Liabilities / Assets
59th percentile
Tied with the lowest-debt nonprofits in its peer group.
Little Chefs Big Change
EIN 88-4348279 • 501(c)3 • Knoxville, TN
Profile
The mission of Little Chefs, Big Change (LCBC) is to get kids excited about food that's good for both people and the planet. We do this by teaching affordable and fun plant-focused cooking and increasing access to healthy foods in schools and communities.
Siviq Scores
Precomputed percentiles relative to similar nonprofits. These scores are descriptive rather than judgmental.
0.00x
Liabilities / Revenue
61st percentile
Tied with the lowest-debt nonprofits in its peer group.
Net Margin
12th percentile
Higher net margin than 12% of similar nonprofits.
Top Officer Pay
97th percentile
Higher top officer pay than 97% of similar nonprofits.
Top officer pay equals 205.2% of source-year revenue.
Asset Growth
17th percentile
Faster asset growth than 17% of similar nonprofits.
Revenue Growth
9th percentile
Faster revenue growth than 9% of similar nonprofits.
Balance Sheet
Assets
Down$19,120
Down $20,089 (-51%) from 2024
Liabilities
Down$0
Down $4,739 (-100%) from 2024
Net Assets
Down$19,120
Down $15,350 (-45%) from 2024
Revenue
Down$23,396
Down $79,168 (-77%) from 2024
Expenses
Down$38,746
Down $45,348 (-54%) from 2024
Net Income
Down-$15,350
Down $33,820 (-183%) from 2024
Trend Graphs
Filings
Most recent year
2025 • Form 990EZDetailed filing. Detailed filing data is available for this year.
- Assets
- $19,120
- Liabilities
- $0
- Net assets
- $19,120
- Revenue
- $23,396
- Expenses
- $38,746
- Net income
- -$15,350
Latest Filing Detail
Jump To
Filing Snapshot
- Filing Period
- Jan 1, 2025 to Jun 30, 2025
- Signed
- Nov 5, 2025
- Return Version
- 2024v5.0
- Gross Receipts
- $23,396
Mission and Program Overview
Mission
The mission of Little Chefs, Big Change (LCBC) is to get kids excited about food that's good for both people and the planet. We do this by teaching affordable and fun plant-focused cooking and increasing access to healthy foods in schools and communities.
Program Services
| Description | Grants | Expenses |
|---|---|---|
| Healthy Cooking Program - Our greatest focus is teaching in-person cooking classes at schools, after-school programs and summer camps, prioritizing low-income elementary and middle school children. Students work together to make healthy recipes that expand their preference for nutrient-dense, veggie-filled dishes, while learning an evidence-based nutrition curriculum and life-long cooking skills. Our cooking program has two main goals: 1) to promote early, preventive nutrition habits by building children's cooking skills and enjoyment of vegetables, legumes and whole grains, and 2) to advance food equity by reaching low-income communities facing multiple barriers to healthy eating. As an organization, we invest deeply over time in the students and families we serve to ensure a strong, targeted impact-and to meaningfully move the needle on the health and wellness of the people we serve. During a six-class series, 12 students split into three groups, each cooking a different recipe from start to finish while learning a variety of essential cooking skills. The students then sit down together to eat a full dinner of at least three different plant-based dishes, featuring vegetables, fruits, whole grains and legumes, exposing them to a wide variety of whole plant foods. Students try new recipes and ingredients in a supportive environment, take pride in the dishes they make, and discover healthy foods that they love. These moments-when a child realizes they enjoy foods like sweet potatoes and beans and that they can cook a meal from start to finish-are at the heart of our program. Our curriculum extends to families through our skills-for-home sheets-brief, practical handouts that reinforce what students learned in class and help parents feel confident involving their children in healthy cooking at home. Families also receive recipe books with key nutrition information to support healthy eating habits that reduce the risk of diet-related diseases like type 2 diabetes and heart disease. From January through June 2025, we partnered with 10 sites in Knox County, Tennessee to offer our in-person cooking classes in schools, after-school programs, community centers and summer camps. Partners included Wesley House Community Center, SHADES of Development (Mount Olive Elementary School and South Doyle Middle School), Dogwood Elementary School, Knoxville Office of Parks & Recreation (Christenberry Community Center and EV Davidson Community Center), BLOC Knox, Community Law Office, East Tennessee Children's Hospital and the Postmark LaFollette. We taught a total of 60 classes to 154 students. Most students participated in a series of six classes. Improving equitable access to a healthier lifestyle While all families can benefit from cooking education and healthy eating, we prioritize at-risk communities because low-income populations are disproportionately affected by preventable diet-related diseases. Our programs were delivered in Knox County Title I schools, and after-school programs and community centers that serve students from Title I schools. We also taught six classes at the Postmark Lafollette summer camp in Campbell County, which is designated as an at-risk county by the Appalachian Regional Commission. By bringing cooking education to at-risk communities, we help bridge gaps in food access by providing the knowledge and skills necessary to adopt healthy eating habits using low-cost ingredients accessible at most grocery stores and often at food pantries. Diets rich in vegetables have been consistently linked to a reduced risk of diet-related chronic diseases and their comorbidities, including type 2 diabetes, heart disease, and obesity. Providing affordable, quick, and delicious recipes-that kids will