News Release

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  6500 East Arapahoe Road, Boulder, CO 80301

6/14/2017
For Immediate Release
  Contact:

​BVSD Communications - 720-561-5825


 

BVSD School Food Project Celebrated on Inaugural Good Food 100 Restaurants List


Boulder, CO — The Boulder Valley School District’s School Food Project has been recognized for its role in promoting good food and sustainable food systems with six links, the highest possible level of achievement, on the first annual Good Food 100 Restaurants List from the Good Food Media Network.
 
The list is based on self-reported annual food purchasing data, independently verified by NSF Responsible Sourcing. Restaurants are rated with two to six links—symbolizing links in the food chain—based on the percent of total food costs spent to support state, regional and national ‘good food’ producers and purveyors. A corresponding economic assessment conducted by the Business Research Division, Leeds School of Business at the University of Colorado Boulder, measuring the dollar impact locally, regionally and nationally by these restaurants will be available this summer.
 
“It is our responsibility to feed students fresh, healthy food every day so they can learn, think and be the best they can be," said Chef Ann Cooper, Director of Food Services at Boulder Valley School District. "Sourcing high quality, local ingredients and educating them on where their food comes from is essential to the growth of young bodies and minds. Good Food 100 provides an important opportunity to educate our next generation about a transparent, sustainable food system and what it means to eat real, delicious and good food.”
 
“Consumers are making a concerted effort to be aware of where their food is coming from. Now diners can select where they want to eat not solely based on a critic’s pick, Yelp review or best-of lists, but by which restaurants are actively contributing to the betterment of our food system through sustainable purchasing practices. The Good Food 100 is not only a compilation of these restaurants, it’s a celebration of them,” said Sara Brito, co-founder and president, Good Food Media Network. “Congratulations to all of this year’s participants. We look forward to expanding this list even more and honoring the many wonderful restaurants and food service businesses that are positively impacting every link in the food chain.”
 
The BVSD School Food Project serves nearly 13,000 fresh and nutritious meals every day, using locally sourced and organic ingredients whenever possible, and avoiding highly processed foods, high fructose corn syrup, chemicals, dyes and food additives. Salad bars are offered daily at every school and are stocked with fresh, delicious fruits and vegetables including local, farm-fresh produce. All beef and chicken is hormone- and antibiotic-free, bulk milk is organic, the three production kitchens cook the food from scratch, and every school has an “endless” salad bar. BVSD also operates a food truck, known as the “Munchie Machine,” and a catering program.
 
Nearly 90 restaurants from 25 states participated in the national pilot survey. To learn more about the Good Food 100 and all the restaurants, visit the Good Food 100 website.
 
Methodology: Restaurants were segmented into five groups based on their respective level of good food purchases as a percentage of overall food purchases. The top cohort reporting good food purchases earned six rings—meaning that they reported the greatest percentage of good food purchases among the participating restaurants. The next cohort earned five rings and so on. Restaurants earning two rings reported some good food purchases. Those who participated but reported no good food purchases were designated as a “2017 participant”.
 
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About BVSD School Food Project
At the 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. We serve fresh and nutritious food every day. This amounts to nearly 13,000 scratch-cooked meals each day! We use locally sourced and organic ingredients whenever possible, and we avoid highly processed foods, high fructose corn syrup, chemicals, dyes and food additives. Salad bars are offered daily at every school and are stocked with fresh, delicious and when possible, local farm fresh produce. food.bvsd.org

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