CHICAGO, July 12, 2024 – Action for Healthy Kids and USDA’s Food and Nutrition Service announced that 52 school districts have received 61 Healthy Meals Incentives (HMI) Recognition Awards this June for trailblazing and innovative work in improving the nutritional quality of their school meals.

The HMI Recognition Awards Program recognizes and celebrates school districts that make operational changes to improve the planning and preparation of nutritious school meals, as well as those that engage students and families in menu planning and nutrition education.

Learn About the Awardees:

• Hale County School District (Alabama) received the Innovation in Nutrition Education Award for providing nutrition education to parents in their district, which included an interactive cooking lesson and information about local produce. In addition, students in the district are regularly engaged in taste tests of fresh fruits and vegetables, to include Moon Drop grapes, pomegranates, tomatoes, and strawberries.

• Coronado Unified School District (California) received the Innovation in Nutrition Education Award for incorporating nutrition education classes, taught by the district’s Registered Dietitian, into the curriculum. Topics included reading nutrition facts labels, reducing added sugars, MyPlate, hydroponic gardening, and creating a healthy breakfast. Additionally, students regularly participate in taste-test events in the cafeteria to help child nutrition staff develop the school nutrition program around student preferences.

• Esparto Unified School District (California) received the Innovation in the Cultural Diversity of School Meals Award for engaging with student ambassadors to curate a diverse and culturally significant menu that represents the primarily Hispanic heritage of the district’s student population. Cultural menu items include Cheese Enchiladas, Chicken Quesadillas, Arroz con Queso, Pico de Gallo, Pozole, Chilaquiles, and Mexican Street Corn. To ensure the authenticity and appeal of these dishes, the district conducted a taste test with both parents and students and has seen a 15% increase in lunch participation as a result.

• Newman-Crows Landing Unified School District (California) received the Breakfast Trailblazer Award and the Small and/or Rural School Food Authority Breakfast Trailblazer Award. The district reduced added sugars at breakfast by switching from pre-packaged baked goods to scratch made. The district uses fresh ingredients to make popular menu items, such as Blueberry Muffins, Banana Bread, and Granola, more nutritious and delicious.

• San Ysidro School District (California) received the Innovation in the Preparation of School Meals Award for developing recipes for scratch made menu items that reflect the unique Mexican American culture of the school community. New menu items include Mexican Chef Salad, Tuna Ceviche, and Carne Asada Tacos.

• Wonderful College Prep Academy – Lost Hills (California) received the Innovation in the Preparation of School Meals Award and the Innovation in the Cultural Diversity of School Meals Award. The district offers scratch made menu items including their “CurryFornia Bowl”, which features Kachumber Salad, Butternut Squash and Tofu Coconut Curry, and Masala Fried Quinoa and Brown Basmati Rice. The district utilizes many local foods, including some that are grown on campus. The “CurryFornia Bowl” blends Mediterranean and Indian cuisines, which helps expose students to new flavors.

• Watertown Public Schools (Connecticut) received the Innovation in Nutrition Education Award and the Innovative School Lunch Makeover Award. Funds from the district’s HMI grant were used to hire a Nutrition Education Coordinator to provide a variety of learning opportunities to the school community, including taste tests, gardening, nutrition newsletters, and in-classroom education. The district also utilized grant funds to implement a full salad bar at both the high school and middle school, adding a nutritious and customizable option to their existing pre-made salad choices for these grades.

• Glades County School District (Florida) received the Small and/or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars by offering only unflavored milk and switching to reduced sugar cereals and yogurt.

• Brooks County School District (Georgia) received the Innovation in Nutrition Education Award and the Innovation in the Preparation of School Meals Award. The district offers a variety of exciting nutrition education opportunities for students and parents, including distributing Harvest of the Month worksheets highlighting local produce used in school meals and promoting local produce on their menus. In addition, they held a class to educate parents on reading nutrition facts labels and recipes, then engaged them in a cooking lesson. The district also introduced new scratch made menu items, including Watermelon Feta Salad, Roasted Lemon Herb Chicken, Pork Chops, Honey Garlic Broccoli and Cauliflower, and Squash Casserole. The students are enthusiastic about the new menu items, especially the Watermelon and Feta Salad!

• Herrin Community School District 4 (Illinois) received the Innovation in Nutrition Education Award for their work on several interactive farm projects including teaching students the health benefits of fruits and vegetables through gardening lessons held by the STEM teacher, learning about farm animals from local farmers, and incubating chickens in the classroom to learn how eggs go from the farm to the plate.

