Category Archives: News & Interviews

New Study Shows Chef-prepared Meals Increase Healthy Eating in Kids


Recently a study was con­ducted by researchers at the Har­vard Uni­ver­sity T.H. Chan School of Pub­lic Health of more than 2,600 chil­dren in grades three through eight. What they learned is some­thing many doc­tors, nutri­tion­ists, and par­ents have been say­ing for years; if given a choice of high qual­ity nat­ural foods, kids will gen­er­ally make healthy selec­tions. The study con­sisted of ran­domly plac­ing chefs in schools to “spice up the fruits, veg­eta­bles and entrees with low-fat, low-salt recipes.” They even went so far as to change the way the food was pre­sented to the kids in the food line. When the chil­dren went to throw their plate away, mon­i­tors mea­sured the amount of “plate waste” they dis­carded. Plate waste rep­re­sents the food left over after eat­ing that is thrown away by the child. The results speak for them­selves accord­ing to Juliana Cohen, a research asso­ciate in the school’s nutri­tion depart­ment “when kids were offered sautéed broc­coli in gar­lic and olive oil or veg­etable soup instead of hideous piles of indis­tin­guish­able greens, they tended to eat more of the health­ful food…” This is great news, because as the study points out “30 mil­lion chil­dren receive meals at school each day and many of them rely on those meals for as much as half their calo­ries.” And as for con­cerns that schools may not be able to afford a trained chef, Cohen said “the move actu­ally saved money for the ones in this study.” There is one is area though where more work remains, and that’s with children’s choice of milk. Kids in schools are still given the option of white milk or choco­late milk, and the major­ity still prefers the sugar-sweetened taste of choco­late milk. What this study and oth­ers like it make clear though, is chil­dren want to eat good, all-natural, healthy foods and given the oppor­tu­nity, they usu­ally will.

To learn about the results of the study, fol­low the link:


Halloween Food Safety



There isn’t a kid in the world whose eyes don’t light up at the thought of the trick or treat­ing frenzy on Hal­loween night. Par­ents, how­ever, have the great task of mon­i­tor­ing every treat that their child brings home and liv­ing with the inevitable sugar rush. Hal­loween trick or treat­ing can pose many threats for chil­dren; chok­ing haz­ards, unwrapped candy, home­made treats, and food aller­gies are amongst the top food safety con­cerns.  Not to men­tion an excess of empty and nutrient-void calo­ries.  But, as a rite of pas­sage in Amer­i­can child­hood, who are we to pooh-pooh all the fun?


Fol­low these safety con­cerns to enjoy a safe and fun Hal­loween holiday:


  • Feed your chil­dren a power din­ner before they ven­ture out in their cos­tumes.  Lots of pro­tein and fiber to fill them up, and plenty of veg­gies to coun­ter­act the inevitable choco­late over­dose at the end of the night.  Make it early enough so they can con­tain their excite­ment and the fam­ily din­ner isn’t inter­rupted by con­tinue door bell ring­ing of other trick or treaters!  What­ever you do, don’t send them out on an empty stom­ach or you know exactly what they’ll be eat­ing for dinner!
  • Chil­dren shouldn’t snack while they’re out trick-or-treating.  Urge your chil­dren to wait until they get home and you have had a chance to inspect the con­tents of their “goody bags.”
  • Tell chil­dren not to accept – and espe­cially not to eat – any­thing that isn’t com­mer­cially wrapped.
  • Par­ents of very young chil­dren should remove any chok­ing haz­ards such as gum, peanuts, hard can­dies or small toys.
  • Inspect com­mer­cially wrapped treats for signs of tam­per­ing, such as an unusual appear­ance or dis­col­oration, tiny pin­holes, or tears in wrap­pers.  Throw away any­thing that looks suspicious.
  • Con­sider toss­ing all candy the next day or at the end of the week.  There are many places that gladly accept dona­tions …. Hal­loween Candy Buy Back where den­tists “pay” for returned candy and then donate it to Amer­i­can troops over­seas (, Oper­a­tion Shoe­box (, and Oper­a­tion Grat­i­tude ( offer sim­i­lar options.  A great way to help your child feel good about giv­ing their Hal­loween treats away!

National School Lunch Week


National School Lunch Week (NSLW) is a week long national cel­e­bra­tion run­ning from Octo­ber 14th to the 17th.  This year, the NSLW is focused on empha­siz­ing the rela­tion­ship between healthy foods and an active lifestyle.


