Apply for a Grant
The Chef Ann Foundation offers four grant opportunities to support schools in the transition to scratch cooking and healthier school meals:
- Get Schools Cooking
- Partnerships for Local Agriculture & Nutrition Transformation in Schools (PLANTS)
- Bulk Milk
- Salad Bars to Schools
For additional grant opportunities, check out USDA Healthy Meals Initiatives.
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 model. As our most in-depth program, Get Schools Cooking works with districts to identify specific operational changes, guiding them towards a scratch cook operation. (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 model. As our most in-depth program, Get Schools Cooking works with districts to identify specific operational changes, guiding them towards a scratch cook operation. (The program was previously known as the School Food Support Initiative.)
Partnerships for Local Agriculture & Nutrition Transformation in Schools (PLANTS)
Partnerships for Local Agriculture and Nutrition Transformation in Schools (“PLANTS”) is a grant program that funds projects led by groups of local partners advancing systemic and equity-driven approaches to transforming school food supply chains.
Partnerships for Local Agriculture & Nutrition Transformation in Schools (PLANTS)
Partnerships for Local Agriculture and Nutrition Transformation in Schools (“PLANTS”) is a grant program that funds projects led by groups of local partners advancing systemic and equity-driven approaches to transforming school food supply chains.
Bulk Milk
Bulk Milk is a granting program that provides schools and districts with bulk milk dispensing equipment and support, including a bulk milk dispenser, stand, reusable cups, dish racks, program and marketing materials, and technical assistance. Bulk milk directly reduces packaging and liquid waste, supporting environmental sustainability in schools.
Bulk Milk
Bulk Milk is a granting program that provides schools and districts with bulk milk dispensing equipment and support, including a bulk milk dispenser, stand, reusable cups, dish racks, program and marketing materials, and technical assistance. Bulk milk directly reduces packaging and liquid waste, supporting environmental sustainability in schools.
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. SB2S directs supports the effective implementation of salad bars in school lunchrooms.
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. SB2S directs supports the effective implementation of salad bars in school lunchrooms.
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.
