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
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.