Ini­tially cre­ated in 1962 by Pres­i­dent John F Kennedy, the hol­i­day serves as a way to pro­mote the ben­e­fits of school lunch. Unfor­tu­nately, today’s school lunch pro­grams are a con­tentious sub­ject. On one hand, strict reg­u­la­tions are emerg­ing from the nation’s cap­i­tal, aim­ing to curb obe­sity rates by set­ting a high bar for what con­sti­tutes a healthy school meal in pub­lic schools. On the other hand, school lunch direc­tors are strug­gling to fight food waste that they claim is being gen­er­ated by the imple­men­ta­tion of these guide­lines.  School lunch is as con­tro­ver­sial as ever.


If you want to see changes in the foods served at your child’s school, please reach out to WT Café today and let us help you trans­form school food ser­vice for your child.  We believe that food made from scratch and served in age-appropriate por­tions is the best approach to school lunch.  It shouldn’t have to be this complicated…let’s get back to basics and cook from scratch for our kids.


Fresh Out of The Test Kitchen

Over the sum­mer, we held one of our most excit­ing projects to date: our first ever WT Café Test Kitchen. We cre­ated our test kitchen in order to rein­force our com­mit­ment to serv­ing fresh, nutri­tious, and excit­ing food to every child, every­where! We exper­i­mented with our recipes every day in an effort to make them health­ier AND tastier. Our panel of kid testers were fun to work with and they enjoyed tast­ing our recipes. Now, after sep­a­rat­ing the best from the rest, we’re ready to share these new menu items with you too!  Hop online to check out your school’s fall menu. You won’t believe all the new items we’ve cooked up to make lunchtime excit­ing again!



Through the years, we’ve become clas­sic DIY­ers. If the prod­uct our cus­tomers want can­not be sourced, we make it our­selves!  In our case, that means craft­ing our own sauces, dress­ings, and mari­nades in order to avoid the chem­i­cals so com­mon in food today. As a result, we have an extra­or­di­nary col­lec­tion of tasty recipes made with real, health­ful ingredients.


We don’t stop at sauces. Now, we’re intro­duc­ing our very own house-made Straw­berry Jam! So when you order our Sun­but­ter & Jelly Sand­wich, you know that your child is eat­ing the fresh­est and purest jam avail­able! Pretty sweet!


How about pick­les? We’re now mak­ing our very own pickle chips too! Most pick­les out there are col­ored with an array of arti­fi­cial food col­or­ing chem­i­cals. YUCK! We do not want that junk any­where near our kitchens! When your kids eat WT Café, they will be eat­ing pick­les that were made in a local kitchen with 100% nat­ural ingre­di­ents. They will taste the difference!


Day after day, year after year, we con­tinue to make our food as healthy and deli­cious as we can so that you don’t have to worry about what your chil­dren are eat­ing. WT Café has the food kids love from the name par­ents trust.  That’s our Brand Promise to you!

Gluten-Free Tips from our Test Kitchen


In March, we began our annual recipe test­ing in the WT Test Kitchen! In an effort to become even more allergy friendly, we are push­ing the enve­lope with every recipe to ensure as many kids as pos­si­ble can enjoy our tasty meals.

Accord­ing to, there are approx­i­mately 18 mil­lion Amer­i­cans who fol­low a gluten-free diet. Though not all suf­fer from Celiac Dis­ease, most have been diag­nosed with an intol­er­ance to wheat. Gluten-free is here to stay, and we are the com­pany you can count on to pro­vide nutri­tious gluten-free options for your family.

Here are some tips to help you nav­i­gate the often mis­un­der­stood and unex­plored world of gluten-free cook­ing at home:

Gluten-Free Pas­tas

When cook­ing gluten-free pasta, it’s impor­tant to pur­chase a prod­uct that will not turn to mush. Rice flour pas­tas can become very mushy after boil­ing and often break apart with the slight­est pres­sure. Instead, we rec­om­mend a corn based pasta that will hold up its struc­ture for a longer period of time.  If pos­si­ble, ensure your corn pasta is GMO-free to avoid unwanted chem­i­cals.  Also, avoid reheat­ing left­over gluten-free pasta as it becomes grainier after 24 hours in the refrigerator.

Veg­ans Beware: Gluten-free pasta is often held together with eggs. Read labels care­fully if you are vegan or have an egg allergy.

Baked Goods

Cook­ies and muffins are sta­ples for any­one who loves to bake. Gluten-free bak­ing makes these recipes very chal­leng­ing, often lead­ing to a sandy and crumbly con­sis­tency that will dis­ap­point the most enthu­si­as­tic of cookie monsters.