eat-makes adopting healthier diets at home easier and more accessible. Many of our students haven't had the opportunity to learn cooking skills at home, and while some families report immediate changes-like children trying new foods and asking to help in the kitchen-we know that not every child will be able to apply these skills right away. That's precisely why this work is so important. By giving students early, positive experiences with cooking and healthy food, we aim to equip them with the tools and confidence they'll carry into adulthood-laying the groundwork for healthier lives for themselves and their future families. Outcomes of After-School Healthy Cooking Program - The most important outcome of our healthy cooking program was to increase our participants' ability and desire to cook and eat a variety of vegetables, fruits, whole grains and legumes, laying the foundation for lifelong healthy eating habits -ultimately reducing the risk of diet-related diseases. Beyond building cooking skills, our goal was to help students shift their identity: from someone who avoids vegetables to someone who cooks and enjoys them, now and into adulthood. Post course surveys show we made progress. Many students enter our program saying they don't like vegetables, yet during class, they eat veggie-filled recipes they've made themselves and ask for seconds. One student's favorite part about the class was "...we get to cook, figure out new things, explore new stuff...when we grow up we can actually cook." Others shared that they liked "getting to cook food to know how to cook when we're older,", "it's fun and I get to cook stuff on my own, I get surprised." Another student remarked, "It helps me cook for my mom." Further, the majority of our students report practicing their new cooking skills at home (63%). Parents also reported positive changes. In post-program surveys from 2024, 93% said their child showed more interest in cooking at home; 96% observed improved cooking skills or confidence; and 84% said their child is more willing to try new foods. These outcomes suggest that students are taking what they learn beyond the classroom and into their daily lives-cooking more at home, trying new foods, and helping their families build healthier habits that reduce the risk of diet-related diseases like type 2 diabetes. | $15,846 | $31,196 |
| Research and Program Evaluation - From January through June 2025, we partnered with the University of Tennessee to evaluate the effectiveness of our cooking programs and strengthen our curriculum. Our research and evaluation efforts ensure that our programs are evidence-based, responsive to community needs, and achieving measurable impact. Data collection methods included paired pre- and post-class student surveys, qualitative post-class student surveys, parent and caregiver online surveys, parent/caregiver focus groups, and semi-structured interviews. The student surveys measured changes in food literacy across four areas: relationship to vegetables and whole grains, nutritional knowledge, cooking knowledge, and cooking confidence. Qualitative responses captured what students valued about the classes and their most-liked recipes. Parent and caregiver surveys, focus groups, and interviews provided feedback about their child's experience, family food goals, and barriers to healthier eating at home. We are partnered with nutrition professor Dr. Sarah Colby and her research team at the University of Tennessee, who are currently analyzing the data collected through our evaluation tools. This analysis will inform refinements to our teaching methods and curriculum and deepen our understanding of how cooking education can influence children's food preferences and confidence in the kitchen. Findings and outcomes from this research will be included in our next 990 report, and the partnership will culminate in the publication of a peer-reviewed paper sharing our results and insights with the broader nutrition education and public health community. | $5,000 | $5,000 |
| Family and Community Engagement - We piloted a Family Cooking Night at the Wesley House Community Center , where 20 families cooked alongside their children with support from our instructors and seasoned volunteers. Together, families prepared a healthy meal, sat down to enjoy it as a community, and took home printed recipes to recreate at home. This event provided valuable insight into how shared cooking experiences can strengthen family connections, reinforce skills learned in class, and encourage healthier eating habits at home. The success of this pilot will guide the development of future parent engagement activities across our program sites. | $2,550 | $2,550 |
Compensation and Service Providers
Employees
| Name | Title | Full / Part Time | Base | Other | Total |
|---|---|---|---|---|---|
| Sarah Wharton | Executive Director | FT | $48,000 | - | $48,000 |
| Elizabeth Oyer | Chair | - | $0 | - | - |
| Carolyn Marguet | Vice Chair | - | $0 | - | - |
| Lauren Woods | Secretary | - | $0 | - | - |
| Debra Oscarson | Treasurer | - | $0 | - | - |
| Will Savage | Director-At-Large | - | $0 | - | - |
Filing and Contact Details
Filer
- Filer Name
- Little Chefs Big Change
- EIN
- 88-4348279
- Phone
- 6072228225
- Address
- 909 ARTELLA DR, Knoxville, TN 37920
Signing Officer
- Name
- Sarah Wharton
- Title
- Executive Director
- Phone
- 6072228225
- Signed
- 2025-11-05
- Discuss with paid preparer
- Yes
Preparer
- Firm
- Nonprofit Bookkeeping And Consulting
- Address
- 2901 Staffordshire Blvd, Powell, TN 37849
- Preparer
- Holly and Russ Fuquay
- Phone
- 8656604058
Supplemental Narrative
Additional Explanations
Form 990-EZ, Part I, Line 16
“Legal fees $20, memberships subscriptions $149, office supplies $229, software apps, $1,270, program food and supplies #2,092, small kithcen tools and equipment #1204.”
