Certifications
These school districts have joined the Eat REAL program
Making the Commitment to REAL Food
Since 2012, Eat REAL has been refining the Eat REAL Certification model by partnering with over 500 establishments including leading universities like Stanford University and schools like Boulder Valley School District. Beginning in 2019, we’ve focused on supporting impact in K-12 school districts.
Certified Districts
Mt. Diablo Unified School District
Contra Costa County, CA
Certification Level: Green
Certification Date: 09/25/2020
Students Impacted: 31,000
Mt. Diablo Unified School District’s Food and Nutrition Services has achieved Eat REAL Certification at the Green level for their onsite regular programs. MDUSD has worked extremely hard to remove over 10 lbs of added sugar per student per year, increased sustainable ingredient sourcing, and increased the quality of ingredients (including removing harmful ingredients) across all of their regular menus.
Current Cohorts
The following School Districts have made the commitment to improve school food programs
for over 161,000 students across the nation.
Cohort 2021
Capistrano Unified School District
Orange County, California
“The Capistrano Unified Food & Nutrition Services team is passionate about feeding our students. Although we may not have the kitchen infrastructure to scratch cook, we pride ourselves on being progressive and particular about the food items we menu.”
– Kristin Hilleman Director II, Food and Nutrition Services
Morgan Hill Unified School District
Morgan Hill, CA
“The MHUSD Student Nutrition Department believes in a healthy meal ecosystem, from sourcing, purchasing and providing the best food available for our students and community.” – Michael Jochner, Director of Student Nutrition
North Monterey County Unified School District
Monterey, California
“…” – Sarah Doherty, Director of Nutrition Services & Wellness
San Luis Coastal Unified School District
San Luis Obispo, California
“We are committed to serving fresh, delicious, real school food sourced from as close to the source as possible! Sharing fun food experiences with kids is a blast and makes this work so much fun! School food can be really amazing, deeply nourishing, and deliciously meaningful.” – Erin Primer, Director of Food & Nutrition Services
South Monterey County Joint Union High School District
King City, California
“Our department is committed to improving the quality of the meals we serve. We aim to create recipes that include more fresh and whole ingredients to encourage healthier eating habits. Students’ health and wellbeing is top priority; we hope to be a part of the change towards a healthier generation.” – Denisse Peña, Food Service Manager
Cohort 2019
Boulder Valley School District
Boulder, Colorado
“At the Boulder Valley School District School Food Project, we believe that for kids to learn, think and be the best they can be, they have to eat well. Because of this, we are dedicated to improving the health of each student by providing healthy food and offering nutrition education programs to grow young bodies and minds,” Chef Ann Cooper, Director of Food Services
Minneapolis Public Schools
Minneapolis, Minnesota
“Minneapolis Public Schools Culinary & Wellness Services nurtures all students through access to quality food and active living. We are committed to serving true food made with fresh, whole ingredients that support the wellbeing of our students, community, and environment,” Bertrand Weber, Director, Culinary and Wellness Services
Vacaville Unified School District
Vacaville, California
“As we continuously try to improve our entrées, we pride ourselves on offering a variety of fresh and locally sourced fruits and vegetables daily. We believe that healthy eating habits start with exposure and options. While some seasons offer less variety, we promise to always ensure that all produce is in season and of high quality,” Juan Cordon, Director of Student Nutrition
Walnut Creek School District
Walnut Creek, California
“The WCSD Nutrition Department provides a quality school lunch experience with nutritious and appealing meals for students and staff which will engage, inspire, and empower healthy students today and in the future,” Rebecca Steffler, Food Service Supervisor
