No one knows food and kids quite like Richmond and her business partner, Kirsten Saenz Tobey, two moms who met at the Haas School of Business at the University of California Berkeley 10 years ago and together co-founded Revolution Foods. Their now-burgeoning company, ranked #5 in food by Fast Company magazine in 2012, provides nutritious snacks and meals to schools and stores, often in communities where children have limited access to them.
As if it weren’t hard enough to get wholesome food into the hands of these kids to begin with, the company also has to get them to eat it. “If kids are turning up their noses, we’re not doing it right,” says Richmond, explaining that they provide affordable meals using real foods with no artificial colors, flavors, or preservatives —and, just as importantly, educate kids about proper nutrition, helping them build healthy eating habits that will hopefully last a lifetime. The best way to do this, says Richmond, is to bring kids into the kitchen and into the discussion.
That discussion—or at least, the core values behind it—has its roots in her time volunteering with kids in New York while working in corporate finance, a career path she knew she wouldn’t follow forever. When a friend mentioned that she was starting a school in Kenya, Richmond, who grew up caring for animals on her grandparents’ cattle ranch in the hills outside San Antonio, TX, found herself quitting her banking job and signing on to head to the African savannah.
With her friend, she co-founded the Kenya Community Center for Learning in Nairobi and taught there for two years before her then-boyfriend, now-husband, Steve, finally talked her into moving to the Bay Area. There, working at the nonprofit Resources for Indispensable Schools and Educators (RISE), she heard teachers complaining repeatedly that their students didn’t have access to proper nutrition. That critical complaint stuck with her, all the way to the inception of Revolution Foods.
Today, Richmond lives in Mill Valley with her husband and her very own research and development team: sons Caleb, 8, and Watts, 5. “I am so lucky to get an inside look at what kids want and what they think,” she says, mentioning that Caleb and Watts have first tastes of just about everything Revolution Foods serves. “I ask them if the food is too spicy, too strong, about how the bread looks or how big a meatball should be.” Recently, Caleb asked, “Mom, do you really listen to everything we say about food?” Yes, she does.
Their culinary centers—really, massive commercial kitchens— are regionally located so food can be made fresh and sent directly to the 1,000-plus schools Revolution Foods serves. The meals they create must comply with the National School Lunch Program, a federal assistance program that subsidizes schools to provide low-cost or free school lunches. On visits to the culinary center kids can watch non-stop deliveries of fresh fruits and vegetables, whole grains, and meat free of nitrates and nitrites, all of which is prepped and prepared by real people, not machines. “It’s important for kids to put faces behind food, so that they don’t think it just comes from packages,” Richmond says.
Here, kids are allowed to get in on the action, chopping and mixing and creating their own healthy dishes in Iron Chef-like competitions in which they’re judged on taste, aesthetics, healthy balance, and nutritional content— even the name they create for their masterpieces. “It’s about making it fun, so they respect food,” Richmond explains. Recently, kids at the culinary center in Oakland helped name an Asian-inspired breakfast bowl.
They can also help tweak dishes. For instance, Revolution Foods always uses brown rice in their many Latin-inspired meals— a healthier grain that’s new to many kids. “We get that it’s different,” Richmond’s team tells them, acknowledging the denser texture and nuttier taste. Then they ask the kids to tell them how to make the flavor of the overall dish more like what they’re accustomed to. “We’ve found that when we not only give kids healthy food and tell them why it’s better, but also give them a voice, together we can come up with what works,” says Richmond. It turns out, brown rice isn’t an issue for most kids when it’s colorful from a mix of minced veggies and seasoned the way they expect.
Across all markets, kids help to nix ideas, too—recipes made with good intentions but ultimately not what kids want to eat. They also have the power to vote on the best-of-the-best dishes, so the company knows what will work nationwide. Some kid favorites are unsurprising: whole grain spaghetti and meatballs, chicken tenders, oranges, kiwis, and pasta alfredo with white beans. A more unexpected hit: salads. Kids especially dig Revolution Foods’ chef, taco, and sesame chicken salads, proving that pushing the envelope really can pay off.
The process of involving kids, Richmond says, means kids are eating better and educators are starting to see improved test scores, fewer behavioral problems, and declining obesity rates. Time-pressed parents can get in on the action, too. Revolution Food’s ready-to-eat lunchbox kits are now available in more than 2,000 stores like HEB, Safeway, and Fresh and Easy.
Photographs by Bonnie Rae Mills and courtesy/Revolution Foods.