Our Story
Revolution Foods began with a founding team who believed that all students should have access to healthy, fresh food on a daily basis.
We (co-founders
Kristin Richmond and
Kirsten Tobey) met at the Haas School of Business at UC Berkeley and shared a vision of creating a social venture that would make this idea a daily reality for schools nationwide. It didn’t hurt that we both loved great food as well!
Having spent a large portion of our careers in education (including amongst the two of us teaching, building new schools, designing conservation programs, helping recruit outstanding teachers and more) we knew we needed to build Revolution Foods around the people that mattered most: the school communities we would serve. During the course of graduate school, we interviewed teachers, students, families and school leaders from over 40 Bay Area schools. We built a key partnership with Whole Foods who believed in our mission of getting as much fresh, healthy food as we could to as many students as possible. Prior to launching we also had the incredible fortune to meet our first hire, Executive Chef and partner extraordinaire, Amy Klein.
Driven by our passion and supported by our families, friends and greater Bay Area community, we launched Revolution Foods in the Summer of 2006. Every day since then has been rewarding, challenging and full of learning. Each time we talk to a Revolution Foods student who says, “hey, that brown rice is actually good” or “where does this cous cous come from?” we are reminded that the revolution has begun!