School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

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SCALE
FAQ
Supporting Research
Our Advisory Board

Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.

Visit Overview
What is Scratch Cooking?
Recipes
Menu Development
Menu Cycles

We don’t need to tell you: COVID-19 has drastically changed the school food world. We’re here to help, whenever you’re ready.

Visit Overview
Food
Universal Meals
Scratch Cooking To-Go
Bulk Meal Packs
Commodities
Food Access
Marketing & Communications
Staff Appreciation
Additional Resources

Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Visit Overview
Roadmap for the School Year
Fiscal Management
Human Resources
Staff Appreciation
Professional Development
Training Videos
School Food Institute
Healthy School Food Pathway
Central Kitchens
Facilities
Assessment & Next Steps
Wellness Policy & Smart Snacks
Local Wellness Policy
Smart Snacks in Schools
Tools & Resources

Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Visit Overview
A Fresh Start
Fresh Food Systems
Informal & Formal Procurement
Sustainable Procurement
Bulk Milk
Purchasing Co-operatives
What Are Co-ops?
Co-ops with a Cause
How to Start a Co-op
Tools & Resources

Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.

Visit Overview
Branding Your Program
District Communications
Social Media Toolkit
Partnerships
Posters & Signs

Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!

Visit Overview
Tastings
Rainbow Days
Art Contests
Chef Demonstrations
Junior Chef Competitions
Farm to School
Volunteers & Interns

This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.

Visit Overview
Salad Bars
Assessment & Planning
Procurement
Operations
Training
Marketing Your Salad Bar
Recipes
Tools & Resources
School Breakfast
Getting Started
Operations
Stakeholder Awareness
Preparing to Launch
Program Evaluation
Tools & Resources
Sustainable Lunchrooms
Plant Forward
Plant Forward Recipes
Case Study
Tools & Resources
Apply for a Grant
Get Schools Cooking
Bulk MIlk
Salad Bars to Schools
Project Produce
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Why Scratch Cooking?

School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

Visit Overview
About Chef Ann Foundation
SCALE
FAQ
Supporting Research
Our Advisory Board

Recipes & Menus

Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.

Visit Overview
What is Scratch Cooking?
Recipes
Menu Development
Menu Cycles

Emergency Feeding

We don’t need to tell you: COVID-19 has drastically changed the school food world. We’re here to help, whenever you’re ready.

Visit Overview
Food
Universal Meals
Scratch Cooking To-Go
Bulk Meal Packs
Commodities
Food Access
Marketing & Communications
Staff Appreciation
Additional Resources

Management

Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Visit Overview
Roadmap for the School Year
Fiscal Management
Human Resources
Staff Appreciation
Professional Development
Training Videos
School Food Institute
Healthy School Food Pathway
Central Kitchens
Facilities
Assessment & Next Steps
Wellness Policy & Smart Snacks
Local Wellness Policy
Smart Snacks in Schools
Tools & Resources

Procurement

Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Visit Overview
A Fresh Start
Fresh Food Systems
Informal & Formal Procurement
Sustainable Procurement
Bulk Milk
Purchasing Co-operatives
What Are Co-ops?
Co-ops with a Cause
How to Start a Co-op
Tools & Resources

Marketing

Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.

Visit Overview
Branding Your Program
District Communications
Social Media Toolkit
Partnerships
Posters & Signs

Lunchroom Education

Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!

Visit Overview
Tastings
Rainbow Days
Art Contests
Chef Demonstrations
Junior Chef Competitions
Farm to School
Volunteers & Interns

Fresh Food Initiatives

This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.

Visit Overview
Salad Bars
Assessment & Planning
Procurement
Operations
Training
Marketing Your Salad Bar
Recipes
Tools & Resources
School Breakfast
Getting Started
Operations
Stakeholder Awareness
Preparing to Launch
Program Evaluation
Tools & Resources
Sustainable Lunchrooms
Plant Forward
Plant Forward Recipes
Case Study
Tools & Resources
Apply for a Grant
Get Schools Cooking
Bulk MIlk
Salad Bars to Schools
Project Produce
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Kat Soltanmorad

Director of Food & Nutrition Services, Tahoe Truckee Unified School District

Kat Soltanmorad, RDN career expands 19 years focusing on sustainable food systems especially developing nutrition education, supporting and implementing scratch cook operations for school food programs.


Kat Soltanmorad

Director of Food & Nutrition Services, Tahoe Truckee Unified School District

Kat Soltanmorad, RDN career expands 19 years focusing on sustainable food systems especially developing nutrition education, supporting and implementing scratch cook operations for school food programs.


The last nine years, as Director of Food & Nutrition Services at Tahoe Truckee Unified School District, she has changed the meal operations from pre-packaged to mostly scratch made foods, increased labor hours to support scratch foods and expanded procuring organic and locally grown produce within the meal program.

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Why Scratch Cooking?

We believe that with the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

Learn More

School Recipes & Menus

Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.

Learn More

Fresh Food Initiatives

We developed these programs in order to give schools free access to the necessary information, tools, and resources they need to implement lasting change within their schools.

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