Presented by
Ann Cooper
Chef, Author, Children’s Advocate

“Ann Cooper is on the front lines, cooking wholesome, real food in our school cafeterias. By emphasizing seasonal, local and sustainably grown food, she’s revolutionizing the way we think about school lunch in this country.”
–Alice Waters, Chez Panisse Foundation

Remember how simple school lunches used to be? You’d have something from every major food group and run around the playground for awhile, most of us looking and feeling fine. But, today, it’s not so simple. Schools are actually feeding the American childhood obesity and malnutrition crises. While many parents rely on the USDA-approved National School Lunch program to provide their children with balanced meals, most school cafeterias serve a veritable buffet of processed, fried, and sugary foods instead. And, although many schools have attempted to improve, they are still not measuring up: 78% of the schools in America do not meet the USDA’s nutritional guidelines.

Our children won’t live as long as our generation; parental activism is crucial in bringing about change, says Chef Ann Cooper who has emerged as one of the nation’s most influential and most respected advocates for changing how our kids eat. In fact, she is somewhat of a renegade lunch lady, Working closely with leaders like Alice Waters, she has worked to transform cafeterias into culinary classrooms for students. and Time Magazine recently reported on the major work she is doing.

In her new book, LUNCH LESSONS/Changing the Way We Feed Our Children (with coauthor Lisa Holmes), Chef Cooper spells out how parents and school employees can help instill healthy habits in children. She explains the basics of good childhood nutrition and suggests recipes for breakfast, snacks, and lunch.

Program hosted at Chicago History Museum.