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

FAQ

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

Raw Animal Proteins

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

HACCP

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

Getting Started

The K-12 Food System

Values-Aligned Procurement

Examples of Values-Aligned Procurement

Tools & Resources

Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, 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

Best Practices

Assessment & Planning

Recipes & Layouts

Training & Operations

Tools & Resources

School Breakfast

Getting Started

Operations

Menu Development

Marketing

Tools & Resources

Sustainable Lunchrooms

Plant Forward

Plant Forward Recipes

Case Study

Waste Reduction

Tools & Resources

Our grants and programs help schools serve students fresher, healthier, and tastier meals.

Visit Overview

Get Schools Cooking

Salad Bars to Schools

Healthy School Food Pathway

Values-Aligned Purchasing Collectives

Starting From Scratch

Bulk Milk

Application Portal

Grant Writing & Management

Donate

Chef Ann Foundation

School Food Institute

Blog

Chef Ann Foundation

School Food Institute

Blog

Donate

Why Scratch Cooking?

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

FAQ

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

Raw Animal Proteins

Menu Development

Menu Cycles

Menu Templates

Management

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

HACCP

Assessment & Next Steps

Wellness Policy & Smart Snacks

Local Wellness Policy

Smart Snacks in Schools

Tools & Resources

SOPs

Procurement

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

Getting Started

The K-12 Food System

Values-Aligned Procurement

Examples of Values-Aligned Procurement

Tools & Resources

Marketing

Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, 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

Best Practices

Assessment & Planning

Recipes & Layouts

Training & Operations

Tools & Resources

School Breakfast

Getting Started

Operations

Menu Development

Marketing

Tools & Resources

Sustainable Lunchrooms

Plant Forward

Plant Forward Recipes

Case Study

Waste Reduction

Tools & Resources

Apply for a Grant or Program

Our grants and programs help schools serve students fresher, healthier, and tastier meals.

Visit Overview

Get Schools Cooking

Salad Bars to Schools

Healthy School Food Pathway

Values-Aligned Purchasing Collectives

Starting From Scratch

Bulk Milk

Application Portal

Grant Writing & Management

The State of School Lunch in California

March 2021

Compiled by Friends of the Earth, this report examines the health and environmental impact of school meals in California. The report finds that the vast majority of school meal entrées are misaligned with the state's goals to reduce greenhouse gas emissions and creating a more climate-resilient food supply. Friends of the Earth highlights the prevalence of industrial meat and dairy in school meals and advocates for policy changes to better support healthy, climate-friendly food.

View Report