A three-year grant program established by the Chef Ann Foundation helps schools serve sustainable and scratch-cooked meals.
On this week’s episode of “Food Talk with Dani Nierenberg,” hear about the teachers and educational organizations working to ensure that students stay fed and engaged.
“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.
The COVID-19 pandemic has hurt everyone in the food system, from farmers to restaurant servers to hungry students. Here is a running list of organizations you can support with donations of money, food, and your volunteer time.
Chef Ann Cooper still firmly believes that school lunches should be made from whole, fresh ingredients—and they should be delicious.
Mara Fleishman, CEO of the Chef Ann Foundation, tells Food Tank about her inspiration, her work helping schools adopt cook-from-scratch programming, and her vision for the future of school food in America.
On September 29, 2017, the Chef Ann Foundation is bringing a Celebrity Chef Edition of The Real School Food Challenge to New Orleans. The organizers will be challenging a group of New Orleans’ most prominent chefs to create healthy school lunch recipes for just US$1.25 per meal.