Our Grants

The mission of the Chef Ann Foundation is to provide tools that help schools serve children healthy and delicious scratch-cooked meals made with fresh, whole food. Through our grants, we are able to award equipment funding to schools that are committed to making real, positive changes to their food programs.

Project Produce: Fruit and Veggie Grants for Schools - OPEN NOW

The Chef Ann Foundation has teamed up with Skoop, a superfoods company committed to bringing the health benefits of superfoods to every American. Together we have launched Project Produce: Fruit and Veggie Grants for Schools. These $2,500 grants assist schools in expanding students’ palates, and encouraging increased consumption of and exposure to fresh produce through engagement in lunchroom education activities that encourage students to taste new vegetables and fruits offered either in a dish, cooked, or raw. The goal of Project Produce is to provide funds to support the food cost of these activities which are designed to touch every child. Offering these events to all kids whether they bring or buy lunch requires additional funds. Project Produce grants can help you fill that gap.

For more information on eligibility and to access the grant application, visit the Project Produce program page.

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Let’s Move Salad Bars to Schools

Let's Move Salad Bars to Schools (LMSB2S) awards salad bar packages to help school districts expand their commitment to serving fresh fruits and vegetables. Schools use the grants (approx. $2,955 value) to implement salad bars as part of their daily meal programs. As a managing partner of LMSB2S, CAF helps school districts through the application, fundraising, and fulfillment processes. We also provide planning and implementation resources for Salad Bars at The Lunch Box.

For more information on eligibility and to access the grant application, visit the Salad Bars to Schools program page.

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School Food Support Initiative

School Food Support Initiative (SFSI) is a technial assistance program that helps school districts committed to healthy change achieve their goals. With program services valued at approximately $192,000 per participating district (dependent on district size),  the award includes a workshop for food service directors, on-site assessment and strategic planning, peer-to-peer collaboration, and the opportunity to apply for a one-time $50,000 equipment grant.  Together, we are workig to provide children with the real, healthy food they deserve by eliminating highly-processed and artificial ingredients from school menus. 

For more information on eligibility and to access the grant application, visit the School Food Support Intitiative program page. The 2015/2016 Cohort has been finalized, but applications will re-open in September 2016 for the 2016/2017 Cohort.

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Salad Bars Increase Students’ Access to Fresh Fruits and Vegetables

Chef Ann Cooper talks about the success of the Let's Move Salad Bars to Schools program.

Project Produce Grants

These fruit and veggie grants for schools encourage increased consumption of and exposure to fresh produce.

THE IMPORTANCE OF UNIVERSAL BREAKFAST

"Universal Breakfast and Breakfast After the Bell are the best ways of positively impacting a student's ability to learn during the early part of the school day.  But just offering breakfast isn't enough! We need to serve a healthy breakfast, which includes items low in sugar, high in whole foods and fresh fruit, and that replaces highly processed foods with real food. If we do this we will ensure that all of our children will be ready to learn."
-Chef Ann