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From the Blog
Roll out your salad bars and serve up fresh fruits and vegetables.
Chef Ann Foundation has been supporting salad bar implementation as part of the reimbursable meal long before the USDA made fruit...Read more
Research and Case Studies
This report of is part of a suite of materials from the Center for Ecoliteracy. It illustrates how healthy school meal...Read more
How do you feel about selling a la carte items? Can it make a food program more financially viable?
Many food service departments rely on revenue from selling a la carte foods. However, as you increase your investment in facilities, training, and procurement improvements to offer fresh scratch-cooked meals, we recommend actively reducing your department’s reliance on a la carte sales. Marketing your new and improved reimbursable meal choices will produce the meal counts that you need for a healthy food service fund.Read more