Choos­ing the best flour blend: There are many gluten-free flour blends on the mar­ket today. Choos­ing the best one for your needs can often be over­whelm­ing and con­fus­ing. When pick­ing a flour blend, make sure to avoid any blends with nut flours that may cause aller­gies. Also avoid legume flours such as chick­pea, lentil, or pea. These may give off an unde­sir­able fla­vor in baked sweets. Make sure the flour blend includes a binder such as xan­tham gum to avoid hav­ing to pur­chase too many pow­ders. Usu­ally the xan­tham pow­der in gluten-free blends has been added in ade­quate ratios, sav­ing you time guess­ing how much binder you need for a spe­cific recipe. With gluten-free bak­ing, a binder is always needed to make up for the lack of gluten, which holds together the struc­ture of a baked product.

Fats and gluten-free flours — Most gluten-free baked goods will have less fat because the starches in gluten-free flour do not absorb fats as read­ily as the pro­teins in wheat flour. This is why it is impor­tant to find gluten-free spe­cific recipes and avoid wast­ing prod­uct by sim­ply sub­sti­tut­ing wheat flour recipes with gluten-free flour.


A Broken Food System and some Simple Solutions


It is pro­jected that by the end of the cen­tury there will be close to 9 bil­lion mouths to feed. Our Mother Earth will need to pro­duce an aston­ish­ing amount of food to keep up with this demand. Unfor­tu­nately, there is also a grow­ing con­cern for food waste.


Accord­ing to The Research Pro­gram on Cli­mate Change, there are almost a bil­lion peo­ple going hun­gry in the world today, yet we are wast­ing ⅓ of all of the food we pro­duce. That math just doesn’t add up! To make mat­ters worse, the prob­lem of food waste is tied directly to obe­sity because most of the foods that go to waste are fresh fruits, veg­eta­bles, and pro­teins. Poorly informed con­sumers gen­er­ally do not have easy and afford­able access to these fresh items so they eat more processed foods, exac­er­bat­ing our exist­ing obe­sity prob­lem and under-nourishing their bod­ies in the process.


We are con­stantly push­ing the earth and its nat­ural resources to the limit by demand­ing so much food to feed the bil­lions of peo­ple cur­rently liv­ing in it. This is why we must all play a small role to improve the sit­u­a­tion by chang­ing daily habits. We gath­ered some easy food stor­age tips to help you keep food fresher and safe from spoilage for a longer amount of time.


Dry Goods: Store in a sealed bag or con­tainer, away from heat, light, and humidity.

  • Bak­ing Ingre­di­ents — 18 months
  • Rice — 2 years
  • Pasta — 2 years
  • Cereal — 6 months


Raw Meats: Stored in the refrig­er­a­tor; raw pro­teins can be frozen within 2 days of purchase

  • Ground Meat — 2 days
  • Steaks/Roasts — 5 days
  • Shell­fish — 2 days
  • Poul­try - days
  • Fish — 2 days


Pro­duce: Freez­ing some fruits after their refrig­er­a­tion period can be a great way to pre­serve nutrients


  • Root Veg­eta­bles — 2 weeks
  • Leafy Greens — 1 week
  • Apples — 1 month
  • Melons/Pineapples cut — 3 days


Home cooked meals can be stored in the freezer for up to 3 months if placed in a tightly sealed container.


Food waste is just the tip of the ice­berg when it comes to issues con­cern­ing the envi­ron­ment and the sus­tain­abil­ity of our food sys­tems. The use of chem­i­cals, pes­ti­cides, and arti­fi­cial fer­til­iz­ers has been sub­ject to great debate recently because they pose a dan­ger of pol­lu­tion to water­ways, our food sup­ply, and even pol­li­na­tors such as bees. The increas­ingly com­mon use of chem­i­cals in our crops has lead to the sprout­ing of many grass-roots move­ments around the coun­try who are fight­ing for health­ier and more nat­ural foods. These are led by com­mu­nity lead­ers and chefs like those who own and oper­ate local WT Cafés and often teach younger gen­er­a­tions how to grow and eat their own foods.


The grow­ing dis­con­nect between the food we eat and its ori­gins is wor­ri­some.  A recent Aus­tralian poll sur­vey­ing the 6th graders of an ele­men­tary school uncov­ered that 27% of those kids believe yogurt comes from trees!


