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Success Stories

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.

Connecting Communities Through Scratch Cook School Food

A successful “Farm to Freezer Program” that connected community through locally sourced, scratch cook food

Foothills Fresh: 9 Districts Collaborate to Scratch Cook

A food service model rooted in scratch cooking that will impact the health of thousands of children in western Nevada County and beyond

Serving up Indigenous School Recipes

An initiative that will provide culturally-relevant meals for children within tribal communities and across the country

The Power of Local Purchasing

School districts across the country are purchasing locally as a solution to supply chain disruptions

Virginia is Committing to Local, Scratch-Cooked School Food Statewide

An initiative that will increase capacity for school food programs to procure, process, and serve more local food in their school meals program

School Garden to Salad Bar: Hydroponics in the Cafeteria

The power of utilizing hydroponics at Taylor Elementary School in Foxborough, Massachusetts

The Power of Professional Development

Professional development fueling sustainable school food change

Celebrating Healthy School Food Pathway’s First Apprentice

The first participant to complete the Healthy School Food Pathway Pre-Apprenticeship and Apprenticeship


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