Sec. 304. Healthy food healthy environment pilot program
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In this section, the term eligible entity means— a nonprofit organization; an agriculture cooperative; a producer network or association; a community health organization; a public benefit corporation; an economic development corporation; a community-supported agriculture program; an institution of higher education; a State, local, or tribal agency; and any other entity designated by the Secretary. The Secretary shall make competitive grants to eligible entities to conduct pilot projects that strengthen marketplace links between healthy food consumption, good environmental practices, and direct public health outcomes.
In selecting pilot projects to receive grants under this section, the Secretary shall— support pilot projects that— develop innovative marketing and incentive approaches to improve purchases of healthy foods; have demonstrated community and partnership support from local planning entities; use strategies that improve use of agricultural producer conservation practices; provide to communities evidence-based nutrition and environmental education; agree to participate in the evaluation described in subsection (c); and meet additional criteria established by the Secretary; and give priority to pilot projects that— are located in— underserved communities; or identified food deserts; equally target good conservation practices and healthy food consumption; demonstrate strong urban, suburban, and rural linkages; provide locally or regionally produced fruits and vegetables; and address other criteria as established by the Secretary.
The Secretary shall ensure that at least 2 pilot projects are located in each of the following: Urban communities. Rural communities. Peri-urban communities. The maximum amount of grant funds received by an eligible entity under this section shall be $150,000. The maximum duration of a grant received by an eligible entity under this section shall be 3 years. The Secretary shall conduct an evaluation of the pilot projects funded under this section that— measures the environmental impacts of good conservation practices; measures increases in the consumption of healthy foods attributable to the projects; evaluates economic benefit in participating communities; provides for an overall assessment of public health outcomes due to improved healthy food consumption in selected communities; and assesses such other metrics as may be determined by the Secretary.
The Secretary may use not more than 10 percent of the funds made available to carry out this section to pay costs associated with conducting the evaluation under this subsection. There is authorized to be appropriated to carry out this section $5,000,000 for each of fiscal years 2017 through 2021.