Education United States Project #24814

Get schools cooking!

by Chef Ann Foundation

Project Report | Feb 10, 2025
2024 Reflections & 2025 Goals

By Mara Fleishman | Chief Executive Officer

I’ve been CEO of the Chef Ann Foundation for 12 years, and I’m still amazed by this work every single day. Over the past year, I’ve seen firsthand how committed school food leaders are making real change in their districts and states. Getting into schools is the best part of my job — seeing the food being made, hearing about the challenges of scratch cooking, and understanding what districts are up against.

Take New Bedford Public Schools in Massachusetts, a district I was able to visit this past summer. The district’s dedicated school food team is making meals from a basement kitchen with outdated equipment and using a conveyor belt through a window to load food trucks. But they’re not letting this stop them. They’re staying focused on cooking students fresh meals while planning to eventually build a new central kitchen. It’s districts like this that keep us — and their peers — going. They prove that serving kids fresh, healthy, and delicious meals is possible despite tough conditions.

This is just one example of where I draw inspiration and motivation from in my work each day. As we embark into 2025, I wanted to share some other highlights from the past year and what has me excited for the year to come.

REFLECTING ON 2024

BUILDING THE SCHOOL FOOD LABOR FORCE FOR THE FUTURE

Our Healthy School Food Pathway program is training beginning and experienced school food professionals to grow the scratch cooking movement while advancing their careers. In 2024, this program supported 260 Pre-Apprentices, 54 Apprentices and 21 Fellows. Healthy School Food Pathway not only provides participants with real-world work experience, academic instruction, and project-based learning, but also exposure to the big picture of the school food landscape.

TAKING THE FIRST STEP WITH SALAD BARS

Here’s something I say often: Salad bars are the gateway to scratch cooking in schools. Installing a salad bar is often the best thing a school can do to embark on their scratch cooking journey — managing one teaches school food teams how to procure, distribute, store, prepare, and serve fresh foods. Plus, salad bars support environmental sustainability by reducing packaging and food waste.

In 2024, we were able to grant 161 schools salad bar equipment thanks to our longest term partners at Whole Kids, a program of Whole Foods Markets Foundation, as well as the Denver Broncos Foundation.

GUIDING THE TRANSITION TOWARD SCRATCH

Transitioning from serving students ultra-processed meals to freshly made meals is a complicated process that takes many years of enacting change. That’s why we’ve developed a structured, systems-based approach to guide this transition process, grounding it in five key school food areas: food, finances, facilities, human resources, and marketing.

In 2024, we worked with districts from Virginia to Arizona, California to New York, and many states in between to hone these five key school food areas as they move the needle toward scratch cooking and create sustainable change.

CULTIVATING SUSTAINABLE SCHOOL FOOD SYSTEMS

Today, milk containers and liquid milk are the number one single source of school food waste. It’s estimated that 45 million gallons of milk is collectively wasted each school year, and roughly 32 milk cartons per student each year. Transitioning from single-serve milk containers to using bulk milk dispensers dramatically reduces this waste. In 2024, we granted bulk milk equipment to 29 schools in 15 school districts.

Also in 2024, recipients of our Partnerships for Local Agriculture and Nutrition Transformation in Schools (PLANTS) grants kicked off their multi-year projects. It’s been exciting to follow their journeys building equitable, resilient, and regional supply chains for K-12 schools. One example: CommonWealth Kitchen, Massachusetts Farm to School, Boston Public Schools, and Portland Public Schools are connecting local suppliers and manufacturers with schools and building procurement systems that can be replicated in districts across the region. The project seeks to procure more scratch-made, value-added, and culturally inclusive products for schools.

A highlight of this work is CommonWealth Kitchen’s “field fritter” (pictured right), which they developed from field peas, an essential cover crop farmers use to build nitrogen-rich soil. Field fritters are an excellent example of a climate-friendly and delicious product that benefits producers and students alike.

