The Chef Ann Foundation have joined together with the Chefs’ Manifesto, to mobilise and generate collective momentum to accelerate food systems transformation, in support of the United Nations Food Systems Summit.
In 2019, the Global Child Nutrition Foundation estimated that 297.3 million children received food through school meal programs across 85 countries with large-scale programs, and the USDA calculated the total number of school breakfasts and lunches served domestically in 2019 to be 7.3 billion. Both at home and abroad, school food programs feed an incredible number of children healthy meals on a daily basis, and with that scope and reach comes an unparalleled opportunity to transform the food system.
Motivated by the global Chefs’ Pledge, the Chef Ann Foundation have curated a pledge specifically for school feeding program individuals and organisations.
Together, they are committing to act now!
School feeding programs are uniting in support of the United Nations Food Systems Summit!
As part of the Chefs’ Pledge, we the 100 undersigned individuals and organisations commit to promoting and enacting the following action items over the next three years to make our school meal programs more sustainable:
1. Ingredients grown with respect for the earth and its oceans
– Connect farms to schools
– Offer regional produce grown with sustainable and/or regenerative practices
– Serve regionally sourced proteins such as seafood, poultry, eggs, dairy, pork, and beef
– Pay farmers the true cost of their food
– Support fair wages for the farm workers growing, producing, and harvesting sustainable food
2. Investment in livelihoods
– Educate school food teams on the importance of a sustainable food system
– Work toward a living wage for all foodservice team members that is equitable within the school district, as well as the larger community, and commensurate with the skills and abilities inherent in serving meals within a sustainable food system
– Advocate for USDA policies that support equitable living wages and benefits while allowing appropriate funding of food cost
– Uplift small, emerging, and BIPOC farmers, growers, and producers
3. Value natural resources and reduce waste
– Operate under offer versus serve
– Transition to reusable, non-petroleum plastic products
– Implement bulk milk programs
– Utilize share tables
– Recover and/or repurpose uneaten yet wholesome food
– Move to zero-waste kitchens and cafeterias
4. A focus on plant-based ingredients
– Reduce animal protein in school meals by promoting plant-forward and/or plant-based meals
– Educate school food teams on the importance of plant-forward and plant-based meals
– Add plant-forward and/or plant-based meals to cycle menus
5. Education on food safety & healthy diets
– Plant school gardens
– Develop garden and agricultural education
– Engage in farm-to-school education
– Offer hands-on experiential learning such as cooking classes
– Hold tastings for diverse menu items
In consultation with 130 chefs from 38 countries, the United Nations’ 17 Sustainable Development Goals were synthesized into 8 Thematic Areas that chefs were most passionate about tackling, becoming the framework for the Chefs’ Manifesto.
The thematic areas above are the five areas from the Chefs’ Manifesto deemed most urgent and actionable for school food professionals in the United States by the Chef Ann Foundation and an advisory group of 21 foodservice operators from across the country.
Signed by:
Allison Johnson – Salad Bar Contractor, Chef Ann Foundation
Amy Glodde, RD, MPH – Contractor, Oakland Unified
Amy Maclosky – Director of Food and Nutrition Services, Arlington Public Schools
Andrew Benson – Executive Chef & Director of Food Services, Harlem Children’s Zone, Inc.
Angela Gomez – Registered Dietitian, Laveen School District
Ani Tarpinian – Program Manager, Alliance for a Healthier Generation
Ann Cooper – Founder & President, Chef Ann Foundation
Annamarie Pintozzi – Chef & Food Service Director, West Carrol CUSD #314
Anneliese Tanner – Director of Research and Assessment, Chef Ann Foundation
Bennett Fins – Executive Chef & Director of Food Services, The Equity Project Charter School
Benny Calderon – Child Nutrition Services Manager, Campbell Union School District
Bernadette Milne – Kitchen Satellite Lead, Boulder Valley School District
Bertrand A Weber – Director of Culinary and Wellness Services, Minneapolis Public Schools
Beth Brewster – Supervisor of Food Services, Caroline County Public Schools
Beth Pellegrino – Director of Dining, Westtown School
Betsy Booth – Food Systems & Sustainable Manager, University of Idaho College of Natural Resources (McCall Field Campus)
Betty Compeau – School Board Member, Alexandria Central School
Bhavani Jaroff – Farm to School Coordinator, Glen Cove City Public School
Bill Telepan – Executive Chef, Wellness in the Schools
Brandy Dreibelbis – Director of School Food Operations, Chef Ann Foundation
Brian DeWitt – Culinary Center Sous Chef, Boulder Valley School District
Cameron Parton – Food Service Director, La Reina High School and Middle School
Carole Sullivan – Consultant, Livingston Montana School District
Carolyn Well – Executive Chef Manager, St. Bernard’s School
Christine Steenport – Executive Director of Food Service and Warehouse Operations, Austin Independent School District
