This bill establishes a federal pilot program to award competitive grants to school districts that want to shift toward preparing meals from scratch using unprocessed or minimally processed ingredients. The grants would last two school years and could fund kitchen equipment, staff training, infrastructure improvements, and other activities necessary to implement scratch cooking in school cafeterias. Priority for grants would go to school districts serving the highest proportion of low-income students, those that operate their own food services, and those with unionized cafeteria workers. The program authorizes $20 million in funding annually from 2027 through 2031, with a nonprofit organization contracted to provide technical assistance to participating districts. School food authorities receiving grants must report on their progress, including how much of their spending goes toward whole and raw ingredients and what percentage of menu items are prepared from scratch.
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