WHAT I'M EXCITED FOR IN 2025

VALUES-ALIGNED PROCUREMENT COLLECTIVES

This year, thanks to our partnership with the Waverley Street Foundation, we will be launching a new initiative that will help schools in California, New Mexico, and Arizona overcome common challenges with procuring values-aligned ingredients.

Starting in California, in 2025 we’ll conduct a comprehensive state-based needs assessment and draft a roadmap for how and where to establish regional, scalable, and replicable Values-Aligned Purchasing Collectives for K-12 school districts.

Purchasing collectives play a critical role in K-12 food service by allowing school districts to pool resources, leverage collective buying power, and secure better pricing and terms from food suppliers that can offer local, sustainable, organic, and other values-aligned products.

LAUNCHING THE SIXTH GET SCHOOLS COOKING COHORT

It’s hard to believe that Get Schools Cooking is in its ninth year of operation and is welcoming its sixth cohort of districts. As our most comprehensive district support initiative, this program works hand-in-hand with districts over three years to help them increase the amount of scratch-cooked items on their menu.

This year we’re thrilled to welcome the following districts, which collectively will be working to improve the quality of school meals for 62,758 students: Cleveland Metro School District (Ohio); Fairfield City Schools (Alabama); Elida Municipal Schools (New Mexico); Santa Fe Public School District (New Mexico); and Yuma Union High School District (Arizona).

SCALING UP OUR APPRENTICESHIP AND FELLOWSHIP PROGRAMS

School food service faces significant workforce barriers to delivering fresh, scratch-made meals. Across the nation, school food staff serve 30 million meals every school day and school food departments collectively spend approximately $17 billion annually. Building a skilled workforce is crucial for achieving our child nutrition and environmental goals.

In 2025, we’ll be scaling up our Healthy School Food Pathway Pre-Apprenticeship, Apprenticeship, and Fellowship programs in California and Colorado while continuing to make strides toward launching these programs in Virginia, New York, and Arizona in 2026.

Our goal is to have 729 Pre-Apprentices, Apprentices, and Fellows complete the program this year!

PUBLISHING OUR POLICY ROADMAP

In a few months we will be releasing our policy roadmap, which will explain how we’ll seek to advance federal and state policies that tackle persistent and systemic barriers to improving the quality and sustainability of school food.

The roadmap will outline how we will advocate for:

Healthier meals by reducing ultra-processed foods and additives; increasing organic ingredients; and expanding plant-forward menu options
Equitable access to healthy meals by advancing Healthy School Meals for All legislation (universal meals)
Environmentally sustainable meals and lunchrooms by increasing local sourcing from values-aligned farms and food businesses; reducing food and packaging waste; and expanding plant-forward menu options
Community-inspired menus that celebrate students’ cultures and support local farmers
Updated kitchen infrastructure to support more scratch cooking and local procurement
Increasing federal meal reimbursement rates to realistically cover the costs of providing students fresh, healthy meals, as well as address student meal debt

RESEARCHING THE CURRENT STATE OF SCHOOL FOOD

As many of you know, we have been heavily focusing on building a school food workforce that is ready to take on the challenges of planning, sourcing, cooking, and serving freshly prepared food. This year, we’re excited to be working with the University of Wisconsin-Madison and Food Insight Group in partnership with the USDA Food and Nutrition Service to research and improve the K–12 school food workforce in the U.S.

This three-year project aims to understand the current state of the school food workforce, address workforce challenges, and explore strategies to enhance job quality, recruitment, retention, and public perception of school food workers while improving the quality of meals for students. This project includes awarding 5–7 subgrants with a project maximum of $250,000 (apply by February 14th if you’re interested!).

Findings will guide efforts to create a stable, well-supported workforce that both delivers high-quality, healthy meals to students and fosters resilient local food systems.

