Project Produce

Fruit and Veggie Grants for Schools

Why do we want kids eating more fresh fruits and veggies? Take a look at the current state of our children’s health:

 

  1. Childhood obesity has more than doubled in children and quadrupled in adolescents in the past 30 years.
  2. Most children currently do not meet minimum intake requirements for fruits and vegetables as specified by Dietary Guidelines for Americans.
  3. Children and adolescents who are obese are likely to be obese as adults, increasing their risk of health problems such as heart disease, type 2 diabetes, stroke, several types of cancer, and osteoarthritis.

These startling facts demand a healthy change for our country, which is why we are rolling up our sleeves and getting to work! Fresh fruits and vegetables are key to children's healthy eating. They make their bodies feel better and their minds work better.

Skoop is donating 3% of every purchase to the Chef Ann Foundation to fund Project Produce grants to get more vegetables and fruits in front of school age children. Education is key for change to take hold, which is why Project Produce schools will create planned lunchroom activities to showcase and taste fresh vegetables and fruits. That way, kids can taste the goodness and learn about the goodness that healthy foods provide their bodies.

Join our campaign to get more kids eating fresh fruits and veggies!

To buy Skoop and to learn more about their superfood blends visit the Skoop site.

Applying for a Project Produce Grant

Skoop and the Chef Ann Foundation have teamed up to launch Project Produce: Fruit and Veggie Grants for Schools. These $2,500 grants help schools increase kids’ access to fresh fruits and veggies and nutrition education.  

Who Can Apply

Any district or independent school participating in the National School Lunch Program (NSLP) is eligible to apply.

Grant Requirements

  • The application must be submitted by your district’s food service director.
  • Grant funds must be used to purchase fresh fruits and vegetables to support your planned Project Produce programming
  • Grant funds may not be used to support the cost of reimbursable meals.
  • Grant funds may not be used for staff hours, transportation, collateral materials, or other programming costs.
  • The proposed project must be planned with the intention of offering the activity to all students in the school building. Lunchtime based projects are preferred because they offer access to all students (school lunch diners and students bringing meals from home.)
  • Proposals for projects scheduled after the school day or on the weekend must demonstrate how they will target the full school enrollment and help encourage vegetable and fruit consumption in school meals.
  • Providing documentation to CAF of your Project Produce programming through photographs, video, and stories is required for grant fulfillment.
  • We strongly encourage schools to use their Project Produce funds to purchase locally produced vegetable and fruits when possible.
  • We encourage schools with 50% or higher free and reduced eligible enrollment to apply.

Activity Proposal Requirements

  • Please provide a project title.
  • Description of the project – What is it?
  • How often – What is the frequency of planned activities associated with your project?
  • Marketing – How will you advertise your project?
  • Project Management – Who will be in charge of the ongoing activities at the school site?
  • Volunteers – How many volunteers do you expect will be needed?
  • School Support – Identify school administrators and teachers who will support having these activities and what their relationship to food service is now.
  • Cost – Provide a budget for how you will spend the $2500. (Cost per serving, how many servings, how many events)
  • Evaluation ‒ Describe how you will monitor participation in your project and what will constitute ”success.”
  • Documentation of Activities ‒ Describe your plan for documenting your project. Documentation could include photographs and descriptions, stories, quotes and videos.

Grant Award and Methodology

If awarded the grant you will receive an initial installment of $1,250 and will receive the remainder of the grant reimbursed after completion of your follow up report and submission of your project documentation. Maximum length of time to complete your grant project, follow up report and documentation is 12 months.

*Grantees that fail to complete their follow up report and provide documentation of their project within 12 months from the first installment will forfeit the remainder of their grant.

There is no application deadline. Grants will be determined on an ongoing basis depending on available funding.

SAMPLE APPLICATION    APPLY NOW

Project Produce Flyer

Would you like to post information about Project Produce grant opportunities? You can download a flyer here.

BUY ONE, GIVE ONE

Do you know Skoop, the superfoods company? For every serving you buy, they'll donate a serving of fresh fruits and veggies to a school lunch program via CAF!

From the Blog

Project Produce Grant Comes to Fruition

Announcing Our First Round of Grant Recipients

​In 2014 Skoop and the Chef Ann Foundation teamed up to launch Project Produce: Fruit and Veggie Grants for Schools. This new grant program helps schools expose their students to a diversity of produce through lunchroom education...

AMAZON SMILE

When you shop through Amazon Smile and choose the Chef Ann Foundation as your "Supporting" charity, Amazon will donate a portion of your total purchase amount to CAF!