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Our Mission

Our Mission

Ensure that school food professionals have the resources, funding and support they need to provide fresh, healthy, delicious, cook from scratch meals that support the health of children and our planet.

Our Vision

All children have equal access to fresh, healthy, delicious food providing them the foundation to thrive and meet their true potential.

Our Mission

Our Mission

Ensure that school food professionals have the resources, funding and support they need to provide fresh, healthy, delicious, cook from scratch meals that support the health of children and our planet.

Our Vision

All children have equal access to fresh, healthy, delicious food providing them the foundation to thrive and meet their true potential.

Our Story

Our story begins with a sad fact: millions of children across the country have a myriad of long-term nutritional issues, such as obesity and diabetes. Sadly, the food served in schools is often heavily processed and lacks fresh fruits and vegetables. Many children do not have the choice to bring their own lunch, but fall below the poverty line and rely on free and reduced-price lunches—they eat school food because they have to.

We believe that healthy food has the power to change children’s lives.

Over 10 years ago, Chef Ann Cooper had a vision of a comprehensive, national organization that could help schools make a change and serve fresh, healthy food. Today, the Chef Ann Foundation (CAF) carries out that vision by actively supporting school districts through professional development and implementation grants, including free resources and knowledge and tried-and-tested tools for change.

To Date, We’ve Reached

11,000

schools nationwide

3.2

million children

103131

Resource Downloads

To Date, We’ve Reached

11,000

schools nationwide

3.2

million children

103131

Resource Downloads

Our Future

School food has come a long way since we opened our doors in 2009. Ignited by the Healthy Hunger Free Kids Act (HHFKA) of 2010, we have seen a focus on healthy eating in schools coupled by support from Federal and State government agencies, non-profit organizations, trade organizations, and school stakeholder groups. This has helped to elevate CAF’s work, driving acceleration and awareness for scratch cooking in schools. Today, CAF is recognized as the foremost expert in self-operated, cook from scratch school food operations.

As we look to the next decade, we’ve had to ask ourselves, where do we go from here? While there has been a national focus on healthier food in schools, we believe that CAF’s work is needed more than ever. Processed food is still prevalent in school meals; manufacturers have just reformulated their packaged food to meet the current HHFKA guidelines. School food is still undervalued within a district’s priorities and viewed as a revenue stream, not an area for investment. While there has been increased nonprofit work in school food, there is still not enough knowledge and expertise to provide districts with the operational support to ensure they develop a successful, sustainable cook from scratch program.

Most importantly, our food systems are continuing to contribute to domestic and global environmental issues. With 30 million school lunches served every day in the US (and $18+ billion spent on school food every year), we need to provide opportunities for schools to harness their purchasing power and positively impact individual habits, health, and the environment.

Recommended Next Topic: Why School Food Matters

American kids start their life-path in K-12 schools where they learn the skills necessary to thrive and meet their potential. While the country debates the best ways to teach math, science, and English, we spend little to no time on food and nutrition.

Recommended Next Topic: Why School Food Matters

American kids start their life-path in K-12 schools where they learn the skills necessary to thrive and meet their potential. While the country debates the best ways to teach math, science, and English, we spend little to no time on food and nutrition.

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