Form 990-EZ, Part II, Line 24
“Changes in prior period assets $3,536.00.”
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| IRS990EZ/PrimaryExemptPurposeTxt | 0 | The mission of Little Chefs, Big Change (LCBC) is to get kids excited about food that's good for both people and the planet. We do this by teaching affordable and fun plant-focused cooking and increasing access to healthy foods in schools and communities. |
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| IRS990EZ/ProgramSrvcAccomplishmentGrp/DescriptionProgramSrvcAccomTxt | 0 | Healthy Cooking Program - Our greatest focus is teaching in-person cooking classes at schools, after-school programs and summer camps, prioritizing low-income elementary and middle school children. Students work together to make healthy recipes that expand their preference for nutrient-dense, veggie-filled dishes, while learning an evidence-based nutrition curriculum and life-long cooking skills. Our cooking program has two main goals: 1) to promote early, preventive nutrition habits by building children's cooking skills and enjoyment of vegetables, legumes and whole grains, and 2) to advance food equity by reaching low-income communities facing multiple barriers to healthy eating. As an organization, we invest deeply over time in the students and families we serve to ensure a strong, targeted impact-and to meaningfully move the needle on the health and wellness of the people we serve. During a six-class series, 12 students split into three groups, each cooking a different recipe from start to finish while learning a variety of essential cooking skills. The students then sit down together to eat a full dinner of at least three different plant-based dishes, featuring vegetables, fruits, whole grains and legumes, exposing them to a wide variety of whole plant foods. Students try new recipes and ingredients in a supportive environment, take pride in the dishes they make, and discover healthy foods that they love. These moments-when a child realizes they enjoy foods like sweet potatoes and beans and that they can cook a meal from start to finish-are at the heart of our program. Our curriculum extends to families through our skills-for-home sheets-brief, practical handouts that reinforce what students learned in class and help parents feel confident involving their children in healthy cooking at home. Families also receive recipe books with key nutrition information to support healthy eating habits that reduce the risk of diet-related diseases like type 2 diabetes and heart disease. From January through June 2025, we partnered with 10 sites in Knox County, Tennessee to offer our in-person cooking classes in schools, after-school programs, community centers and summer camps. Partners included Wesley House Community Center, SHADES of Development (Mount Olive Elementary School and South Doyle Middle School), Dogwood Elementary School, Knoxville Office of Parks & Recreation (Christenberry Community Center and EV Davidson Community Center), BLOC Knox, Community Law Office, East Tennessee Children's Hospital and the Postmark LaFollette. We taught a total of 60 classes to 154 students. Most students participated in a series of six classes. Improving equitable access to a healthier lifestyle While all families can benefit from cooking education and healthy eating, we prioritize at-risk communities because low-income populations are disproportionately affected by preventable diet-related diseases. Our programs were delivered in Knox County Title I schools, and after-school programs and community centers that serve students from Title I schools. We also taught six classes at the Postmark Lafollette summer camp in Campbell County, which is designated as an at-risk county by