The Vetri Foundation for Children will now be known as the Vetri Community Partnership and its tagline will be Eat. Educate. Empower.

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.


A Better School Lunch

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.



What's Hot

New Recipes

Moroccan Chicken Stew

Quantity 8
Skill Level

1 1/2 lbs boneless, skinless chicken thighs

1/4 cup olive oil

1/2 tsp cayenne pepper

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground cinnamon

16 oz crushed tomatoes

1/2 medium onion, chopped fine

2 cloves of garlic, minced

6 oz seedless raisins

1 lb butternut squash, cut into 1" cubes

2 green bell peppers, cut into 1" pieces

15 oz can of chickpeas, drained and rinsed

1/2 bunch of Italian parsley, washed and chopped


Cut the chicken into 1" strips. Make a marinade for the chicken using 3 tablespoons of olive oil and half of each of the spices. Marinate for one to eight hours.

Mix remaining spices together.

Using a large stockpot, heat remaining tablespoon of olive oil until browned. Remove the chicken and saute the onions and spices until onions are soft. Add garlic and saute an additional minute.

Add crushed tomatoes, reduce heat and simmer. Add raisins and squash and cook covered until squash is tender, about 35 minutes, then puree sauce and vegetables.

Return sauce to pan. Add cooked chicken and peppers. Cook until peppers are soft. Add chickpeas and continue cooking until they are heated through.

Stir in parsley just before serving on its own or over rice.




Friday October 16th, 2015, 7:00pm - 10:00pm


The PHS Warehouse in the Navy Yard, 5201 South 13th St., Philadelphia, PA 19112


The Pennsylvania Horticulture Society’s one-of-a-kind celebration to benefit the City Harvest program, PHeaSt pairs local growers and top-tier regional chefs for an extraordinary garden-to-table dining experience. Sample garden-fresh dishes from the region's finest restaurants, sip playful cocktails and craft beers, and get gardening tips from growers.

Visit for more information.


Chef Spotlight

Deborah Anthony

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:

How did you become a chef?

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!

What do enjoy about working with the Vetri Foundation?

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!

What do you love about your job?

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!”

What would you say is your signature dish?

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.

What career advice would you give a student who wanted to be a chef?

I would tell them to be passionate at all times.



Dinner with the Vetri Foundation

[caption id="attachment_1921" align="alignright" width="225"]Vanilla bean mascarpone panna cotta Vanilla bean mascarpone panna cotta[/caption]


A Day in the Life

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 >


Kristi Littel
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


An Intern’s Perspective: Eatiquette
Read on for our intern Katherine's perspective on Eatiquette in the lunchroom! LEARN MORE >


Table Captains
Five or ten minutes before lunch at each of our Eatiquette partner schools, table captains arrive. LEARN MORE >


Teaching Kids to Cook
On a recent Thursday, the lunch crowd at Osteria had to make a little extra room for some Kindergarteners from Philadelphia's Bache Martin Elementary School. LEARN MORE >


Our Mission


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 430,454 healthy, family style meals.