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Reece Lyerly, PhD, MPH

he/him

Director, Research & Evaluation

Reece joined the Chef Ann Foundation in March 2024 as the Director of Research and Evaluation. In this role, Dr. Lyerly leads the implementation of rigorous evaluation plans that measure the impact of the organization’s diverse programs to promote scratch cooking in schools and inform policies and programs that achieve health equity for all school children nationally.

Reece Lyerly, PhD, MPH

he/him

Director, Research & Evaluation

Reece joined the Chef Ann Foundation in March 2024 as the Director of Research and Evaluation. In this role, Dr. Lyerly leads the implementation of rigorous evaluation plans that measure the impact of the organization’s diverse programs to promote scratch cooking in schools and inform policies and programs that achieve health equity for all school children nationally.

Prior to joining the Chef Ann Foundation, Dr. Lyerly worked as a program evaluator with the National LGBT Cancer Network and Rhode Island Public Health Institute. His approach to evaluation prioritizes three core values: participatory approach, utilization-focused, and equity frameworks. Dr. Lyerly recently completed his doctoral training in Agriculture, Food and Environment at the Friedman School of Nutrition Science & Policy at Tufts University (Boston, MA). Building upon his professional background in community-based program evaluation, Dr. Lyerly has extensive training in mixed methods research and econometrics. For his dissertation, Dr. Lyerly examined the overall contribution of USDA Foods to school food procurement among large, urban school districts in the US, highlighting opportunities to incorporate commodities into scratch cooking practices in schools. Outside of work, Reece is a proud plant parent, avid sourdough baker, and reality TV enthusiast. 

Reece resides in Rhode Island with his husband, although most weekends they can be found exploring New England and beyond.


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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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