; and (B) (i) is located in or serves a rural area; (ii) supports rural economic development; (iii) includes mid-tier value chains that use agricultural producer business and cooperative ownership models; (iv) involves a disadvantaged business enterprise or historically underserved producer; (v) participates in a job training or workforce development program that targets low-income individuals and underserved communities; (vi) commits to hiring low-income residents from the community that the project serves; (vii) will create or retain quality jobs in the community that the project serves; (viii) is supported by the community served by the project, based on the factors of store quality, affordability, site location, and coordination with local community plans or other programs promoting community and economic development; (ix) supports regional food systems and locally grown foods; (x) is associated with a transit-oriented development project; (xi) is accessible by public transit, if public transit is available in the area; (xii) receives funding from other Federal agencies or is part of another Federal program or initiative; (xiii) involves veteran-owned businesses or veteran farmers and ranchers (as defined in section 2501(e) of the Food, Agriculture, Conservation and Trade Act of 1990 ( 7 U.S.C. 2279(e) )); or (xiv) participates in other food assistance and nutrition education programs of the Department. (h) Funding (1) Authorization of appropriations There is authorized to be appropriated to the Secretary to carry out this section $125,000,000, to remain available until expended. (2) Allocation Of amounts appropriated under paragraph (1)— (A) not less than 75 percent shall be used to fund projects of healthy food retailers; and (B) not more than 25 percent shall be used to fund projects of food hubs, healthy food producers, and healthy food business enterprises. (3) Administrative costs Not more than 10 percent of amounts appropriated under paragraph (1) shall be used for administrative costs. .