Programs & Grants
The Chef Ann Foundation currently provides the following programs as part of our commitment to helping schools make real and lasting change in their kitchens, cafeterias, and beyond.
The Lunch Box is an online resource that is dedicated to supporting school districts and food service teams in transitioning their food programs from relying on processed foods to incorporating scratch cooking and fresh ingredients in their menus. The Lunch Box also shares best practices from around the United States–building a network of school food changemakers. The Lunch Box includes a wide range of free, in-depth tools and resources such scalable and downloadable recipes, USDA compliant menu cycles, procurement tools, financial calculators, implementation strategies, training tools, marketing materials, and much more.
Parent Advocacy Initiative
The Parent Advocacy Initiative (PAI) is designed specifically to support parents who want to be catalysts for school food change in their communities. The PAI provides parents with tools and resources to lead grassroots advocacy efforts in their school districts. Working with administrators and school food staff, parents can kick start and support their district’s work to make school food a vital component of kids’ health and academic success.
Let's Move Salad Bars to Schools (LMSB2S) supports schools in expanding their commitment to serving fresh fruits and vegetables by donating salad bars to school districts across the United States. Salad bars profoundly shift the typical school lunch by offering students not only a variety of foods, but also the opportunity to choose what they eat. As a founding and managing partner, CAF guides school districts through the grant application process and provides salad bar resources for food service staff.
School Food Support Initiative
Life Time Foundation, Chef Ann Foundation and Whole Kids Foundation are joining forces to provide technical assistance grants to seven districts in 2016. School Food Support Initiative (SFSI) will be supporting the selected districts through a technical assistance program that includes a Director’s workshop, on-site assessment and strategic planning along with peer to peer collaboration. The program has a value of approximately $192,000 per participating district (dependent on district size). Together with you, we can provide children with the real, healthy food they deserve by eliminating highly-processed and artificial ingredients from school menus.
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.