Project Grant 20266703746004
- Federal Grant Award Summary The Cook Project, funded by the Institute of Food Safety and Nutrition through the Food and Agriculture Service Learning Program (CFDA 10.522), received $240,000 in Project Grant funding awarded on September 15, 2025, with completion scheduled for September 14, 2027. The awardee, Mala'ai (doing business as Mala'Ai Garden), will deliver a two-year farm-to-school initiative centered on connecting students and educators in Hawai'i with locally grown foods and...
- The Chef ANN Foundation was awarded a $7.9 million project grant from the United States Department of Agriculture Food and Nutrition Service under the Child Nutrition Discretionary Grants Limited Availability program. The grant will support the CNP HEALTHY MEALS INCENTIVE project providing healthier meal options in schools from March 2023 through December 2028. The Child Nutrition Discretionary Grants Limited Availability program, also known as the National School Lunch Program Equipment...
- Federal Project Grant Award Summary Rooted WI Inc. received a $240,000 Project Grant from the National Institute of Food Safety and Nutrition under the Food and Agriculture Service Learning Program (CFDA 10.522) on September 15, 2025, with completion scheduled for September 14, 2027. The award funds the "I Grew That!": Student Propelled School Lunches Program, an agricultural education initiative serving Madison Metropolitan School District (MMSD) students in grades 1-5 and middle...
- Federal Grant Award Summary Purdue University received a $500,000 project grant awarded February 15, 2026, under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), administered by the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA). The three-year project, concluding February 14, 2029, addresses four critical issues in urban food systems and agricultural education: career readiness in Agriculture, Food, and Natural Resources (AFNR) and...
- Federal Project Grant Award Summary Community Kitchen Pittsburgh (CKP) received a $752,000 Project Grant from the National Institute of Food and Agriculture (NIFA) under the Community Food Projects Competitive Grant Program (CFDA 10.225) awarded on September 15, 2025, with a completion date of September 14, 2029. CKP will deliver comprehensive food security and workforce development services addressing both immediate hunger relief and systemic food system challenges in Allegheny County,...
- Federal Grant Award Summary Ann & Robert H. Lurie Children's Hospital of Chicago received a $752,000 Project Grant award dated September 15, 2025, from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Community Food Projects Competitive Grant Program (CFDA 10.225). The three-year project, which concludes September 14, 2028, serves as a proof of concept demonstrating how Medicaid reimbursement funds can be deployed locally to support local...
- This Project Grant award of $100,000 from the U.S. Department of Agriculture's Food and Nutrition Service under the Farm to School Grant Program (CFDA 10.575) supports the Friends Of School Of The Arts Foundation in San Francisco, CA. The 24-month project, starting on July 22, 2024 and ending on June 30, 2026, aims to improve access to local foods in child nutrition programs. Key activities include procuring local foods for school meals, developing school gardens, providing agricultural...
- Federal Project Grant Award Summary Cornell University's Office of Sponsored Programs received a $299,823 project grant from the Institute of Food Safety and Nutrition under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310) for the period February 1, 2026 through January 31, 2028. The award funds research and development of an innovative manufacturing platform utilizing Pulsed Vacuum Infrared Drying (PVID) technology to produce low-moisture, plant-based crispy foods that...
- Federal Cooperative Agreement Award Summary The Food and Drug Administration (FDA) Research program (CFDA 93.103) awarded a $548,445 Cooperative Agreement to Newfield Central School District, effective August 1, 2025 through May 31, 2027, to conduct a pilot study measuring contaminant levels and ultra-processed food (UPF) prevalence in National School Lunch Program meals. The research will implement a rigorous pre-post intervention design to assess how menu composition affects contaminant...
- This $100,000 Project Grant from the U.S. Department of Agriculture's Food and Nutrition Service's Farm to School Grant Program (CFDA 10.575) was awarded to Holy Family Institute, a non-profit woman-owned organization, on July 22, 2024. The funding will support initiatives to improve access to local foods in child nutrition programs operated by the institute. Key activities include procuring locally sourced foods for school meals, developing school gardens, providing agricultural education,...
Chef Ann Foundation received a $250,000 project grant from the Institute of Youth, Family, and Community under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310) awarded March 1, 2026, with completion targeted for February 29, 2028. This design-phase project develops a comprehensive workforce training program for school food professionals in New York through a collaborative partnership between Erie Community College, Chef Ann Foundation, and local school districts. The primary deliverables include the creation of earn-and-learn career pathways that integrate hands-on learning experiences into Erie Community College's culinary arts programs, development of industry-recognized credentials for nutrition-focused culinary professionals, and establishment of an effective advisory committee to guide implementation. The grant addresses a critical workforce shortage that limits schools' ability to serve healthy, freshly cooked meals prepared from locally sourced ingredients. Key outputs include expanded participant recruitment and access mechanisms, increased school district engagement protocols, a robust long-term funding strategy, and a replicable program model designed for expansion across other culinary arts programs and states. The initiative ultimately aims to improve student health outcomes, strengthen community food systems, and enhance job quality in school food service while providing a scalable model that Chef Ann Foundation can deploy nationally.Federal Project Grant Award Summary
Mod # | Description | ReasonForModification | Federal Obligation | Date |
|---|---|---|---|---|
| Not listed | $250.0k | 2/25/26 |