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Nourishing the Next Generation
When Lesley Kohn (MBA 1992) left her position as a management consultant in the tech sector in 2005 to launch Chefables, there weren’t a lot of people talking about improving school food, especially at the preschool level.
“In the beginning, you were a single voice. Now it’s a conversation,” Kohn says.
Today, California-based Chefables prepares more than 30,000 fresh, from-scratch, and mostly organic meals: think vegetable chow mein, edamame hummus, chicken shawarma, and whole-grain pastas shaped like bunnies or bears—a day for children ages one to five.
“Kids ages one to five really haven’t developed a lot of their food habits, yet,” Kohn says. “If you present them with healthy food options and there is good, positive peer pressure from their classmates, their teachers, and their families, these kids will try new things.” Sometimes, says Kohn, the harder part is convincing the parents, “Sometimes you get parents who think, My kid won’t eat that. When you start, you get some skepticism. You just need patience.”
(Published August 2015)
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