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:

• Haleyville City School District (Alabama) received the Innovation in Nutrition Education Award for establishing a partnership between the district’s agricultural program and special education classroom to cultivate hydroponic lettuce that is used for school lunch. Haleyville also hosted an event for students and parents offering samples of new menu items such as Gourmet Grilled Cheese, Mini Cuban Sandwiches, and Fruit Explosion Cups.

• Petersburg School District (Alaska) received the Small or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars by switching to reduced sugar cereal, offering cheese or other breakfast protein daily, and offering a lower sugar Greek yogurt topped with a scratch made berry compote.

• Centralia Elementary School District (California) received the Innovation in the Preparation of School Meals Award for incorporating new scratch made menu items, such as Egg and Cheese Breakfast Burritos, Mashed Potatoes, and BBQ Chicken Drumsticks. The new menu items were promoted with short videos of the production process on the department’s social media account.

• Newman-Crows Landing Unified School District (California) received the Innovation in the Cultural Diversity of School Meals Award, Lunch Trailblazer Award, and the Small or Rural School Food Authority Lunch Trailblazer Award. The district began offering more culturally diverse menu items and held taste-tests to gain student feedback. The new menu items included Chicken Tinga, Chicken Pesto, Enchiladas, Orange Chicken, and Butter Chicken, and all received positive feedback from students. These recipes are scratch made using fresh ingredients, which helped the district to reduce the amount of sodium and added sugar on their menus. They used social media to promote the menu items to students, parents, and the community.

• Richland-Bean Blossom Community District (Indiana) received the Small or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars at breakfast. The district accomplished this by offering fewer grain-based desserts, switching to fresh fruit instead of dried fruit with added sugars, and opting for reduced sugar cereals. Additionally, they incorporated new scratch made menu items such as Baked Blueberry Oatmeal, Peanut Butter Overnight Oats, Apple Cinnamon Sheet Pancakes, and Frozen Yogurt Bark, which the students love!

• Trinity Lutheran School (Iowa) received the Small or Rural School Food Authority Lunch Trailblazer Award for offering more fresh produce and incorporating fresh meat into recipes, which has helped the district reduce sodium in school lunch. In addition to introducing a salad bar, the district started a school garden, which has provided herbs for school nutrition staff to use instead of salt to add flavor to meals. Student participation in lunch has increased, and the district has received positive feedback about these changes!

• Cumberland County School District (Kentucky) received the Innovative School Lunch Makeover Award and the Small or Rural School Food Authority Lunch Trailblazer Award. The district revamped their menu to replace Soft Beef Tacos with a new menu item, Beefy Burrito Bowls. The new burrito bowls are lower in sodium and contain more whole grains and have received rave reviews from students. They also reduced sodium overall at all grade levels by utilizing more fresh ingredients such as pork, beef, fruit, and vegetables, and switching to salt free seasonings to enhance flavors in school meals.

• Livingston County School District (Kentucky) received the Innovation in Nutrition Education Award for providing age-appropriate nutrition education using USDA’s MyPlate resources to teach elementary students about nutrition and partnering with experts from the school community to teach the middle and high school students about choosing a healthy diet. The district also utilized funds from their HMI Grant for Small and/or Rural School Food Authorities to start a garden to school program, which allowed students to learn from local farmers and will be further incorporated into the science curriculum in the upcoming school year.

• Easton School District (Maine) received the Small or Rural School Food Authority Lunch Trailblazer Award for reducing added sodium in school meals by utilizing more fresh ingredients including local beef and fish that were incorporated into scratch made recipes such as Chili, Shepherd’s Pie, Tacos, Baked Lemon Fish, and Fish Chowder. The district has also started using less canned vegetables in favor of fresh produce.

• RSU 87/MSAD 23 (Maine) received the Small or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars at breakfast by eliminating chocolate milk and offering reduced sugar cereals.

• Littleton Public School District (Massachusetts) received the Innovation in the Cultural Diversity of School Meals Award for introducing a variety of new menu items including Asian Rainbow Slaw, Aloo Gobi, Veggie Korma, and Chicken Tikka Masala. School nutrition staff regularly complete training through the John C. Stalker Institute of Food and Nutrition at Framingham State University to learn how to turn traditional cultural dishes into delicious and nutritious school nutrition recipes that the students love.

