At Frog Hollow Farm, we care deeply about nourishing kids with good food, and we believe that starts in schools. We are proud to partner with Conscious Kitchen (CK) and school districts that are reimagining what school food can look like for their students. One district we are honored to serve is Mt. Diablo Unified School District (MDUSD). Since August first, we have delivered 17,280 pounds of fresh, organic produce from our orchard to MDUSD cafeterias. In a recent conversation with Alexandra Emmott, MDUSD’s Director of Food and Nutrition Services, we learned more about how her team is building a model that gives us hope for the future we can all grow together.

What Does School Food Look Like at Mt. Diablo Unified?

Scratch cooking is at the heart of MDUSD’s approach. In secondary schools, students enjoy a robust scratch-cooked program, where staff bake from scratch, handle raw proteins, and prepare a variety of sauces in-house. Elementary schools follow a speed-scratch model, where meals are still homemade—quick breads, pancakes, and sauces are prepared fresh daily—even though raw proteins aren’t handled onsite.

Across all campuses, there are full salad bars with lots of diversity on the menu. “We use a huge variety of fresh fruits and vegetables,” Alexandra explains. “Our staff are so proud of their salad bars, and having more diverse options and beautiful produce on the menu makes them feel good because they’re so appreciated.” 

Partnering with Conscious Kitchen

MDUSD’s partnership with Conscious Kitchen has amplified its progress. While the district was already engaging in farm-to-school procurement, CK helped expand their network of growers and increase their organic purchasing.

“Conscious Kitchen’s team are incredible movers and shakers,” Alexandra says. “They’ve connected us to so many cool growers, including smaller organic farms we wouldn’t otherwise know about. They also convene these really inspiring gatherings that bring together forward-thinking school food directors—it’s energizing to step out of the day-to-day and feel inspired.”

Through CK, MDUSD also connected more directly with Frog Hollow Farm and other regional farms, helping make seasonal, organic fruit more prevalent for students.

The Impact of Fresh Ingredients and Scratch Cooking

The shift toward more scratch cooking and fresh ingredients has had a ripple effect on students, staff, and the wider school community. District-wide, meal participation has grown by 18% over the past couple of years, a clear sign that students are responding to the higher-quality meals.

The change has also energized the food service staff. “It’s a huge boost in morale,” Alexandra reflects. Staff feel proud of the food they prepare and are excited to share it with students. Some even bring in recipes of their own for menu testing, adding creativity and ownership to the program. Support from principals, teachers, and parents has reinforced this sense of pride, creating a strong culture around food in the district.

Connecting Through the Farm

This summer, MDUSD’s food service team took a field trip to Frog Hollow Farm, with 50 staff joining for a tour of our regenerative, organic orchard. For many, it was a transformative experience. “It was really eye-opening to see how close the farm is to Mt. Diablo—it’s only about 30 minutes away, but it feels like a different world,” Alexandra shares. “Hearing directly from Farmer Al and the team about what organic growing means was powerful. You could see a lot of light bulbs going off.”

That visit strengthened the connection between staff and the food they serve day to day. It also deepened their appreciation for the fruit that makes its way into MDUSD cafeterias. Frog Hollow fruit is often served fresh on salad bars, where its flavor shines on its own, but it also occasionally finds its way into yogurt parfaits or baked goods like pear cinnamon bread.

Looking Ahead

MDUSD’s food program continues to evolve with ambitious goals. This year, they are transitioning their top produce items—apples, stone fruit, carrots, strawberries, and citrus—to 100% organic sourcing. They are also rolling out organic bulk milk in nine schools through Straus Family Creamery, a change that will improve both quality and sustainability by reducing waste. To sustain their progress, the district is also looking to invest in new training kitchens where staff will develop scratch cooking skills before being placed at school sites. “Scratch cooking isn’t always easy, but with the right training and support, it’s possible—and worth it,” Alexandra explains.

At Frog Hollow Farm, we are inspired by Mt. Diablo Unified’s dedication to nourishing students with fresh, scratch-cooked meals. Their partnership with Conscious Kitchen shows what’s possible when farms, nonprofits, and schools work hand-in-hand. Together, we are feeding children healthier food today while planting the seeds of a more resilient food system for tomorrow.