We provide school communities with the tools, training, resources, and funding that enables them to create healthier food and redefine lunchroom environments.
In the early 2000’s, Chef Ann Cooper and her school food colleagues began sharing their experiences and knowledge about how to transform school lunch from processed, heat-and-serve meals to healthy, tasty meals. In 2009, Chef Ann founded the Chef Ann Foundation to support schools that were ready to make the change to scratch cooking.
A program that provides hands-on support through assessment, training, strategic plannning and systems grants, enabling school districts to increase their amount of scratch cooking.
Online courses that give school food service professionals and child nutrition advocates the in-depth training, operational skills, and strategic vision necessary to make school food fresh and healthy.
A grant program that helps schools expand their commitment to serving fresh fruits and vegetables by implementing salad bars as part of their daily meal programs.
A resource that provides free step-by-step guides, tools, and recipes to help schools improve their food programs and transition to scratch cooking.