The Charlie Cart Project is an integrated educational program
that connects food and cooking with lessons in
Math, English Language Arts, Science and Social Studies.
We combine a rigorous curriculum with a mobile kitchen classroom
to deliver hands-on nutrition education in any learning environment.

The Charlie Cart Project enables schools to deliver the food and nutrition education that students need.

Today, many children in this country take their main – and sometimes only – meals at school. They are not eating together with their families, and they don't know where their food comes from. Over the course of their lifetime, their food choices will impact not only their own health, but the health of their communities and the environment.  

The Charlie Cart Project provides the tools and knowledge children need to make healthy choices for life. Cooking is an ideal medium for learning: it is hands-on, engaging and rewarding. Hands-on learning promotes success across disciplines and develops collaboration, critical thinking skills, and subject mastery. 

The Charlie Cart Project complements programs where gardens or limited cooking are already place, and provides an easy point of entry for schools that are just getting started with food education. 


Check out how 3 California school districts implemented the Charlie Cart Project in our pilot program


More than 300 people joined together to help launch The Charlie Cart Project in November 2014. See the cart in action!


What's Included




Tough little kitchen on wheels includes:
  • Convection oven and induction cooktop
  • Stainless steel rinse station with spray nozzle pump and grey water recovery
  • Smallwares for each lesson (whisks, measuring utensils, mortar + pestle, etc.)
  • Storage to contain everything you need to deliver the cooking lessons in one place
  • Power and electrical system optimized for classroom use
  • One year fit-and-finish warranty

Curriculum delivers:
  • A set of 54 lesson plans for K-5, aligned to Common Core standards in math, humanities and English Language Arts; and Next Generation Science Standards
  • Simple, seasonal recipes that support foundational cooking skills
  • Cross disciplinary connections between food, health and the environment
  • Developed by a team of curriculum experts, professional chefs and educators
Partnerships support outreach, evaluation and scale. Current partners include:
  • The Edible Schoolyard Project, with a network of 8,000+ programs
  • Johns Hopkins Center for a Livable Future providing evaluation expertise in food and nutrition programs
  • FoodCorps, working in collaboration to expand food education across the country
Contact us if you're interested in partnering.
Charlie Cart


The Pittsburg pilot tested Charlie Cart lessons with 4th graders at Stoneman Elementary School with help from Nutrition Services



Ventura is using the Charlie Cart at Lincoln Elementary School across grades K - 5, with lessons led by classroom teachers. 


At Richmond College Prep in West Contra Costa Unified, lessons take place alongside the beautiful Grandpa Allen Learning Garden, with instruction by RCP's Garden Teacher. Photos,


Meet the teachers of The Charlie Cart Program

Brianna Dumas, RDN, LD

Wellness and Farm to School Dietitian
Burke County Public Schools
Waynesboro, GA

As a dietitian, working in school nutrition is such a dream. Every day I get the chance to help mold current and future eating habits, whether it’s through school lunch, taste tests, or in-class cooking demonstrations.

Read more >

Laura Nicholls

Teacher, Lincoln Elementary School
Ventura Unified School District
Ventura, CA

"It is important to show kids how to eat a variety of foods early! It is also great when the kids can grow, harvest and present the food all on their own!"

Read more >

Dana Mitchel

Nutrition Manager
Lowcountry Food Bank
Charleston, SC

"My dream was to have a mobile teaching kitchen in which we could teach families to prepare tasty meals that were both healthy and affordable no matter our setting."

Read more >

Learn more about our work, our team, and how to participate.

Get Involved

1. Purchase

RESERVE for 2017. Order now!

2. Partner With Us

We're partnering with NGOs, school districts, and foundations nationwide. Want to collaborate? Contact us.

3. Make a Donation

Help us scale up the Project with a tax deductible donation.

Carolyn Federman, Founder

Carolyn has worked in food education for more than a decade. She led Alice Waters' Edible Schoolyard Project, developed programming with the Jamie Oliver Foundation, co-founded the Berkeley Food Institute, and co-produced UC Berkeley's Edible Education course with Michael Pollan. 

Morgan Rogers, Operations Manager

Morgan brings ten years experience to the Charlie Cart Project in operations, finance and program development. Following a post as Vice President of Operations at a financial services firm, Morgan attended Institute of Culinary Education and leveraged her business acumen to develop, teach and manage programs in the food education space, including the Edible Schoolyard NYC and Pure Food Kids, Seattle. Morgan is a graduate of Princeton University.

The Charlie Cart was designed by Brian Dougherty, Principal Creative Director at Celery Design Collaborative. He is the author of Green Graphic Design and a frequent lecturer on sustainable design. 


Advisory Board

Carrie Varoquiers, President, Workday Foundation; Founder of Giving Comfort

Alice Waters, Founder of Chez Panisse Restaurant; Founder and President of Edible Schoolyard Project; Vice President of Slow Food International; Author and Activist

Matthew Wadiak, Chef, Founder and COO, Blue Apron; Advocate for Sustainable Agriculture

Carina Wong, Deputy Director of Education at the Bill and Melinda Gates Foundation 

Kimberly Yorio, Founder and President, YC  Media, Strategist and Publicist for cookbook authors, chefs and culinary brands

Olivier De Schutter, Professor, University of Louvain, Belgium, and Sciences Po, Paris; Member, EAT Scientific Advisory Board; UN Special Rapporteur on the right to food 2008-2014

Bob Martin, Program Director, Food System Policy Program, Johns Hopkins Center for a Livable Future 

Harold McGee, Author of On Food and Cooking, the Science and Lore of the Kitchen

Michael Pollan, Author of Omnivore’s Dilemma and Cooked; Professor and Director of Knight Program in Science and Environmental Journalism at UC Berkeley

I serve on The Charlie Cart Project Advisory Board because: When cooking is integrated into the curriculum, academic subjects come alive, and students effortlessly absorb their lessons. With the Charlie Cart, children have the hands-on experience of preparing food and gathering together around the table, where they learn the essential values of nourishment, communication, and generosity.
— Alice Waters
I serve on The Charlie Cart Project Advisory Board because: We’ve got to educate the next generation about the connections between food, health and the environment if we hope to solve the major challenges of our time. The Charlie Cart is the right idea at the right time to introduce this kind of education into schools everywhere.
— Michael Pollan
I serve on The Charlie Cart Project Advisory Board because: Cooking is an effective, instantly appealing activity through which students of all ages can explore the natural materials that nourish us, and the laws of nature that cooks work with to make them delicious. The Charlie Cart Project will help make science more real and interesting and memorable than most standard curricula do—and just as importantly, it will encourage students to think about what they eat.
— Harold McGee

Our Partners



Purchase The Charlie Cart Program

The Charlie Cart Project is available! We're now taking reservations for 2017. Programs will be allocated on a "first come, first served" basis. Fill out the form below to reserve your spot.  


$8,000 per unit plus tax and shipping. Volume pricing is available for multi-site implementations. Please contact us for more information by submitting the form below.


K-5 curriculum including 54 lesson plans and curriculum guide, basic introduction and training, and fully equipped mobile kitchen. Kitchen tools include: induction cooktop,  convection oven, rinse station with spray nozzle pump and grey water recovery, smallwares (mixing bowls, measuring utensils, and more), cookware (including stockpot and sauté pan), durable wheeled cart with storage drawers, GFCI-protected outlets and built-in power cord. 



Reserve a spot by filling out the form below. Be sure to review the Terms and Conditions. We'll contact you with delivery information and a deposit invoice. 

Name *
(Each program includes the K-5 curriculum and one fully equipped mobile kitchen.)
Terms & Conditions *