Access to good, fresh, real food and the basic skills to cook it has the power to transform lives, and that is what the Jamie Oliver Food Foundation is all about. Working in the UK, US and through the Good Foundation in Australia, we are leading a full-scale and ongoing Food Revolution to improve the health and happiness of future generations, through the food they eat. From our food education programmes delivered at a local level, to our national and international campaigns that influence policy on key issues, we aim to revolutionise the way people feed themselves, and their families.
Jamie's Ministry of Food is a practical and hands-on community-based cooking programme that teaches people of all ages how to cook. All classes use Jamie Oliver recipes and resources, specifically developed with nutrition and balance in mind, and aim to build an individual's confidence to cook good, affordable, nutritious meals for themselves and their families. Trained Ministry of Food teachers inspire thousands of people through Outreach Programmes across the UK.Find out more.
Jamie Oliver's Kitchen Garden Project empowers primary school teachers to integrate growing and cooking into the school day. By teaching children about food, where it comes from, how to cook it and how it affects their bodies, our resources and recipes equip children with the knowledge and confidence to cook from scratch. Our work also extends to secondary schools through Jamie's Home Cooking Skills, a BTEC-accredited programme.Find out more.
Since 2002, Fifteen London has trained more than 164 young adults to become chefs. Today, 80% of graduates are still in the hospitality industry. Building on this success – and continuing Jamie’s mission to get more new chefs into the industry – our apprentice programme will now be in action across all of Jamie’s 46 UK restaurants, including Fifteen London. Our partners in Cornwall and Amsterdam will keep delivering their centralised programme.Find out more.
The Food Revolution has to be global for it to make an impact. We work with partners all over the world to raise awareness and pressurise governments and businesses to get serious about how they provide children with access to nutritious food. In 2016, we are campaigning at key events, including the World Health Assembly, the Nutrition for Growth Summit in Rio and the UN General Assembly in New York.Find out more.
In lobbying the UK Government to introduce a strong and robust multi-sectoral Childhood Obesity Strategy, together with medical experts and professionals, Jamie launched a six-point plan to tackle childhood obesity in the UK in November 2015. This plan details a range of proposed policies, initiatives, incentives and community-based interventions, which together create a powerful tool to change the way children access and consume food and drink.Find out more.
Sugar Smart UK is our exciting new grassroots campaign to increase awareness of and reduce sugar consumption across all age groups and communities in the UK. In its pilot phase in Brighton and Hove, we’re currently partnering with the Brighton and Hove council and Public Health teams, as well as the Brighton & Hove Food Partnership, to deliver actions and interventions across schools and hospitals, tourist attractions and even cricket grounds.Find out more.
The Jamie Oliver Food Foundation and R&DE Stanford Dining have partnered to deliver a groundbreaking culinary education program for students in Palo Alto, California. Jamie Oliver’s Cook Smart Program, delivered through the Teaching Kitchen @ Stanford, is a nine-week course and curriculum based on Jamie’s core belief that every student should graduate from university equipped to create a healthy meal from scratch, setting the path for a lifetime of kitchen confidence and essential nutritional education.Find out more.
Jamie’s Ministry of Food Australia is an award-winning cooking program that has won VicHealth’s Award for Best Healthy Eating Program. The program is a grassroots response to the lack of basic food skills among adults, and has worked closely with a number of community groups and remote Aboriginal communities in order to deliver cooking skills to those who need it most. It has been independently evaluated twice by Deakin University and The University of Melbourne, proving that participants eat more vegetables, cook more from scratch and eat less takeaways after completing the course.Find out more.