Congresswoman Chellie Pingree’s “Eat Local Foods Act” would make it easier for schools to buy from local farms, suppliers
 
If Congresswoman Chellie Pingree has her way, Maine children who are heading back to school this month will have a little more locally produced food in their school lunches.  Under a proposal Pingree introduced this summer, schools would be allowed to spend more of the federal funding they are currently receiving on local food from local farmers.
 
“We keep hearing about increases in things like diabetes and obesity in children, but if all we offer them is highly processed food for lunch it’s going to be difficult to tackle those problems,” Pingree said. “Many Maine schools are already trying hard to provide more wholesome menus and this bill would make it easier for them to do that.”

Chellie visits student greenhouse at Bonny Eagle Middle School

Currently, about 80 percent of the federal funds schools receive for free-and-reduced-lunch programs are through unrestricted reimbursements.  But about 20 percent of federal funding is given to schools to purchase commodity food from the USDA.
 
Pingree’s legislation would give schools the option of redirecting 10 percent of its commodities funding to purchase local foods. 
 
“Maine schools have found that if they serve fresh produce grown in the community, students not only eat their vegetables, but also go home and tell their parents to shop at the local farmers market,” said Pingree.  “This legislation supports schools who want to take these important steps and helps local farmers feed their own communities just like they used to.  I really appreciate the leadership Maine schools have shown on this issue and the input they’ve given on how we can help them do an even better job.”
 
Pingree says she’s hopeful that her proposal will be included in the Child Nutrition Reauthorization Act and passed by the House later this fall.
 
The proposed legislation comes out of a forum Pingree held in June to get input from local school nutrition directors on how to better support their efforts to serve students healthier, locally produced meals.