A Better School Lunch

eat·i·quette noun \ˈee-ti-kət, -ˌket\ a school lunch program implemented in select Philadelphia schools that uses fresh healthy food, family style dining, and other principles to improve the lives of children.



What's Hot

New Recipes

Coconut Crusted Fish Sticks

Quantity 8
Skill Level

4 oz all purpose flour

1/4 tsp kosher salt

1/4 tsp black ground pepper

1 cup plain bread crumbs

1 cup shredded coconut

2 large eggs

1 lb, 8 oz white fish (3 oz fish filets)


1. Pre-heat oven to 400˚F

2. Place flour in a shallow pan and add salt and pepper to it, mixing thoroughly.

3. Combine breadcrumbs and coconut in a separate shallow pan, mixing thoroughly.

4. Crack eggs in another shallow pan and whisk them with a fork.

5. Cut fish into strips and dip them first in the flour, shaking off the excess, next into the egg, coating thoroughly and letting the excess drip off, then finally into the coconut/breadcrumb mixture, coating evenly on all sides.

6. Place strips evenly-spaced on a parchment-lined sheet pan and bake until golden brown on the exterior and until the fish has cooked to an internal temperature of 165˚F (about 10 minutes).


Bocce Ball Tournament at Alla Spina Benefiting the Vetri Foundation


Sunday September 13th, 2015, 2:00pm - 6:30pm


Alla Spina, 1410 Mt Vernon St, Philadelphia, PA 19130


Get a team of four together for an indoor bocce ball tournament at Alla Spina on September 13th. Drink specials, prizes, raffles and more!

$22 registration fee per person includes a tournament t-shirt. All proceeds benefit the Vetri Foundation.

Email for more information.


Chef Spotlight

Deborah Anthony

Just one year ago, St. James School administrators teamed up with Di Bruno Bros. to renovate its tiny, outdated kitchen. Today, the kitchen is beautiful and functional, and with Chef Deborah Anthony leading the charge in partnership with the Vetri Foundation, students are eating more fresh, healthy family-style meals than ever before.

To get a feel for the impact she’s making in the lives of everyone at St. James, here’s just one of the many glowing testimonials we’ve received from students: “Chef Anthony is an amazing chef and she knows just what to cook on the right days. We get to have food that we never even thought existed! She is so amazing. She is nice, kind and everything that is good wrapped into one!”

So, we caught up with her to learn about her background and to find out what it’s like to be part of such amazing change at St. James:

How did you become a chef?

I started at Girard College, first as a server. The managers recognized that I could do food because I had ideas and a good sense of taste. They put me on the salad bar, which I really enjoyed because I love working with fresh food. Then I became the day cook and I was making breakfast and lunch for about 400 people a day. I learned about the Vetri Foundation through Dream Camp, which was held at Girard College. I helped out in the kitchen with them and Marc saw me making my own salad dressings and creating menus, and he said he liked what I was doing. Years later, the Vetri Foundation put me in touch with St. James School because they needed a chef and I’m so glad that I decided to take the position!

What do enjoy about working with the Vetri Foundation?

I was interested in the Vetri Foundation because it’s all fresh, healthy food. I was also amazed by how the kids took to it, even things that you wouldn’t expect them to eat!

What do you love about your job?

I enjoy challenging myself to learn new things in the kitchen. And also the appreciation I get from everyone in the school – students and teachers! I like to make things pretty and they notice that. What I always hear is: “Wow, I thought yesterday’s lunch was the best meal ever, but today is even better!”

What would you say is your signature dish?

Pigs feet! I make it during the holidays for my family. At school, everyone really likes the oven-baked cornflake chicken and the frozen yogurt with berries.

What career advice would you give a student who wanted to be a chef?

I would tell them to be passionate at all times.


A Day in the Life

Lending a Hand in the Eatiquette Kitchen
Preparing enough food for nearly 400 people makes any kitchen task tiring. Yet performing them is incredibly fulfilling. LEARN MORE >


Kristi Littel
Wissahickon Charter School's Kristi Littel describes how the Vetri Foundation helped supplement her vision for the school. LEARN MORE >


Ziegler Principal Paul Spina: Eatiquette is So Much More than Good Food


An Intern’s Perspective: Eatiquette
Read on for our intern Katherine's perspective on Eatiquette in the lunchroom! LEARN MORE >


Table Captains
Five or ten minutes before lunch at each of our Eatiquette partner schools, table captains arrive. LEARN MORE >


Teaching Kids to Cook
On a recent Thursday, the lunch crowd at Osteria had to make a little extra room for some Kindergarteners from Philadelphia's Bache Martin Elementary School. LEARN MORE >


Our Mission


Food Can...Empower Children, Food Can...Create Community, Food Can...Inspire Change

The Vetri Foundation for Children helps kids experience the connection between eating well and feeling good. Through food, education and social interaction, we give children the nutritional foundation they need to grow and thrive.


Together with our partners we have served 430,454 healthy, family style meals.