CHICAGO CHEF SPEARHEADS LOCAL EFFORTS TO HELP SCHOOL KIDS EAT BETTER AND HAILS NEW SCHOOL SNACK AGREEMENT

CHICAGO, IL (October, 2006) - Chef Greg Christian has emerged as one of Chicago’s most influential and respected advocates for changing how our kids eat. His work to transform
public school cafeterias into powerhouses of nutrition is his life’s mission.

Concerned with the growing epidemic of childhood obesity and other health concerns, Christian founded the Organic School Project, a pilot program in the Chicago Public Schools that works with parents, school employees, professors and doctors to help instill healthy habits.

Christian, a well-known Chicago caterer and wellness pioneer for 20 years, knows the major cause of this recent phenomenon of obesity is the availability and consumption of high-caloric, low-nutrient foods, and the decreased consumption of high-nutrient foods made from scratch. “When families increase the consumption of vegetables, whole grains and fruits, we rarely see an obese child. It is literally impossible to become obese when consuming a diet that predominates in healthful, natural food,” says Christian.

In the Organic School Project, Christian teaches children the food cycle, from the source to the table. The children learn how to grow produce in gardens that are planted at their school, harvested and incorporated into lunches they eat in their cafeterias. Less processed foods are introduced into their school lunch menu and ultimately children become more open to trying fresh, mostly organic foods with fewer additives.

“I would like to see every school in the nation adopt a similar program,” says Christian. “The Organic School Project is a real, holistic and integrated program that makes sense for any classroom. It is the best way I know of to really reach out and affect the eating and lifestyle habits of school age children in a positive, permanent way.”

The program not only helps children learn about nutrition, but focuses on mindfulness, relaxation, and self monitoring for stress reduction. One of the goals of the program is to give children a skill set for dealing with stress that is based on nourishing the body and mind. The program emphasizes self monitoring skills. For example, children learn a relaxation technique using a glass of water and an apple as a viable alternative to computer games, processed foods and soda.

Christian is looking for support from like-minded companies that want to help children feel better and do better in school by partnering with the Organic School Project, “so we can take it to the next level,” says Christian. “I view the Clinton announcement to begin promoting snacks that meet new nutrition guidelines backed by the American Heart Association (with such companies as Kraft Foods Inc., Mars Inc., Campbell Soup Co., Dannon and PepsiCo Inc.), as a step in the right direction,” he says.

Christian’s business ventures, Greg Christian Catering, and Get Me Greg’s, focus on his passion for beautiful, innovative and locally grown/organic food. A portion of all three companies’ proceeds are also donated to the Organic School Project.

GREG CHRISTIAN BUSINESS HISTORY

“Cooking nutritious, bright, healthy food is a way for me to bring out the natural goodness of people and food. My entire staff respects every element of the farm to table food concept. We are conscious of where our food comes from and believe that respect for natural goodness shows in our food products,” says Christian.

Christian began Greg Christian Catering and Events sixteen years ago. The company has earned a reputation for creating fresh, yet refined offerings for some of Chicago’s most noted events. Last year Christian launched ‘Get Me Greg’s; a natural and organic corporate catering company offering online delivery service. ‘Get Me Greg’s offers hot and cold breakfast and lunch items ranging from simple sandwiches to grilled shrimp with chipotle and cilantro. Get Me Greg’s is the first corporate catering delivery service to offer organic meals and it led to the creation of his third business, Greg Christian Organics, which is currently in the development stages.

“Forever people have said, ‘You are what you eat,’ so all three of my businesses provide food that is good for people on every level,” says Christian. “Good food is not an ingredient or recipe; it is literally what nourishes the body and soul and keeps us healthy.”

Greg Christian attended the Culinary Institute of America, graduating in the top of his 1983 class. Greg began his professional career as sous chef at the renowned Gordon Restaurant of Chicago and the American Stanhope Hotel in New York.

A portion of all Greg Christian Catering, and Get Me Greg’s proceeds go to the Organic School Project, a non-for-profit organization that seeks to transform Chicago-area children into healthier, more mindful eaters, one school and one child at a time. For more information on the Organic School Project, visit www.organicschoolproject.org.

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