Governor Hochul Awards $10 Million for School Food Infrastructure

By Blake Jackson

Governor Kathy Hochul recently announced $10 million in funding for two projects under New York’s Regional School Food Infrastructure Grant Program.

This initiative supports efforts to enhance school meal programs by improving food preparation facilities and increasing the use of locally grown New York agricultural products.

The funding was awarded to Long Island’s East End Food Institute and Onondaga County Health Department in Central New York, each receiving $5 million for their projects.

The Regional School Food Infrastructure Grant Program was first introduced in the Governor’s 2023 State of the State address and is part of a larger $50 million commitment over five years to strengthen the state’s food systems.

The program is designed to enable schools to process, prepare, and serve fresh, nutritious meals made from locally sourced ingredients.

“Every New Yorker deserves access to fresh, locally grown, nutritious foods to eat,” said Governor Hochul. “This program is a great example of how we’re working together to connect the dots within our food systems, reduce food insecurity, and support our producers.”

The East End Food Institute’s project on Long Island will serve as a central hub for food aggregation, processing, and distribution. It will address logistical challenges related to sourcing local food, offering workforce development training focused on food preparation and production. This initiative will serve multiple school districts across the region.

In Central New York, the Onondaga County Health Department will create a food business venture space, including an expanded warehouse and distribution center.

This project will increase farm-to-school opportunities by connecting schools with locally grown products and enhancing food processing capabilities.

Both projects aim to increase access to healthy, local food for schoolchildren while supporting New York’s farmers. The program also emphasizes workforce development by providing training in culinary arts, food processing, and safe food handling.

State Agriculture Commissioner Richard A. Ball praised the initiative, stating, “This program provides an opportunity to collaborate with our partners across the state to strengthen our food system.”

The program will continue to expand, with future rounds of funding available for all regions of New York, ensuring that all students have access to nutritious, locally sourced meals.

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