The Lunch Line  

The Lunch Line blog informs you on important school food issues and news with insights from Chef Ann, our executive staff, operations experts, and parent advisors.

Featured Post

  • Dec
    12
    2018

    Writer and blogger Georgina Rupp on the importance of Real Food in today's world

    By Georgina Rupp“Couscous” was one of my earliest words, or so I am told. While I cannot confirm this from memory, I certainly believe it to be true. My maternal grandmother is French, and as such I grew up eating French food made with American ingredients and health-conscious portions...Read more

  • Nov
    30
    2018

    Slowing down? Not a chance.

    Chef Ann Cooper hasn’t changed her tune much in the last 20 years. She still firmly believes that school lunches should be made from whole, fresh ingredients—as few as possible—and they should be delicious. Her simple and singular focus has earned her a national platform and committed following. On a...Read more

  • Nov
    28
    2018

    The 2018 workshop kicked off strategic planning for grantees in four U. S. school districts

    Get Schools Cooking (GSC), Chef Ann Foundation’s most comprehensive program, supports school districts in transitioning their meal program from heat-and-serve operations to one centered on scratch-cooked, whole foods. The program kicks off with a workshop at our headquarters in Boulder, Colorado, followed by an assessment of each district’s current operation...Read more

  • Nov
    14
    2018

    Chef Ann Foundation’s School Food Institute helps foster changes toward better food in Wisconsin and Colorado

    School Food Institute (SFI) is your front row seat in Chef Ann Cooper’s classroom. SFI offers online courses and in-depth training for food service professionals and child nutrition advocates who want to see real change in school food across the country. Through her work as Program Officer for the Read more

  • Nov
    14
    2018

    Project Produce and Salad Bars to Schools grants transform Tupelo Public School District’s cafeteria culture

    It’s hard not to hear the excitement and enthusiasm in Donna Loden’s voice as she describes her work with Growing Healthy Waves and Tupelo Public School District (TPSD) in Tupelo, Mississippi.“I’m really tenacious; once I lock onto a project and I’m passionate about something, I’m all in!” she professes. Loden is...Read more

  • Nov
    14
    2018

    Food educator, chef and mind body wellness coach Lindsey Shifley spearheads big changes in school food for Lake County, Illinois

    Lindsey Shifley has always been passionate about good food, food access, and the relationship between health and mental wellbeing—especially for children. After taking a personal approach to her culinary beliefs by changing the way she fed her daughter, Shifley became an ambassador for celebrity chef Jamie Oliver’s Food Revolution in...Read more

  • Nov
    14
    2018

    Marblehead Community Charter Public School revamps their salad bar participation with new equipment from SB2S. 

    By: Heidi Stimac This blog has been republished with the permission of Salad Bars to Schools. Marblehead Community Charter Public School (MCCPS) has been serving children in the Boston area for about 24 years, and has always had a salad bar. So what makes their participation in the Salad Bars to...Read more

  • Aug
    15
    2018

    Vista Unified School District is Bridging the Gap Between Students and Their Food Sources 

    By: Heidi Stimac This blog has been republished with the permission of Salad Bars to Schools. Roasted chickpeas and fresh pomegranates are items you probably don’t expect to see in an ordinary school cafeteria. But luckily for the students at Vista Unified School District (VUSD) in Oceanside, California, Director of Child Nutrition...Read more

  • Jul
    10
    2018

    Grant Tips from the Programs Manager

    The application process to receive grants or to participate in school food reform projects can be overwhelming and sometimes disappointing. But with some good advice, you can achieve grant success!Our Programs Manager, Emily Gallivan, compiled a list of tips and tricks to share with you to make sure that you...Read more

    Tagged as: tips
  • Jun
    27
    2018

    Getting More Fresh Fruits and Vegetables into Schools

    May We Have Your Attention, Please!Announcing Project Produce 2018 GranteesProject Produce helps schools get more fresh produce into their menus by granting schools $2,000 to purchase fresh fruits, vegetables and whole ingredients used in recipe testing. The program encourages schools to get creative and develop nutrition education activities that involve...Read more

    Tagged as: project produce
  • Jun
    21
    2018

    Real School Food Challenge Recap: Denver

    On May 16, 2018, we brought our Real School Food Challenge to Denver’s Zeppelin Station for an evening with top-notch chefs and delicious dishes. Every challenge is rewarding for competitors, guests and hosts. Read on for a recap of Denver’s dishes, the inspiration behind them, and find out...Read more

  • Jun
    13
    2018

    How Produce Industry Leaders are Combining their Passion for Bikes and Broccoli to Bring Salad Bars to Schools in California, Colorado, Texas and Virginia

    By: Kate OlenderPeople from all walks of life value school salad bars, which allow students to choose a variety of healthy, fresh fruits and vegetables to fill their plates. But there’s one group that lives and breathes fresh fruits and veggies all day, every day – and they’ve turned raising...Read more

  • Jun
    11
    2018

    Program Recipients Announcement

    With applications from school districts across the country, the selection process for our Get Schools Cooking 2018 cohort was difficult. We had many districts to choose from and spent time closely reviewing each application and interviewing top candidates. Each selected district demonstrates the passion, drive and ability to create real...Read more

  • May
    31
    2018

    When Missions Align

    What makes for a good partnership? After spending many years of my career helping create and maintain strategic business partnerships, I find that there’s one thing that makes for a really good match, the kind that seems like a natural fit and gels together easily: aligning missions. When missions are...Read more

  • May
    09
    2018

    How one piece of equipment makes big impact

    While working to serve better meals in schools, food service programs face a wide range of challenges. One of the biggest needs is equipment to ensure food is properly stored, cooked, cooled, and transported. This equipment can be costly for schools to procure and maintain. If schools want to prepare...Read more