Many stu­dents lack access to fresh fruits and veg­eta­bles because they live in a food desert where cheap, processed food­stuff has taken the place of fresh and healthy options. This is why Fer­n­creek Ele­men­tary, an Orlando, Florida school, praises the ben­e­fits of hav­ing a school gar­den. We recently spoke to pro­gram direc­tor, Patrick, who said of the gar­den, “The chil­dren can see that even though they live in a food desert, they can still learn to grow their own food”.  The kids who par­tic­i­pate in this pro­gram set up the gar­den beds, and also learn to use nat­ural fer­til­iz­ers and nat­ural pest con­trol meth­ods. They get to har­vest the veg­eta­bles and even cook them with the instruc­tion of a chef who comes in to teach them ways to incor­po­rate them into their daily meals.


Many other schools across the nation have cre­ated part­ner­ships with orga­ni­za­tions that are help­ing tie in gar­den edu­ca­tion into the cur­ricu­lum. The Edi­ble School Yard Project is a very pop­u­lar pro­gram that was cre­ated by the owner of the acclaimed “Chez Pan­nisse” restau­rant  in Berke­ley, Cal­i­for­nia. Alice Waters cre­ated this orga­ni­za­tion to teach school chil­dren about the ori­gin of our food and to enjoy fresh fruits and veg­eta­bles by learn­ing how to cook them. Simul­ta­ne­ously, pro­grams such as these help cre­ate an under­stand­ing about healthy eat­ing and the role that a the inter­de­pen­dent rela­tion­ship with our world and all the ani­mals liv­ing within it plays in our over­all health and well being. To see all of the schools that are cur­rently par­tic­i­pat­ing in the Edi­ble School Yard Project, check out their web­site at


These pro­grams are a tes­ta­ment to the fact that times are chang­ing. With that change comes our desire to change the food land­scape and our envi­ron­ment for the bet­ter­ment of our com­mu­ni­ties and our health. We hope this Earth Day, you too can join the food rev­o­lu­tion move­ment. Healthy school lunches are a great and nec­es­sary first step.  WT Café is here to help you be a role model for your chil­dren on mak­ing those crit­i­cal healthy choices early in life, and paving a life­time of good health in their future!


Celebrate Earth Month


There is a fine line between the health of the Earth and our own health. Since mother Earth pro­vides us with the fresh foods we need for nour­ish­ment, we will cel­e­brate Her this month by focus­ing on nature’s bounty.  At WT Café, we will also cel­e­brate YOU this month, and all the ways your school and oth­ers like it around the coun­try are fight­ing hard to cre­ate a health­ier food sys­tem for our children.

WT Café plays a vital role in bring­ing health into our com­mu­ni­ties. We focus on serv­ing fresh fruits and veg­eta­bles every­day.  Each WT Café loca­tion sources local pro­duce to ensure our menu reflects what is in sea­son and there­fore as nutri­tion­ally dense as pos­si­ble.  Dur­ing the week of April 20th, Earth Week, we will show­case our fresh from scratch meals with a focus on veggie-rich lunch choices and invite you to par­tic­i­pate by increas­ing the amount of antiox­i­dants, lycopene, and Vit­a­min C in your child’s diet this week!

Try our Farm Fresh Veg­etable Soup made with the sea­sonal spring veg­gies that begin to appear in mar­kets nation­wide!  Also on our Earth Week menu is our Roasted Veg­etable Cous­cous tossed with our richly fla­vored, house-made sea­son­ings. This dish is a great veg­e­tar­ian option that show­cases the vari­ety of mag­nif­i­cent fla­vors that in-season veg­gies offer.  Many more veg­e­tar­ian options are also avail­able this week, and of course we would be remiss not to tempt you with a delight­ful veg­e­tar­ian dessert: crisp apples with our deca­dent, hand crafted caramel dip. The per­fect end­ing to an amaz­ing lunch.

Hun­gry yet?


The Dirty Dozen


After post­ing the Envi­ron­men­tal Work­ing Groups offi­cial “Dirty Dozen and Clean 15 List of 2013”  On Face­book recently, we received some great ques­tions. We thought this was good infor­ma­tion for every­one to have, so we’ve included your ques­tions and our answers below:


Q: We shouldn’t be eat­ing those ‘dirty dozen’? That’s a lot of fruit & veg to be without.


