USDA pilot grants would fund scratch cooking in school cafeterias

What does this do?

This bill establishes a pilot grant program administered by the U.S. Department of Agriculture to help school districts move away from heavily processed foods and toward meals made from whole or minimally processed ingredients. Grants would last two school years and could fund staff training, kitchen equipment, facility upgrades, additional labor costs, and student food education activities. Districts that receive grants must report afterward on how much their menus shifted toward scratch-cooked meals.

Who does it affect?

The program directly affects school cafeteria workers, school administrators who manage food programs, and students who eat school lunches and breakfasts. Lower-income districts, districts that operate their own food service rather than contracting it out, and districts whose food service workers have or are working toward a union contract would be prioritized for grants.

Why does it matter?

Schools that receive funding would be required to work with a nonprofit technical assistance center to assess needs and develop a plan, creating an accountability structure tied to federal dollars. The reporting requirement means the federal government would have data on whether the shift toward scratch cooking actually occurred after each grant period ends.

What does it cost, and who pays?

• Up to $20M per year
• Funded 2027–2031
• Competitive grant awards