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Anneliese Tanner

Director of Research & Assessment

Anneliese Tanner brings extensive experience in food service and finance, as well as a passion for positively impacting our food system and local communities. Raised in Texas, Anneliese began her professional career in finance before making the move to New York to pursue her Master’s in Food Studies, with a focus on food systems and city food policy. During her time in New York, Anneliese was employed as a buyer for a seafood distributor, where she worked importing and exporting fish to and from Asia. After graduation, she returned to Texas and accepted an area supervisor position in the food service department at Aramark K-12 at Round Rock ISD.

Anneliese Tanner

Director of Research & Assessment

Anneliese Tanner brings extensive experience in food service and finance, as well as a passion for positively impacting our food system and local communities. Raised in Texas, Anneliese began her professional career in finance before making the move to New York to pursue her Master’s in Food Studies, with a focus on food systems and city food policy. During her time in New York, Anneliese was employed as a buyer for a seafood distributor, where she worked importing and exporting fish to and from Asia. After graduation, she returned to Texas and accepted an area supervisor position in the food service department at Aramark K-12 at Round Rock ISD.

From there, Anneliese transitioned into the finance manager role before becoming Assistant Director/Director. During her time in these roles, she contributed innovative ideas and managed multi-stage projects that helped bring positive change to the food system and to the health of the community. At Austin ISD, Anneliese is leading a movement to redefine the urban school meal experience through programs like breakfast in the classroom, food trucks, salad bars, plant forward menus featuring global flavors, increased scratch-cooking, sustainable purchasing and zero waste cafeterias.


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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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