Get schools cooking!

by Chef Ann Foundation
Play Video
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!
Get schools cooking!

Project Report | Oct 11, 2017
Expanding Kid's Palates with Fresh Fruits and Veggies

By Danielle Staunton | Development DIrector

The Great Pear Debate
The Great Pear Debate

350 kids attend West Oak Middle School in the suburbs of Illinois and almost all of them eat school lunch. Shockingly, 266 of those kids are on the Free/Reduced Lunch Program. That means their family’s income is at or below poverty level. Children from low income homes are at higher risk for obesity and diabetes due to poor diets.

West Oak Middle School is a recipient of Chef Ann Foundation’s Project Produce: Fresh Fruits and Veggies Grant. The school’s lunch menu is partially made up of scratch cooked meals, and the food service team is dedicated to making sure their kids eat real food at school, taste out of the box recipes made with less common produce, and develop healthy eating habits early.

The school’s food service director partnered with a local farm to procure produce not typically provided by the USDA, which comes frozen or in cans, for the “Chef’s Tasting Table”. Their goal was to engage students, parent volunteers and school personnel in a series of in cooking unique recipes for school-wide tastings. According to the district’s VP of Operations, the program was “extraordinarily successful”.

Teams of students, parents and school staff used creative recipes highlighting a variety of locally harvested produce to demonstrate there is more out there than just apples, carrots and cucumbers. While cooking, the food service staff discussed the nutritional value of each item and random facts about each ingredient so they could have meaningful dialog with the other students during the tastings. Many of the events included take home recipes to extend the nutrition education into the home.

The team made great use of the funding from the grant, hosting 11 tastings with some pretty creative ingredients and recipes:

  • Jam Jar Scratch-Made Dressings for Assorted Raw Veggies and Greens
  • The Great Pear Debate: Asian VS Anjou
  • Scratch-Made Chocolate Pudding made with Avocado
  • Unique Combination: Kiwi and Cucumber Salad
  • Fruit in my Slaw: Cabbage and Apple Slaw
  • You Can’t Beet That: Beet Hummus
  • Mardi Gras- Superfood Salad with Broccoli, Sweet Potatoes and Pomegranate
  • St. Patrick’s Day Shamrock Spinach Smoothies
  • Introducing Fennel
  • Squash It Salad: Cauliflower, Radishes and Fresh Peas Squashed with a Rolling Pin

The results of the Product Produce program greatly impacted what the children started requesting on the school lunch menu. The desire for more seasonal produce has increased the school’s local procurement by almost 20%.

Avocado Pudding
Avocado Pudding
Locally Sourced Raw Veggies
Locally Sourced Raw Veggies

Links:

Share on Twitter Share on Facebook

About Project Reports

Project reports on GlobalGiving are posted directly to globalgiving.org by Project Leaders as they are completed, generally every 3-4 months. To protect the integrity of these documents, GlobalGiving does not alter them; therefore you may find some language or formatting issues.

If you donate to this project or have donated to this project, you can receive an email when this project posts a report. You can also subscribe for reports without donating.

Sign up for updates

Organization Information

Chef Ann Foundation

Location: Boulder, CO - USA
Website:
Facebook: Facebook Page
Project Leader:
Sadie Briggs
Boulder , Colorado United States
$96,823 raised of $125,000 goal
 
3,239 donations
$28,177 to go
Donate Now
lock
Donating through GlobalGiving is safe, secure, and easy with many payment options to choose from. View other ways to donate

Chef Ann Foundation has earned this recognition on GlobalGiving:

Help raise money!

Support this important cause by creating a personalized fundraising page.

Start a Fundraiser

Learn more about GlobalGiving

Teenage Science Students
Vetting +
Due Diligence

Snorkeler
Our
Impact

Woman Holding a Gift Card
Give
Gift Cards

Young Girl with a Bicycle
GlobalGiving
Guarantee

Get incredible stories, promotions, and matching offers in your inbox

WARNING: Javascript is currently disabled or is not available in your browser. GlobalGiving makes extensive use of Javascript and will not function properly with Javascript disabled. Please enable Javascript and refresh this page.