School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

Visit Overview

About Chef Ann Foundation

SCALE

FAQ

Supporting Research

Our Advisory Board

Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.

Visit Overview

What is Scratch Cooking?

Recipes

Menu Development

Menu Cycles

Menu Templates

Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Visit Overview

Roadmap for the School Year

Fiscal Management

Emergency Resources

Human Resources

Staff Appreciation

Professional Development

Training Videos

School Food Institute

Healthy School Food Pathway

Central Kitchens

Facilities

Assessment & Next Steps

Wellness Policy & Smart Snacks

Local Wellness Policy

Smart Snacks in Schools

Tools & Resources

SOPs

Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Visit Overview

A Fresh Start

Fresh Food Systems

Informal & Formal Procurement

Sustainable Procurement

Bulk Milk

Purchasing Co-operatives

What Are Co-ops?

Co-ops with a Cause

How to Start a Co-op

Tools & Resources

Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.

Visit Overview

Branding Your Program

District Communications

Social Media Toolkit

Partnerships

Posters & Signs

Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!

Visit Overview

Tastings

Rainbow Days

Art Contests

Chef Demonstrations

Junior Chef Competitions

Farm to School

Volunteers & Interns

This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.

Visit Overview

Salad Bars

Assessment & Planning

Procurement

Operations

Training

Marketing Your Salad Bar

Recipes

Tools & Resources

School Breakfast

Getting Started

Operations

Stakeholder Awareness

Preparing to Launch

Program Evaluation

Tools & Resources

Sustainable Lunchrooms

Plant Forward

Plant Forward Recipes

Case Study

Tools & Resources

Through our grant programs, we award special funding to schools that are committed to making real, positive changes to their food programs.

Visit Overview

PLANTS Grant

Get Schools Cooking

Bulk Milk

Salad Bars to Schools

Project Produce

Donate

Chef Ann Foundation

School Food Institute

Salad Bars To Schools

SCALE

Apply for a grant

Blog

Chef Ann Foundation

School Food Institute

Salad Bars To Schools

SCALE

Apply for a grant

Blog

Donate

Why Scratch Cooking?

Visit Overview

About Chef Ann Foundation

SCALE

FAQ

Supporting Research

Our Advisory Board

Recipes & Menus

Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.

Visit Overview

What is Scratch Cooking?

Recipes

Menu Development

Menu Cycles

Menu Templates

Management

Visit Overview

Roadmap for the School Year

Fiscal Management

Emergency Resources

Human Resources

Staff Appreciation

Professional Development

Training Videos

School Food Institute

Healthy School Food Pathway

Central Kitchens

Facilities

Assessment & Next Steps

Wellness Policy & Smart Snacks

Local Wellness Policy

Smart Snacks in Schools

Tools & Resources

SOPs

Procurement

Visit Overview

A Fresh Start

Fresh Food Systems

Informal & Formal Procurement

Sustainable Procurement

Bulk Milk

Purchasing Co-operatives

What Are Co-ops?

Co-ops with a Cause

How to Start a Co-op

Tools & Resources

Marketing

Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.

Visit Overview

Branding Your Program

District Communications

Social Media Toolkit

Partnerships

Posters & Signs

Lunchroom Education

Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!

Visit Overview

Tastings

Rainbow Days

Art Contests

Chef Demonstrations

Junior Chef Competitions

Farm to School

Volunteers & Interns

Fresh Food Initiatives

This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.

Visit Overview

Salad Bars

Assessment & Planning

Procurement

Operations

Training

Marketing Your Salad Bar

Recipes

Tools & Resources

School Breakfast

Getting Started

Operations

Stakeholder Awareness

Preparing to Launch

Program Evaluation

Tools & Resources

Sustainable Lunchrooms

Plant Forward

Plant Forward Recipes

Case Study

Tools & Resources

Apply For A Grant

Through our grant programs, we award special funding to schools that are committed to making real, positive changes to their food programs.

Visit Overview

PLANTS Grant

Get Schools Cooking

Bulk Milk

Salad Bars to Schools

Project Produce

Tumbler Case Study

April 2017

In order to increase efficiency, to improve the quality of food produced, and to contribute to greater student participation, Boulder Valley School District (BVSD) purchased a “Tumbler” mixer. For this case study, Chef Ann Foundation (CAF) gathered feedback from BVSD’s Food Services leadership and staff on the strategic introduction of the equipment and its early-stage impact on human resources, production, and participation.

View Case Study