Berkeley Chef Ann Cooper, "Renegade Lunch Lady," Shares Tips for School Lunch Reform in Chicago

Chef Ann Cooper, director of Nutrition Services for the Berkeley Unified School District and author of the new book "Lunch Lessons: Changing the Way We Feed Our Children," will speak about school lunch reform on Thursday, Oct. 12, at Perspectives Charters School - South Loop Campus in Chicago.

The event is open to the public. Tickets are $15 and include a hardcover copy of "Lunch Lessons," which Ms. Cooper will sign after her discussion and a Q&A session with audience members.

Learn what you can do to promote healthy food in your school district and how school spending policies and public policy come into play.

Click here to purchase tickets online or call (312) 419-1810. Attendance is limited. Reserve a spot and your copy of "Lunch Lessons" today.

Perspectives Charter Schools and Healthy Schools Campaign are co-hosting the event, which is sponsored by Organic Valley Family of Farms.

Chef Ann Cooper is a renegade lunch lady. She works to transform cafeterias into culinary classrooms for students — one school lunch at a time.

At The Ross School in East Hampton, NY, Chef Ann served as the executive chef and director of wellness and nutrition, developing an integrated school lunch curriculum centered on regional, organic, seasonal and sustainable meals. The implementation of her pilot wellness program proved successful, and Chef Ann was invited to work with schools across the country. She has transformed public school cafeterias in New York City, Harlem and Bridgehampton, NY, and now in Berkley, CA, to teach more students why good food choices matter by putting innovative strategies to work and providing fresh, organic lunches to all students.

Currently, Chef Ann is the director of nutrition services for the Berkley Unified School District (BUSD), improving meals at 16 public schools with a population of over 9,000 students. In her work with public schools, Chef Ann is at the forefront of the movement to transform the National School Lunch Program into one that places greater emphasis on the health of students than the financial health of a select few agribusiness corporations. Chef Ann’s lunch menus emphasize regional, organic, fresh foods, and nutritional education, helping students build a connection between their personal health and where their food comes from. More information can be found on her bio page.

Perspectives recently begun its third year of the Healthy Lifestyles Initiative, which includes a ban on junk food, increased fitness and nutrition educations and healthy diverse and nutritious meals made fresh every day with fruits, vegetables and whole grains. Perspectives' lunch, described by Chicago Magazine as "the gold standard for schools," is prepared fresh everyday by a staff of trained cooks and resident Chef Carlos.

Healthy Schools Campaign, led by Executive Director Rochelle Davis, who was interviewed for "Lunch Lessons," has worked with many schools, parents and education-focused organizations to advocate for policies and model programs that create overall healthy school environments.

Organic Valley Family of Farms, Americas largest cooperative of organic farmers, is one of the nation's leading organic brands with more than 800 farmers in 24 states. Focused on its founding mission of keeping small and mid-sized farmers farming, Organic Valley produces 200 organic foods, including organic milk, soy, cheese, butter, spreads, creams, eggs, produce, juice and meats that are sold in supermarkets, natural foods stores and food cooperatives nationwide.

Schedule of Events:
9:00-9:05	Welcome and Introduction of Chef Ann Cooper
9:05-9:40	Chef Ann to address audience covering topics such as: Personal background, Experiences at Ross School and Berkley District, Healthy Kids Report Card and Meal Wheel, District spending policies, School food on political platforms, How parents and administrators can elicit change at their schools.
9:40-10:15	Question & Answer session with audience
10:15-10:20	Closing remarks
10:20-11:00	Book signing with Chef Ann