We organize a number of webinar sessions throughout the year. Topics include our resource tools, program offerings, and important topics in school food operations. Below is a list of our current offerings and previous webinar recordings.

Upcoming Webinars

We are currently working on our next webinar so stay tuned for details! 

Past Webinars

Get Schools Cooking 2019 Informational Webinar 

Transitioning from heat-and-serve to scratch-cooked school food is a multi-year effort that requires substantial change within schools and across districts. A transition such as this is challenging, which is where the Get Schools Cooking (GSC) program comes in. GSC provides districts the guidance and expertise needed to implement a successful transition to fresh and healthy school food. The GSC program provides travel for a kick-off workshop in Boulder, CO; an on-site operational assessment; strategic planning; a $35,000 systems grant to cover items such as equipment, staff training, and data solutions; and continued technical support to implement the strategic plan. 

This webinar will present an overview of the Get Schools Cooking application process and program components. During this webinar, you'll also hear from Amber Watson, Director of Nutrition Services for Marysville Joint Unified School District (MJUSD) in CA. MJUSD is a 2018 program recipient and Director Watson will share her experience in the program and where her district is at today.

Click​ here for the recorded webinar. 

More Plants Please!

Did you know you could save more than 250 gallons of water simply by swapping out a serving of beef with a serving of chickpeas? With over 30 million students eating lunch at school every day, there is a huge opportunity for school food service programs to have a positive impact on both student health and the environment. How? By serving plant forward meals!

On this webinar you will learn about the Chef Ann Foundation's initiative, More Plants Please, which offers free recipes, menu cycles, and educational materials to encourage plant forward meals in schools. We are joined by Julian Kraus-Polk (from Friends of the Earth) and Miguel Villarreal (from Novato Unified School District) to learn about their work with plant forward school meals. 

Click here for the recorded webinar.

Get Schools Cooking: A Systems Approach to Change 

Transitioning from heat-and-serve to scratch-cooked school food is a multi-year effort that requires substantial change within schools and across districts. Like any transition of this size, knowing where to start and how to maintain momentum can be a barrier. Get Schools Cooking provides the guidance and expertise needed to implement a successful transition. The program provides an in-depth assessment of food service operations, strategic planning, funding opportunities, ongoing technical assistance, and more. 

This webinar presents an overview of the Get Schools Cooking application process and program components.  During this webinar, you'll get to hear from Emma Kitzman, Nutritional Services Supervisor at Tempe Elementary School District in Arizona, who is currently leading her district through the program.

Click here for the recorded webinar. 

School Food Trucks: Changing the Way Kids View School Lunch

Increasing high school student lunch participation is a challenging issue for school food programs. With some schools providing the option of leaving campus for lunch, it’s hard to market school lunch to older students. Food trucks have been readily adopted by communities around the country and are increasingly being used by school food service programs to increase participation, engage communities, and create financial sustainability.

In this webinar, Chef Brandy Dreibelbis talked about preparing for a food truck in your school district, the benefits that she saw in Boulder Valley School District, and how to market your food truck once it’s launched. 

Click here for the recorded webinar. 

How to Bring Farm Fresh into Schools with New USDA Meal Pattern Recipes

In March, we launched fifty new, tried-and-true, farm-to-school recipes to bring farm fresh meals to your students. In this webinar, we released the new recipes and menu cycles and discussed how they credit toward the school and child care meal patterns. Plus, Andrea Northup from USDA Farm to School and Jerilin Nunu from USDA Farm to Summer and Child Care talked about how school districts across the nation are procuring food from local and regional farms and ranches. We also shared best practices for lunchroom-based nutrition education.

Click here for the recorded webinar. 

