The Blue Watermelon Project is transforming how students and chefs approach school meals through its annual Feeding the Future culinary contest, set for January 25 at The Farm at South Mountain. This event challenges participants to develop nutritious meals that meet the strict guidelines of federal school lunch and breakfast programs.
“Through the Feeding the Future contest, we’re not just teaching students how to cook, we’re empowering them to think critically about what’s on their plates and how to navigate the challenges of creating meals that are both nutritious and accessible,” Founder Charleen Badman said.
The contest evolved through Badman’s early work teaching elementary-aged students how to prepare and enjoy garden-grown foods. Inspired by her high school culinary journey in Tucson, Badman partnered with ASU’s Sarah Martinelli to create a competition emphasizing scratch-prepared, local and seasonal foods.
Now in its seventh year, the contest has grown into a collaborative platform that connects students with mentor chefs to tackle real-world challenges in school nutrition. Participants test their recipes with peers and food service managers, gaining experience in menu development.
“Blue Watermelon Project has already observed some positive impacts, such as invitations to enjoy school lunch, assistance in strategizing local food sourcing, and testing FTF award-winning recipes in school lunch service lines,” Executive Director Jilliann Sundberg said.
At the 2024 contest, one high school participant earned third place and was awarded a $2,500 scholarship. That student later tested their recipe at a post-event with Blue Watermelon Project. According to Sundberg, the meal was so popular and successful that it has been incorporated into the school’s cycle menu for this year.
The mentorship program continues to thrive, with chefs like Doug Robson (Gallo Blanco), Stephen Jones (The Larder & The Delta), and Tracy Dempsey (Pastry Chef and Instructor) volunteering alongside newcomers such as Francine’s Chef Remy Lefebvre and ASU’s Rachael Tribby. The upcoming event includes live music, food tastings, game,s and children’s activities. The day will conclude with a discussion panel with former student awardees and an award ceremony. Purchase tickets here.
Founded in 2016 by Chef Badman, Blue Watermelon works with individual schools to help students rethink their food relationships, helping them become more adventurous eaters. They work with grades K-12, their parents and the community to integrate taste education and interactive programming into the curriculum and lessons that develop life skills. Find out more at bluewatermelonproject.org.