Programs

Our programs prompt the sharing of vision, ideas and solutions among students, faculty and staff across thousands of campuses. Our motivation is to inspire a generation of collaborative leaders, scaling positive impact and powerful change.

Turning Green mobilizes youth to become active around issues that directly impact personal and environmental health. With resources, powerful online and offline programs, lifestyle and campus initiatives, as well as strong leadership and mentorship opportunities, we prompt transition from conventional to conscious living in collaboration with academic institutions, businesses, organizations, policy makers and global leaders.

PROJECT GREEN CHALLENGE

 

Project Green Challenge (PGC) features 30-days of environmentally themed challenges, providing students with mentorship, advocacy, and leadership skills. Through conscious living, informed consumption, and individual and collective action, PGC participants are challenged to sustain a healthy, just, and thriving planet. Since launching in 2011, this initiative has engaged over 25,000 students directly and tens of millions indirectly, on more than 1000 campuses in all 50 states and 45 countries. It runs from October 1-30, 2016. Sign up here.

 

CAMPUS ROAD TOUR

 

This unique, interactive, hands-on event prompts students to become informed about conscious living, mindful consumption, and inspires them to question, seek solutions and become effective at leading change. The Road Tour will visit 16-18 pre-selected campuses between March and May, 2017 to engage students in the transition from conventional to sustainable in their daily lives and on campuses.

 

 

 

CONSCIOUS KITCHEN

The Conscious Kitchen (TCK) is dedicated to a systemic transformation of school dining, the health and improved life outcomes of our children, local food systems that support ecological agriculture and fair wages, and to a thriving future for our planet. As the first organic/non-GMO school food program in the country, TCK partners with schools to shift the paradigm around food service, based on five foundational terms: fresh, local, organic, seasonal, non-GMO (FLOSN). These terms guide this groundbreaking program and define an unwavering commitment to the long term health of children, prioritizing ethically sourced and organically grown food. The Conscious Kitchen successfully breaks the cycle of unhealthy, pre-packaged, processed, heat and serve foods, transitioning to chef prepared meals made with scratch-cooked ingredients, purchased within USDA budgets and exceeding nutritional guidelines.