F3: Food Family Farming Foundation
Chef Ann Cooper and Chef Beth Collins
PO Box 20708
Boulder, CO 80308
Office number: 303.330.6484
Executive Director: Chef Beth Collins
Program Coordinator: Barbara Ann McMonigal
Team Member: Sunny Young
The Lunch Box
Let’s Move Salad Bars to Schools
The Food Family Farming Foundation is a 501(c)3 nonprofit organization created to empower
schools to serve nutritious whole food to all students. Changing the outlook of our children's
future through the power of choice, food and flavors – real whole foods in schools will impact
our families and our food system in a profound way. F3 supports positive change through
educational training programs, direct services, a web portal and collateral resources.
Ensure that all children have access to healthy food at school to grow their bodies, minds and
To provide tools that enable all schools, parents, advocates, students, administrators, teachers
and food service staff to progress from serving highly processed, unhealthy food to serving
fresh, scratch-cooked food.
F3 is supported by the following sponsors: Barbara’s Bakery Inc., Chez Panisse Foundation,
Children’s Health Foundation, Chipotle Mexican Grill, The Colorado Health Foundation,
Compton Foundation, UPrinting.com, Johnson Ohana Charitable Foundation, Orfalea
Foundations, Transformation Trust, Tromblee Foundation, W.K. Kellogg Foundation, and
Whole Foods Market.
F3 is proud to partner with the following organizations and companies: All At Once Community,
Allergy Kids, Earth Balance, Environmental Working Group, Farm to School, Growing Great,
Healthy Schools Campaign, Jamie Oliver’s Food Revolution, Root 4 Kids, Roots of Change, Slow
Food USA, Two Angry Moms, and What’s on Your Plate.
Chef Ann Cooper
Renegade Lunch Lady; Partner, Lunch Lessons, LLC; Director, Nutrition Services Boulder Valley School
District; and Founder, Food Family Farming Foundation’s Lunch Box Project
Chef Ann Cooper is a celebrated author, chef, educator, and enduring advocate for better food for
all children. In a nation where children are born with shorter estimated life expectancies than their
parents because of diet-related illness, Ann is a relentless voice of reform by focusing on the links
between food, family, farming and children’s health and wellness.
A graduate of the Culinary Institute of America, Hyde Park, NY, Ann has been a chef for more than 30
years including positions with Holland America Cruises, Radisson Hotels, Telluride Ski Resort as well as
serving as Executive Chef at the renowned Putney Inn in Vermont. She has been featured in The New
Yorker, The New York Times, The Washington Post, The San Francisco Chronicle, The Chicago Tribune,
Newsweek , and Time Magazine and has appeared on NPR’s ‘Living on Earth,’ ABC’s Nightline, CNN,
PBS’ To The Contrary and the CBS Morning Show and many other media outlets. Ann has shared her
knowledge and experience by speaking at the Smithsonian Institute, the National Restaurant
Association, the Heifer Foundation, Chefs Collaborative, the International Association of Culinary
Professionals and numerous conferences. She has been honored by SLOW Food USA, selected as a
Kellogg Food and Society Policy Fellow, and awarded an honorary doctorate from SUNY Cobleskill for
her work on sustainable agriculture.
Ann is the author of four books: Lunch Lessons: Changing the Way We Feed Our Children (2006), In
Mother’s Kitchen: Celebrated Women Chefs Share Beloved Family Recipes (2005), Bitter Harvest: A
Chef’s Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It (2000)
and A Woman’s Place is in the Kitchen: The Evolution of Women Chefs (1998). She is past president of
The American Culinary Federation of Central Vermont, and past president and board member of
Women's Chefs and Restaurateurs. She also served on the U.S. Department of Agriculture National
Organic Standards Board, a Congressional appointment, and was an Executive Committee member of
Chefs Collaborative - all in an effort to raise awareness about the value of healthful, seasonal,
organic, and regional foods.
Ann’s research for and writing of A Bitter Harvest provided a true epiphany for this always curious
and proactive chef. No longer could the environmental and health facts be ignored when it came to
producing food in this country. Ms Cooper’s career shifted from primarily cooking to a path of
cooking, writing, and public speaking – all advocacy work for a healthier food system. There is no
doubt that Ann is an accomplished chef, however her focus is now on using her skills and background
to create a sustainable model for schools nationwide to transition any processed food based K-12
school meal program to a whole foods environment where food is procured regionally and prepared
from scratch. In 2009, Ann founded Food Family Farming Foundation (F3) as a nonprofit focusing on
solutions to the school food crisis. F3's pivotal project is The Lunch Box - a web portal that provides
free and accessible tools, recipes and community connections to support school food reform.
