Looking Back to Look Forward: 2024 Reflections & 2025 Goals
January 16, 2025 | By
Chef Ann Foundation CEO Mara Fleishman shares what inspired her from the organization’s work in 2024, and the bold goals she’s looking forward to pursuing in 2025.
Building the school food labor force for the future
Our Healthy School Food Pathway program is training beginning and experienced school food professionals to grow the scratch cooking movement while advancing their careers. In 2024, this program supported 260 Pre-Apprentices, 54 Apprentices and 21 Fellows. Healthy School Food Pathway not only provides participants with real-world work experience, academic instruction, and project-based learning, but also exposure to the big picture of the school food landscape.
Building the school food labor force for the future
Our Healthy School Food Pathway program is training beginning and experienced school food professionals to grow the scratch cooking movement while advancing their careers. In 2024, this program supported 260 Pre-Apprentices, 54 Apprentices and 21 Fellows. Healthy School Food Pathway not only provides participants with real-world work experience, academic instruction, and project-based learning, but also exposure to the big picture of the school food landscape.
Taking the first step with salad bars
Here’s something I say often: Salad bars are the gateway to scratch cooking in schools. Installing a salad bar is often the best thing a school can do to embark on their scratch cooking journey — managing one teaches school food teams how to procure, distribute, store, prepare, and serve fresh foods. Plus, salad bars support environmental sustainability by reducing packaging and food waste.
In 2024, we were able to grant 161 schools salad bar equipment thanks to our longest term partners at Whole Kids, a program of Whole Foods Markets Foundation, as well as the Denver Broncos Foundation.
Taking the first step with salad bars
Here’s something I say often: Salad bars are the gateway to scratch cooking in schools. Installing a salad bar is often the best thing a school can do to embark on their scratch cooking journey — managing one teaches school food teams how to procure, distribute, store, prepare, and serve fresh foods. Plus, salad bars support environmental sustainability by reducing packaging and food waste.
In 2024, we were able to grant 161 schools salad bar equipment thanks to our longest term partners at Whole Kids, a program of Whole Foods Markets Foundation, as well as the Denver Broncos Foundation.
Guiding the transition toward scratch
Transitioning from serving students ultra-processed meals to freshly made meals is a complicated process that takes many years of enacting change. That’s why we’ve developed a structured, systems-based approach to guide this transition process, grounding it in five key school food areas: food, finances, facilities, human resources, and marketing.
In 2024, we worked with districts from Virginia to Arizona, California to New York, and many states in between to hone these five key school food areas as they move the needle toward scratch cooking and create sustainable change.
Guiding the transition toward scratch
Transitioning from serving students ultra-processed meals to freshly made meals is a complicated process that takes many years of enacting change. That’s why we’ve developed a structured, systems-based approach to guide this transition process, grounding it in five key school food areas: food, finances, facilities, human resources, and marketing.
In 2024, we worked with districts from Virginia to Arizona, California to New York, and many states in between to hone these five key school food areas as they move the needle toward scratch cooking and create sustainable change.
Cultivating sustainable school food systems
Today, milk containers and liquid milk are the number one single source of school food waste. It’s estimated that 45 million gallons of milk is collectively wasted each school year, and roughly 32 milk cartons per student each year. Transitioning from single-serve milk containers to using bulk milk dispensers dramatically reduces this waste. In 2024, we granted bulk milk equipment to 29 schools in 15 school districts.
Also in 2024, recipients of our Partnerships for Local Agriculture and Nutrition Transformation in Schools (PLANTS) grants kicked off their multi-year projects. It’s been exciting to follow their journeys building equitable, resilient, and regional supply chains for K-12 schools. One example: CommonWealth Kitchen, Massachusetts Farm to School, Boston Public Schools, and Portland Public Schools are connecting local suppliers and manufacturers with schools and building procurement systems that can be replicated in districts across the region. The project seeks to procure more scratch-made, value-added, and culturally inclusive products for schools.
