Agency SRG Hosts Real School Food Challenge in Support of Chef Ann Foundation

Sterling-Rice Group will once again host a battle between local natural food industry executives who will face off in a cook off to see if they have what it takes to make real school food. For the competition, each chef must prepare an inspiring school lunch that meets USDA guidelines on an average school budget of $1.25 per meal.

The cookoff will be held at SRG's test kitchen space in downtown Boulder where attendees can  sample the challenger's culinary creations and vote for the winning dish. The participants include T.J. McIntyre, CEO of Bobo’s Oat Bars, Kristy Lewis, founder & CEO of Quinn Snacks, Koel Thomae, co-founder of Noosa Yoghurt and Kim and Jake Rosenbarger, founders of Kim & Jakes Gluten Free Cakes.

“Every child deserves a great tasting, nutritional meal. The creativity shown by leading Chefs as part of the Real School Foodservice Challenge demonstrates what’s possible,” said Amy Shipley, managing director and partner at SRG and Board Member of the Chef Ann Foundation. “As an innovation leader in food and beverages, SRG is honoured to host and contribute to school foodservice reform. As business, community leaders and parents, we can do better.”

Every day, 30 million children eat school lunch. Over a quarter million of them are here in Colorado. In addition to adhering to healthy nutritional standards, schools have about $1.25 to spend per meal, per student. While it's a small amount to cook a real meal using fresh ingredients, it is possible.

The Chef Ann Foundation provides schools with recipes and tools to give our kids the healthy food they deserve, and these 4 chefs will prove it. 

SRG is located at 1801 13th Street. RSVP here.