Supporting the Use of Traditional Indigenous Foods in the Child Nutrition Programs

USDA FNS will award $2 million in total grant funding to up to four (4) organizations led and staffed primarily by members of Federally Recognized Tribes and/or Native Hawaiians, from different regions of the contiguous United States, Alaska, or Hawaii (regions may, but are not required to, correspond to USDA FNS regions). These entities will provide tailored training and technical assistance to School Food Authorities (SFA) that serve tribal communities and participate in the NSLP. Funds may be used to support the use of traditional Indigenous foods in the NSLP, SBP, SFSP, SSO, and/or CACFP At-Risk. Cooperators should draw from the experience and expertise of school nutrition professionals, school administrators, community partners, elders, and other community experts from the tribal communities being served and provide training and TA that are culturally relevant and appropriate. The cooperators, with FNS guidance and approval, will also develop culturally relevant nutrition education materials for students to accompany the traditional Indigenous foods that are served, and the cooperators will train school nutrition professionals and other school staff on providing nutrition education to students.

Through this initiative, FNS intends to see the following outcomes:

• Increased understanding of the specific barriers faced by SFAs serving tribal communities in offering traditional Indigenous foods as part of the meals served through the CNP.

• Increased capacity of organizations led and staffed primarily by members of Federally Recognized Tribes and/or Native Hawaiians to provide training and TA to increase the inclusion of traditional Indigenous foods into the meals served through the CNP.

• Engagement of school nutrition professionals from tribal communities in incorporating traditional Indigenous foods into the meals served through the CNP.

• New and updated resources, tools, and trainings tailored to school nutrition professionals and other school staff or community partners serving tribal communities on the importance of traditional Indigenous foods and how to increase inclusion of these foods into the meals served through the CNP.

• The establishment of new procurement relationships that can supply traditional Indigenous foods to SFAs serving tribal communities in quantities and at prices that are acceptable.

• The development, standardization, and testing of new recipes utilizing traditional Indigenous foods that are specific to the tribal communities being served.

• Increased inclusion of traditional Indigenous foods into the meals served through the CNP.

• Increased engagement of students, school nutrition professionals, other school staff, and tribe members in increasing traditional Indigenous foods in the meals served through the CNP through taste tests, student nutrition committees, Local School Wellness Committees, and/or other means.

• New and updated nutrition education resources tailored to students from tribal communities on the meaning and importance of the traditional Indigenous foods that are served, and training for school nutrition professionals on providing nutrition education to students.

• Identification and sharing of best practices and outcomes data that demonstrates the feasibility and effectiveness of tailored training and TA for school nutrition professionals in increasing the use of traditional Indigenous foods in the meals served through the CNP.

• Increased partnerships between non-profit organizations, SFAs, tribes, and/or other entities with experience and expertise in training, nutrition and nutrition education, traditional Indigenous foods, and/or school food service management.

• Increased partnerships between FNS and organizations led and staffed primarily by members of Federally Recognized Tribes and/or Native Hawaiians and tribal communities.

Miscellaneous

• Other