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THE LUNCH BOX
Sustainable Lunchrooms: Plant Forward. The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Marketing. Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community.THE LUNCH BOX
Sustainable Lunchrooms. Sustainable practices are possible in every kitchen. With an ever-increasing focus on environmental impacts and sustainable methods, school food presents aTHE LUNCH BOX
Out of the 14.6 million breakfasts served in school year 2017-18, 12.5 million breakfasts were served to children eligible for free and reduced-priced meals.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Sustainable Lunchroom Case Study Overview. BVSD has an ambitious sustainability plan, outlining a “green” mission and long-term objectives, including zero waste goals and sustainable purchasing practices.In 2009, BVSD adopted a resolution supporting environmental sustainability, jointly created with City of Boulder, University of Colorado at Boulder, and Boulder County.THE LUNCH BOX
Salad Bars: Marketing Your Salad Bar. Salad bars are an excellent way to engage the community and bring awareness to your food service department’s commitment to providing fresh and healthy whole foods to the students every day.THE LUNCH BOX
Overview What is Salad Bars to Schools? Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance.. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits and vegetables.THE LUNCH BOX
Sustainable Lunchrooms: Plant Forward. The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Marketing. Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community.THE LUNCH BOX
Sustainable Lunchrooms. Sustainable practices are possible in every kitchen. With an ever-increasing focus on environmental impacts and sustainable methods, school food presents aTHE LUNCH BOX
Out of the 14.6 million breakfasts served in school year 2017-18, 12.5 million breakfasts were served to children eligible for free and reduced-priced meals.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Sustainable Lunchroom Case Study Overview. BVSD has an ambitious sustainability plan, outlining a “green” mission and long-term objectives, including zero waste goals and sustainable purchasing practices.In 2009, BVSD adopted a resolution supporting environmental sustainability, jointly created with City of Boulder, University of Colorado at Boulder, and Boulder County.THE LUNCH BOX
Salad Bars: Marketing Your Salad Bar. Salad bars are an excellent way to engage the community and bring awareness to your food service department’s commitment to providing fresh and healthy whole foods to the students every day.THE LUNCH BOX
Overview What is Salad Bars to Schools? Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance.. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits and vegetables.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours.THE LUNCH BOX
Fruits. Fruits on the salad bar can introduce new flavors, support local procurement, and be tasty additions to any salad. Make sure to consider the grade level for fruit preparation.THE LUNCH BOX
Program Requirements. School must participate in the National School Lunch Program and have more than 50% Free and Reduced Meal eligibility. Each grant is for $2,000 and a district may apply for up to five school sites for a total of $10,000.THE LUNCH BOX
A collection of printed materials for school food marketing projects! Includes stickers, posters, signs, and collection cards.THE LUNCH BOX
Why Salad Bars? Of all the changes put in place with the Healthy Hunger Free Kids Act of 2010, arguably the biggest shift was the requirement for students to take a half cup of fruit or vegetable for breakfast and lunch.. Prior to 2012, fruits and vegetables werecombined as
THE LUNCH BOX
Recipes. Developing and tasting recipes on a regular basis is a smart way to get kids involved and familiar with new items. Once a recipe is developed, make it available to the whole school community.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Informal & Formal Procurement. Procurement is used to obtain goods or services through a multi-step process. Funded mostly by Federal entitlement dollars, school food operators must adhere to strict procurement standards set forth by the Code of Federal Regulations and further defined by USDA, state and local regulatory guidance.THE LUNCH BOX
The Lunch Box. Welcome to the largest online resource for scratch cooking in schools! A program of the Chef Ann Foundation, this site features step-by-step guides, tools, and other resources to help schools improve their meal programs and convert to scratch-cooking.. By cooking from scratch (with whole, fresh ingredients), school food programs can provide delicious, nutritious meals for students.THE LUNCH BOX
Select a Section. School Recipes. Every program relies upon a solid foundation of recipes. All our recipes are generated specifically for school kitchens, tested in cafeterias, and kid-approved. Each recipe is analyzed for the USDA meal components, and easily adjusted to fit any portion quantity.THE LUNCH BOX
Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community. Marketing is also your greatest tool for increasing ADP—average daily participation—and growing your schoolmeal program.
