LITTLE CHEFS BIG CHANGE

Financials

From the e-filed returns the IRS publishes as XML (latest three processing years; amended returns replace the original). PDF copies at the IRS.

Officers, directors and key employees

As listed on the 990-EZ for the year ended June 30, 2025, highest compensation first.

Address and contacts

Address (IRS master file)

909 ARTELLA DR, KNOXVILLE, TN 37920-4902

In care of

% SARAH WHARTON

Mailing address (990-N for 2023)

909 ARTELLA DR, KNOXVILLE TN 37920

Principal officer (990-N for 2023)

SARAH WHARTON, 909 ARTELLA DRIVE, KNOXVILLE TN 37920

Signed the 990-EZ

Sarah Wharton, Executive Director

Phone

(607) 222-8225

Website

www.littlechefsbigchange.org

Return prepared by

Nonprofit Bookkeeping And Consulting

Mission

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.

Program accomplishments

• Healthy Cooking Program - 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 a six-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. From January through June 2025, we partnered with 10 sites in Knox County, Tennessee to offer our in-person cooking classes in schools, after-school programs, community centers and summer camps. Partners included Wesley House Community Center, SHADES of Development (Mount Olive Elementary School and South Doyle Middle School), Dogwood Elementary School, Knoxville Office of Parks & Recreation (Christenberry Community Center and EV Davidson Community Center), BLOC Knox, Community Law Office, East Tennessee Children's Hospital and the Postmark LaFollette. We taught a total of 60 classes to 154 students. Most students participated in a series of six 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 were delivered in Knox County Title I schools, and after-school programs and community centers that serve students from Title I schools. We also taught six classes at the Postmark Lafollette summer camp in Campbell County, which is designated as an at-risk county by the Appalachian Regional Commission. 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. Many of our students haven't had the opportunity to learn cooking skills at home, and 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, 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, 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.
  Expenses $31,196 · grants $15,846
• Research and Program Evaluation - From January through June 2025, 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, qualitative post-class student surveys, parent and caregiver online surveys, parent/caregiver focus groups, and 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. We are partnered with nutrition professor Dr. Sarah Colby and her research team at the University of Tennessee, who are currently analyzing the data collected through our evaluation tools. This analysis will inform refinements to our teaching methods and curriculum and deepen our understanding of how cooking education can influence children's food preferences and confidence in the kitchen. Findings and outcomes from this research will be included in our next 990 report, and the partnership will culminate in the publication of a peer-reviewed paper sharing our results and insights with the broader nutrition education and public health community.
  Expenses $5,000 · grants $5,000
• Family and Community Engagement - We piloted a Family Cooking Night at the Wesley House Community Center , where 20 families cooked alongside their children with support from our instructors and seasoned volunteers. Together, families prepared a healthy meal, sat down to enjoy it as a community, and took home printed recipes to recreate at home. This event provided valuable insight into how shared cooking experiences can strengthen family connections, reinforce skills learned in class, and encourage healthier eating habits at home. The success of this pilot will guide the development of future parent engagement activities across our program sites.
  Expenses $2,550 · grants $2,550

What it must file and when

IRS records say it files Form 990-N (e-Postcard). Gross receipts normally $50,000 or less. Its accounting year ends in June, so each return is due on the 15th day of the 5th month after that.

IRS record

EIN

88-4348279

Tax-exempt status

501(c)(3): Charitable, religious, educational or scientific organization

Foundation status

Publicly supported organization (170(b)(1)(A)(vi))

Donations deductible (Pub 78)

Public charity, 50% deduction limit

Exempt since

2023

Accounting year ends

June

Files

Form 990-N (e-Postcard)

Category (NTEE)

Food, agriculture and nutrition (K40)

Assets (IRS master file)

$19,120

Income (IRS master file)

$23,396

Filing history

990-N: the IRS bulk file holds only the latest e-Postcard per organization; earlier years come from archived copies of that file since 2020 and can have gaps (the IRS e-Postcard search lists every one). 990, 990-EZ, 990-PF, 990-T: every e-filed return in the IRS e-file index since 2019; XML for the latest three processing years, amounts from the IRS Statistics of Income extracts before that. PDF copies and determination letters at the IRS (search EIN 88-4348279).

Questions about LITTLE CHEFS BIG CHANGE

What is the EIN of LITTLE CHEFS BIG CHANGE?

The employer identification number (EIN) of LITTLE CHEFS BIG CHANGE is 88-4348279.

Is LITTLE CHEFS BIG CHANGE tax-exempt?

Yes. The IRS lists it as tax-exempt under section 501(c)(3) since 2023.

Are donations to LITTLE CHEFS BIG CHANGE tax-deductible?

Yes. It is listed in IRS Publication 78 (Public charity, 50% deduction limit).

Which annual return does LITTLE CHEFS BIG CHANGE file?

Form 990-N (e-Postcard). Gross receipts normally $50,000 or less.

When is the next return of LITTLE CHEFS BIG CHANGE due?

The return for tax year 2025 (the year ending June 30, 2026) is due November 16, 2026. Form 8868 extends it by six months; the 990-N cannot be extended.

When did LITTLE CHEFS BIG CHANGE last file with the IRS?

The latest return in the IRS public files is the 990-EZ for the year ended June 2025.

Who is the principal officer of LITTLE CHEFS BIG CHANGE?

The 990-N for 2023 names SARAH WHARTON.

Who are the officers and directors of LITTLE CHEFS BIG CHANGE?

The 990-EZ for the year ended June 30, 2025 lists 6 people; 1 received compensation from the organization, the highest $48,000 (Sarah Wharton, Executive Director).

How much revenue does LITTLE CHEFS BIG CHANGE have?

On its 990-EZ for the year ended June 30, 2025 it reported revenue of $23,396, expenses of $38,746 and total assets of $19,120 at year end.

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