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

Project Produce provides schools funds to spend on fresh fruits, vegetables, and whole ingredients used in scratch-cooked recipes. Food service staff, often with support from other school personnel, host tastings and food literacy events in the cafeteria in order to increase student exposure and acceptability of fresh fruits, vegetables, and new recipes. Favorite fruits, vegetables, and new recipes are incorporated into school meals and are promoted through peer-to-peer marketing strategies. These activities help to expand kids’ palates and encourage healthy eating habits in school and out. 

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


Salad Bars to Schools

Salad Bars to Schools (SB2S) awards salad bar packages to help school districts expand their commitment to serving fresh fruits and vegetables. Schools use the grants (approx. $3,147 value) to implement salad bars as part of their daily meal programs. As a managing partner of SB2S, 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.


Get Schools Cooking 

Get Schools Cooking, a program of Chef Ann Foundation, previously known as School Food Support Initiative, is for school districts who want to transition their food service operations from heat and serve processed foods to whole foods that are cooked from scratch. Through Get Schools Cooking, food service directors and their teams are guided through an intensive three-year program.


  1. To provide school districts with individualized, technical support to assist them in sustainably moving from a highly processed to cook from scratch operation. 
  2. To assess barriers and identify recommended actions in 5 key areas of school food service: Food, Finance, Facilities, Human Resources, and Marketing. 
  3. To support districts in developing action plans that create the structured framework to achieve their strategic objectives. 
  4. To provide system improvement grants that support the implementation of recommended actions and next steps.

For more information on this program, visit the Get Schools Cooking program page.


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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.


"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