1. Schools Menu Planning Panel Presentations
Mona Martinez-Brosh, RD, Adams Arapahoe 28J
Ann Cooper, CEC, Chef Ann Foundation
Good morning etc.

2. Culturally Appropriate Meals
By:
Mona Martinez-Brosh, RD
Director of Nutrition Services for Aurora Public Schools
Good morning etc.

3. Demographics
Student population = 42,249 with 132 countries represented and 133 different languages spoken
Free & Reduced = 65.6%
Employees = 300
Budget = 19,000,000
Schools = 60 sites
Participation
Breakfast 14,000
Lunch 22,000
Overall 36,000

4. Best Practices Common Foods – 3 Week Cycle Menu Cooked Vegetables
Fruit
Bread or Rice
Spicy
Meat varies depending on the culture

5. Talk to the students and the parents!
“TAKE HOME MOMENT”
Talk to the students and the parents!

6. BVSD & CAF Collaborate on Healthy Recipes
Friday, March 4, 2016
Chef Ann Foundation 2014

7. About Chef Ann Foundation

8. Founded in 2009 by Chef Ann Cooper, our mission is to provide school district administrators, food service directors, and their teams with the tools and resources they need to serve healthy, nutritious, and delicious food to every student, every day. To date, we’ve reached over 7,000 schools and over 2,600,000 children with healthier school food programming.
Chef Ann Foundation 2016
Chef Ann Foundation 2014

9. Chef Ann Foundation Programs
Let’s Move Salad Bars to Schools (LMSB2S): A grant program that helps schools expand their commitment to serving fresh fruits and vegetables by implementing salad bars as part of their daily meal programs.
Project Produce: CAF has teamed up with Skoop, a superfoods company, for this grant program, which help schools increase kids’ access to fresh fruits and veggies and nutrition education.
Parent Advocacy Initiative (PAI): A program funded by the Whole Kids Foundation that provides parents with tools and resources to lead grassroots advocacy efforts in their school districts. 
School Food Support Initiative: In depth 16 month technical assistance program that includes a workshop, on-site visits, strategic planning, and peer-to-peer collaboration
Chef Ann Foundation 2016
Chef Ann Foundation 2014

10. BVSD and the School Food Project
Chef Ann Foundation 2016
Chef Ann Foundation 2014

11. .
We believe that all children of the Boulder Valley School District will have daily access to fresh, flavorful and nutritious food made with wholesome and when possible local ingredients so that every child may thrive.
Chef Ann Foundation 2016
Chef Ann Foundation 2014

12. 52 schools served 30,000 students 200 employees 13,000 meals
3 Production Kitchens
1 Food Truck
20% F & R
Lunch ADP is 29%!
Chef Ann Foundation 2016

13. All meals scratch cooked 75,000 local produce
150,000 local ABF chicken & beef
6 week cycle menus
No trans-fats, HFCS, colors, dyes
Chef Ann Foundation 2016

14. The Lunchbox: Recipe & Menu Tour
Chef Ann Foundation 2016
Chef Ann Foundation 2014

15. Questions
Chef Ann Foundation 2014