
We’re spotlighting 10 school food changemakers from across the country who are transforming school cafeterias—who challenge status quos; who, in the cracks of obstacles, see the glimmer of possibility; and who understand that learning doesn’t stop at the cafeteria doors.
Get to know a few of these inspiring School Food Renegades.
It should be a birthright in our country that every kid, every day, has healthy food in schools. And it’s up to all of us to make that happen.
—Chef Ann Cooper
Chef Ann Cooper, more commonly known as the “Renegade Lunch Lady,” has pioneered school food and isn’t afraid to break a few rules. She has reimagined school food and believes that all children should have access to meals made from whole and fresh foods.
This National School Lunch Week, we’re celebrating 10 School Food Renegades from across the country who challenge status quos and reimagine what’s possible when fresh ingredients, creative menus, and genuine care come together on a lunch tray.
The Renegades highlighted below were nominated by Chef Ann Foundation staff members because they felt inspired by their efforts. Their work reminds us that school lunches are about more than just filling stomachs—they’re about building a healthier future and lifestyle for children, one meal at a time.

Kendal Chavez
Deputy Secretary at the Early Childhood Education & Care Department (New Mexico)
Kendal has deep expertise in education, public health, food, and child and family well-being, with more than 15 years of experience in the public sector.
She also served as a policy advisor to New Mexico Governor Lujan Grisham, leading the administration’s priorities in food and agriculture, early childhood education, and child well-being. She collaborated across state agencies to design, implement, and evaluate policies and programs that created meaningful change for New Mexico communities. Her experience also includes roles in chronic disease prevention and nutrition at the Public Education Department and more than a decade in community-based settings.

Kendal Chavez
Deputy Secretary at the Early Childhood Education & Care Department (New Mexico)
Kendal has deep expertise in education, public health, food, and child and family well-being, with more than 15 years of experience in the public sector.
She also served as a policy advisor to New Mexico Governor Lujan Grisham, leading the administration’s priorities in food and agriculture, early childhood education, and child well-being. She collaborated across state agencies to design, implement, and evaluate policies and programs that created meaningful change for New Mexico communities. Her experience also includes roles in chronic disease prevention and nutrition at the Public Education Department and more than a decade in community-based settings.
“Fighting for high-quality and universally accessible school food in New Mexico has been the experience of a lifetime. It’s an honor to work deeply in a policy area that produces more than just sustenance; it builds health, wealth, and belonging in communities locally and across the country. Each and every scratch-cooked and locally sourced meal brings me joy, energy, and deep gratitude for the many hands that make this work possible.” —Kendal Chavez
Marion Elder
School Nutrition Director in Dinwiddie County Public Schools (Virginia)
With nearly 30 years of dedicated service in education, Marion makes a meaningful impact on the health and well-being of her students. She serves as the vice president of the School Nutrition Association of Virginia and is a proud member of Delta Sigma Theta Sorority, Inc., Lawrenceville Alumnae Chapter.
Marion passionately advocates for healthy, nutritious meals that fuel student success, believing that nutrition is just as important as education—both are essential to helping students thrive. Her leadership reflects a deep commitment to nurturing the whole child through quality meals and community engagement.


Marion Elder
School Nutrition Director in Dinwiddie County Public Schools (Virginia)
With nearly 30 years of dedicated service in education, Marion makes a meaningful impact on the health and well-being of her students. She serves as the vice president of the School Nutrition Association of Virginia and is a proud member of Delta Sigma Theta Sorority, Inc., Lawrenceville Alumnae Chapter.
Marion passionately advocates for healthy, nutritious meals that fuel student success, believing that nutrition is just as important as education—both are essential to helping students thrive. Her leadership reflects a deep commitment to nurturing the whole child through quality meals and community engagement.
“School food is more than just meals; it’s an essential part of student success and development. The dedication and hard work of cafeteria staff often go unseen, but they play a critical role every day. Preparing nutritious, appealing meals for hundreds of students requires skill, care, and teamwork. School food programs also help reduce food insecurity and promote healthy habits in children. This important work deserves greater respect and acknowledgment from the entire school community.” —Marion Elder

Allison England
Food and Nutrition Services Director at Oceanview School District (California)
Allison is a former teacher who began her career in Edible Education in Boston, Massachusetts, where she also served as a menu planner for the Boys and Girls Club. As her experience grew, she discovered her niche in school food by combining her passions for teaching and cooking.
Allison’s interest in farm-to-school led her to California. She served as the executive chef for Grimmway Academy and Edible Schoolyard Kern County, leading efforts in scratch cooking, farm-to-school initiatives, and connecting school gardens to the cafeteria. Allison treats her school cafeterias as an extension of the classroom.

