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At EcoFarm this year, Conscious Kitchen hosted a panel titled “From Farm to School: Building a 100% Organic School Food System” — a conversation on what it really takes to scale organic school meals through the three core flows of the system: food, money, and information. Featuring panelists Barbara Jellison (Executive Director, Nutirion Sevices, West Contra Costa Unified School District), Judi Shils (Executive Director, Turning Green & Conscious Kitchen), Al Courchesne (Owner and Farmer, Frog Hollow Farm), and Steve Brancamp (Vice President of Sales, UNFI), and moderated by Aniket Aich (program Director, Conscious Kitchen), the session offers practical insights on student acceptance, procurement pathways, reliability, and distribution strategies—plus a featured school meal tasting: butternut squash mac & cheese with dates and oranges. 🎥 Watch the full panel recording here and learn how cross-supply-chain collaboration can make 100% organic school food possible at scale.