STRENGTHENING OUR FOUNDATION

Over the past few years, the Chef Ann Foundation has experienced substantial growth. In 2022, our team had 17 staff members. Today, we have 70.

With this rapid growth, strengthening our organizational systems and structure will be key in 2025. We will be streamlining our technology platforms and project management tools to enhance collaboration, operational, and fiscal management; continuing to invest in executing our diversity, equity, inclusion, and belonging goals; and fostering a culture of learning and connection.

YOUR SUPPORT FUELS THIS WORK.

As always, we’re deeply grateful for our community of school food change advocates like you. We couldn’t do this vital work without you. Thank you for another incredible year of moving mountains, and cheers to the next!

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Oct 15, 2024
15 Benefits of Scratch Cooking in Schools

By Chef Ann Foundation | Staff

Time and again, we’ve seen districts and schools of all sizes across the country begin and grow their scratch cooking programs. It can take many years for a school to transition to scratch cooking, but making this shift is always worth it — here are 15 reasons why.

When schools start or expand scratch cooking programs, there are cascading benefits that extend far beyond supporting student health.

Schools and districts face many challenges when they start or expand scratch cooking programs — from outdated facilities and equipment, staff shortages and inadequate training opportunities, complex regulatory and food safety requirements, and more. The good news is that scratch cooking is still possible!

Time and again, over the past 15 years, we’ve seen districts and schools of all sizes across the country begin and grow scratch cooking programs. It can take many years for a school to transition to scratch cooking, but making this shift is always worth it.

Here’s why.

Scratch cooking supports student health and well-being.

1. Supports mental and physical health

Food is the number one school supply. School districts that increased the amount of fresh and scratch-cooked foods they serve reported improved student nutrition, increased student consumption of fresh fruits and vegetables, and increased student physical activity. Additionally, several studies suggest a link between a healthy diet and reduced risks of depression and anxiety.

2. Provides more nourishment and sustained energy

When foods are heavily processed, they often lose much of their nutritional value. Cooking from scratch with minimally processed ingredients ensures that kids get the essential nutrients their bodies need to grow. Scratch-cooked meals with fresh ingredients mean students eat more fiber and protein and fewer preservatives, fillers, food dyes, sodium, and added sugars. A healthy, balanced diet results in a steady source of energy, keeping students feeling fuller for longer.

Scratch cooking helps students succeed in school.

3. Improves attendance and behavior

Fresh, scratch-made meals offer students great nourishment — and well-nourished children have fewer tardies, absences, behavioral problems, and disciplinary suspensions.

4. Increases the ability to focus

Research shows that consuming a nutritious, balanced diet provides children the essential vitamins, minerals, fats, and proteins needed for optimal cognitive function. Scratch-made meals offers better-quality diets, which in turn are linked to improved grades and test scores, increased work capacity, and longer attention spans.

Scratch cooking advances social and economic equity.

5. Widens access to fresh, healthy meals

According to a USDA report, more than 13 million children lived in households experiencing food insecurity in 2023. In 2021, one in six households with children struggled to buy enough food for their families. If we want to close the achievement gap, we must close the nutrition gap. Hungry and undernourished students can’t learn as well, so greater access to the nutrient-dense food offered by scratch-cooked meals can help reduce health and educational inequities.

6. Can reflect and celebrate students’ cultures

Offering foods and flavors that students traditionally eat at home can provide comfort, encourage consumption, and provide an opportunity for children to try new foods and learn about the cultures of their peers. This can foster connection among students, as well as build familiarity and openness for trying new foods.

7. Advances fair pay for school food professionals

School food professionals are also often the lowest-paid workers in schools. Yet, school food is directly connected to the health of our nation’s children. When schools transition from serving students ultra-processed meals to scratch-cooked meals, there is an opportunity to advocate for higher wages. Connecting school food jobs to better outcomes for students provides the pathway for wage equity advocacy. It recognizes the importance of the school food professionals who plan, prepare, cook, and serve this food, and the skills required to improve the quality of meals. Importantly, fair wages for school food professionals also means addressing gender and racial pay gaps: ninety-four percent of school food professionals are women, and they are disproportionately women of color.