Allison England
Food and Nutrition Services Director at Oceanview School District (California)
Allison is a former teacher who began her career in Edible Education in Boston, Massachusetts, where she also served as a menu planner for the Boys and Girls Club. As her experience grew, she discovered her niche in school food by combining her passions for teaching and cooking.
Allison’s interest in farm-to-school led her to California. She served as the executive chef for Grimmway Academy and Edible Schoolyard Kern County, leading efforts in scratch cooking, farm-to-school initiatives, and connecting school gardens to the cafeteria. Allison treats her school cafeterias as an extension of the classroom.
“School food is about so much more than feeding kids. It’s about equity, dignity, and showing every student that they are worthy of fresh, nourishing meals made with care. When we invest in scratch cooking, farm-to-school, and edible education, we’re not just improving lunch — we’re building healthier communities, supporting local farmers, and teaching the next generation that food matters. It’s a responsibility and a privilege that I’m proud to carry every day.” —Allison England
Alexandra Epstein-Solfield
Child Nutrition Director at Ellensburg School District (Washington)
Alexandra is a registered dietitian who is passionate about the powerful connection between nutrition and learning. She is dedicated to creating delicious meals that inspire lifelong healthy eating habits, putting student wellness at the forefront.
Under Alexandra’s leadership, her district has expanded its farm-to-school program, incorporated fresh, locally sourced ingredients, hired a chef, introduced innovative scratch-made recipes, and implemented engaging nutrition education initiatives. She continuously strives to enhance the quality and variety of meals, ensuring every student receives nourishing food that supports their academic and personal growth.


Alexandra Epstein-Solfield
Child Nutrition Director at Ellensburg School District (Washington)
Alexandra is a registered dietitian who is passionate about the powerful connection between nutrition and learning. She is dedicated to creating delicious meals that inspire lifelong healthy eating habits, putting student wellness at the forefront.
Under Alexandra’s leadership, her district has expanded its farm-to-school program, incorporated fresh, locally sourced ingredients, hired a chef, introduced innovative scratch-made recipes, and implemented engaging nutrition education initiatives. She continuously strives to enhance the quality and variety of meals, ensuring every student receives nourishing food that supports their academic and personal growth.
“...A few years ago, we started looking for local food for our menus in earnest, and it changed everything. We connected with our local growers and producers, and our food quality and taste improved. Our staff’s skillset grew, and our community loved it all. Feeding kids good food is something most people can agree on, regardless of their background or belief system. It is a unifying objective.” —Alexandra Epstein-Solfield

Jennifer Gaddis, PhD
Associate Professor of Civil Society & Community Studies at the University of Wisconsin-Madison (Wisconsin)
Jennifer is the author of The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools and co-editor with Sarah A. Robert of Transforming School Food Politics Around the World.
She is the principal investigator of a $1.5 million national school food workforce study funded by the US Department of Agriculture, an advisory board member of the National Farm to School Network, and an active public scholar.

Jennifer Gaddis, PhD
Associate Professor of Civil Society & Community Studies at the University of Wisconsin-Madison (Wisconsin)
Jennifer is the author of The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools and co-editor with Sarah A. Robert of Transforming School Food Politics Around the World.
She is the principal investigator of a $1.5 million national school food workforce study funded by the US Department of Agriculture, an advisory board member of the National Farm to School Network, and an active public scholar.
“School food programs are powerful tools for building sustainable food systems grounded in the human right to nutritious, culturally relevant food. Globally, about 70% of public food programs are school-based, making them a critical site for transformation. Countries like Finland, Brazil, and South Korea already demonstrate what’s possible—offering high-quality, universal free school meals while investing public funds in organic agriculture and family-scale farms. We need to share these success stories across borders and inspire one another to do the hard work of building power to disrupt the status quo and achieve the happy ending we know is possible.”—Jennifer Gaddis
Jacob Gallogly
Food Service Director at Windham Central Supervisory Union (Vermont)
Jacob manages a small district of seven schools nestled in south-central Vermont. He graduated from the Culinary Institute of America, earning an associate’s in culinary arts and a bachelor’s in business administration.
Having recently built up its infrastructure to increase Windham’s ability to source local ingredients and serve more scratch-cooked school meals, Jacob’s district also supplied 43,582 healthy meals to its community this summer at no cost.


Jacob Gallogly
Food Service Director at Windham Central Supervisory Union (Vermont)
Jacob manages a small district of seven schools nestled in south-central Vermont. He graduated from the Culinary Institute of America, earning an associate’s in culinary arts and a bachelor’s in business administration.
Having recently built up its infrastructure to increase Windham’s ability to source local ingredients and serve more scratch-cooked school meals, Jacob’s district also supplied 43,582 healthy meals to its community this summer at no cost.
“What often goes unrecognized is just how tough it is to prepare large amounts of wholesome food day after day, while still trying to make it appealing to hundreds of different tastes and preferences. Balancing nutrition standards with variety, flavor, and kid-friendliness takes an incredible amount of creativity, planning, and persistence — and the people doing that work school food professionals deserve to be commended for it.” —Jacob Gallogly

Bob & Anna Knight
Farmers at Old Grove Orange Farm (California)
Bob and Anna Knight are fourth- and fifth-generation, certified organic farmers based in Redlands. For 20 years, they have been selling 100% of what they grow to K-12 institutions. By partnering with 30 small farming families in the Inland Empire, the farmers of Old Grove Orange can provide ~50 greater Los Angeles school districts with locally grown fruits and vegetables year-round.
While procurement makes it possible for small farmers to continue farming, Old Grove Orange is committed to helping local children know where their food comes from. Old Grove engages with over 40,000 students annually through its mini farmers markets and farm field trips. They also invite school food professionals to spend a day on the farm to learn about the economic power of farm-to-school.

