Michelle Obama’s Chefs Move To Schools

Chefs Move to Schools

As part of celebrations marking the two-year anniversary of Let’s Move, First Lady Michelle Obama announced that a new coalition, led by the American Culinary Federation and School Nutrition Association, will now oversee the Chefs Move to Schools program. The program has a new website: http://www.chefsmovetoschools.org.

What does that mean for chefs around the country and those already involved?

Chefs Move to Schools helps team up chefs with schools to help children make healthy food choices. According the press release:

The site is a one-stop shop for chefs and schools, allowing them to sign up for the program; access training, recipes and resources; and learn how chefs and schools across the country are partnering to create healthier school environments.

The First Lady added: “Chefs Move to Schools has been a huge success with thousands of chefs teaming up with schools to prepare healthier meals and teach students about healthy eating, and now we’re excited to take this program to the next level. ChefsMoveToSchools.org will make it even easier for chefs to connect with schools and share ideas with each other. So I’m counting on chefs and schools across our country to go to the website, sign up, and start cooking!”

3,400 chefs and 3,350 schools across the nation have signed up for the program to date. Chefs who have already registered will have their registrations transferred to the new site automatically. That’s still a small fraction of the cooks, chefs, and culinary students who could be encouraging the next generation to eat better and be healthier.

One comment on “Michelle Obama’s Chefs Move To Schools
  1. Michael McDermott says:

    Better School Food Results: After one year, the results are in at school on Tohono O’dham reservation school… In one year… We have collectively reduced obesity overall in the student body from 62% to 47% utilizing our School Foodservice Improvement Systems working closely with school administration, foodservice staff, health and wellness staff, local distributor… while creating sustainable supply, improving quality of food served and cutting costs.

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