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. 


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.

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What's Included



Our tough little kitchen on wheels includes:
  • Everything you need to deliver cooking lessons in one place
  • Convection oven and induction cooktop
  • Stainless steel rinse station with grey water recovery
  • Smallwares, such as whisks, peelers and measuring utensils
  • Power and electrical system optimized for classroom use
  • One year fit-and-finish warranty

Our curriculum delivers:
  • A set of 54 lesson plans, aligned to Next Generation Science Standards and Common Core math and English Language Arts in K-5
  • Simple, seasonal recipes that support foundational cooking skills
  • Cross-disciplinary connections between food, health and the environment
  • Developed by curriculum experts, professional chefs and educators

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
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 Program 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

Ready to start cooking? Order now!

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

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

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. 


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, 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

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 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  


$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  


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 be in touch to follow up.  Thank you for your interest in the Charlie Cart Project!