Rep. Brian K. Fitzpatrick, U.S. Representative for Pennsylvania's 1st District | Official U.S. House headshot
Rep. Brian K. Fitzpatrick, U.S. Representative for Pennsylvania's 1st District | Official U.S. House headshot
Representatives Brian Fitzpatrick, Jahana Hayes, and Julia Brownley have introduced the Scratch Cooked Meals for Students Act, aimed at bringing fresh meals to schools across the country. The bipartisan legislation seeks to expand scratch cooking practices in schools by launching a grant program under the U.S. Department of Agriculture (USDA).
In a statement, Congressman Fitzpatrick highlighted the importance of serving fresh and nutritious food to students, stating, “School districts across the country should have the opportunity to be serving fresh and nutritious food to students, rather than pre-assembled and processed meals.”
Congresswoman Hayes emphasized the benefits of healthy eating habits early in life, stating, “Scratch cooking not only brings fresh, nutritious meals into schools, it promotes workforce development, stimulates economic growth, and strengthens local partnerships between school districts and local farmers and producers.”
Congresswoman Brownley addressed the financial constraints faced by school districts in providing healthy food options, stating, “Scratch cooking makes it possible for school food programs to serve more nutritious, sustainable, climate-friendly meals and puts the power of more hearty alternatives in the hands of local schools.”
The Scratch Cooked Meals for Students Act includes provisions to allocate $100 million over 5 years for grants to schools interested in transitioning to scratch cooking. The funds can be used for professional development, purchasing cafeteria equipment, employee compensation, and providing technical assistance and education related to scratch cooking.
The legislation also prioritizes grants to school districts with a high percentage of students receiving free and reduced-price lunch under the National School Lunch Program, as well as those with collective bargaining agreements or Memorandum of Agreement. Additionally, a Technical Assistance Center at USDA would be established to provide guidance to grant recipients.
The bill has received endorsements from the Chef Ann Foundation, National Education Association, and School Nutrition Association.
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