Apply for a Grant
The Chef Ann Foundation offers two grant opportunities—Get Schools Cooking and Salad Bars to Schools—to support schools in the transition to scratch cooking and healthier school meals. As our most in-depth program, Get Schools Cooking works with districts to identify specific operational changes, guiding them towards a scratch cook operation. Salad Bars to Schools grants salad bars to food service departments, supporting the effective implementation of salad bars in school lunchrooms.
Project Produce is an inactive program designed to support nutrition education and fresh produce tastings in school lunchrooms. Check out the Project Produce Case Studies to learn how grantees provided a wide variety of lunchroom education activities to their students. Interested in restarting this program? Please Contact Us.
Get Schools Cooking
Get Schools Cooking (GSC) is an intensive 3-year assessment and strategic planning program that provides schools with the operational knowledge to transition from a heat and serve to scratch cook operational model. (The program was previously known as the School Food Support Initiative.)
Get Schools Cooking
Get Schools Cooking (GSC) is an intensive 3-year assessment and strategic planning program that provides schools with the operational knowledge to transition from a heat and serve to scratch cook operational model. (The program was previously known as the School Food Support Initiative.)
Salad Bars to Schools
Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance.
Salad Bars to Schools
Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance.
Project Produce
Project Produce is an inactive fruit and veggie granting program of the Chef Ann Foundation. It was designed to create experiential nutrition education when and where students make their food choices: the lunchroom.
Project Produce
Project Produce is an inactive fruit and veggie granting program of the Chef Ann Foundation. It was designed to create experiential nutrition education when and where students make their food choices: the lunchroom.