• Midwest Central Community Unit District 191 (Illinois) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by using more fresh meat products instead of pre-prepared, using salt free seasonings such as herbs and spices, and serving more fresh and scratch made vegetables instead of canned. The students particularly enjoy the new hamburgers made with fresh beef, as well as seasoned steamed broccoli and baked zucchini.

• Thornton Fractional High School District 215 (Illinois) received the Breakfast Trailblazer Award for reducing added sugars by only serving unflavored milk and incorporating more scratch made menu items. Through student surveys, the creation of a student ambassador group, and taste testing, the district identified and introduced scratch made menu items including Overnight Oats, Breakfast Quesadillas, Egg Bites with Tator Tots, Breakfast Charcuterie, Baked Chilaquiles, and Diced Potato Breakfast Bowls.

• Des Moines Public School District (Iowa) received the Innovation in Nutrition Education Award for providing consistent nutrition messaging and incorporating school meals into their nutrition education programming that includes Pick a Better Snack elementary lessons, USDA Fresh Fruit and Vegetable Program, Farm to School, food pantries, student engagement, taste testing, morning announcements, and guest speaker high school presentations.  

• Trinity Lutheran School (Iowa) received the Breakfast Trailblazer Award, Innovative School Lunch Makeover Award, and Innovation in the Preparation of School Meals Award. The district reduced added sugars by switching to reduced sugar cereals and adding scratch made items to the menu, including Breakfast Pizza, Blueberry Muffins, and Trail Mix. Additionally, they revamped their Breakfast Pizza recipe to reduce sodium by sourcing lower sodium products from vendors. Lastly, the district has implemented several scratch made menu items at lunch including Marinara Sauce made with tomatoes from their school garden, Taco Pizza, and Sweet and Sour Chicken with Brown Rice.

• Henry County Public School District (Kentucky) received the Innovation in the Preparation of School Meals Award for the addition of new scratch made menu items including Muffins, Chili, Meatloaf, and Burrito Bowls.

• St Helena Parish School District (Louisiana) received the Small and/or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars by switching to reduced sugar cereal and eliminating grain-based desserts from their breakfast menu.

• Madawaska School District (Maine) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by prioritizing fresh, local ingredients such as fish, beef, fruits, and vegetables. Additionally, the district has eliminated added salt from their cooking process, using natural flavor enhancers such as herbs and spices instead.

• MSAD 27 (Maine) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by using fresh, local fish, beef, fruit, and vegetables. Additionally, the district has eliminated added salt from their cooking process, using natural flavor enhancers such as herbs and spices instead.

• Regional School Unit 40 (Maine) received the Innovation in the Preparation of School Meals Award for introducing new scratch made menu items that focus on using USDA commodity foods including Corn Salad, Greek Garbanzo Bean Salad, Chicken Salad with Cranberries, Feta, and Apples, and Baked Ziti. The district utilized recipes from the Chef Ann Foundation’s online toolkit “The Lunch Box”.

• RSU 10 Western Foothills (Maine) received the Innovation in the Preparation of School Meals Award for adding scratch made menu items including Vegan Chickpea Masala and Shaved Beef Steak Sub Sandwich using local beef. Additionally, instead of purchasing prepared breaded fish patties, the district now hand breads local fish to use for entrees such as sandwiches and tacos.

• RSU 14 (Maine) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by incorporating more scratch cooking including Meatballs, Marinara Sauce, custom salt free seasoning blends, and condiments such as their popular “Mainely Maple Mustard Dip” (a scratch made version of honey mustard sauce). Additionally, they primarily use fresh or frozen vegetables instead of canned.

• RSU 22/MSAD 22 (Maine) received the Innovation in the Preparation of School Meals Award for including scratch made items on their menu including Cheesy Bread with Marinara, Chicken Cheddar Burgers, Vietnamese Chicken Pho Soup, Korean Pork Bao Buns with Asian Pickles, Taco Pasta with Elote Garlic Knots, and Fruit Breakfast Pizza. Many of these recipes utilize local ingredients and students are offered a sample of new menu items while they wait in line to get their meal.

• RSU 33/MSAD 33 (Maine) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by eliminating added salt from their cooking process, using natural flavor enhancers such as herbs and spices instead. The district also purchases many fresh, local ingredients such as fish, beef, fruit, and vegetables.

• Bendle Public School District (Michigan) received the Innovation in Nutrition Education Award for providing nutrition education to students in grades K-12 in two ways. First, teachers trained on the Michigan Model for Comprehensive Health to deliver age-appropriate lessons in the classroom based on the Dietary Guidelines for Americans. Second, the district offers the Bendle Beyond Cooking and Gardening Class that teaches students about gardening and the preparation of healthy foods throughout the semester.

