Chef Ethan Stowell knows good food can change lives. You probably recognize him as the force behind more than 20 Seattle-area restaurants and cafes. Now, he’s taking on a new challenge: transforming what kids eat in public schools as a member of Eat Real’s chefs council.

America’s school cafeterias serve 7 billion meals a year — more than McDonald’s, Starbucks, and Subway combined — yet often resemble fast-food chains, offering ultra-processed food loaded with sugar. The consequences are staggering: Obesity, heart disease, Type 2 diabetes, ADHD, depression, and anxiety have all been linked to processed food consumption. Today, 1 in 5 adolescents are pre-diabetic.

Eat Real’s mission is to change that, setting a new standard for meals in public schools. The focus is on real, sustainable ingredients and local partnerships to better serve the 30 million kids in the U.S. who depend on school meals for 50% or more of their daily calories.

“Our public schools are our country’s largest restaurant chain feeding our most important customers,” says Eat Real’s CEO, Nora LaTorre. Stowell agrees — and wants to make them “the best restaurants in town.”

Stowell joined Eat Real’s chefs council last summer, bringing his culinary expertise to Washington’s K-12 certification program. His goal: to replicate successes seen in states like California. In the Walnut Creek School District, the program has driven a 150% increase in responsibly sourced proteins and cut up to 12 pounds of added sugar per student annually. More than 66% of the district’s produce now comes from local farms, giving students access to fresh, minimally processed food and stronger connections to regional agriculture.

The impact could be just as significant in Washington, where Coupeville and Yakima schools are in the early stages of the program. As a member of the chefs council, Stowell advocates for Eat Real by raising awareness, supporting local school food leaders, and helping the nonprofit build momentum. He’s also championing the idea that kids deserve meals as thoughtful as anything served in a restaurant. “Kids are foodies, too,” he says. “They appreciate flavor, texture, and balance. It’s important to share stories about ingredients, offer choices, and make sure those choices are tasty.”

For Stowell, this isn’t just about food —it’s about equity. “I’d love to say that every kid in Washington enjoys a nutritious breakfast and lunch at school,” he says. “If we could accomplish that, we’d eliminate the stigma around school lunch, reduce food scarcity, and give every kid the nutrition they need to thrive.”

Stowell is passionate about expanding Eat Real’s work in Washington. He also sees a bigger opportunity in connecting schools with sustainable farming practices. “I believe that schools can become the biggest buyers of regenerative organic agriculture, which I care deeply about.”

LaTorre says Stowell’s support has been essential. “Ethan’s commitment is inspiring,” she says. “He understands the value of fresh, real food in schools and the broader impact it has on our communities.”

By 2025, Eat Real aims to reach at least 25,000 Washington students. Stowell’s goal? To prove that when schools serve healthy food, kids, communities, and local economies thrive.