Hemingford Public Schools Awarded Nearly $99,000 to Modernize School Kitchen and Expand Scratch-Cooked Meals
Hemingford Public Schools has been awarded $98,915.25 through the Nebraska Department of Education's Rural Health Transformation Program, School Kitchen Modernization Grants Initiative. The funding will support the district's Bobcat Scratch-Cooking Initiative, an effort to improve school nutrition by transitioning from processed, heat-and-serve foods toward more meals prepared from scratch using fresh, wholesome ingredients.
The grant represents a significant investment in the district's school nutrition program and its ongoing commitment to student health, well-being, and educational success.
From Heat-and-Serve to Homemade
Through the Bobcat Scratch-Cooking Initiative, Hemingford Public Schools plans to purchase five pieces of commercial kitchen equipment: a 40-gallon steam kettle, a 30-quart planetary mixer, a commercial combi oven, a vertical cutter mixer, and a five-pan steam table.
Together, these additions will provide school nutrition staff with the tools needed to prepare a wider variety of fresh, nutritious meals efficiently and consistently.
The equipment will allow the district to replace many convenience-based food components with scratch-prepared alternatives. Examples include replacing instant mashed potatoes with freshly prepared potatoes, packaged gravies with homemade sauces, frozen pizza crusts with scratch-made dough, and commercially prepared soups with recipes prepared in the school kitchen.
The equipment will also expand opportunities to prepare homemade breads, rolls, casseroles, roasted meats, chili, and other student favorites.
Supporting Nebraska Agriculture
An important component of the initiative is the opportunity to incorporate more locally produced agricultural products into school meals.
Nebraska's agricultural economy provides access to high-quality beef, pork, dry beans, and potatoes. The district plans to incorporate these products when practical, connecting school nutrition with Hemingford's agricultural activity and that of the surrounding region.
By using locally sourced ingredients and preparing more meals on-site, the district hopes to improve the freshness, flavor, and nutritional quality of its meals while supporting Nebraska producers.
Investing in Student Health and Participation
The initiative is about more than purchasing new kitchen equipment. It is designed to create lasting improvements in the quality of meals served to students.
As part of the grant, Hemingford Public Schools will work to reduce heat-and-serve menu items, increase scratch-cooked offerings, and incorporate more minimally processed, locally produced proteins.
The district aims to increase student participation in its school nutrition programs by at least 10%.
The school will gradually introduce new recipes, building on familiar student favorites. School nutrition staff will gather student feedback, monitor participation, and refine recipes to ensure the changes reflect student preferences while maintaining nutritional standards.
Mr. Eric Arneson, Director of Analytics and Operations, shared the following perspective on these grant funds, which he is working with the district team to manage: “We want our students to have access to great meals prepared with quality ingredients. This grant gives our nutrition team the equipment and flexibility to prepare more food from scratch, make greater use of Nebraska agricultural products, and continue improving the meals we serve our students every day.”
Building a Sustainable School Kitchen
The grant will support the district's long-term capacity to prepare meals from fresh ingredients rather than relying heavily on commercially processed foods.
Staff will use professional development opportunities, standardized recipes, and school nutrition resources to strengthen scratch-cooking skills and develop efficient preparation practices.
Dr. Travis Miller, Superintendent of Schools, shared the following perspective: “Our school nutrition team, including Megan Miles, Deb Hill, Stacey Dillard, and Deb Henderson, works hard to provide our students with healthy and tasty meals, day in and day out. Our team's excitement about the possibilities for innovation with the grant-funded equipment is tangible. I look forward to our students benefiting from the team continuing with a trajectory of higher levels of food quality and student-friendly meals that are delicious and nutritious.”
Dr. Miller continued, “Megan and her team have already been working to provide quality options to our students. Their ongoing efforts have included additional access to the school salad bar for younger students, incorporating salad bar access to breakfast programming, and providing an innovative selection of grab-and-go entrees for students and staff.”
The project will be implemented during the 2026–2027 school year, with grant activities scheduled for completion by June 30, 2027.
The funding comes from the federally supported Rural Health Transformation Program, administered through the Nebraska Department of Education.
For Hemingford Public Schools, the Bobcat Scratch-Cooking Initiative represents another step toward ongoing strategic plan work to create and sustain a school environment where students have the resources and support they need to thrive.