• Armada Area School District (Michigan) received the Small or Rural School Food Authority Lunch Trailblazer Award for reducing sodium by adding more fresh vegetables to their menu and using herbs and spices instead of salt to add flavor. Prior to the start of the school year, school nutrition staff learned how to prep and cook fresh vegetables using their new combi ovens, which were purchased with funds from their HMI Grant for Small and/or Rural School Food Authorities. Students often ask for seconds of the new flavorful vegetable options such as Roasted Carrots with Fresh Rosemary and Garlic Green Beans with Grilled Onions.

• Plymouth-Canton Community Schools (Michigan) received the Innovation in Nutrition Education Award for presenting to district parents about eating well on a budget, including information about MyPlate and limiting nutrients of concern such as sodium, added sugars, and saturated fats. The presentation was held virtually on two separate occasions to better accommodate busy schedules.

• Zeeland Public Schools (Michigan) received the Innovation in Nutrition Education Award for educating district parents about nutrition at a school expo. Zeeland’s Food Service Director and Registered Dietitian attended and taught parents about the district’s school nutrition programs including local foods, how to build a balanced plate at home, and the importance of whole grains, low sodium foods, and reducing sugar intake.

• Brooklyn Center Community Schools (Minnesota) received the Innovation in the Cultural Diversity of School Meals Award for introducing culturally diverse menu items such as Fiesta Beans, Roasted Peppers and Corn, and Chicken and Vegetable Stir Fry. The district utilized funds from their HMI Grant for Small and/or Rural School Food Authorities to hire a Healthy Meals Specialist to conduct taste test events and engage students, families, staff, and school administration in conversations about school meals and how they can better reflect the culture of the community.

• Belton School District 124 (Missouri) received the Small or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars at breakfast by offering reduced sugar cereal and yogurt and eliminating grain-based desserts from the menu. Since implementing these changes, the district has seen a 7% increase in student participation at breakfast, showing a positive reception to the healthier menu options.

• Northeast Vernon County School District R1 (Missouri) received the Innovation in Nutrition Education Award for educating students about agriculture, nutrition, and local foods. Utilizing funds from their HMI Grant for Small and/or Rural School Food Authorities, the district started a hydroponic gardening program, which has not only provided educational opportunities, but also school-grown lettuce and kale that is used for both meals and taste testing.

• Bridgeton Public School District (New Jersey) received the Innovation in the Preparation of School Meals Award, Innovation in the Cultural Diversity of School Meals Award, Lunch Trailblazer Award, Innovative School Lunch Makeover Award, and Innovation in Nutrition Education Award. The district has reduced sodium at lunch by offering new scratch made menu items including Beef Stir Fry, Turkey Chili, Creamy Chicken, and Chicken Supreme. Each of these menu items incorporates local foods such as corn, turkey, beef, chicken, tomato, peas, carrots, and mushrooms. Other new scratch made menu items include Plantains, Cilantro Lime Corn, Picadillo, Chicken Cemita, and Tinga Tostadas, which reflect the culture of the school population. In addition, they have reduced overall sodium by reducing the use of canned vegetables, replacing salt with salt-free seasonings and herbs, and switching to a new bread vendor which resulted in a reduction of sodium in bakery items of up to 50%. The district’s popular Cheesesteak recipe, which is offered daily at the high school, was revamped by changing the bread, cheese, and reducing the portion of meat. The new recipe contains 52% less sodium than the original and is still very popular with students. Lastly, the district has implemented comprehensive nutrition education through the USDA Fresh Fruit and Vegetable Program, written educational materials, and classroom education and health fairs. Notable nutrition education topics include hydroponics and eating the rainbow.

• Elida Municipal School District (New Mexico) received the Innovation in the Cultural Diversity of School Meals Awards for introducing new menu items that represent the culture of the school population, which is mostly American Indian and Hispanic. The district participates in a New Mexico farm to school program called Nuevo Thursdays, where new menu items such as Posole, Green Chile Ranch, and Prickly Pear Jelly are introduced and then incorporated into other menu items such as Chicken Enchiladas, Green Chile Stew, and Breakfast Burritos.

