It is because of the growth we have experienced over the last few years that we have decided to revise our name to better reflect who we are and to adopt a tagline to let people know what we do. Since 2010, we have been expanding our organization to include healthy school lunches, after-school programs, culinary arts training, and summer programs. Today, we empower more than 5,900 children and families to lead healthy lives through fresh food, hands-on experiences and education.
We continue to grow our partnerships with schools, foundations and corporations in Philadelphia and are also expanding geographically as our founders open restaurants in new cities – into Austin, TX in November and Washington D.C. in 2016.
We are excited for this new chapter and look forward to bringing healthy food initiatives to more children. Thank you for your continued support.
eat·i·quette noun \ˈee-ti-kət, -ˌket\ a school lunch program implemented in select Philadelphia schools that uses fresh healthy food, family style dining, and other principles to improve the lives of children.
Billy Penn says she's "Who’s Next" because: A graduate of the Le Cordon Bleu culinary program at the Orlando Culinary Academy, Norelli is now Director of Culinary Operations at the Vetri Community Partnership where she has a special focus on healthy eating and healthy living.
A Philadelphia program is removing the lunch line — and in doing so, is changing the fate of discarded spaghetti and fruit cups. Article by Anne Hoffman for Bright.
Could the way that vegetables are prepared and served actually encourage more children to eat them? Debra Zellner and a team of researchers from Monell Chemical Senses Center observed school lunches, including the Eatiquette program, to find out.
3/4 pound broccoli, stems and florets chopped into bite-size pieces (about 6 cups chopped)
1 onion, peeled and chopped
1 tablespoon olive oil
Salt and pepper
4 ounces Monterrey Jack cheese, grated (about 2 cups)
2 cups whole milk (or 1 cup 1 percent milk and 1 cup half-and-half)
1 tablespoon butter
Preheat the oven to 425 F.
Wash the broccoli. Chop off the ends of the stalk, and chop the florets and stems into bite-size pieces. Peel and chop the onion into ½-inch dice. Place both in a mixing bowl and toss with 1 tablespoon olive oil.
Line a sheet pan with foil, and assemble the broccoli pieces and chopped onion in a single layer. Sprinkle with salt and pepper. Roast in the oven for 10 minutes.
Meanwhile, grate the cheese. Measure the milk. Crack the eggs into a mixing bowl, and whisk. Add the milk and the grated cheese, and mix.
Grease a 9-by-12-inch Pyrex casserole or a 12-muffin tin with the butter. Add broccoli and onions to the casserole or muffin tin, then pour in the eggs, milk, and cheese. Add ½ teaspoon salt and ¼ teaspoon pepper.
Bake in the oven for 30 minutes or until the casserole or muffins are lightly browned. Check the muffins after 20 minutes, as they will bake faster.
Sunday February 28th, 2016, 5:00pm - 9:00am
Alla Spina, 1410 Mt Vernon St, Philadelphia, PA 19130
Vetri Community Partnership's Director of Culinary Operations Carla Norelli and Alla Spina's Chef de Cuisine Julie Kline face off in a four-course culinary challenge.
Call 215-600-0017 to book your seat today!
Just one year ago, St. James School administrators teamed up with Di Bruno Bros. to renovate its tiny, outdated kitchen. Today, the kitchen is beautiful and functional, and with Chef Deborah Anthony leading the charge in partnership with the Vetri Foundation, students are eating more fresh, healthy family-style meals than ever before.
To get a feel for the impact she’s making in the lives of everyone at St. James, here’s just one of the many glowing testimonials we’ve received from students: “Chef Anthony is an amazing chef and she knows just what to cook on the right days. We get to have food that we never even thought existed! She is so amazing. She is nice, kind and everything that is good wrapped into one!”
So, we caught up with her to learn about her background and to find out what it’s like to be part of such amazing change at St. James:
I started at Girard College, first as a server. The managers recognized that I could do food because I had ideas and a good sense of taste. They put me on the salad bar, which I really enjoyed because I love working with fresh food. Then I became the day cook and I was making breakfast and lunch for about 400 people a day. I learned about the Vetri Foundation through Dream Camp, which was held at Girard College. I helped out in the kitchen with them and Marc saw me making my own salad dressings and creating menus, and he said he liked what I was doing. Years later, the Vetri Foundation put me in touch with St. James School because they needed a chef and I’m so glad that I decided to take the position!
I was interested in the Vetri Foundation because it’s all fresh, healthy food. I was also amazed by how the kids took to it, even things that you wouldn’t expect them to eat!
I enjoy challenging myself to learn new things in the kitchen. And also the appreciation I get from everyone in the school – students and teachers! I like to make things pretty and they notice that. What I always hear is: “Wow, I thought yesterday’s lunch was the best meal ever, but today is even better!”
Pigs feet! I make it during the holidays for my family. At school, everyone really likes the oven-baked cornflake chicken and the frozen yogurt with berries.
I would tell them to be passionate at all times.MORE >
Lending a Hand in the Eatiquette Kitchen
Preparing enough food for nearly 400 people makes any kitchen task tiring. Yet performing them is incredibly fulfilling. LEARN MORE >
Wissahickon Charter School's Kristi Littel describes how the Vetri Foundation helped supplement her vision for the school. LEARN MORE >
Ziegler Principal Paul Spina: Eatiquette is So Much More than Good Food
LEARN MORE >
An Intern’s Perspective: Eatiquette
Read on for our intern Katherine's perspective on Eatiquette in the lunchroom! LEARN MORE >
Five or ten minutes before lunch at each of our Eatiquette partner schools, table captains arrive. LEARN MORE >
Food Can...Empower Children, Food Can...Create Community, Food Can...Inspire Change
The Vetri Community Partnership helps kids experience the connection between eating well and feeling good. Through food, education and social interaction, we give children the nutritional foundation they need to grow and thrive.
Together with our partners we have served 500,454 healthy, family style meals.