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.
We surveyed school food professionals across the country to find out what makes plant forward meals work in their districts. Here’s what we found.
The Lunch Box is getting a major make-over, including new content areas, school recipes, and a completely new look.
How It All BeganOur organization was founded to address one major problem: a lack of tools, resources, and knowledge about scratch-cooked school food. Back in the early 2000s, many schools wanted to transition to healthier meals, but lacked the operational insight to make the switch. Chef Ann Cooper had started...Read more
As we find ourselves diving into another year, Chef Ann Foundation (CAF) is excited to also dive into scratch cook operations with the five new districts selected for the Get Schools Cooking program.
After careful review of Get Schools Cooking applications from across the country, the Chef Ann team, in partnership with Whole Kids Foundation, has selected five districts to add to the existing group of 15 districts working to create change and serve fresh, delicious meals to students. Get...Read more
Mara Fleishman, Chef Ann Foundation CEO, reveals what she’s most excited about this year
Editor’s Note: Given the USDA school nutrition rollbacks announced on January 17, 2020, the Chef Ann Foundation believes it is more imperative than ever that we continue working with districts nationwide to improve their school food programs. You can view our statement on the subject here.2019...Read more
By Lindsey ShifleyAs a concerned parent and community member, I’ve worked with my school district to bring fresh food and nutrition education to our students since 2012. I am proud to be a Chef Ann Foundation Parent Advocate for real school food. But why did I become a parent advocate...Read more
Jeremy West spent 8 years as Director of Nutrition Services at Greeley-Evans School District 6 in Colorado. Now he's taking his expertise national.
Jeremy West, SNS, recently joined the Chef Ann Foundation after serving as Director of Nutrition Services at Greeley-Evans School District 6 for eight years. We wanted to know what led him to school food, the challenges he’s faced along the way, and why it’s important to feed kids healthy, nutritious...Read more
As a school chef in our first national Real School Food Challenge, Chef Mihoko Obunai has a unique take on what makes good restaurant cuisine and good food in school. Learn how she became the head of Midtown International School's culinary program and took on the Challenge with her Japanese curry.
UPDATE: Chef Mihoko competed as a finalist and WON the first ever Real School Food Challenge: National Restaurant Edition on Monday, October 28th as part of StarChefs 14th Annual International Congress. Check out our Press Center to learn more about the competition!What inspired you to get involved with school food?My...Read more
How one grant program can support where you are, and where you want to go
By Georgina RuppTo celebrate the 2019 Get Schools Cooking grant application opening, we spoke with Pamela Lee (Ocean View School District Director 2014-2019) about her experience as part of the 2017 cohort. We’re accepting grant applications until October 28th—click here for more info.“Support is always...Read more
Apply now for this 3-year intensive grant program to transition to scratch cooking
Ally Roberts spent 12 weeks at the Chef Ann Foundation this summer. Learn why she chose to be a School Food Reform Intern and what she learned during her stay.
(Left) Ally Roberts, CAF's School Food Reform Intern, giving a presentation on her summer 2019 internship at CU's Public Interest Internship Experience dinner. By Allison Roberts, School Food Reform Intern, Summer 2019Growing up, I remember food made me feel lethargic, bloated, and anything but energized. Following the summer of my sophomore year...Read moreTagged as: school food reform
All online courses at the School Food Institute now feature Spanish subtitles! Hear from our translator on the importance of bridging potential language barriers in the kitchen.
By Daniela Ochoa Gonzalez The School Food Institute now features Spanish subtitles for all 11 courses! We’re excited to expand access to the healthy school food movement. To celebrate, we asked our translator, Daniela Ochoa Gonzalez, to share her views on the importance of translation and offer her insights as...Read more
We took a look at 5 years of evaluations to determine the most common challenges reported by salad bar grantees, along with resources to help districts overcome them.
This blog has been republished with the permission of Salad Bars to Schools. Twice a year, the Salad Bars to Schools program runs an evaluation report where grantees report back on their successes, share statistical and numerical increases and discuss some of the challenges that they have experienced. While 96% of...Read more
Scratch cooking, salad bars, local procurement and more moved this Washington school district toward fresher, healthier food for students
Two students enjoy Lummi Island Wild Salmon Cakes and Bluebird Grain Farms Farro Pilaf at the Shuksan Middle School Community Family Night. The pilaf includes tomatoes, cucumbers and onions and is lightly dressed with a vinaigrette. By Georgina Rupp For Patrick Durgan, a focus on scratch-cooking practically came with the job....Read more
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