Inputs
Financial support provided by state departments of agriculture to help schools
What are State Grant Funds (or MDA / ADA Grants)?
Purchasing fresh, local foods directly from regional farms for school cafeteria meals.
What is Local Procurement?
The total count of individual school cafeteria meals served that feature at least one locally sourced ingredient.
What are Local Meals Served?
Increased student willingness to select and eat fresh fruits and vegetables during school meal service.
What is Improved Student Willingness to Try / Eat Healthy Foods?
Long-term reduction in regional food insecurity and improved nutritional health among school-aged children.
What is Enhanced Child Health and Food Security?
Key local agricultural partners who grow and supply fresh produce, meat, and dairy to participating school districts.
What are Local Farmers and Producers?
Educational sessions and hands-on activities where students sample new locally grown fruits and vegetables.
What are Taste Tests / Culinary Demonstrations?
The total dollar amount spent directly on regional agricultural products by participating school districts.
What is Local Food Dollars Spent?
Boosted culinary skill levels and confidence among cafeteria staff in preparing fresh, whole ingredients.
What is Increased Food Service Capacity / Scratch-Cooking Skills?
Strengthened local food systems and sustained economic growth within regional agricultural economies.
What is Local Economic Development / Resilient Regional Food Systems?
The dedicated kitchen personnel who prep and serve locally sourced meals in both Alabama and Minnesota school programs.
What are Food Service Staff?
Organizing trips for students to visit local farms or hosting growers in the classroom to teach agricultural concepts.
What are Farm Visits / Farmer Engagement?
The number of unique local farms or food hubs under contract with participating school districts.
What are Farm/Vendor Partnerships Established?
New or expanded revenue streams for local farmers selling directly to institutional school markets.
What is Market Expansion / Increased Revenue for Local Producers?
Permanent policy, budget, or systemic changes within school districts prioritizing local purchasing long after grant funding ends.
What is Institutional Policy Change / Sustainable Procurement Practices?
Key administrative stakeholders who oversee school meal budgets, menu planning, and procurement decisions.
What are Child Nutrition Directors?
Workshops provided to school food service staff focusing on knife skills, raw ingredient handling, and local recipe development.
What is fresh food-prep training?
Educational materials, garden lessons, or nutrition guides distributed to students during F2S programming.
What are Curricula and Educational Units Delivered?
Higher overall student participation rates in school lunch and breakfast programs.
What is Increased School Meal Enrollment / Reimbursable Meal Sales?
Reduced carbon footprint and environmental benefits resulting from shorter supply chain transportation for school meals.
What is Environmental Sustainability / Reduced Food Miles?
Kitchen equipment such as processors, slicers, or commercial freezers necessary to handle raw, unprocessed local foods.
What is Kitchen Infrastructure / Processing Equipment?
Establishing connections and distribution agreements between regional producers, food hubs, and school districts.
What is Buyer-Seller Networking / Relationship Building?
Data collection deliverables, such as the 2021 Minnesota evaluation report, used to measure grant participation and reach.
What are Evaluation Reports and Surveys?
Greater knowledge among students and families regarding local agriculture, food origins, and seasonal eating.
What is Increased Agricultural Literacy?
Equitable access to high-quality, fresh nutrition for students in both rural and urban high-need school districts.
What is Food Equity / Health Justice?