Chef Ann is happily working overtime as a Chef, Nutrition Services Director, Consultant, Author,
Public Speaker, and Advocate because she sees a need for change and has the gifts to help. She
envisions a time soon when being a chef working to feed children fresh, delicious, and nourishing
food will no longer be considered “renegade.”
Chef Beth Collins
Beth Collins has been cooking up change in kitchens, including school kitchens, for more than 15
years. She is a partner in Lunch Lessons LLC, with Ann Cooper. Beth also owns Local Plates LLC, a
consulting business based in Traverse City, Michigan, which offers food service solutions ranging from
assessments to technical and tactical implementation of changes that result in healthier school food.
Currently, Chef Beth works with the Boulder Valley School District in Boulder, Colo. to implement its
School Food Project, a local public-private initiative that resulted after Lunch Lessons, LLC, performed
a Nutrition Services Feasibility Study for the district in 2008. Beth's other recent client engagements
include: assessments of the Santa Cruz City School District and the Westminster Community Charter
School in Buffalo, N.Y., technical assistance in procurement operations for the Berkeley Unified
School District, workshop training for food service staff with the Orfalea Fund's S'cool Food Project,
and a complete systemic overhaul of the Grand Traverse Area Catholic Schools in Traverse City,
shifting it from a contract reheat food service to a self operated scratch cooking based lunch
Chef Beth's experience in school food reform was catalyzed in 2000 with a move to East Hampton,
N.Y. where she joined the culinary team at the Ross School. Beth worked at Ross School for six years
establishing the local procurement and food processing system as her primary work within the
management team. She became Executive Chef in 2004 and continued to refine the whole foods
system model before moving on to consulting in 2006. Beth trained at Peter Kump’s Cooking School
(now I.C.E.) in 1995 and worked in New York City with several culinary mentors including chefs
Fortunato Nicotra, Lidia Bastianich and Michel Nischan.
Beth extends her work in schools into the broader advocacy work on the subject of food system
change, food access, and reestablishing our regional food sheds as a means to expedite access for
schools and other institutions wishing to shift their systems to whole foods. Understanding the
challenges of federal and state historical practice and policies, hurdles of conventional distribution
systems and the rapid degradation of small and mid size food based farming systems nationwide,
Beth is passionate about “using it or losing it” in the quest to reconnect our lives and daily practice
into a commitment to “real food.” Beth describes herself as a “heavy lifter”. She is well honed in
examining existing systems and finding practical and efficient paths to enhance what is there and
reinventing the system with whole foods practice and education at its core.
Chef Beth is one of the original visionaries for The Lunch Box Project, and as the Executive Director,
she oversees The Lunch Box’s content, functionality and accessibility for all renegades.
Barbara Ann McMonigal
Barbara Ann McMonigal is the Program Coordinator and wears many hats at F3. She is the "info"
behind our program email addresses and handles everything from office administration to interfacing
with the thousands of Let's Move Salad Bars to school applicants. A graduate of The Culinary Institute
of America in Hyde Park, N,Y., and former line cook at The Green Zebra in Chicago, Ill. Barbara
learned first-hand about changing food in schools working under Chef Ann Cooper as a Nutrition
Consultant for the Chez Panisse Foundation in the Berkeley Unified School District in Calif. Prior to
cooking professionally, Barbara worked for organic vegetable farms. She also traveled the world,
volunteering on farms to learn about local cuisines outside of the U.S. She earned a degree in
Sociology/Organizational Studies from The University of Calif., Davis in 2002. Barbara believes deeply
that fresh, nourishing food and knowledge about how to prepare it should be accessible to everyone
and through that, the health of our communities and our environment will improve.
Social Media Coordinator
Sunny Young is a young professional in the beginning of her mission to help change the way people
think about food. She is a dedicated, talented, and resourceful team member of the Food Family
Farming Foundation where she currently serves as a researcher, social media coordinator, and grant
administrator for two of the foundation's projects: TheLunchBox.org and "Let's Move Salad Bars to
Schools". She graduated in 2009 from Hendrix College with a BA in Africana Studies with an emphasis
on Food Culture. After graduating she moved to Boulder, Colorado to begin work with The School
Food Project of the Boulder Valley School District. She currently continues to volunteer for the project
as well as with the local Boulder Slow Food chapter. Sunny believes that connecting kids with their
food will be the only way to make healthy food system changes and she is ready to help be a part of
Milestones of Food Family Farming
Food Family Farming Foundation has been in fast-forward mode since its inception in 2009. Whole
Foods Market shoppers truly led the charge to help us change school food by supporting the design
and build out of The Lunch Box web portal, along with our earlier support of The Kellogg Foundation,
Orfalea Foundations, The Colorado Health Foundation, Compton Foundation and Children’s Health
Foundation. Since then Chipotle and Barbara’s Bakery and other new sponsors have also joined in this
effort. Our sponsors help us bring all the resources and learning opportunities for change in school
food to one place on the web. F3 is working to enrich the user experience on The Lunch Box by
providing more tools for change including new recipes, procurement and commodity tools, more
budgeting and accounting tools, self-assessment tools and more equipment grants to districts across
the country that need to jump start change.
