Awarded Grants

To create a take home food program for 100 children to receive healthy, nutritious foods during the weekends and when they are not in school or at the Club. We will support local food systems by including foods produced by Akwesasronon (People of Akwesasne) in these go home food packs.

This project will create a process/space to highlight/advance planning, participation, and action of native youth in New Mexico in preparation for the 2017 Pueblo Convocation. A youth leadership team of 8 will work directly with 150 of this year's Leadership Institute Fellows and reach out to 500 past Institute Fellows.

The project will increase fresh healthy foods available to Native children on the rural Crow Indian Reservation by utilizing what would otherwise go to waste from urban areas. We would create a more efficient food bank and be able to expand the number of children we serve.

This project will reinforce efforts to increase food security, consumption of healthier foods, and nutrition knowledge among youth in a school district serving a high number of Native American youth. Leveraging SDSU Extension staff will increase the amount of youth reached. This program cannot go forward without funding for food.

Lummi Kids First Community Garden project is to increase 'at-risk' families and youth access to seasonal fresh vegetables, fruits and traditional foods via expansion of community garden program representing systemic change and setting collaborative partnerships led by LCS Department with programs serving 'at risk' youth and/or tribal child welfare dependents.

The project increases and deepens Native POP's impact by identifying new potential programs and providing for greater capacity to administer and govern those programs. It will utilize existing assets as the foundation for growth. The process will also build ownership and control through a shared visioning and planning process.

We will increase attendance and the health of Rocky Boy Schools Elementary students by distributing food filled backpacks on a weekly basis to assure that students have access to nutritious foods at home. We will expand our current services from 30 high school students served weekly to 30 elementary students.

This project will increase KCLC's demonstrable commitment to our health, wellness, food, and nutrition policies and our Guiding Principles around food by raising community awareness through a survey, through individual family consultations with KCLC's Nutrition Point Person, and by expanding and improving the healthy foods we serve.

This program will create a process to provide healthy food to Red Cliff children after school and in the late afternoon (summer) at the Youth Center to help alleviate hunger in children ages 6 - 14; leveraged in part by fresh produce from our tribal farm distributed by existing staff.

This project will help retain vital tribal ceremonial dress-making traditions through a year-long mentorship program that pairs twelve young women with elders/cultural mentors to make their own ceremonial dresses and become cultural mentors themselves. This project will also increase community cultural capacity by creating cultural guides available to our community.