The Chef Ann Foundation has teamed up with Skoop, a superfoods company committed to bringing the health benefits of superfoods to every American. Together we have launched Project Produce: Fruit and Veggie Grants for Schools. These $2,500 grants assist you in expanding your students’ palates, and encouraging increased consumption of and exposure to fresh produce through engagement in lunchroom education activities that encourage students to taste new vegetables and fruits offered either in a dish, cooked, or raw. The goal of Project Produce is to provide funds to support the food cost of these activities which are designed to touch every child. Offering these events to all kids whether they bring or buy lunch requires additional funds. Project Produce grants can help you fill that gap.
Who Can Apply
Any district or independent school participating in the National School Lunch Program (NSLP) is eligible to apply.
Grant Requirements
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The application must be submitted by your district’s food service director.
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Districts may apply for up to 10 schools at $2,500 per school.
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Grant funds must be used to purchase fresh fruits and vegetables to support your planned Project Produce programming. The majority of the produce must be locally accessible and at a price point affordable to all households.
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Grant funds may not be used to support the cost of reimbursable meals.
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Grant funds may not be used for staff hours, transportation, collateral materials, or other programming costs.
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The proposed project must be planned with the intention of offering the activity to all students in the school building. Lunchtime based projects are preferred because they offer access to all students (school lunch diners and students bringing meals from home.)
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Proposals for projects scheduled after the school day or on the weekend must demonstrate how they will target the full school enrollment and help encourage vegetable and fruit consumption in school meals.
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Activities must include a parent outreach component, such as a parent letter about the school activity and nutrition education goals.
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Providing documentation to CAF of your Project Produce programming through photographs, video, and stories is required for grant fulfillment.
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We strongly encourage schools to use their Project Produce funds to purchase locally produced vegetable and fruits when possible when possible.
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CAF encourages districts with school sites of 50% or higher free and reduced eligible enrollment to apply.
Examples of acceptable project proposals could be: seasonal vegetable and fruit tastings, vegetable recipe contests, chef cooking and tasting events, local farmers harvest paired with tastings or Rainbow Day salad bar events.
There is no deadline. Grants will be determined on an ongoing basis depending on available funding.
See more at www.thelunchbox.org!