A highlight of this work is CommonWealth Kitchen’s “field fritter” (pictured right), which they developed from field peas, an essential cover crop farmers use to build nitrogen-rich soil. Field fritters are an excellent example of a climate-friendly and delicious product that benefits producers and students alike.
Cultivating sustainable school food systems
Today, milk containers and liquid milk are the number one single source of school food waste. It’s estimated that 45 million gallons of milk is collectively wasted each school year, and roughly 32 milk cartons per student each year. Transitioning from single-serve milk containers to using bulk milk dispensers dramatically reduces this waste. In 2024, we granted bulk milk equipment to 29 schools in 15 school districts.
Also in 2024, recipients of our Partnerships for Local Agriculture and Nutrition Transformation in Schools (PLANTS) grants kicked off their multi-year projects. It’s been exciting to follow their journeys building equitable, resilient, and regional supply chains for K-12 schools. One example: CommonWealth Kitchen, Massachusetts Farm to School, Boston Public Schools, and Portland Public Schools are connecting local suppliers and manufacturers with schools and building procurement systems that can be replicated in districts across the region. The project seeks to procure more scratch-made, value-added, and culturally inclusive products for schools.
A highlight of this work is CommonWealth Kitchen’s “field fritter” (pictured right), which they developed from field peas, an essential cover crop farmers use to build nitrogen-rich soil. Field fritters are an excellent example of a climate-friendly and delicious product that benefits producers and students alike.
Values-Aligned Procurement Collectives
This year, thanks to our partnership with the Waverley Street Foundation, we will be launching a new initiative that will help schools in California, New Mexico, and Arizona overcome common challenges with procuring values-aligned ingredients.
Starting in California, in 2025 we’ll conduct a comprehensive state-based needs assessment and draft a roadmap for how and where to establish regional, scalable, and replicable Values-Aligned Purchasing Collectives for K-12 school districts.
Purchasing collectives play a critical role in K-12 food service by allowing school districts to pool resources, leverage collective buying power, and secure better pricing and terms from food suppliers that can offer local, sustainable, organic, and other values-aligned products.
Values-Aligned Procurement Collectives
This year, thanks to our partnership with the Waverley Street Foundation, we will be launching a new initiative that will help schools in California, New Mexico, and Arizona overcome common challenges with procuring values-aligned ingredients.
Starting in California, in 2025 we’ll conduct a comprehensive state-based needs assessment and draft a roadmap for how and where to establish regional, scalable, and replicable Values-Aligned Purchasing Collectives for K-12 school districts.
Purchasing collectives play a critical role in K-12 food service by allowing school districts to pool resources, leverage collective buying power, and secure better pricing and terms from food suppliers that can offer local, sustainable, organic, and other values-aligned products.
Launching the Sixth Get Schools Cooking Cohort
It’s hard to believe that Get Schools Cooking is in its ninth year of operation and is welcoming its sixth cohort of districts. As our most comprehensive district support initiative, this program works hand-in-hand with districts over three years to help them increase the amount of scratch-cooked items on their menu.
This year we’re thrilled to welcome the following districts, which collectively will be working to improve the quality of school meals for 62,758 students: Cleveland Metro School District (Ohio); Fairfield City Schools (Alabama); Elida Municipal Schools (New Mexico); Santa Fe Public School District (New Mexico); and Yuma Union High School District (Arizona).
Launching the Sixth Get Schools Cooking Cohort
It’s hard to believe that Get Schools Cooking is in its ninth year of operation and is welcoming its sixth cohort of districts. As our most comprehensive district support initiative, this program works hand-in-hand with districts over three years to help them increase the amount of scratch-cooked items on their menu.
This year we’re thrilled to welcome the following districts, which collectively will be working to improve the quality of school meals for 62,758 students: Cleveland Metro School District (Ohio); Fairfield City Schools (Alabama); Elida Municipal Schools (New Mexico); Santa Fe Public School District (New Mexico); and Yuma Union High School District (Arizona).
