Foundation / Corporation
Chef Ann Foundation and Healthy Skoop
Grants of $2,000 to USA schools and grants of $10,000 to USA school districts that participate in the Country's National School Lunch Program (NSLP). Funding will be provided to schools to create lunchroom programs that enable students to taste fresh vegetables and fruits.
Goals of the programs are to:
- Increase student exposure to fresh fruits, vegetables, and scratch-cooked recipes
- Provide food literacy activities such as cooking demos, farmer visits, and nutrition education
- Implement a peer-to-peer marketing campaign
- Integrate new favorite fruits, vegetables and recipes into the menu cycles
- Grant funds must be used to purchase fresh fruits and vegetables to support your planned project. You may also use funds to purchase other food items used in scratch cooked recipe testing.
- Recipes for testing must include elements of scratch-cooking and credit to the fruit or vegetable component of the meal pattern.
- Taste tests and recipe testing must take place in the school cafeteria during the school day.
- Up to 10% of grant funds can be used on supplies that support the nutrition education and food literacy activities such as printouts of nutrition facts or tasting cups.
- Schools are encouraged to purchase local produce.
GrantWatch ID#: 176220
Each grant is for $2,000 and a district may apply for up to five school sites for a total of $10,000.
Grant activities must be implemented in August, September, October, and November 2018 with all grant funds spent by December 2018.
School must participate in the National School Lunch Program and have at least 50% of students eligible for the Federal Free and Reduced Priced Meal program.
Funds may not be used to support the cost of reimbursable meals, staff hours, transportation, collateral materials, or other programming costs.
- Applications accepted from March 12-May 4, 2018.
- Selected schools will be notified and receive grant funds in summer 2018.
- Grant activities must be implemented in August, September, October, and November 2018 with all grant funds spent by December 2018.
A sample application is attached below.
A school nutrition director, manager, or supervisor must be the applicant; however, grant coordinators, wellness coordinators, teachers, or others are welcome to assist the school in implementing the project.
Before starting your grant application, please review the funding source's website listed below for updates/changes/addendums/conferences/LOIs.
Click here to apply online: https://www.grantinterface.com/Home/Logon?urlkey=foodfamilyfarming
Chef Ann Foundation
5445 Conestoga Ct. Suite 150
Boulder, CO 80301
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