Pennsylvania HB 1890: An Act amending the act of March 10, 1949 (P.L.30, No.14), known as the Public School Code of 1949, establishing the Scratch Cooked Meals for Students Pilot Grant Program.

Bill Text

PRINTER'S NO. 2355
THE GENERAL ASSEMBLY OF PENNSYLVANIA
HOUSE BILL
No. 1890
Session of
2025
INTRODUCED BY CIRESI, HILL-EVANS, SANCHEZ, HADDOCK, GUZMAN,
BOROWSKI, FREEMAN, STEELE, HOHENSTEIN, HOWARD, CURRY, CEPEDA-
FREYTIZ, D. WILLIAMS AND MERSKI, SEPTEMBER 29, 2025
REFERRED TO COMMITTEE ON EDUCATION, SEPTEMBER 29, 2025
AN ACT
Amending the act of March 10, 1949 (P.L.30, No.14), entitled "An
act relating to the public school system, including certain
provisions applicable as well to private and parochial
schools; amending, revising, consolidating and changing the
laws relating thereto," establishing the Scratch Cooked Meals
for Students Pilot Grant Program.
The General Assembly of the Commonwealth of Pennsylvania
hereby enacts as follows:
Section 1. The act of March 10, 1949 (P.L.30, No.14), known
as the Public School Code of 1949, is amended by adding an
article to read:
ARTICLE XIV-C
SCRATCH COOKED MEALS FOR STUDENTS
PILOT GRANT PROGRAM
Section 1401-C. Definitions.
The following words and phrases when used in this article
shall have the meanings given to them in this section unless the
context clearly indicates otherwise:
"Department." The Department of Education of the
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Commonwealth.
"Local education agency." A school district, charter school,
area career and technical school or intermediate unit.
"Pilot program." The Scratch Cooked Meals for Students Pilot
Grant Program established under section 1402-C.
"Scratch cooking." The preparation of food using ingredients
that are unprocessed or minimally processed.
Section 1402-C. Pilot program.
(a) Establishment.--The Scratch Cooked Meals for Students
Pilot Grant Program is established in the department. The
department shall establish guidelines and procedures necessary
for the implementation and administration of the pilot program.
(b) Expiration.--The pilot program shall expire four years
from the effective date of this subsection.
(c) Grant awards.--A grant awarded under the pilot program
shall be made for a period of two school years.
(d) Eligibility.--A local education agency may submit an
application to the department for a grant under the pilot
program. The application must include:
(1) A needs assessment to evaluate equipment needs,
equipment utilization, procurement process and workforce
capabilities for the pilot program.
(2) A strategic plan identifying:
(i) How the local education agency will use the
grant funding.
(ii) How project activities will be monitored and
evaluated.
(iii) All proposed costs with a clear explanation
about how the costs were determined.
(3) Other information required by the department.
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(e) Eligible uses for grant awards.--Grants shall be used by
a local education agency to promote scratch cooking, which may
include:
(1) Promoting professional development and training
related to preparing, procuring, advertising, serving and
creating menus of meals made with scratch cooking.
(2) Purchasing cafeteria equipment or making
infrastructure modifications necessary for scratch cooking.
(3) Hiring of staff or third-party entities needed for
additional food preparation necessary for scratch cooking.
(4) Providing technical assistance, pupil engagement and
education related to scratch cooking such as taste tests,
recipe development and culinary education.
(5) Investing in software and technology systems for
procurement to support scratch cooking.
(6) Carrying out any additional activities to promote
scratch cooking that will help local education agencies meet
or exceed nutrition standards.
(f) Priority.--In evaluating grant applications, the
department shall give priority to local education agencies that
serve the greatest proportion of students eligible for free or
reduced-price lunch.
Section 1403-C. Reporting requirement.
(a) Local education agency.--No later than 180 days after
the expiration of the pilot program, each local education agency
that received a grant shall submit a report to the department
that compares the change at the end of the grant period to the
school year immediately preceding the beginning of the grant
period, including:
(1) Recipes prepared.
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(2) Nutrient analysis information.
(3) Invoices or bid lists identifying the cost of each
ingredient or single item per meal served.
(4) The number of staff, type of staff and time required
to prepare each meal.
(5) Salary and benefit rates for each food service
employee involved in food preparation of selected meals.
(6) Production record and meal counts.
(7) Free and reduced-price meal eligibility and average
daily lunch participation.
(8) Any other information required by the department.
(b) Department.--No later than one year following the
expiration of the pilot program, the department shall submit a
report to the