Rachael Ray's Non-profit Organization Yum-o!

Who says school breakfast has to be boring? Notables® by Mission Nutrition are nutritionally-conscious, cost-effective and eco-sensitive pre-packaged grab-n-go breakfasts that are available to schools nationwide.

Learn how you can make Notables available at your school!

In 1993, Growing Power was an organization with teens who needed a place to work, while Will Allen was a farmer with land. Will designed a program that offered teens an opportunity to work at his store and renovate the greenhouses to grow food for their community. What started as a simple partnership to change the landscape of the north side of Milwaukee has blossomed into a national and global commitment to sustainable food systems.

Learn more about Growing Power's range of highly effective programs.

Ball State University professor and chef Lois Altman doesn't just feed hungry people; she teaches others how to do the same. A graduate of the prestigious Culinary Institute of America and the Program Director of Ball State's Hospitality and Food Management program in Muncie, IN, this teacher and chef volunteers each week at a local soup kitchen. Inspired to get others in on the act, she has written the Harvest Handbook: A Soup Kitchen's Guide to Maximizing Resources.

Read more about Lois Altman and how you can learn from the Harvest Handbook.

Formed in 2004, the New York Coalition for Healthy School Food (NYCHSF) is a nonprofit organization that works to improve the health and well-being of New York's students statewide by advocating for the inclusion of healthy plant-based foods in school food offerings, farm-to-school programs, the elimination of unhealthy foods in all areas of the school, comprehensive nutrition policy and education to create food- and health-literate students.

Healthy Foods + Exercise = Better Health | Better Grades | Better Behavior - find out how to be a part of the equation!

Rainbeau Ridge, a “real and accessible” farm, is located in Bedford Hills, NY, forty miles northwest of New York City. In 2002, owners Lisa and Mark Schwartz set out to create a place where people young and old could feel at home, connect to the land, sense the awe of nature, gain a comfort with animals and with the cycle of life and learn to cook, eat and savor locally-produced cheese and produce.

Learn how this special place is connecting kids to the land, to what they are eating and to cooking.