A Campus Kitchen student stands with a young volunteer during a after school meal service

In Lexington, Va., Campus Kitchen volunteers are sending children home with backpacks full of nutritious snacks on weekends. Further north, in Gettysburg, Pa., Campus Kitchen students teach middle schoolers nutrition and computers with an innovative dual curriculum created for its “Virtually Delicious” program. A Rockville, Md. Campus Kitchen recently taught families with young children tips and tricks for making safe, healthy, economical food using a slow cooker.

Every one of these programs found funding to help bring nutrition to children beyond school meals. Now, in 13 states and the District of Columbia, the U.S. Department of Agriculture is helping to fund programs like these, and its repertoire is only expanding.

The USDA initiative provides reimbursements for the suppers served in after-school programs for at-risk kids in communities where a least 50 percent of households fall below the poverty level. The only requirement: the program providing the supper must balance them with dairy, a protein, fruit, vegetables, and a grain item.

Does this sound familiar, Campus Kitchens? Many of the current 26 Campus Kitchens either already serve or are hoping to serve meals to children that fit the description above. Federal reimbursements may be just the supplement needed to make these programs more delicious and sustainable.

So where can Campus Kitchens already tap this resource? Currently: Connecticut, Delaware, Illinois, Maryland, Michigan, Missouri, Nevada, New York, Oregon, Pennsylvania, Vermont, West Virginia, Wisconsin, and the District of Columbia.

With the recent expansion to Vermont, highlighted in the Washington Post’s “For more children, dinner is coming from Uncle Sam,” it looks like several more states may prove next in line for the nutritional boost.

An estimated $8 million will go to programs that provide after school meals from 2009 to 2013, according to the USDA. Will your Campus Kitchen get a part of that pot? Visit the USDA’s web site to learn more.

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