USA: Alabama; Alaska; Arizona; Arkansas; California; Colorado; Connecticut; Delaware; Florida; Georgia; Hawaii; Idaho; Illinois; Indiana; Iowa; Kansas; Kentucky; Louisiana; Maine; Maryland; Massachusetts; Michigan; Minnesota; Mississippi; Missouri; Montana; Nebraska; Nevada; New Hampshire; New Jersey; New Mexico; New York City; New York; North Carolina; North Dakota; Ohio; Oklahoma; Oregon; Pennsylvania; Rhode Island; South Carolina; South Dakota; Tennessee; Texas; Utah; Vermont; Virginia; Washington, DC; Washington; West Virginia; Wisconsin; Wyoming
Grants and technical support to USA school districts to develop and implement healthier school food programs. The program helps public K-12 schools transition from food that is highly processed to healthier and more nutritional options that are prepared from scratch. Eligible school districts participate in the National School Lunch Program and run a self-operated food service program.
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 & serve to scratch cook operational model. Get Schools Cooking offers school districts comprehensive support throughout their school food transition from a heat and serve or processed model to one rooted in scratch cooking using whole, fresh ingredients.
Program Targeted Outcomes:
Once selected for Get Schools Cooking, districts will complete the following steps:
For more information on program steps, see the URL for Full Text.
Estimated Size of Grant:
Apply: https://chefannfoundation.force.com/CAFprograms/s/?language=en_US
For questions regarding Get Schools Cooking, please contact:
Chef Ann Foundation
5485 Conestoga Ct., #110F
Boulder, CO 80301
720.500.2112
info@chefannfoundation.org