What People Are Saying

We are now able to give our students more options when it comes to fruits and vegetables. Students have been seen taking more than just one fruit or vegetable and they love the variety. We don’t see nearly as much waste now that we have many options versus only two options for fruit and veggies.

We have seen a huge decrease in the amount of food being thrown away. Our students are eating healthier and filling up on nutritious foods that keep their brains alert and active throughout the whole school day!

Our schools actually eliminated canned fruits and started using fresh or fresh frozen fruits and vegetables. Our food cost actually dropped this year.

School Food 101 inspired me to use more scratch cooking in our cafeteria and be a little more innovative with our menus. After taking the course, I have developed a new logo and overall vision, mission, and strategic plans for our cafeteria for the next few years that I hope will empower my staff and make a difference in our community.

The most valuable thing I learned were the basics of how food service works in schools and what laws and regulations control how things are made and reported.

It was an awesome opportunity to provide students with new fruit and vegetable choices and to open their horizons to a variety of options rather than the apple or banana. The Chef Ann Foundation has been a blessing to our school district. There are students everywhere that are not getting the nutrition they need, and Project Produce offers a great way to get it to them!