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. The Lunch Box offers a wide range of free, in-depth tools and resources such as scalable and downloadable recipes, USDA compliant menu cycles, procurement tools, financial calculators, implementation strategies, training tools, marketing materials, and much more. The Lunch Box also shares best practices from around the United States–building a network of school food changemakers.

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 that includes an assessment of their meal program, strategic planning and grant funds to assist the district in making recommended changes.

Salad Bars to Schools

Salad Bars to Schools (SB2S) 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 Institute

The School Food Institute gives school food service professionals and childhood nutrition advocates the in-depth training, operational skills, and strategic vision necessary to make school food fresh, healthy, and sustainable. Our engaging online courses give you a front row seat in Chef Ann Cooper’s classroom, where you can learn directly from a leader in school food change on how to transition school meal programs to scratch-cooked operations that provide real, healthy food to kids at school every day.