How Revolution Foods Made a Business of Healthy Food for Healthier Students

Kristin Richmond and Kirsten Tobey faced a fundamental design constraint when they launched Revolution Foods on the site of a former McDonald’s near Oakland, Calif.:  About $3 for each lunch served. The UC Berkeley Haas Business School graduates were designing a line of healthy, nutritionally balanced meals for California’s primary and secondary school students, and had to innovate radically to stay within school systems’ tight budgets.

They made a virtue of necessity, using high-quality foods, basic recipes, and a limited range of ingredients. Eight years later, Richmond and Tobey are bringing quality, natural foods to more than 1,000 school lunchrooms.

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