By Brandy Dreibelbis

Brandy Dreibelbis is the Senior Director of School Operations at Chef Ann Foundation, which is dedicated to promoting whole-ingredient, scratch-cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Through the pandemic, we’ve learned how crucial school food is to America’s food supply. We’ve also learned how many school-age children and families depend on these meals. And we’ve learned how important our school food professionals are. Scratch cooking makes staff feel appreciated for their effort, and children are well-nourished and ready to learn. The kitchen staff are proud of what they’ve made. There’s a connection with the local farms. Supply chains are shorter and more crisis-proof — schools are less vulnerable to rising prices as food gets more difficult to source. Labor costs go to local folks because they are paid to cook in-house.

Read the full op-ed at EdSource