THE LUNCH BOX
How It Works. Plant Forward Continuum. Schools can start slowly: begin by reflecting on the current menu, then strategically add or adjust recipes that move the overall menu along the continuum. Schools can find recipes that fall along each point of the continuum in the recipe section of The Lunch Box.THE LUNCH BOX
Three Bean Salad. Wheat Berry Salad. Composed Salads. Prepare composed salads to add to your salad bar. By planning and creating the salads in advance, you can cater to the tastes of students and make crediting the salad easier. Click on the links below to go to the composed saladrecipe page.
THE LUNCH BOX
With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success. Recipes and menus are the heart of school food change. These recipes have been developed by school foodTHE LUNCH BOX
Any school or district can start to implement sustainable practices, although more extensive improvements will require a dedicated effort. Key benefits of Sustainable Lunchrooms: Reduced long-term expenditures in serviceware supplies (e.g. reusable lunch trays) Reduced food andpackaging waste.
THE LUNCH BOX
Spanish. “Lettuce + 5”. Place this tent sign on the top of the salad bar to encourage students to make colorful plates filled with fruits and vegetables. “Lettuce + 5” can be developed into a commonly used phrase to encourage kids to choose lettuce first andthen
THE LUNCH BOX
Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits andvegetables.
THE LUNCH BOX
National School Lunch Program: Trends and Factors Affecting Student Participation. January 2015. This report by FRAC (Food Research and Action Center) examines the claim that the school meal nutrition standards included in the Healthy, Hunger-Free Kids Act have been difficult for schools to implement, thereby causing decreases in school lunch participation.THE LUNCH BOX
The Lunch Box. Welcome to the largest online resource for scratch cooking in schools! A program of the Chef Ann Foundation, this site features step-by-step guides, tools, and other resources to help schools improve their meal programs and convert to scratch-cooking.. By cooking from scratch (with whole, fresh ingredients), school food programs can provide delicious, nutritious meals for students.THE LUNCH BOX
Select a Section. School Recipes. Every program relies upon a solid foundation of recipes. All our recipes are generated specifically for school kitchens, tested in cafeterias, and kid-approved. Each recipe is analyzed for the USDA meal components, and easily adjusted to fit any portion quantity.THE LUNCH BOX
Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community. Marketing is also your greatest tool for increasing ADP—average daily participation—and growing your schoolmeal program.
THE LUNCH BOX
How It Works. Plant Forward Continuum. Schools can start slowly: begin by reflecting on the current menu, then strategically add or adjust recipes that move the overall menu along the continuum. Schools can find recipes that fall along each point of the continuum in the recipe section of The Lunch Box.THE LUNCH BOX
Three Bean Salad. Wheat Berry Salad. Composed Salads. Prepare composed salads to add to your salad bar. By planning and creating the salads in advance, you can cater to the tastes of students and make crediting the salad easier. Click on the links below to go to the composed saladrecipe page.
THE LUNCH BOX
With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success. Recipes and menus are the heart of school food change. These recipes have been developed by school foodTHE LUNCH BOX
Any school or district can start to implement sustainable practices, although more extensive improvements will require a dedicated effort. Key benefits of Sustainable Lunchrooms: Reduced long-term expenditures in serviceware supplies (e.g. reusable lunch trays) Reduced food andpackaging waste.
THE LUNCH BOX
Spanish. “Lettuce + 5”. Place this tent sign on the top of the salad bar to encourage students to make colorful plates filled with fruits and vegetables. “Lettuce + 5” can be developed into a commonly used phrase to encourage kids to choose lettuce first andthen
THE LUNCH BOX
Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits andvegetables.