Scratch cooking cultivates positive eating habits for life.

8. Makes the cafeteria a classroom

While kids study science, math, and language arts nearly every day, food isn’t a subject most students learn a lot about in school despite the vital role it plays in our lives. Scratch cooking allows the cafeteria to be a classroom—a place where kids can learn, discover, and explore nourishment. Learning how to prepare a balanced plate as a youngster sets kids up for a lifetime of healthy eating habits.

9. Expands students’ palates

Kids eat with their eyes, so food has to look and taste good. School food that looks attractive and is palatable is much more likely to be eaten, ultimately ensuring kids are nourished and fed. Scratch-cooked meals both look and taste better then pre-packaged, ultra-processed meals, making it much more likely for students to try new foods — and to love what they try!

Scratch cooking protects the environment.

10. Reduces the amount of packaging waste schools generate

From how food is plated to how food is prepared, cafeterias drive the majority of a school’s waste stream. Fresh, scratched-cooked meals can reduce schools’ reliance on single-use disposable items prevalent in processed meals.

11. Reduces food waste

The World Wildlife Fund estimates that 530,000 tons of food are wasted annually in school cafeterias. Schools that cook meals from scratch can significantly reduce the amount of food waste they produce. For example, pre-packaged heat-and-serve broccoli will look and taste less appetizing than aromatic, vibrant green, well-seasoned broccoli prepared from scratch. The more appetizing and delicious fruits and veggies are, the less they are wasted.

12. Enables sourcing ingredients from local, sustainable farms

Cooking from scratch means schools can source fresh, whole ingredients from local and sustainable farms. This not only provides students with nutritious, delicious, and diverse meals, it supports a community’s agricultural producers and reinvests in local economies. Plus, when you buy local, you know your farmers and what went into growing those products. Schools can align their district’s values with their purchasing practices — such as by considering animal welfare practices, purchasing culturally relevant ingredients, or by purchasing organic products whenever possible.

13. Incorporates more plants

Plant-forward meals focus on fresh fruits and vegetables, whole grains, and reduced meat proteins. Menus centered on plants are better for the environment, as plants take fewer resources to produce than meat. With 4.6 billion lunches and 2.4 billion breakfasts served to K-12 students annually, the impact of incorporating plant-forward meals could be tremendous. Scientists estimate that even a slight reduction in the amount of animal products we collectively consume could make a big difference for the health of the planet. When schools can cook meals from scratch, they have much more control over their menus and can offer students plant-forward menu options that they will love.

Scratch cooking offers better jobs and strengthens local economies.

14. Offers a creative and fulfilling career path

Scratch cooking programs in K-12 schools offer an alternative and fulfilling career path from the restaurant and hospitality industry. In addition to influencing and nourishing the next generation, scratch-cooking programs in schools offer ample opportunities for culinary creativity. Plus, the schedule — which includes weekends, holidays, and evenings off — can be a huge draw, especially for parents.

15. Strengthens local economies

Cooking from scratch makes it easier to use local ingredients, which has several benefits, such as creating jobs, boosting economic activity, and strengthening local food systems. Buying locally keeps more money in the community. For every dollar spent on farm-to-school programs, an extra $0.60 - $2.16 is generated in regional economic activity. For farmers, fishers, and ranchers, selling to schools can provide a steady income stream, diversify their markets, and offer reliable sales and fair pay.

Scratch cooking is always possible

Many schools across the U.S. would like to serve healthier food but lack the operational knowledge to make the transition. That’s where we come in.

With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, well-being, and academic success. Since 2009, the Chef Ann Foundation has impacted the food served to 3.4 million children in over 14,000 schools through our healthy food programming.

