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Our Impact

Since 2009, the Chef Ann Foundation has provided the tools and resources needed to help schools serve healthy school meals. Through grants and programs like Get Schools Cooking, Salad Bars to Schools, The Lunch Box, Project Produce, and our online learning platform, School Food Institute we’ve positively impacted school food across the country.

Our Impact

Since 2009, the Chef Ann Foundation has provided the tools and resources needed to help schools serve healthy school meals. Through grants and programs like Get Schools Cooking, Salad Bars to Schools, The Lunch Box, Project Produce, and our online learning platform, School Food Institute we’ve positively impacted school food across the country.

Since 2009, the Chef Ann Foundation has impacted the food served to 3.2 million children in over 11,000 schools through our healthy food programming.
Since 2009, the Chef Ann Foundation has impacted the food served to 3.2 million children in over 11,000 schools through our healthy food programming.

Healthy School Food by the Numbers

Our impact on healthy school meals

3.2 million

children

11,000

schools

5,879

salad bars granted

98,501

students impacted by lunchroom education

1000+

seats filled in online courses

Healthy School Food by the Numbers

Our impact on healthy school meals

3.2 million

children

11,000

schools

5,879

salad bars granted

98,501

students impacted by lunchroom education

1000+

seats filled in online courses

Impact by Program

Check out each program’s purpose and impact to date:

Get Schools Cooking (GSC)

A 3-year comprehensive grant program designed to guide districts through the process of becoming a sustainably-run, scratch-cook operation. The program includes detailed district assessments, strategic planning, technical assistance, yearly evaluations, and a $35,000 systems grant to cover items such as equipment, staff training, and data solutions.

By the numbers

75,788 children in 241 schools through 21 districts.

Healthy Food Impact

Through the GSC program, districts nationwide have seen a reduction in flavored milk offerings, an increase in implementation of scratch-cook recipes, front and back of house software system upgrades, incorporation of salad bars, and more.


Salad Bars to Schools (SB2S)

Launched in 2010 with the mission of donating salad bars to U.S. schools to increase students’ daily access to fresh fruits and vegetables. The program was founded by CAF, the National Fruit and Vegetable Alliance, United Fresh Start Foundation, and Whole Kids Foundation in support of former First Lady Michelle Obama’s Let’s Move! Initiative.

By the numbers

2,820,500 children now have daily access to fruits and veggies through 5,641 salad bars granted since 2010.


Project Produce

This program’s mission is to emphasize the cafeteria as the school’s largest classroom, combining increased student exposure to fresh fruits, vegetables, and scratch-cooked recipes with food literacy and peer-to-peer marketing.

By the Numbers

To date, Project Produce has impacted 98,501 students in 192 schools throughout the U.S.


School Food Institute (SFI)

A video-based online learning platform covering everything necessary to make sustainable change to school food operations. Courses range from introductory topics like School Food 101 to Marketing and Lunchroom Education and Ingredients for Healthier Kids.

By the Numbers

To date, we’ve enrolled students in over 1000 SFI course seats. Students include school food professionals, child nutrition advocates, teachers, parents, and more.


The Lunch Box (TLB)

A massive online toolkit that provides school food professionals and other childhood wellness advocates FREE step-by-step guides, tools, recipes, and resources to help improve their school meal programs and convert to scratch cooking.

By the Numbers

Since launching in 2010, we’ve registered over 21,500 users to The Lunch Box — over half of which are from schools.

In 2019, more than 4,500 users downloaded resources over 20,200 times to transform school food in their districts.


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