A:  Dr. Chen­sheng (Alex) Lu, Asso­ciate Pro­fes­sor of Envi­ron­men­tal Expo­sure Biol­ogy at the Har­vard School of Pub­lic Health explains that most pes­ti­cide expo­sure comes from every­day foods we eat. Chil­dren, with their lower body weight, are even more at risk. While the dirty dozen includes pop­u­lar fruits and veg­eta­bles, it’s ben­e­fi­cial to buy their organic coun­ter­parts instead.


Q: Can’t we just wash them really well?


A:  All pro­duce should be thor­oughly scrubbed before eat­ing, but this will only help remove grime and dirt from the sur­face.  When it comes to pes­ti­cides, many plants, fruits, and veg­eta­bles absorb the chem­i­cals due to the sys­temic pes­ti­cides that are applied to th

e soil, the seed, and the leaves. These chem­i­cals, which have not yet been declared as dan­ger­ous for human con­sump­tion by the Envi­ron­men­tal Pro­tec­tion Agency, EPA, come from the same fam­ily of chem­i­cals as those impli­cated in the bee colony col­lapse we have seen in recent years.


Q: Kale and apples are very com­mon nowa­days… Why are they on this list then?


Test sam­pling has con­firmed that con­ven­tion­ally grown kale often con­tains high lev­els of organophos­phate insec­ti­cides which can allegedly be harm­ful to the ner­vous system.


Con­ven­tional apples also have high lev­els of pes­ti­cide residue.


Although many of the pes­ti­cide lev­els found in the dirty dozen are con­sid­ered safe by the EPA, the agency has been work­ing to phase out the most toxic to the human body. We think it’s scary that we are rou­tinely ingest­ing the very same chem­i­cals that are designed to kill off other liv­ing things, but fruits and veg­eta­bles are a crit­i­cal part of a your diet. We sim­ply rec­om­mend using cau­tion and being aware of the poten­tial chem­i­cals, eat­ing organic when­ever possible!


Food Labeling 101: Don’t be Fooled by the “Health Halo”


Did you know that “organic,” “all-natural,” and “low-fat” labels are becom­ing increas­ingly com­mon in processed food pack­ag­ing? The demand for these allegedly health­ier foods is at an all time high and they often come at a pre­mium price. But beware, this “healthy” label­ing does not always trans­late to nutri­tious food.


The “Health Halo” effect, also known as “Green­wash­ing,” is a term coined by soci­ol­o­gists who dis­cov­ered, amid a series of stud­ies and inter­views, that con­sumers asso­ci­ated organic, all-natural, and low-fat label­ing with hav­ing bet­ter fla­vor and fewer calo­ries, thus, prompt­ing them to con­sume more of these pack­aged foods. While we are not deny­ing the ben­e­fits of an organic, nat­ural, or lower-in-fat diet, we would like to shed light on the adverse effects that this type of decep­tive mar­ket­ing can have on your health.


Organic foods are becom­ing more abun­dant in our stores because con­sumers are becom­ing bet­ter edu­cated about the neg­a­tive effects of pes­ti­cides and chem­i­cals used in many con­ven­tional foods. Of course, that’s a good thing. An edu­cated con­sumer demands a trans­par­ent food indus­try and that ben­e­fits all of us. How­ever, there are two sides to this story.


The Cor­nell Uni­ver­sity Food & Brand Lab dis­cov­ered that con­sumers per­ceive organic labeled prod­ucts as hav­ing fewer calo­ries and bet­ter taste than non-organic prod­ucts. This is a prob­lem because most con­sumers will eat more packaged/processed food when they believe it has fewer calo­ries. How­ever, the USDA Organic label found on food pack­ag­ing only means that food does not con­tain the following:


  • Antibi­otics or growth hormones
  • Pes­ti­cides and  fer­til­iz­ers made with syn­thetic ingredients
  • Sewage sludge
  • Bio­engi­neered organ­isms (GMOs)
  • Ion­iz­ing radi­a­tion (for ster­il­iz­ing food)


The organic label does not mean that the food is lower in calo­ries, sodium, or fat.  Organic ice cream is still ice cream, so don’t for­get to exer­cise por­tion con­trol — as best as you can. We sug­gest tight scrutiny of all pack­aged processed foods.


Other food labels that have been green­wash­ing sugar-saturated prod­ucts are the ubiq­ui­tous “All-Natural” and “Low-Fat” labels. The “All-Natural” label is found in an increas­ing num­ber of foods in the aver­age gro­cery store aisle — includ­ing highly processed food items that hardly resem­ble any­thing that comes from the earth itself. This is in part because the FDA is vague in defin­ing and enforc­ing what it allows to be labeled as “All-Natural.” The web­site states that it does not object to the use of the term if “ the food does not con­tain added color, arti­fi­cial fla­vors, or syn­thetic substances”.


