Submit Recipes for School Lunches
The Coalition for Healthy School Food (CHSF) is a nonprofit that works to improve the health and well-being of students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, the elimination of unhealthy competitive foods in all areas of the school (not just the cafeteria), comprehensive nutrition policy, and education to create food and health-literate students.
CHSF is working to develop PLANT-BASED ENTREES in accordance with the United States Department of Agriculture (USDA) School Meals Program policy.
Our current recipes have been released to nearly 26,000 schools nationwide through the Alliance for a Healthier Generation, California Department of Education, and to New York School Food Service Directors.
To introduce and offer plant-based entrées on a regular basis in as many schools as we can, and to share our recipes with others so that they can be used in other schools. Eventually, we hope to see a plant-based entrée on the menu of every school, every day, as a healthy option.
What’s in it for You:
Your recipes have a chance of being served in schools across the country. You can make a difference in the life of many students!
Recipes are accepted on a rolling basis. We look forward to hearing from you!
- All recipes must be main dish entrées and should yield 50 servings.
- Each recipe must contain tofu or legumes (black beans, black-eyed peas, chickpeas, kidney beans, brown lentils, red lentils, green split peas, yellow split peas, or other readily available legumes) as the protein component.
- The recipes must contain ½ cup of legumes or 4.4 ounces of tofu per serving. This requirement is mandatory to meet USDA guidelines for the protein component of the meal in order for schools to obtain reimbursement.
- The entrée must have < 35% calories from total fat, < 10% calories from saturated fat, and < 480 mg. sodium.
- The recipes must be quick and easy to prepare – not labor-intensive.
- The recipes MAY NOT use specialized equipment. Most schools do not have food processors or blenders.
- Only ingredients of plant origin may be used in the recipes. No meat, dairy, eggs, fish, seafood, gelatin, or honey.
- Chili recipes are frequently submitted. If you submit a chili recipe, please be sure that it is unique, and not a standard chili.
- Please try to give the recipes creative names that will help to market them.
- The recipes must contain ONLY ingredients that are low cost, readily available, and contain no tree nuts. In other words, no avocados, no walnuts, no miso, no Seitan (wheat gluten), no Daiya or other non-dairy cheese, no mirin, or other unusual or expensive ingredients.
- Be sure to submit the recipe using the format illustrated here.
- Include your name, email address, and phone number in the recipe document itself. Include your business, organization, or affiliation if relevant.
- Send your proposal to this email. Make sure to include the following in the Subject Line of your email:
“Recipe Submission, <name of recipe>, <your name>”