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!
|Tough little kitchen on wheels includes:
|| Curriculum delivers:
||Partnerships support outreach, evaluation and scale. Current partners include:
Contact us if you're interested in partnering.
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."
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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.
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