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Overview

Partnerships for Local Agriculture and Nutrition Transformation in Schools (PLANTS) is a grant program that funds projects led by groups of local partners advancing systemic and equity-driven approaches to transforming school food supply chains.

Projects will build and strengthen relationships among community-based food system stakeholders and school districts as well as expand scratch cooking in schools in order to build more nourishing school meal programs.

In May 2024, the Chef Ann Foundation awarded grants to eight collaborative projects in regions across the U.S. that seek to effectively advance these goals. Projects will be be completed in June 2027. The Chef Ann Foundation and its partners are providing resources, training, and technical assistance to support the success of these innovative efforts.

This program is funded by the USDA Food & Nutrition Service Healthy Meals Incentives Initiative and is administered by Chef Ann Foundation in partnership with Kitchen Sync Strategies Collaborative, Center for Nutrition and Health Impact, and National Farm to School Network. USDA is an equal opportunity provider, employer, and lender.

Anchorage Student Nutrition Food System Transformation (Alaska) — $595,423 

Anchorage School District, Rural Alaska Community Action Program, Alaska Food Company, Copper River Seafood

This project seeks to increase local purchasing, scratch cooking, and culturally inclusive meals. Project partners will implement an innovative local seafood procurement strategy to help school meals reflect the unique geography and diversity of a district where over 100 languages are spoken.

Sea-to-School for Student Health, Vibrant Communities, and a Thriving Seafood Economy (Maine) — $599,999

Gulf of Maine Research Institute, South Portland Public School District Food Service Department, Maine Coast Fishermen’s Association

This project seeks to establish a sea-to-school program that supports healthier meals, local fisherfolk, and community engagement. By leveraging the region’s most abundant animal protein—seafood—the project will strengthen the local supply chain and increase economic stability for up to 300 small, local fishing operations. Ultimately, this project aims to create best practices for seafood procurement and use in coastal communities across the U.S. 

Detroit Farms Growing the Whole Child (Michigan) — $600,000

Detroit Public Schools Community District Office of School Nutrition, Keep Growing Detroit, Eastern Market Partnership, Detroit Black Community Food Sovereignty Network 

This project seeks to strengthen the local food economy in Detroit by connecting schools with local farmers to bring more fresh produce to the cafeteria. Project partners will work with the district’s culinary arts and horticulture programs to provide real-world teaching opportunities and paid, on-the-job learning for students. The initiative will also create in-district food processing and manufacturing centers, and increase on-site farm production. 

New Roots Community Farm Project (West Virginia) — $598,136

New Roots Community Farm, Fayette County Schools, West Virginia University’s Center for Resilient Communities

This project seeks to increase local supply chain resilience, increase scratch cooking in schools, and grow the agricultural economy of the New River Gorge and Southern West Virginia. Project partners will conduct a value chain assessment to identify strategies to increase local production capacity and empower partners to communicate demand, tailor market-based production assistance training, and streamline aggregation and distribution logistics. 

Local GREENS (Growing Resilient Equitable Ecosystem for Nutrition in Schools) Muskegon County (Michigan) — $597,683

Muskegon Area Intermediate School District, Montague Area Public Schools, Food Agriculture Research and Manufacturing Accelerator, Groundwork Center for Resilient Communities 

This project seeks to leverage an agriculturally diverse area that includes over 6,000 farms and build a robust local food supply chain; launch two new production kitchens; improve student health; and inspire youth leaders. Muskegon County school districts will work together to increase local food procurement by 50%, engage more than 20 historically underserved farmers, and increase scratch-cooked meals by 50%. 

Increasing School Nutrition Quality in Central and Eastern Washington through Local Food Value Chain Coordination and Scratch Cooking Assistance — $598,538

NorthEast Washington Educational Service District 101, LINC Foods, Mission West Community Development Partners, Valley School District, CasaCano Farms

This project seeks to build upon existing efforts to increase scratch cooking in schools and strengthen relationships between local producers, food hubs, processors, and school districts in central and eastern Washington. Working with school districts to determine their needs, the project partners will collaborate to increase the availability of healthy, value-added products from food manufacturers in the local food supply chain.

Building an Equitable, Resilient Regional Supply Chain for K-12 Schools in New England — $600,000

CommonWealth Kitchen, MA Farm to School, Boston Public School, Portland Public Schools

This initiative seeks to improve the local food supply chain, develop healthy foods that appeal to diverse student communities, and secure contracts for local food businesses owned by people of color. CommonWealth Kitchen’s small-batch food manufacturing allows vendors to create custom, value-added products and gives communities access to locally sourced, plant-forward meal options. The project will serve two school districts in New England, including Boston Public Schools and Portland Public Schools.

Iowa Farm to School Training Collaborative: Building Resilience and Capacity for the Future of Farm to School in Iowa — $599,652

Iowa Valley Resource Conservation and Development, Practical Farmers of Iowa, Council Bluffs Community School District, Iowa St. University Extension and Outreach, Farm Table Delivery

This project seeks to address the needs of Iowa’s local food and educational systems by developing and hosting a farm-to-school training cohort; increasing local food availability through a processing pilot designed to develop new products for schools; and increasing culinary training in scratch cooking. The project will engage seven Iowa food hubs and 135 local farmers, including historically underserved food producers, and directly serve Council Bluffs Community School District.