Links:

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Jun 20, 2024
Plant Power for the Planet

By Chef Ann Foundation | Staff Contributor

HOW SCHOOLS CAN INCREASE SUSTAINABILITY BY SERVING MORE PLANT-FORWARD MEALS

Serving 4.6 billion lunches and 2.4 billion breakfasts to K-12 students annually is a monumental effort — and a monumental opportunity for environmental stewardship.

As a whole, food accounts for approximately one-third of global greenhouse gas emissions. Much of these emissions come from converting forested land and other landscapes into cattle ranches. Scientists estimate that even a small reduction in the amount of animal products we collectively consume could make a big difference for the health of the planet.

Some early-adopters of plant-forward menus have already seen success, proving the model and paving the way for more schools to join the movement. Whether your plant-forward initiative is already underway, or if you are looking to get started now, here are some ways schools could offer more plant-forward meals to both support student health and environmental sustainability.

FIND PLANT-FORWARD RECIPES ON THE LUNCH BOX

Did you know that six of the top 10 most downloaded recipes on The Lunch Box — our free online resource library for school food professionals — are vegetarian?

Some of them are kid-friendly classics like Macaroni and Cheese (K-8) and French Toast Casserole (K-8). Others include 3 Sisters Stew, which celebrates Indigenous food traditions, and Vegetable Lo Mein, a school-food-approved spin on a favorite Chinese dish.

We regularly add new recipes to The Lunch Box, many of which are plant-forward, so check back often to find something new to try!

LEARN WHY PLANT-FORWARD MEALS ARE GOOD FOR HEALTH, THE PLANET...AND YOUR BOTTOM LINE

Whether you are just starting out with plant-forward meals, or you want to add more unique and innovative plant-forward meals to your menu rotation, consider enrolling in our Plant Forward course on School Food Institute, our online course library for school food professionals and healthy school food advocates.

In our Plant Forward course, you’ll learn about the health, environmental, and financial benefits of eating plant-based proteins. The course also teaches school food professionals practical strategies for serving more plant-forward meals in schools.

IMPLEMENT A SALAD BAR

“The research is clear: when you have salad bars in your school, your kids will eat more fresh fruits and vegetables.”
—Chef Ann Cooper

Another proven strategy to increase plant-forward meal availability is to implement a salad bar in your school. This allows students of all ages to have a plant-based option every single day. Beyond improving nutrition, salad bars can help build students’ agency to eat how they choose. Bonus points if your salad bar has signage or posters communicating the impact of plant-based eating!

INCORPORATE PLANTS INTO TRADITIONALLY MEAT-HEAVY DISHES

A meal does not have to be 100% vegetarian to have a positive impact on the environment. By taking recipes that are traditionally made with animal protein and substituting a portion of that with plant protein, school food professionals can reduce the environmental impact of their cafeterias.

A great example of this comes from Chef Ann herself and Boulder Valley School District, where they worked for years to perfect the process of substituting beans for some of the beef in their Beef Nachos recipe. It’s important to make sure that recipes remain compliant while substituting animal proteins. Fortunately, there are a lot of alternatives to meats that can be used in school meal programs. This includes beans and other legumes like peas and lentils, yogurt, nuts, nut butters, cheese, and eggs.

GET STUDENTS EXCITED ABOUT PLANTS (AND PROTECTING THE PLANET!)

Marketing your food program is extremely important, especially for sustainability initiatives. Using signage and posters to communicate the importance of dietary choices is a great way to help students understand the connection between food and environmental stewardship.

Tasting days have been shown to increase student acceptance of new menu items, and could be especially useful for plant-forward recipes that might be less familiar to young eaters. Rainbow days are another way to encourage students to try a variety of colorful fruits and veggies — and to have fun doing it!

School food professionals can also get creative with how they engage students with school food sustainability initiatives. For example, you could try coordinating with science teachers to provide complementary lessons about food and the environment in the lunchroom and the classroom.

Links:

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