ECO TOP CHEF MARIN FOR MARIN COUNTY MIDDLE SCHOOL STUDENTS

Teens Turning Green announces Eco Top Chef Marin, a special spring project supported by Whole Foods Market and Executive Chef Todd Shoberg from Piatti Mill Valley. The project goal is to inspire Marin Middle School students to rethink their food choices and work to transition them from conventional to conscious, benefiting their health and that of the planet.

Eight middle schools will be eligible to be a part of this fun, exciting and mobilizing project. Each school may select 8 student leaders who have an interest in food, food justice and a healthier planet. Each school team will be paired with a local professional chef.

The Eco Top Chef Marin program seeks to instill an understanding of healthy food and how it impacts health, well-being and the earth. ETCM will provide some fun and inspiring opportunities in partnership with local chefs, businesses and non profit organizations.

Please see the informational packet along with a sample application questionnaire. Each interested student that is interested in applying must complete a questionnaire here.

The deadline for submitting the application is Wednesday, February 29. We will notify each school by March 5th is they have been selected. As we are only able to accommodate 8 schools, encourage your students to submit questionnaires as soon as possible. Our first meeting will be in mid-March.

Please let us know if you have any questions at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or 415-289-1001.

Eco Top Chef Marin Information Packet

Eco Top Chef Marin Questionnaire

SOCIAL ACTION PLATFORMS

TTG is launching a series of social action platforms based on the Project Green Challenge themes. These platforms will launch beginning in mid February. Students across the nation are invited to get involved and help implement them on the initiatives on their campuses.

The first platform we will launch is called Ethical Style which advocates for sustainable and conscious practices by encouraging individual, social, environmental, and corporate responsibility.

We kick off Spring with an initiative called REstyled, to engage students on campuses across the nation to REthink the impact of fashion choices on our health and the planet. TTG will assemble REstyled collections to travel from school to school in April and May. Hosted by high school and college students, the events will feature an informational component and eco lifestyle presentation with ethical fashion, makeup, hair, and personal care products. If you are interested in hosting a REstyled event on your campus, let us know at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Here is the REstyled Toolkit if you are interested in getting involved!

CONGRATULATIONS TO OUR AMAZING PROJECT GREEN CHALLENGE CHAMPION, 

RAYCHEL SANTO FROM JOHNS HOPKINS UNIVERSITY

Together with a collective of 70 corporate sponsors, non-profit organization, and media partners, the PGC team crafted 30 days of themed challenges. Over 2,500 participants submmited their responses to earn points. The 12 top finalists were selected and flown out to California to compete in the finals round at Green University where they were mentored by estemed eco leaders in a weekend of engagement and education.

Go to projectgreenchallenge.com to learn more.  

PROJECT LUNCH

Project Lunch, spearheaded by TTG, aims to rethink and transform school lunch programs across Marin County, California. Through education, engagement and innovation, PL strives to develop and implement a Platinum Standard that embraces nutritious, local, organic and non-processed food offerings, while working toward policy change to ensure success. To nourish our children is our greatest hope, to envision a lunch program that is fair and just is our long term goal.

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