USFA In Action | Urban School Food Alliance

USFA Procurement Resources and Initiatives

USFA Local Procurement Miniseries

School meals provide important nutrition to 30 million students a day. The time is now for schools to be bold and creative when considering their purchasing power and their responsibilities in serving their community. The procurement processes used by schools can have a tremendous impact on the viability of local farmers, processors, and their ability to supply healthy local food to schools.

Learn more about the Local Procurement Miniseries!

USFA Chicken Pilot

The Urban School Food Alliance (USFA) is proud to announce the launch of its student tested and approved Chicken Pilot using only No Antibiotic Ever (NAE) chicken. The first-of-its kind Pilot launched in 14 participating school districts across the country bringing innovative, healthy and delicious chicken items to students, as well as causing needed disruption and change with a new healthier school food procurement model to support nutrition directors’ operations.

Visit here for more info!

USFA Annual Meetings

2024 Annual Fall Meeting at Memphis-Shelby County Schools

Members of USFA were excited to be together in person to learn from one another, hear updates from USDA, learn more about current research, discuss critical topics and see school meal operations firsthand at Memphis-Shelby County Schools. Watch this video to learn more about USFA.

2023 USFA Fall Meeting Vendor Interviews

USFA also invited vendors to discuss innovative and clean label products.

2023 Annual Winter Meeting at LA Unified School District

Members of USFA were excited to be together in person to learn from one another, hear updates from USDA, learn more about current research, discuss critical topics and see school meal operations firsthand at LA Unified School District. Watch this video to learn more about USFA.

Trainining Initiatives

USFA Culinary Training at San Antonio

In partnership with the Culinary Institute of America, member district school district chefs and trainers attended a one-week “Train the Trainer” on developing and improving culinary skills with a focus on plant-based menu items.