2025-09-25T20:40:39-07:00 2024-12-31 861997703 Nonprofit Bookkeeping And Consulting 2901 Staffordshire Blvd Powell TN 37849 990EZ 2024-01-01 884348279 LITTLE CHEFS BIG CHANGE LITT 6072228225 909 ARTELLA DR Knoxville TN 37920 Sarah Wharton Executive Director 6072228225 2025-09-26 1 1 Susannah H and Ben R Fuquay P02279485 8656604058 2025-09-20 X 2024 2025-03-06 01:10:19Z X www.littlechefsbigchange.org X X 102564 X 100172 2355 0 0 0 0 0 0 0 0 0 0 0 0 37 102564 0 0 71355 941 2800 136 8862 84094 18470 16000 0 34470 X 16388 39209 0 0 0 0 16388 39209 388 4739 16000 34470 The mission of Little Chefs, Big Change (LCBC) is to get kids excited about food that's good for both people and the planet. We do this by teaching affordable and fun plant-focused cooking and increasing access to healthy foods in schools and communities. 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 dishes, featuring vegetables, fruits, whole grains and legumes, exposing them to a wide variety of whole plant foods. Students try new recipes and ingredients in a supportive environment, take pride in the dishes they make, and discover healthy foods that they love. These moments-when a child realizes they enjoy foods like sweet potatoes and beans and that they can cook a meal from start to finish-are at the heart of our program. Our curriculum extends to families through our skills-for-home sheets-brief, practical handouts that reinforce what students learned in class and help parents feel confident involving their children in healthy cooking at home. Families also receive recipe books with key nutrition information to support healthy eating habits that reduce the risk of diet-related diseases like type 2 diabetes and heart disease. In 2024, we partnered with 10 sites in Knox County, Tennessee to offer our in-person cooking classes in schools, after-school programs, and community centers. Partners included Wesley House Community Center, Shora Foundation, SHADES of Development (Pond Gap Elementary School, Mount Olive Elementary School, South Doyle Middle School), Dogwood Elementary School, Knoxville Office of Parks & Recreation (Christenberry Community Center and EV Davidson Community Center), BLOC Knox, and Community Law Office. We taught a total of 74 classes to 146 students. Most students participated in a series of eight classes. Improving equitable access to a healthier lifestyle While all families can benefit from cooking education and healthy eating, we prioritize at-risk communities because low-income populations are disproportionately affected by preventable diet-related diseases. Our programs are delivered in Knox County Title I schools, and after-school programs and community centers that serve students from Title I schools. By bringing cooking education to at-risk communities, we help bridge gaps in food access by providing the knowledge and skills necessary to adopt healthy eating habits using low-cost ingredients accessible at most grocery stores and often at food pantries. Diets rich in vegetables have been consistently linked to a reduced risk of diet-related chronic diseases and their comorbidities, including type 2 diabetes, heart disease, and obesity. Providing affordable, quick, and delicious recipes-that kids will eat-makes adopting healthier diets at home easier and more accessible. In 2024, parent focus groups, interviews, and surveys all confirmed that the program is meeting a need. All three of the parents interviewed expressed their desire to eat healthier and to cook more meals at home. Further, 88% of 25 survey respondents reported an interest in increasing their family's consumption of vegetables, whole grains, and legumes, and 80% wanted to spend more time cooking together as a family. This motivation to cook at home reflects a critical issue in food equity: restaurant, fast food, and takeout meals are often less healthy and are significantly more expensive than home-cooked meals-placing an added burden on low-income families. Still, families identified barriers to home-cooking like time, grocery costs, and children's food preferences. Our program is designed to address these challenges. By teaching students how to prepare quick, low-cost, and healthy kid-approved recipes, we help families overcome barriers to nutritious eating. Caregivers have observed meaningful changes: their children are trying new foods, becoming more independent in the kitchen, and gaining confidence. In our focus groups, one parent shared, "He wants to cook a whole dinner for me and dad!" Another reflected, "It's been nice to see her push the envelope on her comfortability scale... and I don't want to cook