CHEF ANN FOUNDATION

IN ORDER TO HELP SCHOOL DISTRICTS BUILD, IMPLEMENT, AND SUSTAIN A SELF-OPERATED, SCRATCH-COOK PROGRAM, THE CHEF ANN FOUNDATION (CAF) PROVIDES A CONTINUUM OF PROGRAMMING THAT MEETS DISTRICTS WHERE THEY ARE AND HELPS SUPPORT THEM IN MOVING THEIR PROGRAMS FORWARD. OUR WORK IS GROUNDED IN A SYSTEMS-CHANGE APPROACH FOR SCHOOL FOOD OPERATIONS THAT ENCOMPASSES FIVE KEY AREAS OF FOCUS: FOOD, FACILITIES, FINANCE, HUMAN RESOURCES, AND MARKETING. WE EXECUTE THIS WORK THROUGH THREE PRIMARY CATEGORIES: SCRATCH COOKING, WORKFORCE & PROFESSIONAL DEVELOPMENT, AND SUSTAINABILITY.(CONTINUED ON SCHEDULE O)SCRATCH COOKING: CAF PROVIDES HIGH-TOUCH, CUSTOMIZED TECHNICAL ASSISTANCE TO TRANSITION SCHOOLS FROM PROCESSED, HEAT-AND-SERVE MEALS TO WHOLE-INGREDIENT SCRATCH COOKING.GET SCHOOLS COOKING: AN INTENSIVE 3-YEAR ASSESSMENT AND STRATEGIC PLANNING PROGRAM THAT PROVIDES SCHOOLS WITH THE OPERATIONAL KNOWLEDGE TO TRANSITION FROM A HEAT-AND-SERVE TO A SCRATCH-COOK OPERATIONAL MODEL.CUSTOM DISTRICT SUPPORT: PROJECTS DESIGNED IN COLLABORATION WITH SCHOOL DISTRICTS TO ADDRESS THEIR SPECIFIC SCHOOL FOOD CHALLENGES AND GOALS.WORKFORCE & PROFESSIONAL DEVELOPMENT: THESE PROGRAMS EQUIP SCHOOL FOOD PROFESSIONALS WITH THE KNOWLEDGE, SKILLS, AND CAPACITY TO ENACT REAL SCHOOL FOOD CHANGE.THE LUNCH BOX: THE LARGEST FREE ONLINE RESOURCE FOR SCRATCH COOKING IN SCHOOLS, PROVIDING STEP-BY-STEP GUIDES, TOOLS, AND RECIPES TO HELP SCHOOLS IMPROVE THEIR MEAL PROGRAMS.SCHOOL FOOD INSTITUTE: COMPREHENSIVE ONLINE COURSES THAT PROVIDE PROFESSIONAL DEVELOPMENT ON THE KEY COMPONENTS OF SUCCESSFUL SCRATCH-COOK OPERATIONS IN SCHOOLS.HEALTHY SCHOOL FOOD PATHWAY: INCLUDES NEW PRE-APPRENTICESHIP AND APPRENTICESHIP PROGRAMS THAT PREPARE THE NEXT GENERATION OF SCHOOL FOOD PROFESSIONALS WITH THE SKILLS TO OPERATE FRESH, HEALTHY, AND SUSTAINABLE SCHOOL MEAL PROGRAMS. IT ALSO INCLUDES A NATIONAL FELLOWSHIP PROGRAM THAT EMPOWERS MID-CAREER PROFESSIONALS TO TAKE ON LEADERSHIP ROLES IN SCHOOL FOOD SERVICE.SUSTAINABILITY: CAF AIMS TO ESTABLISH A REPLICABLE MODEL THAT POSITIVELY IMPACTS LOCAL FOOD SYSTEMS BY STRENGTHENING VALUES-ALIGNED PROCUREMENT PRACTICES, REDUCING WASTE, AND ENCOURAGING SUSTAINABLE MENUS. IMPLEMENTATION GRANT PROGRAMS PROVIDE SCHOOLS WITH THE TOOLS AND EQUIPMENT NEEDED:SALAD BARS TO SCHOOLS: A GRANTING PROGRAM THAT PROVIDES SCHOOLS AND DISTRICTS WITH SALAD BAR EQUIPMENT AND SUPPORT, SUCH AS CAMBRO BARS AND CAMCHILLERS.BULK MILK: A GRANTING PROGRAM THAT PROVIDES SCHOOLS WITH BULK MILK DISPENSING EQUIPMENT, REUSABLE CUPS, AND TECHNICAL ASSISTANCE.PLANTS (PARTNERSHIPS FOR LOCAL AGRICULTURE AND NUTRITION TRANSFORMATION IN SCHOOLS): A SUB-GRANT PROGRAM THAT FUNDS PROJECTS LED BY LOCAL PARTNERS ADVANCING SYSTEMIC AND EQUITY-DRIVEN APPROACHES TO TRANSFORMING SCHOOL FOOD SUPPLY CHAINS.IN ALL OUR WORK, THE CHEF ANN FOUNDATION STRIVES TO MEET THE FOLLOWING GOALS: REDUCE THE RATE OF DIET-RELATED DISEASES 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; AND TRANSITION SCHOOLS FROM HEAT-AND-SERVE OPERATION MODELS THAT DEPEND ON PROCESSED FOOD TO SCRATCH-COOK KITCHENS THAT PRODUCE MEALS MADE WITH WHOLE, NUTRIENT-RICH FOOD.