In this episode of Cafeteria Confessions, we visit the Academy for Global Citizenship (AGC) in Chicago to take a behind-the-scenes look at its groundbreaking approach to sustainable school food. With a six-acre campus that includes a sustainable farm, teaching kitchens, and a fresh food market, AGC has become a true sustainability hub. Kris De la Torre, AGC’s Director of Sustainability and School Food, shares the school’s journey to becoming its own School Food Authority, offering a plant-forward, scratch-based menu that prioritizes minimally processed meals. From the challenges of sourcing local ingredients to successes like engaging students in menu development and garden-based learning, this episode is packed with practical insights and inspiration for anyone passionate about transforming school food programs.

Tune in to learn how AGC is pioneering a holistic approach to school food that fosters environmental responsibility, combats food insecurity, and serves as a model for healthier, more sustainable eating in schools.

In this episode of Cafeteria Confessions, we visit Dr. John Ochsner Discovery Health Sciences Academy (DJOD) in New Orleans, Louisiana, to learn about their innovative approach to school nutrition. DJOD serves 750 students, aiming to provide a high-quality education that goes beyond academics. Their mission is to empower students to make healthy and sustainable choices for themselves and the environment.

A key focus at DJOD is nutrition education and fostering the power of student choice. From an early age, students are taught how to make informed, healthy food decisions—skills they can carry with them for life. The school also integrates hands-on culinary programs, starting in elementary school and continuing through high school. This practical approach not only deepens students' understanding of nutrition but also allows staff to observe how their meal choices evolve, often inspiring healthier habits at home.

The episode also celebrates the pride DJOD’s staff take in serving fresh, healthy meals. Their dedication to wellness demonstrates how prioritizing nutrition creates a thriving school community and supports student success both inside and outside the classroom.

In this episode of Cafeteria Confessions, we’re heading to DREAM Charter School’s newest Bronx location to explore their journey from outsourced meals to scratch cooking, led by on-site chefs. Chief Operating Officer Raymie Fernández explains how this transformation is addressing food insecurity, improving student health, and strengthening community connections. With a menu packed with culturally inspired dishes that reflect local tastes, DREAM is proving that school food can be as vibrant and diverse as its students. Plus, we hear from Dan Giusti of Brigaid, who shares why he’s passionate about bringing trained chefs into school kitchens—and how their expertise is revolutionizing cafeteria culture.

Hear from DREAM’s toughest (and most enthusiastic) critics—the students! They rave about their favorite meals, share their thoughts on healthy eating, and explain how chef-crafted menus have transformed their school experience. Packed with insights on community engagement, overcoming challenges, and empowering kids to make healthier choices, this episode showcases the transformative power of prioritizing student health and well-being.

Tune in for a behind-the-scenes look at DREAM’s innovative and inspiring approach to school food!

-