USDA’s new “Harvest to Hallways” school food initiative falls short of needed investments

While the initiative announcement makes some encouraging promises, the amount of funding doesn’t come close to the $1 billion of local school food funding canceled in 2025.

The U.S. Department of Agriculture (USDA) announced its “Harvest to Hallways” initiative this week, outlining approximately $125 million in investments and support for school nutrition. While we’re encouraged to see public investment in school meals, these investments don’t come close to covering the $1 billion that states lost when the administration canceled the Local Food for Schools (LFS) funding last year. The administration canceled these LFS funds under the grounds that they “no longer effectuate[d] the goals of the agency” — this reversal in policy decisions creates confusion and sows reasonable doubt in the stated goals of this new initiative. These new investments also do not address the more comprehensive support required to support schools in purchasing, preparing, and serving local food.

The announcement lists six main priorities: expanding local procurement, investing in school kitchens, bringing more local food to schools, accelerating healthier meals, and investing in school meal nutrition research. While all these topline goals seem like great priorities, unpacking the planned activities paints a different picture. 

Growing local procurement

Harvest to Hallways will address “expanding local procurement” through branding and education to schools. While federal guidance and support of local purchasing is critical, this information alone does not address the structural barriers schools face to significantly expand their local purchases. Congress implementing a local purchasing option for USDA entitlement dollars is a tangible action advocates have called for to allow schools to use their existing federal commodity funding to purchase local, minimally processed foods. 

Investing in school kitchens

The next priority mentioned is school kitchens, with a new $50 million investment in kitchen equipment, adding to a previously announced amount of $20 million. This is a much-needed investment but doesn’t begin to address the scope of the problem. In California alone, a 2020 study found that over $5 billion would be required to ensure public school kitchens were prepared for scratch cooking. This problem is national in scope: 72% of respondents to a national survey stated shortages in equipment as a moderate to significant barrier in implementing more scratch cooking. As the Center for Science in the Public Interest identified, we need further research to understand what it will take to address this challenge, and sustained funding to make progress on infrastructure needs.

Supporting Farm to School grants

USDA’s announcement includes an additional $25 million in Patrick Leahy Farm to School grants to support bringing more local foods to schools. The Patrick Leahy Farm to School grant program has funded important work over the years, with a larger scope than food purchasing — the grant has offered support for planning, development, and implementation of Farm to School initiatives. However, recent changes have made the grant less accessible. These changes include introducing a new minimum award amount of $100,000 — when 97% of previous awards were less than this amount (1,241 of 1,342 awards) — and requiring many types of applicants, including schools, to apply as part of a partnership. See other changes highlighted here. 

The program also continues to require grantees to provide a 25% match. All these factors mean that smaller districts and strained budgets are being asked to do significant amounts of legwork and provide more match dollars before they can even apply for funding. This $25 million also represents a tiny fraction of the $1 billion of federal Local Food for Schools funding that was canceled in 2025, which could have been used directly to purchase foods from local farmers.  

Researching school meal nutrition

The final listed priorities include accelerating healthier meals and investing $30 million in school meal nutrition research. The plan encourages adoption of a pledge for healthier school meals. Many of the items included in the pledge are easy to get behind as ideas and much harder for schools to implement in practice. For example, many of the listed items under “improving smart snacks” require cold storage (i.e., eggs, cheese, fruits and vegetables), additional processing, or can’t be served at all in many schools (i.e., nuts). Schools are still working to implement the 2024 rule and are concerned about additional possible changes to the meal pattern. Without communication about a new proposed USDA rule based on the dietary guidelines, this soundbite merely throws more unhelpful information at overburdened school staff. It is unclear what impact lunch improvement research might have on schools’ ability to prepare and serve meals that align with new guidelines or how it might reduce costs. Tips and tricks are unlikely to address the biggest issue school districts are facing: the costs of food and labor. Increasing reimbursement for school meals and federally implementing free meals for all students would be two steps that could begin to address some of these issues. 

All in all, the Harvest to Hallways initiative has positive components. Infrastructure support and additional funding for the Patrick Leahy Farm to School program are great investments in our school food landscape. The infrastructure support is a start in addressing the third major concern of school districts: equipment. But the scale of this investment does not match the tremendous need and types of investment needed. A set of common-sense changes found in Chef Ann Foundation’s roadmap for healthier school meals would address the range of needs more comprehensively, including increasing school reimbursement and staff wages. We would like to see deep investment from Congress and the administration to address the funding needed to cover the costs of food, staffing, and infrastructure to serve all kids nutritious, locally sourced meals.