; (B) the expenditure of Initiative funds; and (C) any success in meeting approved outcome metrics described in subsection (e)(3)(A) and satisfying such other terms and conditions as are specified in the grant or loan agreement; and (6) expending reasonable administrative costs, which shall not exceed 10 percent of the amounts provided to the partnership under the Initiative. (g) Projects (1) Eligibility To be eligible to receive an award under the Initiative, a project shall— (A) be located in a low-income area or a moderate-income area; (B) be located in or serve an underserved community; (C) expand or preserve the availability of staple food; (D) demonstrate the need for funding under the Initiative; (E) in the case of a healthy food retailer— (i) accept benefits under the supplemental nutrition assistance program established under the Food and Nutrition Act of 2008 ( 7 U.S.C. 2011 et seq.); or (ii) develop mid-tier value chains that expand the availability of healthy food in underserved communities; (F) in the case of a food hub or healthy food producer— (i) (I) sell healthy food items to food retailers that serve an underserved area; and (II) accept benefits under the supplemental nutrition assistance program established under the Food and Nutrition Act of 2008 ( 7 U.S.C. 2011 et seq.); or (ii) sell or donate healthy food items to an institution, such as a hospital, school, food bank or pantry, social service agency, community center, or religious organization, that serves low-income, underserved communities; and (G) in the case of a healthy food business enterprise, train or employ individuals from low-income, underserved communities. (2) Priorities In making awards to projects under the Initiative, priority shall be given to a project that— (A) is located in an area that meets at least one of the criteria described in section 1805.201(b)(3)(ii)(D) of title 12, Code of Federal Regulations (as in effect on the date of enactment of the Healthy Food Financing Initiative Reauthorization Act of 2018 )