Bob & Anna Knight
Farmers at Old Grove Orange Farm (California)
Bob and Anna Knight are fourth- and fifth-generation, certified organic farmers based in Redlands. For 20 years, they have been selling 100% of what they grow to K-12 institutions. By partnering with 30 small farming families in the Inland Empire, the farmers of Old Grove Orange can provide ~50 greater Los Angeles school districts with locally grown fruits and vegetables year-round.
While procurement makes it possible for small farmers to continue farming, Old Grove Orange is committed to helping local children know where their food comes from. Old Grove engages with over 40,000 students annually through its mini farmers markets and farm field trips. They also invite school food professionals to spend a day on the farm to learn about the economic power of farm-to-school.
“In many communities, school districts are among the single largest food purchasers. That means the choices they make literally shape the local food economy. A decision to source oranges from down the road instead of across the country isn’t just about fresher fruit on a tray—it’s about building a resilient local economy, sustaining farm families, and keeping farmland alive for the next generation.” —Old Grove Orange Farm
Elissa Penczar
Career & Technical Education Food System Coordinator at Career Tech Center (Michigan)
Chef educator, local food champion, and lead partner in Creating Healthy Schools Muskegon County, Elissa believes everyone—especially our youth—deserves to play a role in our local food systems.
Named Michigan ProStart 2025 Teacher of the Year, Elissa is passionate about growing student leaders through direct engagement in local food systems. Elissa believes in the words of Vincent Van Gogh: “Great things are done by a series of small things brought together.”


Elissa Penczar
Career & Technical Education Food System Coordinator at Career Tech Center (Michigan)
Chef educator, local food champion, and lead partner in Creating Healthy Schools Muskegon County, Elissa believes everyone—especially our youth—deserves to play a role in our local food systems.
Named Michigan ProStart 2025 Teacher of the Year, Elissa is passionate about growing student leaders through direct engagement in local food systems. Elissa believes in the words of Vincent Van Gogh: “Great things are done by a series of small things brought together.”
“Being a school food renegade validates and celebrates the efforts of everyone working to engage kids, schools, farmers, and the community in our local food systems and in our health. It gives voice to the value and importance of questioning the status quo, innovating to find better solutions, and challenging ourselves…” —Elissa Penczar

Robin Rinehart
Food Services Manager at Antelope Union High School District (Arizona)
With 40 years of experience, Robin began her career in food service as a baker and cook at Mohawk Valley Elementary in Roll, Arizona. Throughout her career, she has also worked in other school districts in the area, such as Wellton Elementary and Dateland Elementary, and acquired a wealth of knowledge and experience over her years in the food service.

Robin Rinehart
Food Services Manager at Antelope Union High School District (Arizona)
With 40 years of experience, Robin began her career in food service as a baker and cook at Mohawk Valley Elementary in Roll, Arizona. Throughout her career, she has also worked in other school districts in the area, such as Wellton Elementary and Dateland Elementary, and acquired a wealth of knowledge and experience over her years in the food service.
“We are in the second year of our goal to serve meals that our students find more appealing. We have started implementing less processed foods and more scratch cooking or partial scratch-cooking procedures.” —Robin Rinehart
Jane Schmitz
Program Director, From Now On Fund
Since 2020, Jane has served as the program director for the From Now On Fund. She serves on the board of the Center for Science in the Public Interest. Jane holds a doctoral degree in public health from Johns Hopkins Bloomberg School of Public Health.


Jane Schmitz
Program Director, From Now On Fund
Since 2020, Jane has served as the program director for the From Now On Fund. She serves on the board of the Center for Science in the Public Interest. Jane holds a doctoral degree in public health from Johns Hopkins Bloomberg School of Public Health.
“I’m so proud that our Fund was part of the early days of the Healthy School Food Pathway Apprenticeship program. When Chef Ann approached us to invest in the idea, it was very clear, very quickly to me that this was a renegade way to make long-term system change. We all agree that we need fresher, scratch lunch meals in our schools, and for that, we need investment in people. We need school food professionals to be well-trained and well-compensated.” —Jane Schmitz
We encourage readers to take a moment to celebrate the incredible School Food Renegades who are changing the lives of students and communities! Reach out to those you know during National School Lunch Week and beyond to express your appreciation for their dedication and hard work!