Blue Watermelon Project, established in 2016, is a group of chefs, restaurateurs, and community food advocates that works in a collective effort with students, parents, educators, and the community to assist schools in redefining a student’s relationship with food. Blue Watermelon Project operates in 24 schools in Phoenix and Tucson areas, serving more than 3,500 students per year through two main programs, Chef in the Garden, where chefs go into schools and teach kids about new foods, and Feeding the Future, an annual culinary student competition. 

For two years, teamworks has promoted both programs through local print and TV, as well as a trade magazine feature.  








































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