THE LUNCH BOX
National School Lunch Program: Trends and Factors Affecting Student Participation. January 2015. This report by FRAC (Food Research and Action Center) examines the claim that the school meal nutrition standards included in the Healthy, Hunger-Free Kids Act have been difficult for schools to implement, thereby causing decreases in school lunch participation.THE LUNCH BOX
Three Bean Salad. Wheat Berry Salad. Composed Salads. Prepare composed salads to add to your salad bar. By planning and creating the salads in advance, you can cater to the tastes of students and make crediting the salad easier. Click on the links below to go to the composed saladrecipe page.
THE LUNCH BOX
With over 17 million households classified as food insecure, school breakfast is a proven solution to combating hunger. School breakfast can provide our most vulnerable population a pathway to academic success and a healthy future. Hunger impairs a child’s ability to learn. Eating school breakfast improves children’s attendance.THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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. Once you create a vision, and the menu and recipes that reflect that vision, the task of procurement is largeTHE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours. In addition to ensuring compliance, offering opportunities for professional growth is a great way toengage staff as
THE LUNCH BOX
Our Plant Forward options meet the USDA guidelines, provide 7 days worth of meals and are cost effective. We also include recipes to encourage plant forward scratch cooking at home. Available bulk meal packs in the download: Portabello Mushroom Fajita. Amazing Tofu LoTHE LUNCH BOX
Sustainable Lunchroom Case Study Overview. BVSD has an ambitious sustainability plan, outlining a “green” mission and long-term objectives, including zero waste goals and sustainable purchasing practices.In 2009, BVSD adopted a resolution supporting environmental sustainability, jointly created with City of Boulder, University of Colorado at Boulder, and Boulder County.THE LUNCH BOX
The Salad Bars to Schools (SB2S) program was a partnership founded by the Chef Ann Foundation, National Fruit and Vegetable Alliance, United Fresh Start Foundation, and Whole Foods Market. Since 2010, the partnership has distributed 5965 salad bar grants, a testament to the popularity of salad bars as a cornerstone of menu planning.THE LUNCH BOX
Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits andvegetables.
THE LUNCH BOX
Branding Your Program. A good marketing strategy is only as strong as its brand. So what is a brand? A brand is your external identity; it is a compilation of perceptions in the mind of a consumer (in this case, your students and school community); a brand is your keymessage.
THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Select a Section. School Recipes. Every program relies upon a solid foundation of recipes. All our recipes are generated specifically for school kitchens, tested in cafeterias, and kid-approved. Each recipe is analyzed for the USDA meal components, and easily adjusted to fit any portion quantity.THE LUNCH BOX
Salad Bars to Schools. Project Produce. Lunchroom Education. By engaging students with food-focused activities, you can teach and demonstrate important connections to food. Children are often excited to try new foods, learn more about how food is made, and learn to cook themselves. Often, lunchroom activities directly correlate withincreased
THE LUNCH BOX
How It Works. Plant Forward Continuum. Schools can start slowly: begin by reflecting on the current menu, then strategically add or adjust recipes that move the overall menu along the continuum. Schools can find recipes that fall along each point of the continuum in the recipe section of The Lunch Box.THE LUNCH BOX
Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community. Marketing is also your greatest tool for increasing ADP—average daily participation—and growing your schoolmeal program.
THE LUNCH BOX
With over 17 million households classified as food insecure, school breakfast is a proven solution to combating hunger. School breakfast can provide our most vulnerable population a pathway to academic success and a healthy future. Hunger impairs a child’s ability to learn. Eating school breakfast improves children’s attendance.THE LUNCH BOX
With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success. Recipes and menus are the heart of school food change. These recipes have been developed by school foodTHE LUNCH BOX
Any school or district can start to implement sustainable practices, although more extensive improvements will require a dedicated effort. Key benefits of Sustainable Lunchrooms: Reduced long-term expenditures in serviceware supplies (e.g. reusable lunch trays) Reduced food andpackaging waste.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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. Once you create a vision, and the menu and recipes that reflect that vision, the task of procurement is largeTHE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours. In addition to ensuring compliance, offering opportunities for professional growth is a great way toengage staff as
THE LUNCH BOX
Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits andvegetables.
