LITTLE CHEFS BIG CHANGE

Programs

1. After-School Healthy Cooking Program (Program 1) Our greatest focus is teaching in-person cooking classes at schools, after-school programs and summer camps, prioritizing low-income elementary and middle school children. Students work together to make healthy recipes that expand their preference for nutrient-dense, veggie-filled dishes, while learning an evidence-based nutrition curriculum and life-long cooking skills. Our cooking program has two main goals: 1) to promote early, preventive nutrition habits by building children's cooking skills and enjoyment of vegetables, legumes and whole grains, and 2) to advance food equity by reaching low-income communities facing multiple barriers to healthy eating. As an organization, we invest deeply over time in the students and families we serve to ensure a strong, targeted impact-and to meaningfully move the needle on the health and wellness of the people we serve. During an eight-class series, 12 students split into three groups, each cooking a different recipe from start to finish while learning a variety of essential cooking skills. The students then sit down together to eat a full dinner of at least three different plant-based…

   $60,999 spentof which $65,412 as grants
   80% of program spending

2. Research and Program Evaluation (Program 2) In 2024, we partnered with the University of Tennessee to evaluate the effectiveness of our cooking programs and strengthen our curriculum. Our research and evaluation efforts ensure that our programs are evidence-based, responsive to community needs, and achieving measurable impact. Data collection methods included paired pre- and post-class student surveys (67 matched pairs), qualitative post-class student surveys (42 responses), parent and caregiver online surveys (25 responses), two parent/caregiver focus groups, and two semi-structured interviews. The student surveys measured changes in food literacy across four areas: relationship to vegetables and whole grains, nutritional knowledge, cooking knowledge, and cooking confidence. Qualitative responses captured what students valued about the classes and their most-liked recipes. Parent and caregiver surveys, focus groups, and interviews provided feedback about their child's experience, family food goals, and barriers to healthier eating at home. Findings from 2024 demonstrated clear progress, as reported in our After-School Healthy Cooking Program section. Students reported trying new…

   $12,126 spentof which $21,240 as grants
   16% of program spending

3. Summer Cooking Camp - Campbell County (Program 3) In 2024, we taught six cooking classes at the Postmark LaFollette's summer camp in Campbell County, which is designated as "at-risk" by the Appalachian Regional Commission. The Postmark had traditionally offered an arts-based camp, but for the first time added a cooking component in partnership with Little Chefs, Big Change. With our guidance, the Postmark purchased and gathered the supplies needed, while two LCBC staff members commuted from Knoxville to LaFollette for each class to set up the classroom and lead the lessons. Both staff and participating students had little prior experience with plant-focused, healthy cooking, but the program was a clear success. Students prepared and enjoyed nutrient-dense recipes featuring vegetables, beans, and whole grains-many for the first time-and gained confidence in their ability to cook simple, affordable meals. The enthusiasm from campers and staff demonstrated the strong demand for this type of program in Campbell County, and laid the groundwork for expanding our work there in the future. Conclusion In 2024, Little Chefs, Big Change strengthened its core programs, expanded into new…

   $2,713 spentof which $2,280 as grants
   4% of program spending

The 3 programs described on its FY2024 Form 990-EZ. Program spending in total: $75,838.