For every success, there are a number of challenges, and we appreciate the opportunity to share in both the challenges and success with our partners. Together, we drive change and healthy food forward.
Our grantees, program participants, and parent advocates are our greatest assets. Read stories about the changes they’re implementing in their school lunchrooms, and how Chef Ann Foundation programming is helping along the way. Click on an image to read the post or head over to our blog, The Lunch Line, to peruse more stories.
Bellingham Public Schools Gets a Good Food Makeover
Scratch cooking, salad bars, local procurement and more moved this Washington school district toward fresher, healthier food for students
A Teacher’s Perspective on School Food Reform
Teacher Jeff Murrie has helped spearhead a good food revolution at Briggs Elementary. Here’s his story.
Local California Produce Brings Students to Salad Bars
Vista Unified School District is Bridging the Gap Between Students and Their Food Sources
One Parent’s Journey Towards Better School Food
As a concerned parent and community member, Lindsey Shifley has worked with her school district to bring fresh food and nutrition education to students since 2012.
Five New Districts Ready to Take on Scratch Cooking
Dive into scratch cooking with our newest cohort of Get Schools Cooking schools.
Two Grants for One Mississippi School District
Project Produce and Salad Bars to Schools grants transform Tupelo Public School District’s cafeteria culture
New Year, New Ways to Use Yogurt
In partnership with Danone, CAF asked school districts across the country to get creative with bulk yogurt. We selected 12 final winning recipes, ranging from breakfast pizza to chicken salad.
Since 2009, we’ve impacted the food served to 3.2 million children in over 13,000 schools through our healthy food programming.
Learn more about Chef Ann Cooper, her path to school food reform, and the founding of the Chef Ann Foundation.