• Lansing Catholic High School (Michigan) received the Breakfast Trailblazer Award for reducing added sugars by incorporating more scratch made menu items including Scrambled Eggs, Yogurt Parfaits, Banana Bread, and Zucchini Bread. They also switched to reduced sugar cereals. Students enjoy these changes and favor the scratch made items over pre-packaged items.

• Minneapolis Public Schools (Minnesota) received the Breakfast Trailblazer Award for reducing added sugars by identifying menu items that were high in sugar and replacing them with lower sugar alternatives, including switching to reduced sugar cereals. Additionally, the district added options that include a meat/meat alternate such as Breakfast Sandwiches and turkey sausage incorporated into dishes including Egg Casserole, Tacos, Burritos, and Quesadillas.

• Power School District 30 (Montana) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by focusing on scratch cooking including scratch made breads, mashed potatoes, waffles, Asian sauces, and soup. The district also started using fresh or raw proteins where they previously purchased premade items, such as fresh beef or bison for menu items like Meatballs and Stroganoff. Lastly, they began using natural flavor enhancers such as herbs, spices, and citrus instead of salt.

• Cliffside Park School District (New Jersey) received the Innovation in Nutrition Education Award for holding a Nutrition Fair during Wellness Week where students moved throughout stations where they learned about limiting sodium, fats, and added sugars, as well as about topics such as whole grains and local produce, and MyPlate. Additionally, parents and students have access to a variety of educational materials focusing on school meals, nutrition, and local ingredients.

• Hopewell Valley Regional School District (New Jersey) received the Innovation in the Preparation of School Meals Award for the addition of scratch made menu items, including Beef Lasagna with Marinara Sauce made with local tomatoes, Honeynut Squash Soup made with local squash, and Beef Chimichangas.

• Hunterdon Central Regional High School District (New Jersey) received the Innovation in the Preparation of School Meals Award for the addition of scratch made menu items including Beef Lasagna with Marinara Sauce made with local tomatoes, Honeynut Squash Soup made with local squash, Honey-Glazed Purple Potatoes made with local honey and potatoes, Applesauce made with local apples, Braised Cabbage made with local cabbage, and Cranberry Sauce made with cranberries from a local bog.

• Kearny School District (New Jersey) received the Innovation in Nutrition Education Award for offering a variety of nutrition education activities promoting the local fruit and vegetable of the month through signage, taste testing, and videos. In addition, the Registered Dietitian participated in Wellness Committee initiatives such as the Community Healthy Fair and Wellness Night to teach students, parents, and the community about school meals, local foods, and reducing added sugars.

• Linden Public Schools (New Jersey) received the Innovation in the Cultural Diversity of School Meals Award for incorporating Caribbean-inspired menu items including Jerk Chicken, Jamaican Rice and Beans, and Sweet Plantains. These recipes were developed after the school community expressed their desire to see the cuisine they enjoy at home on the school menu.

• Rahway Public Schools (New Jersey) received the Innovation in the Preparation of School Meals Award for introducing students to new flavors through scratch made menu items such as Pollo Saltado, Yuca Bites, Street Tacos with Pico de Gallo, Street Corn with Cotija Cheese, Chicken Tikka Msala, and Butter Chicken. These new items were promoted to students with decorations and signage in the cafeteria, through social media, and through taste tests.

• Roselle Park School District (New Jersey) received the Innovation in the Preparation of School Meals Award for offering scratch made meals such as Honey Roasted Purple Sweet Potatoes, Chicken Shawarma, Sorghum Tabbouleh, Roasted Asparagus, Chicken Ramen Noodle Bowls, and Chicken Wings. The district’s Food Service Director is a former farm-to-table chef, and this expertise combined with the utilization of funds from USDA’s Local Foods for Schools program has allowed the district to highlight local foods in creative and nutritious ways.

• Union City Public Schools (New Jersey) received the Innovation in the Cultural Diversity of School Meals Award for adding culturally diverse options to their menu including Turkey Barbacoa, Puerto Rican Beef Sancocho, Cubano Sandwich, Vietnamese Bahn Mi, Mexican Street Corn, and Jicama Pineapple Slaw.