THE LUNCH BOX
Select a Section. School Recipes. Every program relies upon a solid foundation of recipes. All our recipes are generated specifically for school kitchens, tested in cafeterias, and kid-approved. Each recipe is analyzed for the USDA meal components, and easily adjusted to fit any portion quantity.THE LUNCH BOX
Salad Bars to Schools. Project Produce. Lunchroom Education. By engaging students with food-focused activities, you can teach and demonstrate important connections to food. Children are often excited to try new foods, learn more about how food is made, and learn to cook themselves. Often, lunchroom activities directly correlate withincreased
THE LUNCH BOX
How It Works. Plant Forward Continuum. Schools can start slowly: begin by reflecting on the current menu, then strategically add or adjust recipes that move the overall menu along the continuum. Schools can find recipes that fall along each point of the continuum in the recipe section of The Lunch Box.THE LUNCH BOX
Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community. Marketing is also your greatest tool for increasing ADP—average daily participation—and growing your schoolmeal program.
THE LUNCH BOX
With over 17 million households classified as food insecure, school breakfast is a proven solution to combating hunger. School breakfast can provide our most vulnerable population a pathway to academic success and a healthy future. Hunger impairs a child’s ability to learn. Eating school breakfast improves children’s attendance.THE LUNCH BOX
With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success. Recipes and menus are the heart of school food change. These recipes have been developed by school foodTHE LUNCH BOX
Any school or district can start to implement sustainable practices, although more extensive improvements will require a dedicated effort. Key benefits of Sustainable Lunchrooms: Reduced long-term expenditures in serviceware supplies (e.g. reusable lunch trays) Reduced food andpackaging waste.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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. Once you create a vision, and the menu and recipes that reflect that vision, the task of procurement is largeTHE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours. In addition to ensuring compliance, offering opportunities for professional growth is a great way toengage staff as
THE LUNCH BOX
Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits andvegetables.
THE LUNCH BOX
Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community. Marketing is also your greatest tool for increasing ADP—average daily participation—and growing your schoolmeal program.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Boulder, CO 80301. 303.330.6484. info@chefannfoundation.org. Contact Us. Thank you for your interest in The Lunch Box. Contact us with questions or suggestions by filling out the form below. You can also stay connected by signing up for our newsletter and following us on Facebook, Twitter, Instagram, and YouTube! Chef Ann Foundation.THE LUNCH BOX
The Lunch Box | Emergency Feeding. USDA Announced Waiver Extension until June 2022. Stay tuned for more details about updated guidelines and what this means for scratch cooking in school food. Emergency Feeding. More and more, school is being interrupted by emergency issues related to health, environment and other present day crises.THE LUNCH BOX
Integrate new favorite fruits, vegetables and recipes into the menu cycles. Program Requirements. School must participate in the National School Lunch Program and have more than 50% Free and Reduced Meal eligibility. Each grant is for $2,000 and a district may apply for up to five school sites for aTHE LUNCH BOX
Sustainable Lunchroom Case Study Overview. BVSD has an ambitious sustainability plan, outlining a “green” mission and long-term objectives, including zero waste goals and sustainable purchasing practices.In 2009, BVSD adopted a resolution supporting environmental sustainability, jointly created with City of Boulder, University of Colorado at Boulder, and Boulder County.THE LUNCH BOX
Here you can feature new menu items, food service staff members, local farmers, upcoming events, and much more. Example: Oakland Unified School District (CA) Menu Calendars. Take this opportunity to really showcase your efforts. A well-designed, vibrant menu calendar will capture the attention of students and parents.THE LUNCH BOX
A Rainbow Day is a lunchroom education event that encourages students to eat fresh fruits and veggies - especially items they haven’t tried before. On Rainbow Day, students are encouraged to use produce from the salad bar to create a “rainbow” of at least three colorson their tray.
