napa Valley Unified Schools
Tyler Thayer, Education and
Farm Audit Program Manager
Agricultural Institute of Marin
Aaron Wright
Executive Chef / Partner
The Tavern at Lark Creek
ETCM TEAMS
San Domenico Middle School | Sebastian Lowrey
Executive Chef, Piatti, Mill Valley
Kent Middle School | Brian Bowen
Chef de Cuisine, Cavallo Point Lodge, Sausalito
Bayside MLK Academy | Maggie Weber-Striplin
Head Chef, The Conscious Kitchen, Marin City
Marin Country Day School | Jason Hull
Executive Chef, Marin Country Day School, Corte Madera
Willow Creek Academy | Tera and Alfredo Ancona
Owners and Executive Chef, Cibo Sausalito
White Hill Middle School | Sascha Weiss
Executive Chef, The Plant Café Organic, Mill Valley
Where in Marin can you find healthy foods?
SPECIAL THANKS TO OUR PARTNERS
FOR SUPPORTING A HEALTHY AND JUST PLANET
Sponsors
Community Partners
SPECIAL THANKS TO
Homeward Bound
FOR HOSTING
THE ECO TOP CHEF 2014
CHALLENGE FINALS
[email protected]