for [her] forever." Many of our students haven't had the opportunity to learn cooking skills at home, while some families report immediate changes-like children trying new foods and asking to help in the kitchen-we know that not every child will be able to apply these skills right away. That's precisely why this work is so important. By giving students early, positive experiences with cooking and healthy food, we aim to equip them with the tools and confidence they'll carry into adulthood-laying the groundwork for healthier lives for themselves and their future families. Outcomes of After-School Healthy Cooking Program The most important outcome of our healthy cooking program was to increase our participants' ability and desire to cook and eat a variety of vegetables, fruits, whole grains and legumes, laying the foundation for lifelong healthy eating habits -ultimately reducing the risk of diet-related diseases. Beyond building cooking skills, our goal was to help students shift their identity: from someone who avoids vegetables to someone who cooks and enjoys them, now and into adulthood. Post course surveys show we made progress. Many students enter our program saying they don't like vegetables, yet during class, they eat veggie-filled recipes they've made themselves and ask for seconds. One student's favorite part about the class was "...we get to cook, figure out new things and explore new stuff... when we grow up we can actually cook." Others shared that they liked "getting to cook food to know how to cook when we're older,", "it's fun and I get to cook stuff on my own and I get surprised." Another student remarked, "It helps me cook for my mom." Further, the majority of our students report practicing their new cooking skills at home (63%). Parents also reported positive changes. In post-program surveys from 2024, 93% said their child showed more interest in cooking at home; 96% observed improved cooking skills or confidence; and 84% said their child is more willing to try new foods. These outcomes suggest that students are taking what they learn beyond the classroom and into their daily lives-cooking more at home, trying new foods, and helping their families build healthier habits that reduce the risk of diet-related diseases like type 2 diabetes. 65412 60999 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 vegetables, improving their cooking skills, and gaining confidence in the kitchen. Parents confirmed these changes, with 93 percent observing greater interest in cooking at home and 84 percent reporting that their child was more willing to try new foods. Many caregivers also expressed a desire to prepare more healthy, home-cooked meals together as a family. These results show that our programs are helping children build foundational cooking skills, sparking interest in healthy eating, and motivating families to cook at home, while also providing valuable data that guides continuous improvement of our curriculum. 21240 12126 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 communities, and developed rigorous program evaluation tools that allowed us to collect meaningful data about our impact. Together, these efforts demonstrate our commitment to improving children's health by teaching practical cooking skills, promoting healthy eating habits, and advancing food equity in at-risk communities. Looking ahead, we will continue to deepen our impact in Knoxville and Campbell County, expand partnerships with schools and community centers, and use evaluation data to guide program improvements. Our goal remains the same: to give children and families the tools, confidence, and inspiration to build a healthier future. 2280 2713 75838 Sarah Wharton Executive Director 40 48000 0 0 Lauren Woods Secretary 0.25 0 0 0 Will Savage Chair 0.25 0 0 0 Debra Oscarson Treasurer 0.25 0 0 0 Carolyn Marguet Vice Chair 0.25 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 TN Nonprofit Bookkeeping and Consulting 2901 Staffordshire Blvd Powell TN 37849 8656604058 0 0 0 0 0 0 0 0 0 0 0 NONE NONE 1 X 0 0 0 51085 102564 153649 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 51085 102564 153649 153649 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 153649 0 X RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED RESTRICTED Form 990-EZ, Part I, Line 8 Amex Rewards 37.27 Form 990-EZ, Part I, Line 16 Insurance 1,402.83, Office and software 1,712.79, Miscellaeous 37.19, Program food and equipment 4,347.15. Advertising 1362.23 Form 990-EZ, Part II, Line 26 Credit Cards 4675.80, Payroll tax payable 62.36 automatic 6 month Extention granted. New due date November 15th, 2025.