 Due to this vague def­i­n­i­tion, an increas­ing num­ber of food com­pa­nies are now fac­ing law­suits claim­ing mis­lead­ing mar­ket­ing prac­tices, lead­ing to the dis­ap­pear­ance of “All-Natural” labels from shelves every­where. “The Food Label­ing Mod­ern­iza­tion Act” intro­duced last Sep­tem­ber would require that the FDA cre­ate a more detailed def­i­n­i­tion on what it con­sid­ers to be “All-Natural.” In the mean­time, we rec­om­mend steer­ing away from highly processed pack­aged items. A good rule of thumb: if you can’t pro­nounce the ingre­di­ents, they’re prob­a­bly not as nat­ural as the pack­ag­ing claims!


Low-fat labels may also lead you to believe you are eat­ing an over­all health­ier prod­uct. Unfor­tu­nately, this is a false sense of secu­rity since most highly processed foods have an increased amount of sugar to com­pen­sate for the fla­vor lost when fat is decreased.  Fur­ther­more, research done by Cor­nell Uni­ver­sity found that peo­ple eat up to 50% more calo­ries when they eat low-fat snack foods.


The take­away is sim­ply to be vig­i­lant about the food you bring into your home. Don’t be mis­led by the label­ing on the pack­age, as natural-looking and invit­ing as it may be. Always read nutri­tional labels and ingre­di­ents thor­oughly to avoid the many offend­ers cur­rently available.


For detailed nutri­tion guide­lines for young chil­dren, visit

Paul Wolbert is the New COO of Wholesome Tummies

Fran­chise and Food Indus­try Vet­eran Joins Whole­some Tum­mies Team

(Orlando, Fla.)—Wholesome Tum­mies is pleased to announce fran­chise indus­try vet­eran Paul C. Wol­bert as the company’s new chief oper­at­ing offi­cer (COO). Wol­bert has spent the past year work­ing with the com­pany as a strate­gic advi­sor and will now come on board full-time to help drive growth.

            “We are thrilled that Paul has joined our team as the new COO,” said Whole­some Tum­mies founder and CEO Deb­bie Blacher. “He was instru­men­tal to the mas­sive growth we saw in 2013 and will be the key to meet­ing our growth goals mov­ing forward.”

            Wol­bert has over four decades of expe­ri­ence in fran­chise oper­a­tions and admin­is­tra­tion. He has the addi­tional advan­tage of hav­ing worked as both fran­chisor and fran­chisee with national and global brands, includ­ing McDonald’s, Taco John’s, Arthur Treacher’s, Coachman’s Dry Clean­ers and US Lawns. He is also the co-founder and mem­ber of the board of direc­tors for Gulf Stream Brands, a fran­chise con­sult­ing and brand man­age­ment com­pany that assists early stage fran­chisors to cre­ate and grow their busi­nesses. Wol­bert helped Whole­some Tum­mies triple its num­ber of fran­chise units in 2013 and looks for­ward to sus­tain­ing that rapid growth pace.

            “I have a pas­sion for start-ups, from devel­op­ing their con­cepts to stan­dard­iz­ing their sys­tems, and most of all for help­ing them grow,” said Wol­bert. “Whole­some Tum­mies is an amaz­ing com­pany that is work­ing to pro­vide healthy food to school chil­dren across the coun­try and I can­not imag­ine join­ing a bet­ter team with a bet­ter mission.”

            Founded in 2007 in Orlando, Fla., Whole­some Tum­mies is the first and only kids’ food fran­chise in the U.S. Its mis­sion is to make fresh, nutri­tious and excit­ing foods avail­able to every child, every­where, by intro­duc­ing a Healthy School Solu­tion to local schools. By work­ing with Whole­some Tum­mies, schools receive access to the fresh­est, high­est qual­ity foods avail­able through school lunch, cater­ing and healthy vend­ing pro­grams. By choos­ing Whole­some Tum­mies, schools make a firm com­mit­ment to stu­dent health. That deci­sion improves par­ent sat­is­fac­tion, increases stu­dent enroll­ment and helps fight child­hood obesity.

            The com­pany began fran­chis­ing in 2010. Since then, Whole­some Tum­mies has expanded to 23 loca­tions through­out the coun­try. Long-term goals call for 250 loca­tions by 2020. For more infor­ma­tion about Whole­some Tum­mies, visit