Project Produce - OPEN NOW

Fruit and Veggie Grants for Schools

The Chef Ann Foundation has teamed up with Skoop, a superfoods company committed to bringing the health benefits of superfoods to every American. Together we have launched Project Produce: Fruit and Veggie Grants for Schools. These $2,500 grants assist you in expanding your students’ palates, and encouraging increased consumption of and exposure to fresh produce through engagement in lunchroom education activities that encourage students to taste new vegetables and fruits offered either in a dish, cooked, or raw. The goal of Project Produce is to provide funds to support the food cost of these activities which are designed to touch every child. Offering these events to all kids whether they bring or buy lunch requires additional funds. Project Produce grants can help you fill that gap.

Who Can Apply

Any district or independent school participating in the National School Lunch Program (NSLP) is eligible to apply.

Grant Requirements

  • The application must be submitted by your district’s food service director.
  • Districts may apply for up to 10 schools at $2,500 per school. 
  • Grant funds must be used to purchase fresh fruits and vegetables to support your planned Project Produce programming. The majority of the produce must be locally accessible and at a price point affordable to all households.
  • Grant funds may not be used to support the cost of reimbursable meals.
  • Grant funds may not be used for staff hours, transportation, collateral materials, or other programming costs.
  • The proposed project must be planned with the intention of offering the activity to all students in the school building. Lunchtime based projects are preferred because they offer access to all students (school lunch diners and students bringing meals from home.)
  • Proposals for projects scheduled after the school day or on the weekend must demonstrate how they will target the full school enrollment and help encourage vegetable and fruit consumption in school meals.
  • Activities must include a parent outreach component, such as a parent letter about the school activity and nutrition education goals.
  • Providing documentation to CAF of your Project Produce programming through photographs, video, and stories is required for grant fulfillment.
  • We strongly encourage schools to use their Project Produce funds to purchase locally produced vegetable and fruits when possible when possible.
  • CAF encourages districts with school sites of 50% or higher free and reduced eligible enrollment to apply.

Examples of acceptable project proposals could be: seasonal vegetable and fruit tastings, vegetable recipe contests, chef cooking and tasting events, local farmers harvest paired with tastings or Rainbow Day salad bar events.

 There is no deadline. Grants will be determined on an ongoing basis depending on available funding.


Project Produce Flyer

Would you like to post information about Project Produce grant opportunities? You can download a flyer here.

School Food Support Initiative 

A Life Time Foundation Program, in partnership with the Chef Ann Foundation and Whole Kids Foundation

​What is the School Food Support Initiative? 

The Life Time Foundation, Chef Ann Foundation and Whole Kids Foundation are joining forces to provide technical assistance grants to five U.S. districts in 2016. The number one request we hear across the country from food service teams that want to innovate and improve their school meal programs is: “How do we start?” Assessing your current operations is a key step towards enriching and building a stronger food service program. It allows you to identify opportunities and challenges to accomplish your department’s goals. 

School Food Support Initiative will work with the selected districts through a technical assistance program that includes a workshop for food service directors, on-site assessment and strategic planning, along with peer-to-peer collaboration. The program has a value of $118,000 per participating district. Together with you, we can provide children with the real, healthy food they deserve by eliminating highly-processed and artificial ingredients from school menus. 

Participants will benefit from the following: 

Workshop ‒ Join a select group of five districts for a one-day intensive workshop that will take place in the Boulder Valley School District (BVSD), one of the best examples of school food service program innovation in the country. The workshop will be led by the renowned Chef Ann Cooper (Food Service Director of BVSD), Chef Beth Collins (School Food Systems Consultant and Director of Operations at the Chef Ann Foundation) and Nancy Howatt (Fiscal Analyst and School District Administration Consultant).

Three Day On-site Assessment and Technical Assistance ‒ Chef Beth Collins and Nancy Howatt will spend three days in your district observing your current operation in action and identifying opportunities for improvement in your day-to-day activities. Post visit analysis will result in a report of recommendations that can be used for future planning.

On-site Strategic Planning  Chefs Cooper and Collins will lead key district leadership and food service team members through a strategy session to develop goals, actions, responsibilities and timelines to achieve the desired changes as a result of the analysis.

$50,000 Equipment Grant ‒ School Food Support Initiative participating districts will have access to a one-time $50,000 equipment grant application that is designed to support the identified needs and goals of your program.

Technical Assistance and Peer-to-Peer Collaboration ‒ Twenty (20) hours of off-site technical assistance will be provided for School Food Support Initiative districts. Districts will receive a  membership in the Life Time Foundation Collaborative, a community where like-minded school nutrition staff and school food experts, driven to improve school meals, can share best practices, industry updates, menu development and all other subjects related to the programs they run. 

Is your district eligible to participate?

  1. Districts must be motivated to improve their meal program, including a commitment to reduce and remove whenever possible the Seven Ingredients of Concern (high-fructose corn syrup, artificial colors, artificial sweeteners, artificial preservatives, trans fats, hormones and antibiotics, and bleached flour) and to implement scratch-cooking and fresh whole foods.
  2. Districts must participate in the National School Lunch Program 
  3. Ideal candidates will be located within 20 miles of a Life Time destination or a Whole Foods Market
  4. While any district may apply to benefit from this program, School Food Support Initiative is ideal for districts with an enrollment of 3,000 to 12,000 students.

The 2015-2016 Cohort has been chosen. Check back in Fall of 2016 for information on how to apply for the 2016-2017 cohort.


School Food Support Initiatve Flyer

Would you like to post information about Project Produce grant opportunities? You can download a flyer here.

Let's Move Salad Bars to Schools

Let's Move Salad Bars to Schools (LMSB2S) awards salad bar packages to help school districts expand their commitment to serving fresh fruits and vegetables. Schools use the grants (approx. $2,800 value) to implement salad bars as part of their daily meal programs. As a managing partner of LMSB2S, CAF helps school districts through the application, fundraising, and fulfillment processes. We also provide planning and implementation resources for Salad Bars here on The Lunch Box.

Who Can Apply

Any district or independent school participating in the National School Lunch Program (NSLP) is eligible to apply.

Grant Requirements

To qualify for a Let's Move Salad Bars to Schools grant, you must offer the salad bar as part of the reimbursable meal served in your district. The 6-foot, five-well salad bar package is appropriate for locations that serve at least 100 reimbursable meals daily.



Visit the Let's Move Salad Bars to Schools site to see where salad bars have been granted across America.


If you’re looking for a healthy alternative to chocolate bars or cookies to raise money, 25% of sales go directly to your school with Skoop fundraisers.

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