SHORT HILLS, NJ
4 risk indicators measuring financial stability and operational resilience
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Sign In — Free (10 views/day)CHEFS FOR IMPACT INC, founded in 2020, is a small nonprofit in the Food, Agriculture & Nutrition sector that reported $361K in total revenue in fiscal year 2024. Revenue surged 44% from the prior year, signaling strong growth momentum.
WE ARE A 501(C)(3) NON-PROFIT EDUCATING THE PUBLIC ON THE ENVIRONMENTAL AND PERSONAL IMPACTS OF SUSTAINABLE EATING. COLLABORATING WITH CHEFS AND FARMERS, OUR TEAM EMPOWERS PEOPLE AND CONNECTS COMMUNITIES TO MAKE SUSTAINABLE FOOD DECISIONS THROUGH OUR EVENTS, COMMUNITY PROGRAMMING, AND MEDIA.
GENERAL PROGRAMS - WE OPERATE WEEKLY CLASSES CENTERED AROUND GROWING FOOD TEACHING STUDENTS BETWEEN THE AGES OF 5 - 15.
CHEFS FOR KIDS - CHEFS FOR KIDS IS OUR YOUTH PROGRAM AIMED AT EDUCATING NYC STUDENTS ON FOOD SUSTAINABILITY, NUTRITION, AGRICULTURE, AND CULINARY SKILLS. THROUGH WEEKLY AFTER-SCHOOL CLASSES, WE BRING...
CHEFS FOR KIDS - CHEFS FOR KIDS IS OUR YOUTH PROGRAM AIMED AT EDUCATING NYC STUDENTS ON FOOD SUSTAINABILITY, NUTRITION, AGRICULTURE, AND CULINARY SKILLS. THROUGH WEEKLY AFTER-SCHOOL CLASSES, WE BRING OUR CHEF EDUCATORS TO COMMUNITY CENTERS AND SCHOOLS AND TEACH 1-1.5 HOUR CLASSES FOCUSED ON TEACHING STUDENTS ALL ABOUT FOOD FROM SEED TO PLATE. IN ADDITION TO IN-CLASSROOM LESSONS, WE INSTRUCT OUR STUDENTS IN OUR COMMUNITY GARDENS AS WELL. IN 2022 WE BEGAN 2 COMMUNITY GARDENS TO COMPLEMENT OUR STANDARD YOUTH CLASSES. OUR STUDENTS LEARN ABOUT SEASONALITY, HEIRLOOM VARIETIES OF SEEDS, WHAT COMPOSTING IS AND HOW TO DO IT, THE IMPORTANCE OF POLLINATORS, HOW FOOD GROWS, HOW TO HARVEST IT, AND OF COURSE HOW TO COOK IT, AMONGST A VARIETY OF OTHER FOOD TOPICS.
FOOD AND WINE EVENTS - OUR FOOD AND WINE EVENTS ARE DESIGNED TO EDUCATE THE PUBLIC ON WHAT EATING SUSTAINABLY MEANS. WE PARTNER WITH CHEFS AND FARMERS IN THE NY AREA TO DESIGN AND EXECUTE DINING...
FOOD AND WINE EVENTS - OUR FOOD AND WINE EVENTS ARE DESIGNED TO EDUCATE THE PUBLIC ON WHAT EATING SUSTAINABLY MEANS. WE PARTNER WITH CHEFS AND FARMERS IN THE NY AREA TO DESIGN AND EXECUTE DINING EXPERIENCES THAT INTRODUCE OUR GUESTS TO SUSTAINABLE FOOD PRODUCERS AND PRACTICES. OUR FOOD AND WINE EVENTS ARE TICKETED AND OPEN TO THE PUBLIC.
Financial Health Score (300–850) · Liquidity · Solvency · Sustainability · Efficiency
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Liquidity (40%) • Solvency (30%) • Sustainability (20%) • Efficiency (10%)
Sign In — Free (10 views/day)| 2024 | 2023 | Change | |
|---|---|---|---|
| Revenue | $360,569 | $249,700 | +0.4% |
| Expenses | $376,325 | $260,267 | +0.4% |
| Net Income | $-15,756 | $-10,567 | +0.5% |
Comprehensive financial analysis: Altman Z-Score, liquidity, solvency, sustainability, efficiency, and growth metrics
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Liquidity & Cash Position
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Altman Z-Score • Liquidity Ratios • Solvency Analysis • Growth Indicators • Efficiency Metrics
Sign In| Name | Title | Hours/Week | Role | Reportable Comp | Other Comp | Total |
|---|---|---|---|---|---|---|
| THEODORA FONTAS | MANAGING DIRECTOR | 40 |
Officer
|
$86,900 | $0 | $86,900 |
| PAULINE LEVEQUE | BOARD MEMBER | 1 |
Director
|
$0 | $0 | $0 |
| DESHI SINGH | BOARD MEMBER | 1 |
Director
|
$0 | $0 | $0 |
| JENNY DUTTON | BOARD MEMBER | 1 |
Director
|
$0 | $0 | $0 |
| KRISTIN SOONG RAPOPORT | BOARD MEMBER | 1 |
Director
|
$0 | $0 | $0 |
| OLIVIA CHESSE | BOARD MEMBER | 1 |
Director
|
$0 | $0 | $0 |
| Year | Revenue | Expenses | Assets | Net Income |
|---|---|---|---|---|
| 2024 | $360,569 | $376,325 | No data | $-15,756 |
| 2023 | $249,700 | $260,267 | $18,393 | $-10,567 |
| 2022 | $239,896 | $274,230 | $28,999 | $-34,334 |
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