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Maggie Mae Kennedy

she/her

Assistant Director

Maggie Mae Kennedy

she/her

Assistant Director

Maggie Mae Kennedy has spent 13 years in School Nutrition, focusing on equitable meal access and sustainability. She is currently the Assistant Director of School Nutrition at Spring Branch ISD in Houston, Texas, and has worked with Houston ISD and Galena Park ISD. She is dedicated to public policy, having served as Chair of the Texas Association of School Nutrition’s Public Policy and Legislation Committee and as a member of the SNA Membership Committee.


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Who We Are

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Our Mission

Ensure that school food professionals have the resources, funding and support they need to provide fresh, healthy, delicious, cook from scratch meals that support the health of children and our planet.

Why School Food Matters

American kids start their life-path in K–12 schools where they learn the skills necessary to thrive & meet their potential. While the country debates the best ways to teach them math, science & English, we spend little to no time on food & nutrition.

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