HI HR111

Requests the Department of Education develop a strategic plan to meet locally sourced food goals of 30% by 2030 (Act 175) and 50% by 2050 (Act 176)

Strategic plan must detail current procurement processes, food suppliers, contract types, distribution systems, barriers to local purchasing, and separation of procurement duties across cafeteria, regional, and departmental levels

Requires identification of local farmers and ranchers as vendors, their available crops and volumes, feedback on contract improvements, and gaps between current local producer capacity and Department needs

Plan must include menus incorporating 30% local ingredients by 2030, financial projections for proposed centralized kitchen model, and tracking systems to monitor local versus imported food purchases by type and vendor

Urges the Department to fill the vacant Farm to School Coordinator position and requires monthly financial reporting and student participation tracking across breakfast, lunch, and snack programs