• Woodbridge Township School District (New Jersey) received the Innovation in Nutrition Education Award for celebrating National Nutrition Month with in-classroom education about limiting added sugars, salt, and saturated fats, and increasing consumption of whole grains. The district’s Registered Dietitian also held taste tests each Friday during National Nutrition Month, which gave students the opportunity to try fun recipes including Blueberry Smoothie Bowls, Broccoli Craisin Salad, and Watermelon and Cucumber Salad.

• Groton Central School District (New York) received the Small and/or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars by offering only unflavored milk and switching to reduced sugar cereals. Additionally, they have switched to scratch made breakfasts instead of using pre-packaged items. Popular scratch made menu items include Hashbrown and Egg Casserole, Strawberry Smoothie Bowls, Baked Blueberry Oatmeal, and Breakfast Pizza.

• Lyons Central School District (New York) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by switching to fresh or frozen vegetables instead of canned and using only salt free seasoning to add flavor.

• Northville Central School District (New York) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by reducing the use of canned vegetables in favor of fresh or frozen. Funds from the district’s HMI grant were used to install hydroponic garden kits that allow them to grow lettuce, vegetables, and herbs to support adding more fresh produce to the menu. Menus were also adjusted to reduce the frequency of items that are customarily served with high-sodium condiments, like fries.

• Bexley City School District (Ohio) received the Innovation in the Preparation of School Meals Award for adding new scratch made menu items including Cilantro Rice, Sofrito Burritos, Barbacoa Beef Bowls, Roasted Garbanzo Beans, Tomato Soup, and Meatloaf. The district initially introduced new menu items with samples to increase acceptance, and the students are excited to see these new additions on the menu.

• Great Valley School District (Pennsylvania) received the Innovation in the Preparation of School Meals Award for incorporating scratch made meals into their menu, including Butter Chicken, Korean Beef Quinoa Bowl, and Creamy Cheeseburger Penne. These menu items were promoted to students by utilizing cafeteria signage and through the morning announcements that are broadcast on the school TV. Student feedback has been positive, inspiring the district to begin developing additional scratch made recipes.

• Grainger County School District (Tennessee) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by sourcing lower sodium products from vendors and by utilizing funds from the USDA’s Local Foods for Schools program to purchase fresh, local produce, such as lettuce, tomatoes, and cucumbers.

• Collinsville Independent School District (Texas) received the Innovation in Nutrition Education Award for teaching students about local ingredients used in school meals through promotion of these items on the menu as well as by spotlighting the local farmers in their monthly newsletter. Additionally, the district engages students in ongoing taste test events highlighting different fruits and vegetables, such as dragon fruit, snap peas, cauliflower, purple sweet potatoes, and kiwi.

• North East Independent School District (Texas) received the Innovation in the Preparation of School Meals Award for the addition of scratch made smoothies and breakfast burritos to their breakfast menu. The Pineapple Mango Smoothie and Steak and Egg Breakfast Burrito are student favorites. They also began offering roasted broccoli at lunch and are continuing to experiment with roasted vegetables to offer students familiar favorites in new ways.

• Sinton Independent School District (Texas) received the Innovation in Nutrition Education Award, Innovation in the Cultural Diversity of School Meals Award, Innovation in the Preparation of School Meals Award, and the Small and/or Rural School Food Authority Lunch Trailblazer Award. The district educated students and parents at a variety of events throughout the school year on topics such as lowering sodium intake, increasing whole grain consumption, and the health benefits of fruits and vegetables. Students participated in taste testing events along with nutrition education, while parents had the opportunity to participate in a cooking demonstration. After asking for feedback from students and their families, the district developed new recipes, including Calabaza con Pollo, Beef Picadillo, and Strawberry Citrus Salsa, to represent the large Hispanic population of the school community. Additional scratch made recipes were developed including Cucumber and Lime Salad with Cilantro, Fiesta Fruit Cup, Watermelon Radish Salad, and Spinach Basil Salad with Strawberries and Mandarin Oranges. The district has reduced sodium at lunch by prioritizing the use of fresh vegetables, using salt free or low sodium seasonings instead of salt to enhance flavors, and sourcing lower sodium forms of products, such as beef base from vendors.

• Sevier School District (Utah) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by switching from pre-made beef patties to raw beef patties and for implementing salad bars at all grade levels featuring fresh ingredients. The salad bar has helped the district reduce their reliance on side dishes that are high in sodium, such as canned vegetables.

• Windham Central Supervisory Union (Vermont) received the Innovation in the Preparation of School Meals Award for planning and preparing scratch recipes including Ham and Cheese Croissants, BBQ Chicken Drumsticks, and Chicken Pesto. Many of the ingredients used in these recipes are local, including the ham, chicken, and cheese.

