; (iv) incorporate organically produced 100 percent plant-based food options; and (v) meets any other criteria that the Secretary determines appropriate. (4) Use of funds A grant awarded under this subsection may be used for any of the following activities: (A) To contract with qualified third parties for professional development training for food service personnel on serving (including preparing, procuring, marketing, and creating menus) 100 percent plant-based food options. (B) To provide compensation, for each employee who participates in the professional development training described in subparagraph (A), at the regular rate of pay of such employee. (C) To provide technical assistance and student engagement and education on 100 percent plant-based food options, including providing taste tests, recipe development, and culinary education. (D) To provide compensation for additional work relating to serving meals that include a 100 percent plant-based food option. (E) To conduct outreach to, and cover costs of procurement of foods from, agricultural producers of 100 percent plant-based food options, including— (i) underserved producers; (ii) limited resource farmers or ranchers, as defined by the Secretary; (iii) producers on a certified organic farm; and (iv) local farmers. (5) Reports (A) Recordkeeping required Each eligible school food authority awarded a grant under this subsection shall keep records of the 100 percent plant-based food options served pursuant to this subsection as the Secretary determines appropriate. (B) Report required by school food authorities Not later than 1 year after receiving a grant under this subsection, and annually for the duration of the grant term described in paragraph (2)(A), a school food authority shall submit to the Secretary a report on the pilot grant program, including information on— (i) the number of 100 percent plant-based food options that the school food authority served during the grant period compared with the preceding school year