Requires school meal service providers to give purchasing preference to foods produced by in-State farmers and other food producers located within State borders or within 100 miles of destination school.
Same As
Requires school meal service providers, when procuring local and regional foods for students, to give purchasing preference to foods produced by in-State farmers and other food producers located within 100 miles of destination school.
Requires school meal service providers to give purchasing preference to foods produced by in-State farmers and other food producers located within State borders or within 100 miles of destination school.
Requires school meal service providers, when procuring local and regional foods for students, to give purchasing preference to foods produced by in-State farmers and other food producers located within 100 miles of destination school.
Relates to purchases of food products for school meals from New York state farmers, growers, producers or processors; prohibits sale of school foods containing certain synthetic color additives; establishes a "healthy kitchens, healthy schools program" to provide grants for kitchen upgrades; prohibits school meals from containing more than 25 grams of added sugars per day, in aggregate.
Increases the state subsidy for school lunch meals based on the percentage of breakfast service, lunch service and reimbursable snack program food purchased from New York state farmers, growers, producers or processors.
Increases the state subsidy for school lunch meals based on the percentage of breakfast service, lunch service and reimbursable snack program food purchased from New York state farmers, growers, producers or processors.
Requires State entities purchase five percent of goods and services from Central Nonprofit Agency; requires Division of Purchase and Property establish training protocols for all purchasing agents; grants Central Nonprofit Agency right of first refusal.
Requires Secretary of Agriculture to establish Farm to School Local Food Procurement Reimbursement Grant Program to reimburse school districts for costs expended in sourcing and procuring local foods for students; appropriates $4,500,000.
Requires each school district with middle school or high school to establish food services advisory committee to consider menu options that reflect students' cultural, traditional, and dietary preferences.