More schools, better food, healthier kids!

The Sustainable Food Journey

What a ride it has been... So far!
More schools, better food, healthier kids!

Sustainable Food Systems recently held our 2nd annual strategic planning meeting at our headquarters in Wallingford, CT. It was an amazing experience to see the progress we have made since last year and all the unbelievable opportunities we have had. We mapped out the year ahead, as we continue on our journey of helping institutions deliver better food! Here are a few highlights!

We became unexpected celebrities by working as chef consultants with Jamie Oliver on the front lines of his Emmy-nominated show Food Revolution in West Virginia, we finished up at the end of May and in 9 short months, transitioned 26 schools in the Cabell County school system. Take a look at our photo album!

In April, we were called to a meeting at the White House with nine other chefs from around the country and White House chef, Sam Kass. This was the beginning of the Chefs Move to Schools, a branch of the First Lady's Let's Move campaign to fight childhood obesity and raise healthy kids. Take a look at our photo album!

Chefs Cipriano & Turenne A Sea of White Turenne in the WH garden

In addition to these high profile initiatives, SFS has worked with Wood River Medical Center in Idaho, The East Harlem School and The Spence School in NYC, Concord-Carlisle Public School District in MA and, the New London Farm to City Coalition.
SFS has hired a Chief Operating Officer! We are thrilled that Jane Zebrowski has joined our team. As our new COO, Jane will manage the day-to-day operations of the company, set strategic and operational goals and implement growth strategies, among a variety of other things. Welcome Jane!

Our Menu of Services

Sustainable Food Systems offers consulting services that return simplicity and quality to your food service program with better control over your ingredients, menus, recipes and costs.

Your food service can become healthier for the community you serve, the environment you live in, and your financial bottom line.

We offer a three-fold service:

Identification and Planning. We identify opportunities for implementing simple, sustainable changes based on your food system, needs and clientele to create a realistic action plan.
Implementation. We implement the agreed upon action plan through education, recipe and menu development, staff support, and linkages with local food producers.
Assessment and Support. We periodically assess the impact of changes through consumer feedback, community impact, and financial performance. We then recommend ways to enhance your action plan to ensure continued sustainable growth.