MicroGreens is an innovative program that works with schools and non-profit organizations to educate children and low-income families about how to make healthy choices based on a government-supplemented food budget. Through one class a week over an eight week period, MicroGreens fellows showcase how anyone can shop for, prepare, and enjoy a healthy meal based on a total budget of $3.50 per meal per family of four.
Each lesson enhances student’s culinary expertise and gives them the confidence to use those skills at home, from food preparation like roasting and braising to kitchen safety and team work.
MicroGreens is the project of D.C.-based “chef-preneur” Alli Sosna. With experience cooking in some of the most reputable restaurants in Washington, D.C. as well as cooking on Food Network’s CHOPPED, and feeding over 1 million healthy meals to kids in D.C.’s school children, Chef Alli now partners with a number of national groups to promote healthy food in schools – including the Partnership for a Healthier America – and has participated in conversations around food access and health at the White House on multiple occasions.
While MicroGreens’ application for exempt status is pending, our contributors do not have advance assurance of deductibility. If MicroGreens ultimately qualifies for exemption for the period in which your contribution is made, the contribution will be tax-deductible by the donor. Alternatively, if MicroGreens ultimately does not qualify for exemption, then the contribution will not be tax deductible. Please check back on our website for our status. In the meantime, if you would like more information, please see the information at the following IRS link: http://www.irs.gov/Charities-&-Non-Profits/Charitable-Organizations/Contributions-to-Organization-with-IRS-Application-Pending
In 2012 nearly 20% of Americans will apply for the SNAP Program (formerly known as the Food Stamp Program) while 40% of our nation’s food is wasted. Food education is at the center of America’s health issues, and continues to be essential to improving the future of our nation’s youth.
During her tenure with DC Central Kitchen, Chef Alli worked with nine schools in the District of Columbia and saw the epidemic of childhood obesity firsthand. She quickly realized the need for educational programs focused on making healthy choices about food when working with government-supplemented budgets. MicroGreens was developed to help combat obesity in the U.S. and teach families how to enjoy healthy food on a budget, city by city, one meal at a time.