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NKFI Named as Finalist for $20,000 Community Nutrition Grant from siggi's

The National Kidney Foundation of Illinois (NKFI) and its Foundation Dietitian have been recognized by siggi’s as a finalist in the siggi’s starters grant program! Now, NKFI encourages members of the greater kidney community to vote in support of this powerful proposal.

NKFI’s Food Empowerment and Early Diet program – FEED – is a community nutrition and health education program that aspires to serve children ages 10-14 and their families who are most negatively impacted by Chicago-area food deserts and nutrition-related health conditions on the city’s south and west sides. Additionally, community youth ages 16-18 who are passionate about nutrition and health education careers will serve as program mentors for participating children and families, gaining exposure to health outreach programming that supports their own communities.

Through six months of in-person nutrition, health education, and food preparation courses, FEED will emphasize the relationship among nutrition, health, and chronic illnesses including kidney disease; build tangible skills for healthy, culturally sensitive home cooking and meal planning; and empower participating families to improve their own nutrition and long-term health outcomes.

Launched in 2020, siggi’s starters aims to help nutrition professionals implement a community nutrition program. siggi's starters will award three $20,000 grants and offer ongoing mentorship from siggi’s to help bring programs to life. NKFI invites you to vote for the FEED proposal HERE starting at 12pm ET on June 1 and ending on August 3 at 11:59pm.

For questions regarding this proposal, contact NKFI at


about siggi’s starters

siggi’s starters is based on the principle that a simple yet innovative idea can flourish and create positive change when paired with the right mentorship and support – similar to the founding principles that led Siggi Hilmarsson to create his signature skyr back in 2005. the siggi’s starters program builds on years of mutual support among siggi’s and the registered dietitian community. For more information about siggi’s starters, visit

about siggi’s

siggi’s dairy began in 2004 when Siggi Hilmarsson felt homesick for a staple of his childhood diet, skyr, a thick, creamy, high-protein yogurt from his native Iceland. The yogurts he found on shelves in the U.S. were much too sweet and artificial tasting for his liking. His mother sent him a recipe, and with that, he began making skyr in his small New York City kitchen. Today, siggi’s makes delicious yogurt products with simple ingredients and not a lot of sugar. True to Icelandic tradition, siggi’s products do not contain any artificial preservatives, sweeteners, flavors or colors, and they are made with milk from family farms that do not use growth hormones such as rBST. For more information about siggi’s visit

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