Chef Ann Foundation

The Chef Ann Foundation (caf) believes every child should have access to fresh, healthy food every day so that they can develop healthy eating habits to last a lifetime. We think the greatest impact can be had through changing school food. Our mission is to 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.to date, we have impacted the school food eaten by nearly 3,200,000 children (more than half of whom qualify for the free/reduced lunch program) and reached over 13,000 schools in all 50 states with our programming. (continued on schedule o)in order to help school districts build, implement, and sustain a self-operated, scratch cook program, caf provides a continuum of programming that meets districts where they are, and helps support them in moving their program forward. We divide our work into two primary categories: professional/workforce development and implementation grants. Caf's professional and workforce development programs equip school food professionalswith the knowledge and skills to enact real school food change: -the lunch box provides the operational knowledge base for all of our work. Free access and free to use, this online resource center provides free step-by-step guides, tools, recipes and other resources to help schools improve their meal programs and convert to scratch-cooking. -school food institute is a set of online courses that provide professional development and comprehensive training on the key components of successful scratch-cook operations in schools. -healthy school food career pathways include new pre-apprenticeship and apprenticeship programs that prepare the next generation of school food service workers with the skills and knowledge to operate fresh, healthy, and sustainable school meal programs. Caf is also developing a national fellowship program that will empower mid-career professionals to take on leadership roles in school food service.implementation grant programs provide schools with the tools and equipment needed to offer healthier, fresher meals in school: -salad bars to schools is a granting program that provides schools and districts with salad bar equipment and support, such as cambro bars, camchillers, and technical assistance. -get schools cooking is an intensive 3-year assessment and strategic planning program that provides schools with the operational knowledge to transition from a heat & serve to scratch cook operational model.in all our work, the Chef Ann Foundation strives to meet the following goals: reduce the rate of diet- related iseases among children by improving the nutritional quality of school food; help children establish better eating habits for life through healthy school meals; increase exposure to fresh fruits and vegetables; increase food literacy through nutrition education; and transition schools from heat-and-serve operation models that depend on processed foodto scratch-cook kitchens that produce meals made with whole, nutrient-rich food.