Christopher De Jesus – Sustainability Coordinator, Monte del Sol Charter School Foundation
Cindy Ullman – Kitchen Satellite Lead, Boulder Valley School District (New Vista High)
Cristina Salcedo – Family Advocate, Tomales Elementary School & Bodega Bay School
Cynthia Rangel – Foodservice Supervisor, South San Antonio ISD
Dan Giusti – CEO, Brigaid
Dan Sharp – Food & Nutrition Director, Mesa County Schools
Danette R Russo – Director of Food Services, Marblehead Community Charter Public School
Daniel Westmoreland – Director of Good Food for Oxford Schools, Oxford School District
Danielle Sprague – Foodservice Manager,
Dr. Franklin Perkins School/RFK-Kitchen
David Husbands – Executive Chef, The Houston Independent School District
Debbie-Ann Plante – Co-Food Service Director, Mohawk Trail Regional School District
Deborah Vaughn – Food Service Director, East Bridgewater Public Schools
Diane Chapeta – Program Manager, The Illinois Farm to School Network
Divya Puri – District Manager, Fremont Union High School District
Eat REAL
Elizabeth Liu – School Lunchroom Helper, San Francisco Unified School District
Eric Ditzler – District Manager, Boulder Valley School District
Fania Yangarber – Executive Director, Healthy School Food Maryland
Fred Espinosa – Manager of Production and Acquisition, San Diego Unified School District
Glen Ritter – Director of Nutrition Services, Inver Grove Heights Public Schools
Gracie Hosea – Child Nutrition Program Supervisor, Richland Parish School Board
Heather McPherson – Head Cook, Cheylin USD103
Heather Reimers – Food Services Manager, Randolph Public School
Jamie R Adams – Garden & Nutrition Teacher, Huntsville School District
Janice King, MEd, RDN, SNS – Director of Food Services, Auburn Public Schools
Jason Hull – Director of Food Services & Executive Chef, Marin Country Day School
Jenn Oliver – Food Service Supervisor, Crestview Local Schools
Jennifer Johnson – Food Service Manager, Galion St Joseph Catholic School
Jennifer L McNeil, RDN, SNS – Co-Founder, LunchAssist
Jennifer LeBarre – Executive Director, San Francisco USD
Jennifer Merryweather – Food Service Director, Muskegon Catholic Central
Jessica Shelly – Director of Student Dining Services, Cincinnati Public Schools
Joe Evano – Executive Chef, Parkhill School District
Juan J Zamorano – Food Services Program Specialist, San Diego Unified School District
Kat Soltanmorad, RDN – Director of Food & Nutrition Services, Tahoe Truckee Unified School District
Kirby Phillips – Food Service Supervisor, La Center Schools
Kristen Tekell – Director of Food and Nutrition Services, Napa Valley Unified School District
Ksenia Glenn – Director of Nutrition, Upland USD
Lea Howe – Director of School Food Initiatives, DC Greens
Leeda Jo Beha, RDN, CD SNS – Director, Bethel School District Child Nutrition Services
Lindsey Hill, RD – Director of Nutrition Services, South Madison Community School Corporation
Lisa Melton – Executive Chef, Riverview Charter School
Lorrie Fodom, MD – Co-Chair of Health, Wellness and Safety, Jeffco
Lynne Smith – Health & PE Teacher and Fuel Up to Play 60 Advisor, Providence Public School District
Mario D Moscoso – Culinary Center Sous Chef, Boulder Valley School District
Mary Rochelle – Program and Grants Coordinator, Boulder Valley School District
Mellissa Honeywood – Director of Food & Nutrition Services, Cambridge Public Schools Food Service
Micha James – Nutrition Services Director, Monterey Peninsula Unified School District
Michael Ioli – Sr. Director of KIPP NYC Culinary Team, KIPP NYC Public Schools
Michael Kuefner – Culinary Director, Thaden School
Michele Lynd – Food Service Manager, Paoli School Corp.
Mim Michelove – CEO & President, Healthy Day Partners
Patricia Tamminga – Founder, Patricia’s Table
Patrick D Garmong – Associate Director of Culinary Education and Training, The Institute of Child Nutrition
Patrick Durgan – Director of Food Services, Bellingham Public Schools
Paula J Bailey – Food Service Director, Watson Chapel School District
Rainey Wikstrom – Owner, The Healthy People Project
Rhonda Pennington – Chief Administrative Officer, Canaan Community Academy
Robbin Cross – Food and Culinary Services Supervisor, Franklin Special School District
Rozy Matteo – Executive Chef, School in the Hills
Ruth Pino, RDN – Food Service Manager, Saranac Lake School District
Sara Supplee – Nutrition Coordinator, Fridley Public Schools
Sarena C Glenn – Menu & Marketing Coordinator, Richardson ISD
Sharon Schaefer – Director of Food and Nutrition Services, Gretna Public Schools
Sheila R Adams – Kitchen Manager & Cook, Springfield School RE-4
Shelly Allen – Director of Nutrition & Warehouse Service, St. Vrain Valley Schools
Stephen Menyhart – Director of Food Services, Boulder Valley School District
Sunny Baker – Founder, EduFood Consulting LLC
Suzy Sayre – Director of Nutrition Services, El Monte Union High School District
Talia McGill – Chief Operating Officer, No More Empty Pots
Tamara Entwistle – Food Manager, Plateau Valley School District No. 50
Vanessa Zajfen – Director of Food and Nutrition Services, Ocean View School District
Yuri Sanow – Executive Chef, Boulder Valley School District
Yvonne Johnson – Director of Food and Nutrition Services, Ottumwa Community School District
Zubeeda Muhammad – Wellness Coordinator, North East Carolina Prep
