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 in nearly 100 sites across the country.
|Our tough little kitchen on wheels includes:
|| Our curriculum delivers:
Testimonials from the field: What are educators saying about The Charlie Cart Project?
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!"
Nutrition Program Manager
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.
Raquel Sharp, MA, Head of Growth
Raquel comes to the Charlie Cart Project with extensive expertise in non-profit management and community health. Prior to joining The Charlie Cart Project, Raquel developed and managed nutrition education programs in both California and New York. As a founding team member of the Grimmway Schools, Raquel designed and built their school-based food education program from the ground up, including design and implementation of a comprehensive professional development plan. Raquel has six years of classroom experience teaching as a educator, in part at the Edible Schoolyard in Berkeley, CA.
While in graduate school at Teachers College, Columbia University, Raquel learned best practices in food literacy and community partnerships, working for some of the most high profile food businesses and organizations in NYC, including the Marcus Samuelsson Group; the Tisch Center for Food, Education and Policy; and The Sylvia Center. Raquel holds a BA in both Philosophy and Ethnic Studies from UC Berkeley and a Master's in Health Education from Teachers College, Columbia.
SiewChinn Chin, Chef Educator
SiewChinn brings culinary mastery and food and nutritional science to the Charlie Cart team. Prior to joining Charlie Cart in 2014, SiewChinn spent eight years in the pastry department at Chez Panisse Restaurant in Berkeley, CA. With a background in chemistry, she led testing of imported produce, seafood and other foods to determine levels of preservatives and other chemical additives. Oakland's famed Ramen Shop, where the pickle plate changes daily and is one of the most popular items on the menu. As chef-educator with the Charlie Cart Project, SiewChinn supports recipe development and testing, and co-leads our on-site training programs, making sure everything we cook is simple, nutritious and tasty!
Carolyn Federman, Founder and Executive Director
Carolyn has worked in food education for more than a decade. Before founding the Charlie Cart Project in 2014, Carolyn 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. She is the author of New Favorites for New Cooks, 50 Delicious Recipes for Kids to Make, (TenSpeed Press, 2018), a cookbook for kids 8 and up, based on children’s favorites from the Charlie Cart Project curriculum.
The Charlie Cart was designed by Brian Dougherty, Principal Creative Director at Celery Design Collaborative, in Berkeley, CA. Brian 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, Co-Founder, 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
Our Sponsors and Partners
Purchase The Charlie Cart Program
We produce and ship our mobile kitchen + curriculum twice a year, in the spring and fall. Programs will be allocated on a "first come, first served" basis. To reserve your spot, fill out the form below. Questions? Contact us at email@example.com.
ESTIMATED COST FOR SCHOOLS & NONPROFITS
$9,500 per unit plus tax; and $500 for shipping and handling. Volume pricing is available for multi-site implementations of 10 or more units. Please inquire at firstname.lastname@example.org.
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.