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Allison Johnson

Director of Grant and Online Programs

Allison serves as the Director of Grant and Online Programs for the Chef Ann Foundation. In this role she oversees the Salad Bars to Schools, School Food Institute, and Bulk Milk Programs, connecting with school food departments around the country as she works to support online professional development, as well as to acquire, implement, and champion salad bars and bulk milk for schools. She joined CAF in May 2021 as Senior Programs Coordinator and transitioned to her current role in January 2023.

Allison Johnson

Director of Grant and Online Programs

Allison serves as the Director of Grant and Online Programs for the Chef Ann Foundation. In this role she oversees the Salad Bars to Schools, School Food Institute, and Bulk Milk Programs, connecting with school food departments around the country as she works to support online professional development, as well as to acquire, implement, and champion salad bars and bulk milk for schools. She joined CAF in May 2021 as Senior Programs Coordinator and transitioned to her current role in January 2023.

Allison’s adventures in school food began while completing her Master’s degree in Nutrition Education with a concentration in school food service. Her passion for empowering children to make healthful decisions about food has led her around the state of Massachusetts, helping school food service departments both large and small apply for grants to improve their food programs. She also served as the school food service director for the Foxborough Public Schools, in Foxborough, Massachuesetts for four years working to create a scratch cooking program, and implement indoor hydroponic school gardens, smoothie programs, salad bars, and student cooking classes.

When she’s not working, Allison enjoys hiking, swimming, and photography, taking pictures of sunrises and sunsets, as well as photographing her flowers that she loves to grow on Cape Cod, MA, her current home.


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Who We Are

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

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.

Why School Food Matters

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

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