1. WELCOME a program of teensturninggreen.org

2. 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.

3. 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?

4. To some it means this…

6. 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.

7. 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.

8. 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

9. What words define healthy food?

11. http://gethealthylivewell.org

12. ETCM Field Trips Whole Foods Market, Driver’s Market and Good Earth Natural Foods

13. Marin County Sunday Farmer’s Market

14. Green Gulch Farm Muir Beach

15. 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

16. ETCM Judges Alice Beittel, Junior Shelley Brown, Executive Director Bishop O’Dowl High School The Milagro Foundation

17. Raquel Rose Sunita Dutt Ellenby Assistant Superintendent Food Service Coordinator Marin County Office of Education Napa Valley Unified Schools

18. Tyler Thayer, Education and Aaron Wright Farm Audit Program Manager Executive Chef / Partner Agricultural Institute of Marin The Tavern at Lark Creek

19. ETCM TEAMS San Domenico Middle School | Sebastian Lowrey Executive Chef, Piatti, Mill Valley

20. Kent Middle School | Brian Bowen Chef de Cuisine, Cavallo Point Lodge, Sausalito

21. Bayside MLK Academy | Maggie Weber-Striplin Head Chef, The Conscious Kitchen, Marin City

22. Marin Country Day School | Jason Hull Executive Chef, Marin Country Day School, Corte Madera

23. Willow Creek Academy | Tera and Alfredo Ancona Owners and Executive Chef, Cibo Sausalito

24. White Hill Middle School | Sascha Weiss Executive Chef, The Plant Café Organic, Mill Valley

25. Where in Marin can you find healthy foods?

26. SPECIAL THANKS TO OUR PARTNERS FOR SUPPORTING A HEALTHY AND JUST PLANET Sponsors Community Partners

27. SPECIAL THANKS TO Homeward Bound FOR HOSTING THE ECO TOP CHEF 2014 CHALLENGE FINALS judishils@earthlink.net