the Appalachian Regional Commission. By bringing cooking education to at-risk communities, we help bridge gaps in food access by providing the knowledge and skills necessary to adopt healthy eating habits using low-cost ingredients accessible at most grocery stores and often at food pantries. Diets rich in vegetables have been consistently linked to a reduced risk of diet-related chronic diseases and their comorbidities, including type 2 diabetes, heart disease, and obesity. Providing affordable, quick, and delicious recipes-that kids will eat-makes adopting healthier diets at home easier and more accessible. Many of our students haven't had the opportunity to learn cooking skills at home, and while some families report immediate changes-like children trying new foods and |
| IRS990EZ/ProgramSrvcAccomplishmentGrp/DescriptionProgramSrvcAccomTxt | 1 | Research and Program Evaluation - From January through June 2025, we partnered with the University of Tennessee to evaluate the effectiveness of our cooking programs and strengthen our curriculum. Our research and evaluation efforts ensure that our programs are evidence-based, responsive to community needs, and achieving measurable impact. Data collection methods included paired pre- and post-class student surveys, qualitative post-class student surveys, parent and caregiver online surveys, parent/caregiver focus groups, and semi-structured interviews. The student surveys measured changes in food literacy across four areas: relationship to vegetables and whole grains, nutritional knowledge, cooking knowledge, and cooking confidence. Qualitative responses captured what students valued about the classes and their most-liked recipes. Parent and caregiver surveys, focus groups, and interviews provided feedback about their child's experience, family food goals, and barriers to healthier eating at home. We are partnered with nutrition professor Dr. Sarah Colby and her research team at the University of Tennessee, who are currently analyzing the data collected through our evaluation tools. This analysis will inform refinements to our teaching methods and curriculum and deepen our understanding of how cooking education can influence children's food preferences and confidence in the kitchen. Findings and outcomes from this research will be included in our next 990 report, and the partnership will culminate in the publication of a peer-reviewed paper sharing our results and insights with the broader nutrition education and public health community. |
| IRS990EZ/ProgramSrvcAccomplishmentGrp/DescriptionProgramSrvcAccomTxt | 2 | Family and Community Engagement - We piloted a Family Cooking Night at the Wesley House Community Center , where 20 families cooked alongside their children with support from our instructors and seasoned volunteers. Together, families prepared a healthy meal, sat down to enjoy it as a community, and took home printed recipes to recreate at home. This event provided valuable insight into how shared cooking experiences can strengthen family connections, reinforce skills learned in class, and encourage healthier eating habits at home. The success of this pilot will guide the development of future parent engagement activities across our program sites. |
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| IRS990ScheduleA/PublicSupportPY170Pct | 0 | 0.9999 |
| IRS990ScheduleA/PublicSupportTotal170Amt | 0 | 177045 |
| IRS990ScheduleA/TaxRevLeviedOrgnztnlBnft170Grp/CurrentTaxYearAmt | 0 | 0 |
| IRS990ScheduleA/TaxRevLeviedOrgnztnlBnft170Grp/CurrentTaxYearMinus1YearAmt | 0 | 0 |
| IRS990ScheduleA/TaxRevLeviedOrgnztnlBnft170Grp/CurrentTaxYearMinus2YearsAmt | 0 | 0 |
| IRS990ScheduleA/TaxRevLeviedOrgnztnlBnft170Grp/CurrentTaxYearMinus3YearsAmt | 0 | 0 |
