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.
San Luis Coastal Unified School District
San Luis Obispo County, CA
Certification Level: Silver
Certification Date: 09/30/2022
Students Impacted: 8,000
San Luis Obispo County, SLCUSD is the second district to achieve certification at the Silver level. Led by Food & Nutrition Services Director Erin Primer, the entire team is dedicated to making school meals nutritious and empowering for all their students. They are focused on bringing a cultural shift to the school food world, using their learnings as the foundation for systemic change in California. Learn more about their award winning program here!
Boulder Valley School District - School Food Project
Certification Level: Silver
Certification Date: 07/25/2022
Students Impacted: 31,200
BVSD has become the first school district to receive our Silver Certification designation, for excellence in nutrition and sustainability practices. Their kid-approved menus are crafted using locally sourced minimally processed ingredients. They excel in turning the cafeteria into a classroom, empowering students to make better choices for their health, and providing a safe environment to expose students to a diverse menu of ingredients and dishes. Their program serves as a model for what school food service programs can achieve. Join us in celebrating the powerful work this district has done! Learn more about their award winning program here!
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.
The following School Districts have made the commitment to improve school food programs
for over 260,000 students across the nation.
Natomas Unified School District
“There are five pillars to our approach: Speed Scratch Cooking, Local Purchasing, Student Engagement, Staff Training, and Strategic Partnerships. We believe our partnership with Eat Real will help us grow in all five of these areas.” – Vince Caguin, Executive Director of Nutrition Services & Warehousing
San Ramon Valley Unified School District
San Ramon, California
“SRVUSD strives to provide a joyful, culturally relevant meal experience for our students, not only providing essential nutrition but also creating a sense of belonging for each and every student.” – Zetta Reicker, Director of Child Nutrition & Warehouse
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
North Monterey County Unified School District
“The NMCUSD Nutrition Services department is dedicated to improving the health and wellbeing of our students through the food that we serve. We are committed to continuously finding ways to include more whole ingredients in our meals and educating our students through the food that we serve. We strive to source locally whenever possible to give back to our local economy, in an effort to create a more sustainable food system.” – Sarah Doherty, Director of Nutrition Services & Wellness
Pajaro Valley Unified School District
Pajaro Valley Food and Nutrition Services Department is always striving to improve the quality of the meals they serve to their students. They look for ways to procure more local produce and offer more nutrition education to their community.
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
Minneapolis Public Schools
“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
“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