Fw: The Secret Ingredient in School Food Reform (It=?windows-1256?Q?=92s_Not_What=92s_?=on the Menu)

Hi Mi Farm to School Friends,

This is a free session to share data about supporting School Food Staff-- and why it's so vital to the health of our kids. 

May Tsupros  (they/them)

Director, Farm to Institution Programs 

Michigan State University Center for Regional Food Systems 

College of Agriculture and Natural Resources

Natural Resources Building, Room 312A

480 Wilson Rd., East Lansing MI

Michigan State University occupies the ancestral, traditional, and contemporary Lands of the Anishinaabeg–Three Fires Confederacy of Ojibwe, Odawa, and Potawatomi peoples. The University resides on Land ceded in the 1819 Treaty of Saginaw. Read here by land acknowledgements are not enough. 

Personal zoom meeting room: https://msu.zoom.us/my/maytsupros

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From: Chef Ann Foundation <info@chefannfoundation.org>
Sent: Tuesday, September 29, 2026 5:06 PM
To: Tsupros, May <tsupros1@msu.edu>
Subject: The Secret Ingredient in School Food Reform (It’s Not What’s on the Menu)

 

Register for our 10/7 panel to learn what happens when we invest in the people ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

No images? Click here We talk a lot about removing ultraprocessed foods from school cafeterias and transitioning to fresh meals cooked from scratch. And there's a key ingredient to the recipe: the people. Right now, school food teams across the country face crushing vacancy rates, constant turnover, and some of the lowest wages in their districts. For too long, school food jobs have been written off as unskilled work rather than recognized as the vital culinary careers they are. If we want healthier school meals for our kids, we must invest in the professionals who prepare them. That's why we're hosting a live virtual session, "The Secret Ingredient: Building the School Food Workforce," our third and final installation of our 2026 Healthy School Food for Thought series.     The Secret Ingredient: Building the School Food Workforce When: Wednesday, October 7, 1–2 p.m. ET Location: Virtual  Cost: Free Save your seat   What can you expect? This discussion, hosted by our co-founder and CEO, Mara Fleishman, will feature expert guests from Azusa Unified School District (CA), Jobs for the Future, Chef Ann Foundation, and the University of Wisconsin-Madison. They'll dive into: Hard data: fresh research on vacancy rates, wages, & training needs. Policy solutions: State & federal levers to build immediate staffing capacity. Real-world proof: Success stories from school food staff enrolled in upskilling programs and forging new career pathways. Who should attend? School nutrition directors struggling to staff their teams. Policymakers & advocates working on solutions. Parents & concerned supporters wanting to see real change in school food. You can't upgrade school meal programs without supporting the team behind the tray. Join us on October 7 to get the research, playbooks, and policies to build a thriving school food workforce. Learn more & register Can't make it live? Register, and we'll send you the recording.   Check out the full Healthy School Food for Thought webinar series   Support Our Work       Share    Tweet    Share  Chef Ann Foundation 1495 Canyon Blvd, Ste Main Boulder, CO 80302 You are receiving this email because you opted in to communications from Chef Ann Foundation. You can unsubscribe at any time. Preferences  |  Unsubscribe