Frequently Asked Questions

  • Healthy Kids Collaborative has forty-five to fifty school food operator members. Our membership committee reviews applications for school food operator members on a yearly basis. The committee will evaluate prospective new member based on those whose roles and responsibilities best fit the HKC’s goals and objectives. These would include considerations such as recognized leadership in creating a culinary culture, incorporation of scratch cooking, geographical diversity, and overall recognition for leadership in pursuing projects at the intersection of culinary arts, health, wellness, and sustainability.

    There are three membership categories:

    Operator member: Must be a school food/nutrition program operator participating in the USDA National School Lunch Program.

    Affiliate member: Employed by a non-profit with primary objective to advance school food, and support school nutrition programs, child nutrition, and child food security.

    Corporate member: Corporate members include commodity boards, vendors, suppliers, and manufacturers that provide ingredients, products, and services used by school food operations. If you would like more information on becoming a corporate member of HMC, please contact Patti Coleman , Director of Business Development (patricia.coleman@culinary.edu), The Culinary Institute of America.

  • Networking: Network with a dynamic group of leading school nutrition program operators and school chefs committed to promoting a culinary culture in schools.

    Conference Attendance: Attend the Healthy Kids Collaborative annual meeting held at The Culinary Institute of America at Copia California campus.

    Access to Industry Insights: Gain access to culinary and flavor insights, industry and consumer trends, updates on regulations and standards, and research on children’s eating habits, taste preferences, and nutrition.

    Serve on a Working Group: Collaborate with other operator members and serve on a working group of your choice to gain insights and develop solutions to improve school nutrition.

    1. Annual In-Person Meeting: Participate in the annual in-person member meeting at the CIA Copia campus in the Napa Valley (typically held in early December each year).  CIA offers travel expense reimbursement to a limited number of primary operator members each year. 

    2. Working Groups: Participate in 3-4 working group calls and 2 all-member calls per year. 

    3. Member Surveys: Participate in and openly contribute to HKC shared goals and respond to operator member surveys for a minimum of three years.

      Note: Members who have missed two annual meetings in a row may be dismissed unless they have actively participated in working group activities and conference calls.

  • Step 1: Individuals interested in being invited for membership may submit an application online by clicking here.

    Note: Current members are welcome to nominate individuals or organizations for membership consideration.

    Step 2: The HKC Membership Committee will review interested organizations to determine the appropriate fit with the HKC vision, mission, and strategic plans. These would include considerations such as recognized leadership in creating a culinary culture, incorporation of scratch cooking, geographical diversity, and overall recognition for leadership in pursuing projects at the intersection of culinary arts, health, wellness, and sustainability.

    Step 3: New memberships will be reviewed and notified of the status of their application in summer annually. 

    For more information, contact Tarrah Westercamp: Tarrah.Westercamp@culinary.edu

  • The Healthy Kids Collaborative is currently producing toolkits, resources, and other educational materials related to the HKC mission. We encourage you to take advantage of those through this website.

  • The Culinary Institute of America's Leadership Programs, spearheaded by the CIA Strategic Initiatives Group, help foodservice professionals learn more about the next wave of change crucial to the industry.

    Our conferences, invitational retreats, collaboratives, annual reports and white papers, and digital media focus on topics and trends crucial to the foodservice industry including global cuisines and cultures, flavor development, health and wellness, nutrition science, volume foodservice menu R&D, and sustainability.

    Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate degrees in culinary arts and baking and pastry arts and bachelor's degree majors in management, culinary science, and applied food studies, as well as certificates in culinary arts and wine and beverage studies.

    As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 50,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry.

    The college has campuses in New York, California, Texas, and Singapore.