THE LUNCH BOX
Branding Your Program. A good marketing strategy is only as strong as its brand. So what is a brand? A brand is your external identity; it is a compilation of perceptions in the mind of a consumer (in this case, your students and school community); a brand is your keymessage.
THE LUNCH BOX
The small purchase threshold ($10,000–$250,000) is the “dollar amount” indication of when you must use a formal vs. informal procurement method. Informal procurement is no less competitive than formal procurement methods, but it is a less complicated process. The basic process includes:THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Sustainable Lunchrooms: Plant Forward. The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide.THE LUNCH BOX
Lunchroom Education. By engaging students with food-focused activities, you can teach and demonstrate important connections to food. Children are often excited to try new foods, learn more about how food is made, and learn to cook themselves.THE LUNCH BOX
Marketing. Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community.THE LUNCH BOX
Sustainable Lunchrooms. Sustainable practices are possible in every kitchen. With an ever-increasing focus on environmental impacts and sustainable methods, school food presents aTHE LUNCH BOX
Out of the 14.6 million breakfasts served in school year 2017-18, 12.5 million breakfasts were served to children eligible for free and reduced-priced meals.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours.THE LUNCH BOX
A collection of printed materials for school food marketing projects! Includes stickers, posters, signs, and collection cards.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Sustainable Lunchrooms: Plant Forward. The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide.THE LUNCH BOX
Lunchroom Education. By engaging students with food-focused activities, you can teach and demonstrate important connections to food. Children are often excited to try new foods, learn more about how food is made, and learn to cook themselves.THE LUNCH BOX
Marketing. Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community.THE LUNCH BOX
Sustainable Lunchrooms. Sustainable practices are possible in every kitchen. With an ever-increasing focus on environmental impacts and sustainable methods, school food presents aTHE LUNCH BOX
Out of the 14.6 million breakfasts served in school year 2017-18, 12.5 million breakfasts were served to children eligible for free and reduced-priced meals.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours.THE LUNCH BOX
A collection of printed materials for school food marketing projects! Includes stickers, posters, signs, and collection cards.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Contact Us. Thank you for your interest in The Lunch Box. Contact us with questions or suggestions by filling out the form below. You can also stay connected by signing up for our newsletter and following us on Facebook, Twitter, Instagram, and YouTube!. Chef Ann FoundationTHE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Program Requirements. School must participate in the National School Lunch Program and have more than 50% Free and Reduced Meal eligibility. Each grant is for $2,000 and a district may apply for up to five school sites for a total of $10,000.THE LUNCH BOX
Sustainable Lunchroom Case Study Overview. BVSD has an ambitious sustainability plan, outlining a “green” mission and long-term objectives, including zero waste goals and sustainable purchasing practices.In 2009, BVSD adopted a resolution supporting environmental sustainability, jointly created with City of Boulder, University of Colorado at Boulder, and Boulder County.THE LUNCH BOX
Emergency Feeding. More and more, school is being interrupted by emergency issues related to health, environment and other present day crises. These days, schools need to be constantly prepared to pivot their programs to react to changing situations, and that includes their school food program.THE LUNCH BOX
Recipes. Developing and tasting recipes on a regular basis is a smart way to get kids involved and familiar with new items. Once a recipe is developed, make it available to the whole school community.THE LUNCH BOX
Overview What is Salad Bars to Schools? Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance.. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits and vegetables.THE LUNCH BOX
Branding Your Program. A good marketing strategy is only as strong as its brand. So what is a brand? A brand is your external identity; it is a compilation of perceptions in the mind of a consumer (in this case, your students and school community); a brand is your keymessage.
THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Sustainable Lunchrooms: Plant Forward. The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide.THE LUNCH BOX
Lunchroom Education. By engaging students with food-focused activities, you can teach and demonstrate important connections to food. Children are often excited to try new foods, learn more about how food is made, and learn to cook themselves.THE LUNCH BOX
Marketing. Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community.THE LUNCH BOX
Sustainable Lunchrooms. Sustainable practices are possible in every kitchen. With an ever-increasing focus on environmental impacts and sustainable methods, school food presents aTHE LUNCH BOX
Out of the 14.6 million breakfasts served in school year 2017-18, 12.5 million breakfasts were served to children eligible for free and reduced-priced meals.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours.THE LUNCH BOX
A collection of printed materials for school food marketing projects! Includes stickers, posters, signs, and collection cards.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Sustainable Lunchrooms: Plant Forward. The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide.THE LUNCH BOX
Lunchroom Education. By engaging students with food-focused activities, you can teach and demonstrate important connections to food. Children are often excited to try new foods, learn more about how food is made, and learn to cook themselves.THE LUNCH BOX
Marketing. Marketing your school food program is paramount to reaching and maintaining your district’s wellness goals. Plus, properly communicating current and future improvements will improve visibility and educate the community.THE LUNCH BOX
Sustainable Lunchrooms. Sustainable practices are possible in every kitchen. With an ever-increasing focus on environmental impacts and sustainable methods, school food presents aTHE LUNCH BOX
Out of the 14.6 million breakfasts served in school year 2017-18, 12.5 million breakfasts were served to children eligible for free and reduced-priced meals.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Professional Development. Professional development is a key component of running a successful scratch cook program. In 2015, the USDA enacted a rule requiring school food service staff to complete professional development hours.THE LUNCH BOX
A collection of printed materials for school food marketing projects! Includes stickers, posters, signs, and collection cards.THE LUNCH BOX
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, andacademic success.
THE LUNCH BOX
Contact Us. Thank you for your interest in The Lunch Box. Contact us with questions or suggestions by filling out the form below. You can also stay connected by signing up for our newsletter and following us on Facebook, Twitter, Instagram, and YouTube!. Chef Ann FoundationTHE LUNCH BOX
Procurement. Procurement is one of the most complex processes that happen 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.THE LUNCH BOX
Program Requirements. School must participate in the National School Lunch Program and have more than 50% Free and Reduced Meal eligibility. Each grant is for $2,000 and a district may apply for up to five school sites for a total of $10,000.THE LUNCH BOX
Sustainable Lunchroom Case Study Overview. BVSD has an ambitious sustainability plan, outlining a “green” mission and long-term objectives, including zero waste goals and sustainable purchasing practices.In 2009, BVSD adopted a resolution supporting environmental sustainability, jointly created with City of Boulder, University of Colorado at Boulder, and Boulder County.THE LUNCH BOX
Emergency Feeding. More and more, school is being interrupted by emergency issues related to health, environment and other present day crises. These days, schools need to be constantly prepared to pivot their programs to react to changing situations, and that includes their school food program.THE LUNCH BOX
Recipes. Developing and tasting recipes on a regular basis is a smart way to get kids involved and familiar with new items. Once a recipe is developed, make it available to the whole school community.THE LUNCH BOX
Overview What is Salad Bars to Schools? Salad Bars to Schools (SB2S) is a granting program that provides schools and districts with salad bar equipment and support, such as Cambro bars, camchillers, and technical assistance.. Salad Bars to Schools launched in 2010 with the mission of donating salad bars to U.S. schools so that every child has daily access to fresh fruits and vegetables.THE LUNCH BOX
Branding Your Program. A good marketing strategy is only as strong as its brand. So what is a brand? A brand is your external identity; it is a compilation of perceptions in the mind of a consumer (in this case, your students and school community); a brand is your keymessage.
THE LUNCH BOX
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, andacademic success.
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, andacademic success.
