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Cafeteria Man

“Cafeteria Man” Panel Discussion with Tony Geraci
January 13, 2014, 3.00pm-4.30pm
Chatham Community Library, Mary Hayes Holmes Room (down hall on right inside main entrance)
197 North Carolina 87, Pittsboro, NC 27312

As part of our Children’s Sustainability Program and our efforts to improve school lunches, Abundance NC presents Cafeteria Man. We are bringing this enlightened and outside-of-the-box fellow to Chatham County to discuss how we might look at child nutrition in a different light.

We will discuss the challenges we face, hear from the nutrition staff and the agricultural community and leave with some fresh ideas of tackling the huge issues in child nutrition.  Short clips from documentary Cafeteria Man will be shown, followed by a panel discussion including:

  • Tony Geraci, Cafeteria Man
  • Alice Ammerman DrPH, RD, Professor, Department of Nutrition, Gillings School of Global Public Health at UNC-Chapel Hill; Director, Center for Health Promotion and Disease Prevention
  • Debbie Roos, Chatham County Agricultural Cooperative Extension AgentMe-with-goat-small
  • James Cahoon, Student from Chatham County Schools
  • Meredith Leight, Farmer/Owner of Granite Springs Farm
  • Heather Barnes, NC Department of Agriculture

After the panel discussion, the full documentary Cafeteria Man will be shown for those who want to view it in its entirety. We hope you’ll join us!

roosPanelist Debbie Roos.  Read full Panelist Bios here




Anthony Geraci, or Tony as he is called by his peers, is a chef and Food Service Consultant. He is the former Director of Food and Nutrition for Baltimore public schools.

Tony is currently the Director of Nutrition Services for Shelby County Schools, TN where he serves over 160,000 children in 221 schools. Since his arrival, the Breakfast in the Classroom program has more than doubled. He has implemented the At-Risk Supper Meal Program which provides meals to after school programs. The At-Risk Supper Program is the first for the State of Tennessee. Tony has expanded the Farm to School program as well. Schools are serving more locally grown produce as a direct result of his grass roots efforts. Fresh fruits and vegetables are offered as a healthy choice for all children every day. Chef salads are made fresh daily and delivered to all school sites from the central kitchen which Tony oversees. The central kitchen also bakes bread from scratch and various cook-chill items.

Tony has been a trail blazer for providing healthier options for children. His mission is to place healthy children in front of educators ready to learn.