Plant-Forward with Purpose: A Visit to the Academy for Global Citizenship

We took our Cafeteria Confessions podcast on the road to Chicago, where we toured the Academy for Global Citizenship (AGC), a school reimagining what’s possible for school meals and sustainability. 

Tucked into the southwest side of the city, AGC’s six-acre campus features a two-acre farm, six teaching kitchens, a fresh food market, and a fossil-free kitchen that’s serving up more than just nutritious meals. It’s serving justice, culture, and joy. 

Here’s what we learned. 

A Vision Rooted in Community and Climate 

AGC launched in 2008 with a big mission: to provide a dual-language, International Baccalaureate education rooted in environmental sustainability and equity. That mission shows up on every tray. 

Under the leadership of Kris De la Torre, AGC’s Director of Sustainability, and Culinary Director Chef Stacey, the school operates as its own School Food Authority and has designed a meal program that’s 75% plant-based and minimally processed. The goal is to lower carbon emissions, honor cultural heritage, and feed students in a way that’s joyful and just. “We knew we had to serve meals that reflected our values and our students’ lived experiences,” said Kris. “That meant involving them in the process every step of the way.” 

 Menu Highlights: From Mole to Lentils 

AGC’s menu is as vibrant and diverse as its community. With 96% of students identifying as Hispanic, culturally resonant meals are a priority. Think vegan chorizo quesadillas seasoned with clove, cinnamon, and chili pepper, and nut-free mole made with cacao sourced from a local, better-than-fair-trade partner. Not every idea hits the mark. Kris admitted with a laugh that the golden-raisin-studded quesadilla didn’t land with students the way they hoped, but their chef-created mole recipe has been a hit with the whole school. 

Chef Stacey helps lead the culinary charge, bringing her background in gardening, catering, and fine dining to every dish. She’s transformed the school kitchen into a hands-on learning space where students aren’t just eating—they’re growing, prepping, and even giving feedback on the meals they’re served. “We realized early on how important it was to give students a voice in their food choices,” she shared. “When they grow a radish in the garden and then taste it on their plate, that connection changes everything.” 

What the Kids Say 

The students we spoke with were clear: the food at AGC is different—and better. Isabella, a fifth grader, said her favorite meal was the lentil lasagna, noting that it actually tastes like real meat. Jack, in sixth grade, compared his experience at AGC to his previous school, saying now, “it’s fresh, healthier, and we get a salad bar every day.” Elva, a first grader, lit up when talking about gardening class, where she’s tried basil, honey, and even the Three Sisters (corn, beans, and squash). And another student proudly shared that thanks to his dad, he’s always been open to trying different foods—something he’s happy to keep doing at AGC. 

 Lessons from AGC 

AGC isn’t just feeding kids. It’s transforming the way they think about food. Through its commitment to scratch cooking, cultural inclusion, and sustainability, the school is proving that even small programs (AGC serves just 600 students) can make a big impact. Challenges like sourcing, staffing, and federal regulations are real, but they haven’t stopped AGC from pushing forward. “We’re not trying to recreate school food as it was,” said Kris. “We’re building a new model entirely. One that values workers, connects to the classroom, and helps kids grow in every sense of the word.” 

Want to hear more? Listen to Academy for Global Citizenship’s episode on your favorite platform here. https://www.sfwgroup.org/podcast/episode-03