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\n Initiative Helps K\u201312 Schools Transition From Serving Students Heat-and-Serve Meals to Fresher, Healthier Scratch-Cooked Meals <\/p>\n
Today, most school meal programs rely on serving students convenient yet often highly processed and less healthy heat-and-serve meals. When schools make changes that allow them to prepare meals from scratch using fresh, whole ingredients, they can serve students healthier, more flavorful meals that help kids focus better in class and cultivate positive eating habits for life. Scratch cooking has other benefits too: it allows schools to purchase raw ingredients from local farms; reduce food and packaging waste; and provide staff with opportunities to gain new skills.<\/p>\n However, there are many obstacles that can make it challenging for schools to cook from scratch. This might include outdated facilities, a lack of cooking equipment, food service staff possessing limited culinary skills, funding constraints, and more. The Get Schools Cooking program assesses school districts\u2019 meal programs \u2014 including its menu, finances, facilities, staff, and marketing efforts \u2014 and identifies opportunities to move toward scratch cooking.\u00a0<\/p>\n \u201cSince Get Schools Cooking launched in 2016, the program has helped 27 districts in 21 states collectively serve more scratch-cooked school meals to an estimated 180,000 students,” said Chef Ann Foundation Executive Director of Operations Lori Nelson. \u201cThese districts are well poised to continue increasing the amount of scratch cooking they do long after their Get Schools Cooking cohort concludes.”<\/p>\n The Chef Ann Foundation\u2019s school food experts work closely with Get Schools Cooking participants over three years. After an initial meal program assessment, participating districts receive strategic planning guidance and technical assistance from Chef Ann Foundation staff who have deep, first-hand experience operating scratch cooking school meal programs. Districts are also given the opportunity to apply for a one-time systems assistance grant, valued at up to $35,000, designed to support their school food goals.<\/p>\n \u201cThe partnership with the Chef Ann Foundation\u00a0supporting a fresh, locally focused school nutrition program has been critical in influencing the work we do with scratch cooking,\u201d said Jacob Gallogly, a current Get Schools Cooking participant and food service manager for the West River Education District in Townshend, Vermont. \u201cWith all of the tools to standardize recipe development for scratch, we can ensure that the same nutritious meal is consistently produced across the district every day.\u201d<\/p>\n School districts can learn more about Get Schools Cooking and apply\u00a0here<\/a>.<\/p>\n Get Schools Cooking is open to school districts across the country thanks to generous funding support from\u00a0<\/i>Whole Kids,<\/i><\/a>\u00a0<\/i>The Rachael Ray Foundation<\/i><\/a>,\u00a0<\/i>Waverley Street Foundation<\/i><\/a>, and other donors.<\/i><\/p>\n <\/p>\n Source: Chef Ann Foundation<\/p>\n<\/p><\/div>\n
\n BOULDER, Colo., August 1, 2024 (Newswire.com)
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\n <\/strong>School districts interested in transitioning their meal programs from a heat-and-serve to a scratch-cooking operational model can now\u00a0apply<\/a> to participate in\u00a0Get Schools Cooking<\/a>. The program is administered by the\u00a0Chef Ann Foundation<\/a>, a national nonprofit dedicated to supporting scratch cooking in schools. The deadline for districts to apply is Sept. 30, 2024.\u00a0<\/p>\n