• Carrollton Exempted Village School District (Ohio) received the Innovation in Nutrition Education Award for providing education at all grade levels about nutrition and hydroponic and traditional gardening. Students have grown tomatoes, lettuce, and potatoes that are used both as part of school lunch and as a taste test and educational opportunity.

• Granite School District 3 (Oklahoma) received the Small or Rural School Food Authority Breakfast Trailblazer Award and the Small or Rural School Food Authority Lunch Trailblazer Award. The district reduced added sugar at breakfast by switching to reduced sugar cereal and yogurt. They have also reduced sodium at lunch by ensuring that canned vegetables contain no added salt, and by offering fresh meat that does not contain saline or salt solution and is locally sourced when possible.

• Keystone Central School District (Pennsylvania) received the Innovation in the Preparation of School Meals Award for introducing scratch made menu items including Meatloaf with Gravy, Orange Glazed Sweet Potatoes, Crunchy Hawaiian Chicken Wrap, White Chicken Chili, and Chicken Sliders with Honey Mustard Aioli. Students had the opportunity to sample the new meals and provide feedback before they were featured on the menu, which helped ensure that they would be well accepted.

• Lexington County School District 3 (South Carolina) received the Small or Rural School Food Authority Lunch Trailblazer Award for reducing the amount of sodium in school lunches by using fresh or frozen vegetables instead of canned, sourcing lower-sodium alternatives to student favorites such as potato wedges, mashed potatoes, and baked beans, and utilizing salt free seasoning blends instead of salt while cooking.

• Bristol Tennessee City Schools (Tennessee) received the Small or Rural School Food Authority Lunch Trailblazer Award for reducing sodium in school meals by transitioning to fresh or fresh-frozen vegetables seasoned with salt free seasoning blends and spices. They also began using fresh local ground beef for all beef dishes, such as Beef and Queso Nachos, Chili, and Baked Ziti.

• Colville School District 115 (Washington) received the Small or Rural School Food Authority Lunch Trailblazer Award, Lunch Trailblazer Award, and the Innovation in the Preparation of School Meals Award. The district reduced sodium at lunch by as much as 500mg weekly by switching to using local ground beef and scratch making menu items such as Meatballs, Hamburgers, Tacos, Chili, and Spaghetti. They also sourced new lower-sodium bread, and started using their own blends of herbs and spices instead of salt to add flavor to meals, and making their own Ranch Dressing which has reduced sodium in the popular condiment by 50%.

• West Valley School District 208 (Washington) received the Innovation in the Preparation of School Meals Award for adding new scratch made recipes to their menu rotation, including Butter Chicken, Beef Stroganoff, and Salmon Sushi Bowls. The beef and salmon in these recipes were locally sourced, and all three recipes were popular with students.

• North Crawford School District (Wisconsin) received the Small or Rural School Food Authority Breakfast Trailblazer Award for reducing added sugars at breakfast by switching to reduced sugar cereal and yogurt, offering only fresh fruit and 100% fruit juice instead of canned and dried fruit, and reducing the frequency of grain-based desserts. The district has also introduced new scratch made menu items including Breakfast Pizza, Country Breakfast Bowls, Sheet Pan Pancakes, Blueberry Muffin Bars, Pineapple Strawberry Smoothies, and Savory Ham and Cheese Muffins. The students love the new menu additions so much that the district has seen increased participation at breakfast!

• School District of Beloit Turner (Wisconsin) received the Innovation in the Preparation of School Meals Award for implementing new scratch made recipes including Chickpea Curry, Chicken Alfredo, and Fish Tacos with Mango Salsa. The new menu items were introduced with a taste test which allowed students to get excited about the new flavors.

• School District of Stockbridge (Wisconsin) received the Innovation in the Preparation of School Meals Award for implementing new scratch made recipes on their menu including Veggie Pasta Salad, Roasted Seasoned Potatoes, and Chicken Tacos with Homemade Salsa. School nutrition staff partnered with the high school marketing class to advertise new items, run taste tests, and gain student feedback – all the new menu items were popular with students.

• Carbon County School District 2 (Wyoming) received the Innovative School Lunch Makeover Award for introducing new scratch made recipes including Roasted Potatoes, Homestyle Chicken Soup with Vegetables, and Bison Meatballs. The new recipes have helped the district reduce sodium while improving quality and increasing student satisfaction.

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