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Anna Hadjiyiannis

School Food Reform Intern

Anna is an incoming third year CU Boulder student studying Elementary Education and Spanish. She joined the Chef Ann team in May of 2021. In her role as the School Food Reform Intern, she works to support both programs and marketing in their efforts to advance the organization.

Anna Hadjiyiannis

School Food Reform Intern

Anna is an incoming third year CU Boulder student studying Elementary Education and Spanish. She joined the Chef Ann team in May of 2021. In her role as the School Food Reform Intern, she works to support both programs and marketing in their efforts to advance the organization.

Anna is a dedicated future educator who believes that equity cannot be limited to only the classroom, but instead must be actively reworked into all aspects of education including the lunchroom. School food is an amazingly direct way to reach so many students through both their nutrition and their learning.

In her free time, Anna enjoys reading, cooking, and learning new skills. She is so excited to be working for the Chef Ann Foundation this summer and cannot wait for all to come!


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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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