School staffing shortages can affect nutrition in Kentucky school districts, as many districts across the state rely on frozen, processed breakfast and lunch options from conglomerates.

Now, some cooperatives are helping schools with the bidding process to use their dollars for locally sourced produce, dairy and meat.

Alex Smith, food service program coordinator for the Kentucky Valley Educational Cooperative, said the food service industry is complex and involves a hefty amount of paperwork but his organization simplifies the process.

"When staffing is an issue, it means your food service directors or your managers are having to work the line," Smith observed. "They have less time to do the admin tasks so important to food service."

Smith added even if a local farmer then wins the bid but is unable to meet all of a school's needs, gaps can be filled by other producers. He pointed out the approach ensures small, rural businesses can realistically meet expectations without overextending their resources.

A study from the American Society for Nutrition found schools with unhealthy school food environments saw steeper trends in the prevalence of obesity compared with schools with healthier food options.

Smith pointed out schools where there are not enough local farmers face the highest barriers to getting produce into cafeterias. He cited an example of the Lee County schools' food service director's quest for local foods.

"There's no one producing flour or breads or any kind of local produce next to him," Smith noted. "I'm constantly just reaching out to people and seeing what I can do for him."

Smith added interested school districts should reach out to the cooperative to see how they can benefit from reduced barriers around the procurement of local foods.

"I think that's where the KVEC bidding process really works," Smith stressed. "It just makes it easy."

Research from the National Institutes of Health has found schools offering more junk foods are more likely to see increased Body Mass Index among students.


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Congressional Republicans are poised to move forward with a proposal that would bring major cuts to the Supplemental Nutrition Assistance Program.

In Minnesota, groups aligned with farmers warn that the economic pain would run deep. SNAP benefits cover certain grocery costs for low-income Americans, and the program could be swept up in $230 billion worth of funding cuts over the next decade, if the plan passes. One provision calls on states to pick up some of the funding even though many Legislatures would face difficulties in finding the money.

Sophia Lenarz-Coy, executive director with The Food Group in Minnesota, said beyond recipients, local economies would be disrupted, too.

"Certainly, folks are going to farmers' markets to use their SNAP [benefits], so that's gonna be an impact to farmers' bottom lines," she explained.

She said it's also likely local grocery stores will see reduced activity, especially in rural areas, where program participation is higher. A coalition opposed to the plan says every dollar in SNAP benefits generates about $1.50 in local economic activity.

The U.S. Department of Agriculture argues the Trump administration is trying to "right-size" the program. But even some House Republicans express worry.

Farmers markets began accepting SNAP benefits around 20 years ago. Willa Sheikh, acting director of the Farmers Market Coalition, said nationally, numbers show how much of a force this option has become.

"Just using data from 2023, we know that SNAP users made over 1.7 million purchases at farmer's markets," Sheikh said. "That's a contribution of over $42 million into local economies."

Last year's total contribution level tapered off from the previous year, but it's still triple what was seen prior to the pandemic. Sheikh said vendors who are beginning or historically marginalized farmers rely heavily on SNAP customers. She noted that transportation and packaging companies could suffer if fewer products are moved.

The budget blueprint is part of larger discussions about ways to offset tax-cut extensions prioritized by the White House.

As the national debate intensifies over cuts to Supplemental Nutrition Assistance benefits and school meal funding, Missouri food system leaders are stepping up to help underserved communities thrive.

Birthed out of the 2014 Ferguson uprising over the shooting death of Mike Brown, the nonprofit group A Red Circle tackles racial and economic disparities in North St. Louis County through food, education, wellness and the arts.

Erica Williams, founder of A Red Circle and co-author of a policy report addressing the issue, explained with limited access to affordable, healthy food being one of the area's biggest challenges, community leaders stepped up to help where national systems failed.

"We reached out to some other grocery stores and they told us that we were not their demographic, they would not bring a store into our region, and so we said we're going to open our own store," Williams recounted. "The idea of a 'People's Harvest' came from us and the community, to open a grocery store."

The "People's Harvest" store opens this summer. Right now, through "A Red Circle's Farm House," community members can receive free bags of fresh fruits, veggies and eggs. Cooking and gardening classes are available, as well as weekly programs under Good Food Fridays.

North St. Louis County faces stark disparities, with poverty rates topping 20% in some areas. Williams stressed the importance of making sure people are educated about the issues and the solutions.

"The medical community is beginning to understand the link between healthy food and nutrition," Williams observed. "Not just treating things with medicine and prescriptions, but also prescribing fruits and vegetables. So that's one of the gaps we really need to close: the education piece."

Williams added she plans to raise public awareness this year, meet one-on-one with lawmakers during the off-season, involve stakeholders and advocacy groups and lobby for related legislation in 2026.


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New Mexico's Roadrunner Food Bank is again offering job training after its program was temporarily suspended during the COVID pandemic.

Teresa Trujillo, who leads the program at the Albuquerque warehouse and distribution center, said Roadrunner offers workforce training for eligible interns. She noted those who qualify can earn certification in forklift operation, OSHA and food safety standards, or get hands-on experience behind the wheel of a semitruck.

"What happens is we'll pay you while you learn," Trujillo explained. "If you're someone who's typically had difficulty finding work, for whatever reason, we try to address those issues with you; we include case management and peer support with job training."

Eligible interns include veterans, people with disabilities, those reentering the community through the justice system and adults who are entering or returning to the workforce.

While some interns go on to work full time at the food bank, others use their training to land reliable jobs across the state. Trujillo pointed out Roadrunner also works to accommodate jobseekers who face challenges finding employment.

"If you're going out and you're trying to find work and people aren't respecting the fact that you have children, or that you don't have a driver's license or transportation to work, or if you have a sick individual at home that you have to care for, too," Trujillo outlined. "We will set a schedule based on some of those things that you need for your home and your family."

Trujillo added those who participate learn transferable skills while contributing to the food bank's mission.