All the state funding for our Chefs in Schools program was unexpectedly cut! We need your help to recover $250,000 of lost public funding to continue our work to transform school food in more than 100 low-income Massachusetts schools this school year.
Our school chefs prepare and serve healthy food at school and the end results have been life-changing for students who rely on school meals every day. Children have a right to healthy meals that prepare them for a full day of learning and play, and now we desperately need your help to continue to provide healthy school meals to low-income students.
We need your help to recover the $250,000 of lost public funding for this program. Without your support and investment, the Chefs in Schools program, no matter how successful it's been, will come to a quick end.
Please make a donation to help us continue our work transforming school food in more than 100 schools this year, impacting nearly 60,000 students, because for low-income students, healthy school food matters!
Boston (42 schools, 30,457 students)
New Bedford (33 schools, 12,864 students)
Worcester (4 schools, 3,597 students)
Greenfield (7 schools, 1,843 students)
Taunton (11 schools, 7,410 students)
Pittsfield (6 schools, 3,376 students)
Please help us spread the word about our urgent need for funding in an effort to save the Chefs in Schools program by directing others to www.projectbread.org/savechefsinschools.
Share our emergency need to raise money for Chefs in Schools on social media with #SaveChefsInSchools and feel free to use one of these infographics to share why healthy school meals matter for low-income students. Click the images to download.
'Chefs in Schools brings healthy eating to Pittsfield Children', Berkshire Eagle, January 2017
'Chefs in Schools program aims to squash hunger by bringing healthy cooking to the cafeteria', The Recorder, March 2017
'Fenway High 'test kitchen' cooks up districtwide menu changes', The Boston Globe, April 2016
'Fresh-made meals a learning experience at schools', The Boston Globe, December 2015