EP Alumna Kristin Groos Richmond, Co-Founder & CEO of Revolution Foods, is profiled in the New York Times.
"[Revolution Foods] now [has] 850 partner schools in 11 states. Nearly 900 employees at our seven regional kitchens prepare about 200,000 healthy breakfasts, lunches, snacks and dinners for children daily," said Kristin.
Read More at the New York Times