| IRS990ScheduleA/TaxRevLeviedOrgnztnlBnft170Grp/CurrentTaxYearMinus4YearsAmt | 0 | 0 |
| IRS990ScheduleA/TaxRevLeviedOrgnztnlBnft170Grp/TotalAmt | 0 | 0 |
| IRS990ScheduleA/ThirtyThrPctSuprtTestsCY170Ind | 0 | X |
| IRS990ScheduleA/TotalCalendarYear170Grp/CurrentTaxYearAmt | 0 | 23396 |
| IRS990ScheduleA/TotalCalendarYear170Grp/CurrentTaxYearMinus1YearAmt | 0 | 102564 |
| IRS990ScheduleA/TotalCalendarYear170Grp/CurrentTaxYearMinus2YearsAmt | 0 | 51085 |
| IRS990ScheduleA/TotalCalendarYear170Grp/CurrentTaxYearMinus3YearsAmt | 0 | 0 |
| IRS990ScheduleA/TotalCalendarYear170Grp/CurrentTaxYearMinus4YearsAmt | 0 | 0 |
| IRS990ScheduleA/TotalCalendarYear170Grp/TotalAmt | 0 | 177045 |
| IRS990ScheduleA/TotalSupportAmt | 0 | 177047 |
| IRS990ScheduleA/UnrelatedBusinessNetIncm170Grp/CurrentTaxYearAmt | 0 | 0 |
| IRS990ScheduleA/UnrelatedBusinessNetIncm170Grp/CurrentTaxYearMinus1YearAmt | 0 | 0 |
| IRS990ScheduleA/UnrelatedBusinessNetIncm170Grp/CurrentTaxYearMinus2YearsAmt | 0 | 0 |
| IRS990ScheduleA/UnrelatedBusinessNetIncm170Grp/CurrentTaxYearMinus3YearsAmt | 0 | 0 |
| IRS990ScheduleA/UnrelatedBusinessNetIncm170Grp/CurrentTaxYearMinus4YearsAmt | 0 | 0 |
| IRS990ScheduleA/UnrelatedBusinessNetIncm170Grp/TotalAmt | 0 | 0 |
| IRS990ScheduleO/SupplementalInformationDetail/ExplanationTxt | 0 | Legal fees $20, memberships subscriptions $149, office supplies $229, software apps, $1,270, program food and supplies #2,092, small kithcen tools and equipment #1204. |
| IRS990ScheduleO/SupplementalInformationDetail/ExplanationTxt | 1 | Changes in prior period assets $3,536.00. |
| IRS990ScheduleO/SupplementalInformationDetail/FormAndLineReferenceDesc | 0 | Form 990-EZ, Part I, Line 16 |
| IRS990ScheduleO/SupplementalInformationDetail/FormAndLineReferenceDesc | 1 | Form 990-EZ, Part II, Line 24 |
| ReturnHeader/BuildTS | 0 | 2025-03-06 01:10:19Z |
| ReturnHeader/BusinessOfficerGrp/DiscussWithPaidPreparerInd | 0 | 1 |
| ReturnHeader/BusinessOfficerGrp/PersonNm | 0 | Sarah Wharton |
| ReturnHeader/BusinessOfficerGrp/PersonTitleTxt | 0 | Executive Director |
| ReturnHeader/BusinessOfficerGrp/PhoneNum | 0 | 6072228225 |
| ReturnHeader/BusinessOfficerGrp/SignatureDt | 0 | 2025-11-05 |
| ReturnHeader/Filer/BusinessName/BusinessNameLine1Txt | 0 | LITTLE CHEFS BIG CHANGE |
| ReturnHeader/Filer/BusinessNameControlTxt | 0 | LITT |
| ReturnHeader/Filer/EIN | 0 | 884348279 |
| ReturnHeader/Filer/PhoneNum | 0 | 6072228225 |
| ReturnHeader/Filer/USAddress/AddressLine1Txt | 0 | 909 ARTELLA DR |
| ReturnHeader/Filer/USAddress/CityNm | 0 | Knoxville |
| ReturnHeader/Filer/USAddress/StateAbbreviationCd | 0 | TN |
| ReturnHeader/Filer/USAddress/ZIPCd | 0 | 37920 |
| ReturnHeader/IRSResponsiblePrtyInfoCurrInd | 0 | 1 |
| ReturnHeader/PreparerFirmGrp/PreparerFirmEIN | 0 | 861997703 |
| ReturnHeader/PreparerFirmGrp/PreparerFirmName/BusinessNameLine1Txt | 0 | Nonprofit Bookkeeping And Consulting |
| ReturnHeader/PreparerFirmGrp/PreparerUSAddress/AddressLine1Txt | 0 | 2901 Staffordshire Blvd |
| ReturnHeader/PreparerFirmGrp/PreparerUSAddress/CityNm | 0 | Powell |
| ReturnHeader/PreparerFirmGrp/PreparerUSAddress/StateAbbreviationCd | 0 | TN |
| ReturnHeader/PreparerFirmGrp/PreparerUSAddress/ZIPCd | 0 | 37849 |
| ReturnHeader/PreparerPersonGrp/PhoneNum | 0 | 8656604058 |
| ReturnHeader/PreparerPersonGrp/PreparationDt | 0 | 2025-11-04 |
| ReturnHeader/PreparerPersonGrp/PreparerPersonNm | 0 | Holly and Russ Fuquay |
| ReturnHeader/PreparerPersonGrp/SelfEmployedInd | 0 | X |
| ReturnHeader/ReturnTs | 0 | 2025-11-06T08:51:03-07:00 |
| ReturnHeader/ReturnTypeCd | 0 | 990EZ |
| ReturnHeader/TaxPeriodBeginDt | 0 | 2025-01-01 |
| ReturnHeader/TaxPeriodEndDt | 0 | 2025-06-30 |
| ReturnHeader/TaxYr | 0 | 2024 |
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