Visit Overview
About Chef Ann FoundationFAQ
Supporting Research
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
Menu Development
Menu Cycles
Emergency Feeding
We don’t need to tell you: COVID-19 has drastically changed the school food world. We’re here to help, whenever you’re ready.Visit Overview
Food
Scratch Cooking To-GoBulk Meal Packs
Commodities
Food Access
Marketing & CommunicationsStaff Appreciation
Additional ResourcesManagement
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 YearFiscal Management
Human Resources
Staff Appreciation
Professional Development Professional StandardsTraining Videos
School Food InstituteCentral Kitchens
Facilities
Assessment & Next Steps Wellness Policy & Smart Snacks Local Wellness Policy Smart Snacks in SchoolsTools & Resources
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 ProcurementBulk Milk
Purchasing Co-operativesWhat Are Co-ops?
Co-ops with a Cause
How to Start a Co-opTools & Resources
Marketing
Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.Visit Overview
Branding Your Program District Communications Social Media ToolkitPartnerships
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 CompetitionsFarm 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 & PlanningProcurement
Operations
Training
Marketing Your Salad BarRecipes
Tools & Resources
School Breakfast
Getting Started
Operations
Stakeholder AwarenessPreparing to Launch
Program Evaluation
Tools & Resources
Sustainable LunchroomsPlant Forward
Plant Forward RecipesCase Study
Tools & Resources
Apply for a Grant
Get Schools Cooking
Salad Bars to SchoolsProject Produce
Donate
Chef Ann Foundation
School Food Institute Salad Bars To SchoolsBlog
Chef Ann Foundation
School Food Institute Salad Bars To SchoolsBlog
SEARCH THE LUNCHBOX
Donate
Why Scratch Cooking? 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, andacademic success.
Visit Overview
About Chef Ann FoundationFAQ
Supporting Research
Recipes & Menus
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
Menu Development
Menu Cycles
Emergency Feeding
EMERGENCY FEEDING
We don’t need to tell you: COVID-19 has drastically changed the school food world. We’re here to help, whenever you’re ready.Visit Overview
Food
Scratch Cooking To-GoBulk Meal Packs
Commodities
Food Access
Marketing & CommunicationsStaff Appreciation
Additional ResourcesManagement
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 YearFiscal Management
Human Resources
Staff Appreciation
Professional Development Professional StandardsTraining Videos
School Food InstituteCentral Kitchens
Facilities
Assessment & Next Steps Wellness Policy & Smart Snacks Local Wellness Policy Smart Snacks in SchoolsTools & Resources
Procurement
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 ProcurementBulk Milk
Purchasing Co-operativesWhat Are Co-ops?
Co-ops with a Cause
How to Start a Co-opTools & Resources
Marketing
MARKETING
Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.Visit Overview
Branding Your Program District Communications Social Media ToolkitPartnerships
Posters & Signs
Lunchroom Education
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 CompetitionsFarm to School
Volunteers & Interns Fresh Food Initiatives 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 & PlanningProcurement
Operations
Training
Marketing Your Salad BarRecipes
Tools & Resources
School Breakfast
Getting Started
Operations
Stakeholder AwarenessPreparing to Launch
Program Evaluation
Tools & Resources
Sustainable LunchroomsPlant Forward
Plant Forward RecipesCase Study
Tools & Resources
Apply for a Grant
Get Schools Cooking
Salad Bars to SchoolsProject Produce
COVID’S SILVER LINING FOR SCHOOL FOOD PROGRAMS READ OUR LATEST BLOG TO LEARN HOW 2020 HAS FOSTERED A TREMENDOUS AMOUNT OF GROWTH AND LEARNING EXPERIENCES FOR DISTRICTS AROUND THECOUNTRY.