Scaling up our Apprenticeship and Fellowship programs
School food service faces significant workforce barriers to delivering fresh, scratch-made meals. Across the nation, school food staff serve 30 million meals every school day and school food departments collectively spend approximately $17 billion annually. Building a skilled workforce is crucial for achieving our child nutrition and environmental goals.
In 2025, we’ll be scaling up our Healthy School Food Pathway Pre-Apprenticeship, Apprenticeship, and Fellowship programs in California and Colorado while continuing to make strides toward launching these programs in Virginia, New York, and Arizona in 2026.
Our goal is to have 729 Pre-Apprentices, Apprentices, and Fellows complete the program this year!
Scaling up our Apprenticeship and Fellowship programs
School food service faces significant workforce barriers to delivering fresh, scratch-made meals. Across the nation, school food staff serve 30 million meals every school day and school food departments collectively spend approximately $17 billion annually. Building a skilled workforce is crucial for achieving our child nutrition and environmental goals.
In 2025, we’ll be scaling up our Healthy School Food Pathway Pre-Apprenticeship, Apprenticeship, and Fellowship programs in California and Colorado while continuing to make strides toward launching these programs in Virginia, New York, and Arizona in 2026.
Our goal is to have 729 Pre-Apprentices, Apprentices, and Fellows complete the program this year!
Researching the current state of school food
As many of you know, we have been heavily focusing on building a school food workforce that is ready to take on the challenges of planning, sourcing, cooking, and serving freshly prepared food. This year, we’re excited to be working with the University of Wisconsin-Madison and Food Insight Group in partnership with the USDA Food and Nutrition Service to research and improve the K–12 school food workforce in the U.S.
This three-year project aims to understand the current state of the school food workforce, address workforce challenges, and explore strategies to enhance job quality, recruitment, retention, and public perception of school food workers while improving the quality of meals for students. This project includes awarding 5–7 subgrants with a project maximum of $250,000 (apply by February 14th if you’re interested!).
Findings will guide efforts to create a stable, well-supported workforce that both delivers high-quality, healthy meals to students and fosters resilient local food systems.
Researching the current state of school food
As many of you know, we have been heavily focusing on building a school food workforce that is ready to take on the challenges of planning, sourcing, cooking, and serving freshly prepared food. This year, we’re excited to be working with the University of Wisconsin-Madison and Food Insight Group in partnership with the USDA Food and Nutrition Service to research and improve the K–12 school food workforce in the U.S.
This three-year project aims to understand the current state of the school food workforce, address workforce challenges, and explore strategies to enhance job quality, recruitment, retention, and public perception of school food workers while improving the quality of meals for students. This project includes awarding 5–7 subgrants with a project maximum of $250,000 (apply by February 14th if you’re interested!).
Findings will guide efforts to create a stable, well-supported workforce that both delivers high-quality, healthy meals to students and fosters resilient local food systems.
Strengthening our foundation
Over the past few years, the Chef Ann Foundation has experienced substantial growth. In 2022, our team had 17 staff members. Today, we have 70.
With this rapid growth, strengthening our organizational systems and structure will be key in 2025. We will be streamlining our technology platforms and project management tools to enhance collaboration, operational, and fiscal management; continuing to invest in executing our diversity, equity, inclusion, and belonging goals; and fostering a culture of learning and connection.
Strengthening our foundation
Over the past few years, the Chef Ann Foundation has experienced substantial growth. In 2022, our team had 17 staff members. Today, we have 70.
With this rapid growth, strengthening our organizational systems and structure will be key in 2025. We will be streamlining our technology platforms and project management tools to enhance collaboration, operational, and fiscal management; continuing to invest in executing our diversity, equity, inclusion, and belonging goals; and fostering a culture of learning and connection.
