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Our programs focus on relevant themes that resonate in daily life, on school campuses, and in local communities. These programs create awareness around the impact of actions, inspire change in habits, and mobilize youth around the implementation of healthy, sustainable, and just practices. We develop strong platforms and initiatives, and engage students globally, to be the change.

Project Green Challenge (October)

Teens Turning Green hosts its annual challenge each October. This powerful, diverse and far reaching movement is a global call to action for high school and college students, to raise awareness about conscious living, informed consumption, and the collective impact of individual actions. Our goal is to inspire youth to transition from conventional to conscious living, take action, and sustain a healthy planet. Past years of PGC have engaged over 3,000 students representing 500 campuses in 50 states and 40 countries. It is an extraordinary month as we observe powerful, dynamic, passionate young leaders emerging worldwide.

Green University (November)

PGC participants who complete the 30-day Challenge are invited to apply for the Challenge Finals, called Green University. Up to 14 finalists from the global collective are selected to attend a three-day eco summit hosted in Marin County, California, just north of San Francisco. Finalists have the opportunity to learn from and interact with esteemed eco leaders, present experiences from their 30-day Challenge, and work together to create innovative platforms for social action. This new slate of projects will be further developed by TTG and youth nationwide the following year.

The Conscious College Road Tour (March to May)

The annual Road Tour visits to 16+ pre-selected college and university campuses nationwide – a unique, interactive, hands-on opportunity for students to become informed about the benefits and accessibility of conscious living.

The Conscious Collections (year round)

Teens Turning Green curates themed collections of ethically-produced products across many lifestyle categories. Selected items are based on health of ingredients, environmental impact, efficacy, and verified standards like USDA Certified Organic, non-GMO, and Fair Trade. Live life, sustainably. Each seasonal Collection has a unique theme, which can be viewed on the website. All proceeds support the TTG Summer Internship Program. 

The Conscious Kitchen (August to June)

We have piloted and lead a fresh, local, organic, seasonal, sustainable, non-GMO school food program in the Sausalito | Marin City School District at Martin Luther King Jr., Academy Middle School and Bayside Elementary. The district is comprised of 120 students with 95% on free and reduced meal programs.

Freshman Green 15 (Fall)

FG15 is designed to encourage incoming freshmen to use their entry into college as a time to transform from conventional to conscious living. Through a list of 15 Eco Tips, Terms, Things to Bring, and a Green Packing List, students will have some simple tools to act thoughtfully and for the planet, from day one of freshman year and going forward. This program is a collaboration between Orientation Leaders, Res Life, RA’s, Eco Reps, and school personnel, to inspire sustainable choices for everyday decisions.

Project Green Spa  (year round)

Project Green Spa is an interactive, student-hosted event designed to inform, educate, demonstrate, and inspire a conscious change in the daily use of body care products. Schools can apply to host an event on their campus during the school year. TTG will support these events with the Whole Body Conscious Collection that will travel from school-to-school. Each school is asked to fill out an application for participation in this program. There is an accompanying “how to” toolkit.

ReStyled: An Ethical Approach to Fashion (year round)

ReStyled is an ethical fashion initiative hosted by students on high school and college campuses across the country. The travelling ReStyled Collection includes consciously curated, fashion forward eco looks and accessories from eco-designers, vintage and thrift shops, Goodwill, and other businesses. The collection travels during the school year. Schools are asked to fill out an application to apply for participation. There is an accompanying “how to” toolkit.

Project Green Dorm (Back to School season)

Project Green Dorm is designed to inspire students to green their packing list and college lifestyle as they prepare for school. The Green Packing Checklist, Conscious Collection of Essentials and the PGD Green Dorm Makeover Contest will make the process really fun, simple, and ecofabulous!

Project Green Spa: Live Life Consciously (February to May)

Project Green Spa is an interactive on campus student hosted event to inform, educate, demonstrate, and inspire a conscious change in the daily use of body care products. Twelve schools are selected to host events on their campuses based on a written application. TTG supports these events with a Conscious Collection of ethical products that travel school-to-school. Schools are invited to fill out an application in order to participate on the TTG website. Once applications are received and reviewed, schools will be selected on a first come first serve basis.

ReStyled: A Conscious Approach to Fashion (February to May)

The ReStyled Collection travels from school to school with looks from eco-designers, repurposed and upcycled items, second-hand and recycled styles, as well as swapped and shared pieces. The goal of this event is for students to host ethical fashion events that will inspire their peers to rethink daily wardrobe choices. Ten to fifteen schools are selected to host ReStyled events, based on an application and interview.

Eco Top Chef (March to May)

Eco Top Chef is a program for students to learn about the link between food, health, and the environment. Teams of middle school students and professional chefs delve into sustainable agriculture, ingredient sourcing, food labeling, and healthy recipes – to create fresh, local, organic, seasonal, sustainable, and non-GMO meals that can be served in a school dining program. Students participants express an interest in healthy food, food equity, and sustainability and walk away with a clear understanding of how food choices in homes, schools, and communities affect public health and the planet.