One On One With: Revolution Foods meets the coronavirus challenge

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Revolution Foods provides ready-to-eat meals to the K-12 schools and other markets, serving around two million meals weekly at some 2,500 school and community sites in 400 cities and towns nationwide. Kristin Groos Richmond, the company’s current CEO, co-founded Revolution Foods in 2006 to promote healthier foods in schools, and to that end the company produces and distributes chef-created, nutritionally balanced breakfasts, lunches and suppers made with high-quality ingredients from its own kitchens.

Prior to founding the company, Richmond was vice president of resources for Indispensable Schools and Educators, where she grew the organization to a nationally scalable model working to help school leaders recognize and retain outstanding teachers. From 2000 to 2002, she lived in Nairobi, Kenya, where she co-founded the Kenya Community Center for Learning (KCCL). Holding an MBA from UC Berkeley, Richmond began her career at Citi in investment banking and also served as a member of the White House Council for Community Solutions. Currently, she is on the Dean’s Advisory Council at UC Berkeley.

Revolution Foods products include both individual unitized meals as well as multiday meal boxes with reimbursable individually sealed meals complete with multilingual instructions, and even family-style meals with bulk entrees and compliant sides. Its school meals are compliant with National School Lunch Program (NSLP) and Child and Adult Care Food Program (CACFP) requirements.

Like all other providers of meals to the K-12 market, Revolution Foods was encouraged by the USDA’s recent extension of the Summer Food Service Program and Seamless Summer Option waivers through the 2020-2021 school year, which lets these programs continue to provide meals at no cost to children in a safe but flexible manner regardless of whether they are taking classes in schools, at home or at alternate sites.

In this podcast interview, Richmond talks about her company, its activities and how it plans to use the waiver extension to better serve schoolchildren, especially those in food-insecure households.

Food Management · One On One With: Revolution Foods meets the coronavirus challenge