The Lunch Box Test Site with recipes launched 2009
The Kellogg Foundation funded The Lunch Box concept for feasibility in June 2008 with support of Chez Panisse
Foundation and the concept was tested with professionals around the country leading to more funding and
the launch of the test site.
Whole Foods Market School Food Revolution Campaign – Back to School 2009
Whole Foods shoppers raised $740,000 to support the design and build of The Lunch Box web portal to
accelerate access to needs of parents, students and school personnel around the importance of improving
access to wholesome healthy food at school.
Food Family Farming Foundation launches The Lunch Box - August 2010
The Lunch Box - Healthy Tools to Help All Schools goes live!!
Great American Salad Bar Project - Salad Bar Grants – Back to School 2010
F3 partnered with Whole Foods Markets again to offer salad bar equipment grants to schools across the
country located in 36 states. Whole Foods customers donated over $1.4 million to the effort and salad bars
were shipped to 564 schools
The “first step” that Food Family Farming Foundation so often emphasizes is FRESH! What is the most
expedient way to bring that to the student lunch? Salad Bars! With 31.6 million children eating school lunch
in United States the impact of incorporating salad bars as part of the reimbursable meal is huge.
Let’s Move Salad Bars is established – December 2010
The White House takes notice – Food Family Farming Foundation and Whole Foods Market partner with the
National Fruit and Vegetable Alliance and United Fresh Produce Marketing Association to bring 6000 salad bars
to the nation’s schools by December 2013.
The Lunch Box add a Salad Bar resource page to house the tools and develops how-to videos and guides to
help schools plan and implement their salad bar launches.
The Lunch Box incorporates tutorials throughout the website – April 2011
Food Family Family Foundation filmed over 20 tutorial videos which are placed throughout the pages of The
Lunch Box to improve the user experience. Each short video gives the audience a step- by- step how-to for the
particular tool or information available in that location of the website.
Who has been touched by F3’s projects?
The Lunch Box and Let’s Move Salad Bars to Schools primary audience is made up of parents,
school food service professionals, chefs, and advocates for children’s health looking for
assistance in improving their school meal programs
Menus and Recipes have been the most accessed tool module where 25% of The Lunch Box
1500 applications submitted from schools for salad bar equipment since January 2011
817 salad bars granted to schools since January 2011
589,000 kids enjoying salad bars at school every day
Over 14,000 unique visitors monthly
Over 2,000 visitors returned at least 100 times since the launch
Referenced by over 200 school districts
Referenced for resources by key school food organizations; including CIA, National Farm to
School, Jamie Oliver’s Food Revolution and Parent Earth
Over 7,000 Facebook followers
Accolades From Our 2011 Survey to
The Lunch Box is awesome - keep bringing us more tools!
I am new to school foodservice and this website has helped me so much this past school year.
I have used recipes, we received two salad bars from the salad bar grant and even entered
the recipe challenge.
The website has so much information, information I didn’t even know existed until I took the
The site is a wonderful resource for food professionals working in a school environment and
for parents to learn more about what happens in the school lunch program. I found it very
helpful when I was working with the school systems. Keep up the wonderful resource.
I think it is a great tool for all food service employees! I thank you for all of the research and
hard work on your website. I will be visiting it more often this school year!
I appreciate all the information and resources you have made available to the public. My
husband and I will be starting a new charter school in the fall of 2012. I have used information
from your website in our application. If you have any information for funding a healthy school
lunch program that would be helpful. Thank you!
Thanks for such an educated resource for health professionals! Much appreciated!
This website is such a valuable resource for school districts. I have found it especially helpful
in providing resources for a reluctant food service director, as I have been able to find
resolutions to all the roadblocks she has thrown up on your website. Continued expansion on
the viability and steps to make the change to healthy school food would be super useful to
parents trying to change the quality of food in the schools and the food service personnel
who are going to have to do it. Thank you so much!!!
On August 22, the one-year anniversary of The Lunch Box launch, The F3 team published a survey and
sent it to our email contact list of 11,102 names.
“School Food, Is There Hope? Chef Ann
Cooper Opens The Lunch Box (Q&A)”
By Chris Elam, Program Director of Meatless
“How to Improve School Lunch”
By Regina Ragone 10/10/11
“Lunch Lessons: Back to School 2011”
“Lunch Lessons: Recipe for Success”
Guest blogs by Ann Cooper
8/23/11 & 8/25/11