Read More
WELCOME TO THE LUNCH BOX THE NATION’S TRUSTED RESOURCE FOR SCRATCH COOKING IN SCHOOLS, INCLUDING RECIPES, TOOLS AND OPERATIONAL KNOWLEDGE.Learn more
SALAD BARS ARE COMING BACK TO SCHOOLS READ OUR LATEST BLOG TO LEARN ABOUT RECENT GUIDANCE FROM THE CDC ON HOW TO REOPEN SALAD BARS SAFELY NEXT SCHOOL YEAR.Learn more
NEW SOCIAL MEDIA & DIGITAL MARKETING TOOLKIT DISCOVER WHY SOCIAL MEDIA IS A HIGHLY EFFECTIVE TOOL FOR GROWING PUBLIC AWARENESS AND ENGAGEMENT IN YOUR PROGRAM.Discover
THE LUNCH BOX
Welcome to the largest online resource for scratch cooking in schools! A program of the Chef Ann Foundation , this site features step-by-step guides, tools, and other resources to help schools improve their meal programs and convert to scratch-cooking. By cooking from scratch (with whole, fresh ingredients), school food programs can provide delicious, nutritious meals for students. Research has shown scratch-cooking to have incredible benefits, like increased meal participation, improved student attendance, and decreased risk of diseases like diabetes.Read More
COVID-19 SUPPORT + RESOURCES We’re dedicated to supporting school districts nationwide with the tools, resources, and grant opportunities necessary to continue providing students with healthy meals during the pandemic.Read More
> Your website is impressive and I love the huge emphasis on nutrition > education. I think this is a key component of our salad bar success! Melanie, Assistant Supervisor at Evergreen School District > You have a wealth of valuable information for school districts to > use. Thanks for all you do in providing schools with the tools they > need to provide nutritious meals to our students. Terri, Food Service Director at South Hamilton School District > Great tips and recommendations here to help implement change in our > public schools. I am a substitute school nurse in Northern NJ with > three kids in public schools and have been searching and searching > for ways to help implement change for increasing plant-based foods > in school lunches. This is a little slice of gold I have found in > your site. I thank you very much!TLB User
NEW CONTENT AREAS
With this latest redesign of The Lunch Box, we’ve added a ton of new content for school food operators. Check out our newest additionsbelow!
Why Scratch Cooking
Benefits of Scratch CookingCOVID Resources
Central Kitchen case studyNew recipes
Sustainable Lunchrooms practicesNEW CONTENT AREAS
With this latest redesign of The Lunch Box, we’ve added a ton of new content for school food operators. Check out our newest additionsbelow!
Why Scratch Cooking
Benefits of Scratch CookingCOVID Resources
Central Kitchen case studyNew recipes
Sustainable Lunchrooms practicesView this video
video-play-button
FEATURED NEW RECIPE
CHICKEN POZOLE WITH TORTILLA CHIPS Hear from CAF’s Director of School Food Operations, Brandy Dreibelbis, how this home recipe was adapted for school meal service.Meet Brandy
Origins of Chicken PozoleRecipe
FEATURED NEW RECIPE
CHICKEN POZOLE WITH TORTILLA CHIPS Hear from CAF’s Director of School Food Operations, Brandy Dreibelbis, how this home recipe was adapted for school meal service.Meet Brandy
Origins of Chicken PozoleRecipe
PROGRAM IMPACT
The Lunch Box provides many digital resources and tools for school food professionals. Online registration also helps us track impact and support funding initiatives.0
SITE USERS REGISTERED0
DOWNLOADED RESOURCES0
SCHOOL DISTRICTS REGISTEREDPROGRAM IMPACT
The Lunch Box provides many digital resources and tools for school food professionals. Online registration also helps us track impact and support funding initiatives.0
SITE USERS REGISTERED0
DOWNLOADED RESOURCES0
SCHOOL DISTRICTS REGISTEREDDiscover More
MANAGEMENT TOOLS & RESOURCES Looking for meal cost worksheets, menu cycle plans, or food cost projection worksheets? Check out our collection of easy downloads to help plan your program.Learn More
SUPPORTING RESEARCH
Check out these significant research and case studies that outline the benefits of healthy school food programs, which can be helpful when discussing school food changes with school district administration and community stakeholders.Learn More
COVID RESOURCES
COVID has changed the school food world, and we’re here to help. We’ve gathered the most-up-to-date helpful resources, links, andinformation.
Learn More
HELP THE LUNCH BOX!
PLEASE HELP US KEEP OUR TOOLS & RESOURCES FREE FOR ALL USERS BYREGISTERING HERE!
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