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

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Why School Food Matters
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We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals. Browse through programs to learn more about our work and apply for a grant.

Visit Overview
Get Schools Cooking
Salad Bars to Schools
School Food Institute
The Lunch Box
Bulk Milk
Healthy School Food Pathway
California Pre-Apprenticeship
Colorado Pre-Apprenticeship
National Fellowship
Specialized Programming
Policy & Advocacy

Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.

Visit Overview
Our Impact
Our History
Success Stories
FOR SCHOOLS

Whether you are a school district administrator, food service director, food service team member, concerned parent, student or committed community advocate, there are many ways to get involved in changing the way we feed our kids.

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Support Our Work
Donate
Renegade Lunch Lady Circle
Ways to Give
Our Supporters

Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school.

Visit Overview
Step 1: Get Educated
Step 2: Get Organized
Step 3: Get Support
Step 4: Take Action
Tools for Home

Learn more about school food with resources, home recipes, and press materials.

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Resource Library
Home Recipes
About School Food
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The Lunch Box
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School Food Institute
Salad Bars To Schools
SCALE
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WHO WE ARE

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

Visit Overview
Our Mission
Why School Food Matters
Founder Chef Ann
Our Team
Board of Directors
Financials & Annual Reports
Employment

WHAT WE DO

We’re dedicated to empowering schools nationwide with the tools, training, resources, and funding they need to serve meals. Browse through programs to learn more about our work and apply for a grant.

Visit Overview
Get Schools Cooking
Salad Bars to Schools
School Food Institute
The Lunch Box
Bulk Milk
Healthy School Food Pathway
California Pre-Apprenticeship
Colorado Pre-Apprenticeship
National Fellowship
Specialized Programming
Policy & Advocacy

WHAT WE’VE DONE

Since 2009, the Chef Ann Foundation has worked with schools to implement healthy school meal programs. Dive into the organization’s history and learn about our impact on school food reform over the years.

Visit Overview
Our Impact
Our History
Success Stories
FOR SCHOOLS

FOR SUPPORTERS

Whether you are a school district administrator, food service director, food service team member, concerned parent, student or committed community advocate, there are many ways to get involved in changing the way we feed our kids.

Visit Overview
Support Our Work
Donate
Renegade Lunch Lady Circle
Ways to Give
Our Supporters

ADVOCACY TOOLKIT

Want to learn how you can create school food change? Our toolkit lays out how to approach your district and advocate for healthier food in your child’s school.

Visit Overview
Step 1: Get Educated
Step 2: Get Organized
Step 3: Get Support
Step 4: Take Action
Tools for Home

KNOWLEDGE CENTER

Learn more about school food with resources, home recipes, and press materials.

Visit Overview
Resource Library
Home Recipes
About School Food
Press Room
Press Releases
Press Kit & Assets
Spokespersons
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Melissa Aune, MPH, CHES

she/her

Senior Program Coodinator, School Food Institute

Melissa Aune joined the Chef Ann team in June 2023. In this role, she is responsible for program and project management of the School Food Institute (SFI), a series of video-based online courses that leverage Chef Ann Cooper’s extensive expertise in leading school food programs through a transition to serving whole, fresh, healthy foods to kids. Course topics cover everything necessary to make sustainable changes to school food operations.

Melissa Aune, MPH, CHES

she/her

Senior Program Coodinator, School Food Institute

Melissa Aune joined the Chef Ann team in June 2023. In this role, she is responsible for program and project management of the School Food Institute (SFI), a series of video-based online courses that leverage Chef Ann Cooper’s extensive expertise in leading school food programs through a transition to serving whole, fresh, healthy foods to kids. Course topics cover everything necessary to make sustainable changes to school food operations.

Melissa found her love of food and cooking as a child while living in Italy. Melissa is an instructional designer with a focus on public health nutrition. Before coming to CAF, Melissa received her Master of Public Health Nutrition degree at George Washington University. She is a Certified Health Education Specialist (CHES) with an e-learning and nutrition education background. Melissa is taking graduate-level coursework in Instructional Design and Technology at Purdue University and considers lifelong learning a form of self-care. She is a school garden champion and advocates for hands-on nutrition education in schools. 

Her passions include vegan cooking, gardening, human rights and animal welfare advocacy, yoga, traveling, and reading.
 

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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.

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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.

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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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