• Virginia Beach City Public School District (Virginia) received the Innovation in the Preparation of School Meals Award for the addition of scratch made menu items including Chicken Enchiladas, Tomato Basil Soup, and Roasted Squash and Zucchini. New items were promoted with signage, through the morning announcements, and with taste testing, and the district saw an increase in participation on the days these items were on the menu.

• Port Townsend School District 50 (Washington) received the Breakfast Trailblazer Award for reducing added sugars by incorporating more scratch made breakfast items, including homemade granola bars, freshly baked muffins, and parfaits made with yogurt from a local farm. In addition, they use reduced sugar cereals and only serve unflavored milk.

• Prescott School District 402-37 (Washington) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by utilizing fresh, local protein where possible, including beef, bison, pork, and lamb. The district focuses on scratch cooking and uses herbs, spices, and citrus to enhance flavors instead of salt and only fresh vegetables. These changes combined have reduced the overall sodium on their menu by 20%.

• Seneca Area School District (Wisconsin) received the Small and/or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by primarily using fresh local vegetables and purchasing frozen or canned vegetables without added salt. The district also switched from using pre-made beef products to purchasing fresh, local ground beef and using salt free seasoning to add flavor to vegetables and other menu items.

• Washougal School District 112-6 (Washington) received the Innovation in the Preparation of School Meals Award for introducing scratch made menu items including Breakfast Burritos with Homemade Salsa, Asian Sloppy Joe, Tomato Basil Soup, and Beef Kabob with Brown Rice. The district collaborated with students in the Advanced Culinary Career and Technical Education class to design and promote new recipes that are compliant with meal pattern requirements.

A map of all the Recognition awardees and more information about their awards can be found on the Awardee Spotlight webpage.

“Action for Healthy Kids and the USDA’s Food and Nutrition Service would like to congratulate these school districts on the progress they’ve made in their nutrition programs this school year,” said Rob Bisceglie, Executive Officer/President of Action for Healthy Kids. “We applaud the staff who have worked hard to prepare fresh, appealing, and delicious meals for their students.”

School districts can apply for one or more of the following HMI Recognition Awards:

• Breakfast Trailblazer
• Small and/or Rural School Food Authority Breakfast Trailblazer
• Lunch Trailblazer
• Small and/or Rural School Food Authority Lunch Trailblazer
• Innovative School Lunch Makeover
• Innovation in the Cultural Diversity of School Meals
• Innovation in the Preparation of School Meals
• Innovation in Nutrition Education

“The Recognition Awards highlight the progress our schools are making in improving the quality of school breakfast and lunch,” said Cindy Long, administrator of USDA’s Food and Nutrition Service. “We’re seeing incredible efforts and innovative accomplishments by school nutrition professionals, as they provide their students with healthy, nutritious meals.”

The Recognition Awards application can be found on the HMI website. School districts are eligible to apply for the Recognition Awards if they participate in the National School Lunch Program and/or School Breakfast Program in the 50 United States, the District of Columbia, Puerto Rico, Guam, or the U.S. Virgin Islands. Applications will be reviewed on a rolling basis over a two-year application period ending June 30, 2025.

ABOUT USDA’S FOOD AND NUTRITION SERVICE

USDA’s Food and Nutrition Service works to end hunger and improve food and nutrition security through a suite of 16 nutrition assistance programs, such as the school breakfast and lunch programs, WIC, and SNAP. Together, these programs serve 1 in 4 Americans over the course of a year, promoting consistent and equitable access to healthy, safe, and affordable food essential to optimal health and well-being. FNS also provides science-based nutrition recommendations through the co-development of the Dietary Guidelines for Americans. FNS’s report, “Leveraging the White House Conference to Promote and Elevate Nutrition Security: The Role of the USDA Food and Nutrition Service,” highlights ways the agency will support the Biden-Harris Administration’s National Strategy, released in conjunction with the historic White House Conference on Hunger, Nutrition, and Health in September 2022. To learn more about FNS, visit www.fns.usda.gov and follow @USDANutrition.

ABOUT ACTION FOR HEALTHY KIDS

Action for Healthy Kids is dedicated to improving children’s health and well-being by bringing together and mobilizing educators, families, and other key stakeholders to help children lead healthy lives. Through its core programming and family-school partnerships, Action for Healthy Kids has impacted more than 20 million children in 55,000 schools nationwide to address systemic challenges in underserved communities. To learn more about its growing network of

volunteers and champions, visit: actionforhealthykids.org