; (vi) an implementation plan, including efforts by the school food authority associated with the local educational agency to integrate activities carried out under the project with other efforts by schools to promote student health and nutrition; (vii) information that demonstrates the clear potential of the project to contribute to implementing integrated, hands-on food and nutrition education in schools with the goal of increasing acceptance and consumption of healthy, high-quality meals and snacks; and (viii) any other information that the Secretary considers necessary. (C) Criteria for approval The Secretary may award a grant for a project proposal submitted under subparagraph (A) if the project— (i) incorporates evidence-based practices proven to increase healthy food consumption by students; (ii) includes hands-on, experiential learning; (iii) implements school gardens, taste tests, student engagement, or other farm-to-school practices; (iv) identifies the commitment of the local educational agency— (I) to improve the nutritional value of school meals; (II) to carry out innovative programs that improve the health and wellness of schoolchildren, such as farm-to-school programs; and (III) to evaluate the outcome of the project; and (v) meets any other requirement established by the Secretary. (D) Priority To the maximum extent practicable, in awarding grants under the pilot program, the Secretary shall give priority to projects that serve schools or districts— (i) in which not less than 40 percent of students qualify for free or reduced-price meals under this Act or the Child Nutrition Act of 1966 ( 42 U.S.C. 1771 et seq.)