Organic is at the heart of what we do
Organic is our standard, and it's about more than certification. It's how we protect soil and water, support biodiversity, protect farmer and farmworker health, and build climate resilience into the food we feed our next generation of leaders.
Organic is also one of the most powerful levers we have to protect the world students are inheriting. Every organic meal served strengthens the farms and farmworkers who grow that food. In turn, schools give organic farms a dependable market. We connect growers directly to school kitchens, help them become school-ready sellers, and strengthen organic agriculture with every relationship we build.
At Conscious Kitchen, that means fresh, local, seasonal food, cooked from scratch, that students love. We help school nutrition teams source organic ingredients and turn them into meals like these, every day.
Organic in the kitchen
A short look at what fresh, local, organic food looks like in a school kitchen — and on the tray.
Explore our partners
A nonprofit research and education organization convening credible, evidence-based science on the environmental and health effects of organic food and farming.
The Environmental Working Group's list of conventionally grown produce with the least pesticide residue. When buying organic isn't an option, EWG points to these as the lower-risk choices.
The Environmental Working Group's list of the twelve conventionally grown fruits and vegetables with the most pesticide residue, the produce EWG recommends prioritizing for organic whenever you can.