On May 17, 2022, the Food and Nutrition Service (FNS) announced the award of over $7 million in federal funding for the fiscal year (FY) 2022 Team Nutrition Training Grants for School Nutrition Professional Readiness and Retention.
These 2-year grants support states in building and retaining a strong school nutrition workforce that is empowered to provide nutritious meals that meet National School Lunch Program and School Breakfast Program meal pattern requirements and weekly dietary specifications for school years 2022-23 and 2023-24. State agencies were awarded grants under the following tracks:
Track 1: Coaching and Mentoring for School Nutrition Professionals
Track 2: Incentivized Training for School Nutrition Professionals
Track 3: Nutrition Education for School Nutrition Professionals, Students, and Families
Under all three grant tracks, grantees will award sub-grants to school food authorities (SFAs) to support school meal menu planning, training, taste testing events, nutrition education, and more. For more information, please contact TeamNutrition@USDA.gov.
Recipients of the FY 2022 Team Nutrition Training Grants
Track 1: Coaching and Mentoring for School Nutrition Professionals
Washington
The Washington Office of the Superintendent of Public Instruction (OSPI) will increase the reach of a program developed and operated by the Northeast Washington Educational Service District, which provides mentorship for school nutrition professionals. Grant funds will allow the OSPI to expand this program’s reach from 20 to 27 of Washington’s 39 counties, all of which include small, rural school food authorities (SFAs) where 40 percent or more enrolled students qualify for free- or reduced-priced meals. This program will increase the school meal quality of participating districts through the coaching and mentoring of school nutrition professionals. The OSPI will award between 21–30 SFAs sub-grants of up to $2,000 to procure small equipment to facilitate more scratch cooking in their school kitchens. In addition, a bilingual (Spanish/English) mentor, translated training and coaching materials, and culturally influenced school meal recipes will be used.
Track 2: Incentivized Training for School Nutrition Professionals
Alabama
The Alabama State Department of Education (ALSDE) will expand their “Beyond the Serving Line Training Academy” to offer virtual and in-person training for approximately 150 school nutrition directors, 600 school nutrition managers and 400 frontline staff. These trainings will review school meal pattern requirements, weekly dietary specifications, food preparation techniques, recipe standardization, and school food forecasting and procurement. To retain qualified staff, ALSDE will incentivize early completion of the training academy, by providing a monetary bonus of $300 for school nutrition directors, $150 for school nutrition managers, and $125 for frontline staff who complete the training within a 6-month period. Additionally, the ALSDE will award sub-grants of $2,500 to 42 school food authorities. These sub-grants will be used to purchase school meal serving items and cafeteria signage; hire staff and consultants; and to host an "Open House" event to educate students, parents/caregivers, administrators, and stakeholders about new menu items.
Indiana
The Indiana Department of Education (IDOE) will create a virtual training program to assist school nutrition professionals with meeting meal pattern requirements and weekly dietary specifications for school meals. The IDOE will provide sub-grants to school food authorities (SFAs) in rural areas where 40 percent or more enrolled students qualify for free- or reduced-price meals. They plan to provide a monetary incentive of $500 for each school nutrition director or manager and $100 for each frontline staff member that completes training within 6 months. In all, the state expects to train 200 school nutrition directors, 200 managers, and 200 frontline staff within the 6-month period. The IDOE will award sub-grants to SFAs to provide professional development, create and provide training resources, and develop school meals that reflect local cultures. The IDOE will create partnerships with local organizations to ensure trainings, tools, and supports are developed to meet the needs of diverse populations, including the development of training for Burmese and Spanish-speaking audiences.
Montana
The Montana Office of Public Instruction (OPI) will implement the Montana School Meals Certificate Program to provide virtual, on-demand, and in-person training for school nutrition professionals, with specific outreach to school nutrition professionals working with schools on American Indian reservations. These trainings will focus on improving and expanding meal service delivery methods. Incentives of $500 for each school nutrition director and $100 for each frontline staff member will be provided to encourage completion of the training and to foster retention of school nutrition professionals. Montana OPI will contract with an Indigenous chef to train school nutrition professionals at tribal schools on the use of Indigenous foods as part of school meals. Sub-grants of $7,500 will be provided to 50 school food authorities to purchase equipment needed to prepare school meals and ensure safe food storage; supplies needed for student taste-testing events; and school meal serving items.
North Dakota
The North Dakota Department of Public Instruction (NDDPI) plans to expand the reach of their current training program by increasing the number of their training locations. The NDDPI will provide one-on-one and individualized training for school nutrition professionals at tribal schools to reduce training barriers. Training sessions will cover food preparation techniques, recipe standardization and use, school food forecasting and procurement, and cultural best practices to foster a more inclusive and accessible learning environment. The NDDPI plans to provide at least 8 hours of training to 650 frontline staff and at least 40 hours of training to 50 directors/managers. Frontline staff that complete the training within a 6-month period will receive a monetary incentive of $100 and directors/managers will receive $500. Additionally, the NDDPI will provide Spanish language materials for school nutrition professionals and will utilize interpreters and translation services to provide trainings in Spanish.
Virginia
The Virginia Department of Education (VDOE) will conduct a needs assessment to identify barriers for meeting transitional school meal pattern requirements and for offering freshly prepared, local, and culturally inclusive school meals. The VDOE will create and provide a comprehensive training program reaching an estimated 155 school nutrition directors and 2,100 frontline cafeteria managers. Sub-grants will be awarded to school food authorities (SFAs) to provide a monetary incentive of $175 for each cafeteria manager who completes the training program within a 6-month period. These efforts are designed to reach SFAs in rural areas with a need for training staff in languages other than English, and/or where 40 percent or more enrolled students qualify for free- or reduced-price meals.
Track 3: Nutrition Education for School Nutrition Professionals, Students, and Families
Michigan
The Michigan Department of Education (MDE) will partner with the Michigan Fitness Foundation’s (MFF) Harvest of the Month (HOM) nutrition education program to create a comprehensive approach to nutrition education and provide resources for school nutrition professionals. The MDE will train and mentor 150 school nutrition directors on the implementation of HOM. Directors will then implement the program and provide nutrition education to reach an estimated 15,000 students in all grade levels and 5,000 parents/caregivers. The MDE will award sub-grants of $3,500 to school food authorities for the purchase of supplies for food demonstrations and tastings, small kitchen equipment and cafeteria signage, and the production and printing of education materials. The MDE plans to adapt HOM materials for Somali, Hmong, Arabic, and Spanish-speaking audiences. In addition, they plan to expand existing partnerships with farmers and producers to supply locally grown foods to schools.
Minnesota
The Minnesota Department of Education (MDE) will expand their Harvest of the Month (HOM) program and establish a statewide steering committee to facilitate culturally appropriate nutrition education for the state’s diverse student population, which includes Native American, Hmong, Somali, and Latin students. The MDE will award sub-grants of $5,000 to 25 school food authorities where 40 percent or more enrolled students qualify for free- or reduced-priced meals. These sub-grants will support menu changes needed to meet meal pattern requirements, purchase small equipment, and host parent engagement nights. The MDE will also partner with SNAP-Ed educators to provide in-class HOM nutrition education to students in sub-grant recipient schools in all grade levels, reaching approximately 1,250 students. Additionally, the MDE will provide nutrition education for 400 school nutrition professionals to enhance menu options and familiarize staff with local school wellness policies. The MDE will implement culturally inclusive activities and develop menus that include foods that reflect the cultures of students and their families.