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
Fresh 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
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 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
Menu Development
Marketing
Tools & Resources
Sustainable Lunchrooms
Plant Forward
Plant Forward Recipes
Case Study
Waste Reduction
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
Grant Writing & Management
PLANTS Grant
Get Schools Cooking
Bulk Milk
Salad Bars to Schools
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

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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
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
Fresh 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
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 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
Menu Development
Marketing
Tools & Resources
Sustainable Lunchrooms
Plant Forward
Plant Forward Recipes
Case Study
Waste Reduction
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
Grant Writing & Management
PLANTS Grant
Get Schools Cooking
Bulk Milk
Salad Bars to Schools
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Breakfast at the Desk: The Impact of Universal Breakfast Programs on Academic Performance

October 2013

This study used a sample of San Diego Unified elementary students receiving universal classroom breakfast to determine impact on academic performance. The study was written by Dallas Dotter from the UC San Diego Economics Department. It was funded with support from the Spencer Foundation.

View Study

Breakfast at the Desk: The Impact of Universal Breakfast Programs on Academic Performance

October 2013

This study used a sample of San Diego Unified elementary students receiving universal classroom breakfast to determine impact on academic performance. The study was written by Dallas Dotter from the UC San Diego Economics Department. It was funded with support from the Spencer Foundation.

View Study

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