Grant-funded program to bring cooking labs, fresh local foods to Northwest Tennessee schools

A grant-funded program called Children’s Health through Education and Food (CHEF) will introduce fresh local foods into school lunches across Northwest Tennessee for the next two years. The initiative was made possible by a $500,000 Patrick Leahy Farm to School Grant awarded to the Northwest Tennessee Local Food Network, which is working with various organizations and farmers. This program trains cafeteria cooks in using local produce and teaches students about food seasonality through classroom cooking labs.