The Charlie Cart Project is an integrated educational program
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.
More than 300 people joined together to help launch the Charlie Cart Project in November 2014. See the story of how we got started!
Where in the world is The Charlie Cart Project? We're now in 40+ sites around the country.
|Tough little kitchen on wheels includes:
|| Curriculum delivers:
Meet the teachers of The Charlie Cart Program
Brianna Dumas, RDN, LD
Wellness and Farm to School Dietitian
Burke County Public Schools
“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.”
Teacher, Lincoln Elementary School
Ventura Unified School District
"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!"
Lowcountry Food Bank
"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."
We're partnering with NGOs, school districts, and foundations nationwide. Want to collaborate? Contact us.
Carolyn Federman, Founder and Executive Director
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 before founding the Charlie Cart Project in 2014.
Lily Sheridan, Program Coordinator
Since graduating with a Master's Degree in Food, Culture and Communications, Lily has been a food educator with some of the most well established nutrition education programs in the country, working with children in grades Pre-K- 8. Lily's previous experience includes program coordination and and teaching with Cooking With Kids, a Santa Fe, New Mexico nonprofit that uses hands-on learning to educate and empower children and families to make healthy food choices. She has been an active volunteer with Food Shift; Kitchen Table Advisors, The Boulder Valley School Foods Project, a nutrition education program; Local Foods for Lewiston; and the Trinity Jubilee Soup Kitchen. Lily stays connected to direct service by teaching Food & Agricultural Sciences part-time at Children's Day School in San Francisco. Lily holds a Master's from the University of Gastronomic Sciences in Pollenzo, Italy and a B.A. in Sociology from Bates College.
SiewChinn Chin, Chef Educator
SiewChinn spent eight years honing her craft in the pastry department at Chez Panisse Restaurant in Berkeley, CA, and after nearly a decade working under the tutelage of Alice Waters, expanded her work to the science of fermentation. She is currently the Pickle Master at Oakland's famed Ramen Shop, where the pickle plate changes daily and is one of the most popular items on the menu. A chemist turned pastry chef, turned pickle master, SiewChinn left a long career in food science to focus on cooking. As chef-educator with the Charlie Cart Project, SiewChinn provides recipe development and testing, and co-leads our on-site training programs, making sure everything is simple, nutritious and above all, tasty!
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.
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
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.
ESTIMATED COST FOR SCHOOLS & NONPROFITS
$8,500 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.