School Breakfast: A Successful Start to the Day

We know that eating school breakfast improves children’s attendance and behavior in the classroom, but still most school breakfasts are served “before the bell”. For many families, getting children to school before the scheduled start time is difficult. Join Christy Mach Dubé, Executive Director of Eos Foundation; Deb Jeffers, School Nutrition Director; and Patrice Toomy, Program Coordinator for School Nutrition Programs at Salem Public Schools to hear success stories about implementing and growing successful “After-the-Bell” breakfast programs. In this webinar, you’ll also learn about operational resources and tools to help you implement a successful breakfast program in your district.

Click here for the recorded webinar. 

Salad Bar Planning and Implementation

Research shows that incorporating salad bars into school lunches increases children’s consumption of fresh fruits and vegetables. Join Chef Ann Cooper, Food Service Director at Boulder Valley School District to learn how to effectively implement a salad bar into your school food program. From operations to procurement, staff training to marketing, Chef Ann will share tips, tools, and resources that have made salad bars a great success in her district.  

Click here for the recorded webinar. 

Parent Advocacy: Getting Involved in School Food Change

At Chef Ann Foundation (CAF), we want to inspire, educate, and activate parents to advocate for better school food in their communities. That's why we created the Parent Advocacy Toolkit in partnership with Whole Kids Foundation, to provide parents and community members the resources they need to get educated, get organized, and take action. Join CEO Mara Fleishman, who began her journey into school food reform as a concerned parent, as she shares her own experience as well as the resources we have available to help you effect change on the local level.

Click here for the recorded webinar.

Project Produce: Fruit and Veggie Grants for Schools

It's not always easy getting kids to eat their vegetables and fruits. That's why we created Project Produce, to help schools increase kids' access to fresh fruits and vegetables and provide nutrition education through fun lunchroom learning activities. Join Shelly Allen, Food Service Director and Sarah Harter, School Wellness Coordinator at St. Vrain Valley School District to learn about the impact the Project Produce granting program had in their schools and how you can apply! 

Click here for the recorded webinar.

Procurement Best Practices for Scratch-Cook Production

Join Beth Collins, Director of Operations at Chef Ann Foundation and the Culinary and Nutrition Services team at Minneapolis Public Schools to learn their procurement strategies for supporting their scratch-cooking menu program. It's that "planning" time of  year! Don't miss this one. 

Click here for the recorded webinar.

Recipes and Menus

The Lunch Box presents recipes and menu cycles with Amy Glodde, RD, MPH, menu planner and training supervisor with Oakland Unified School District and RD consultant.  Amy discusses recipe writing in the scratch-cooking environment; creating menu cycles that feature your favorite farm to school ingredients; navigating The Lunch Box recipe database and more.

Click here for the recorded webinar.

Kids Eat Real Food – Marketing and Lunchroom Education

Join Curry Rosato, former CAF Farm to School and Events Coordinator, and Chef Ann Cooper, Director of Boulder Valley School District, to learn the techniques that have brought Boulder’s kids back to the lunch program and raised participation every year since 2009.  Learn marketing best practices and turn your students into “real food” aficionados.

Click here for the recorded webinar.

The Numbers ‒ Financial Management and Data Tracking

Join Nancy Howatt, The Lunch Box expert on Fiscal Management in school food programs.  With over two decades of school district administration experience, Nancy will guide you through the critical areas for fiscally managing your program while taking on new challenges of scratch cooking, facility acquisition and improvement, assessing revenue opportunities and more.  The Lunch Box fiscal tools were developed to provide you with information to make good management decisions while not adding significant time to your work load, join us!

Click here for the recorded webinar.


Kids Eat Real Food - Marketing and Lunchroom Education Webinar

Learn marketing best practices and lunchroom education techniques that have brought Boulder’s kids back to the lunch program.

The Lunch Box Recipes and Menus Webinar

Train on recipe writing in the scratch-cooking environment, creating menu cycles, and navigating The Lunch Box recipe database

A Guide to The Lunch Box - Recorded Webinar

This guided video tour of The Lunch Box shows you how to navigate the site and use the recipe tools.

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.