making kid-inspired, chef-crafted®
food accessible to all.
To us, nurturing bright minds starts with fueling
We say Real Food for All® because we believe that everyone deserves foods that are whole, foods made with carefully considered ingredients and foods that promote growth and development.
We believe in real foods. Nothing fake. And,
no artificial colors, flavors or preservative.
Because our kids deserve nothing less.
we are for...
we are against...
|Fresh foods prepared by real cooks daily||Twinkie shelf lives & processed, machine-made food|
|Growth spurts from healthy diets||Growth hormones in milk|
|Superfoods like whole fruit, nutrient-rich vegetables & fresh salads served daily||Being fake and artificial anything including artificial preservatives, flavoring & coloring|
|Being for real & all natural ingredients||High fructose corn syrup and sugary foods|
|Naturally sweet things||Artificial trans fats (uh .... gross)|
|Low sodium||Mystery meats containing fillers and harmful preservatives like nitrites & nitrates|
|Natural real meats||Junk Foods|
|Fun in the name of food||Chefs in lab coats|
|Chefs in chef coats|
To us, the front line of education is the lunch line. It's not just about serving healthy meals, it's about nurturing healthier habits. That's why we partner with our schools to deliver nutrition education programs aimed at empowering students to make smarter eating decisions.
Our programming ranges from classroom instruction to off-campus, hands-on activities designed to encourage student interest and involvement in healthy eating.
Igniting a healthy food revolution - it’s a big job. Want to be a part of our revolution? If you think you’ve got what it takes, we’re always looking for talented people to join our team.check out our openings across the country
kristin groos richmond
kirsten saenz tobey
Amy spearheads the culinary excellence program to deliver on the company’s promise of providing access to kid-inspired, chef-crafted food. Outside the kitchen, she has extensive experience working with food leaders to identify how to create sustainable food systems, and was three times sent as a delegate to Slow Foods Terra Madre in Turin, Italy. Prior to Revolution Foods, Amy served as the Director of Operations for Teach for America before launching her career in the culinary arts.
david de souza
alex agee II
board of directors