Okla. Stat. tit. 2, § 2-5-204
This is the official text of Okla. Stat. tit. 2, § 2-5-204, part of Oklahoma’s Stat. tit. 2, — part of the compiled statutory law of Oklahoma, published by the state as "Stat. tit. 2,." Browse the sections below, each linked to its official government source.
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Healthy Food Financing Revolving Fund
Official statutory text
There is hereby created in the State Treasury a revolving fund
to be designated the “Healthy Food Financing Revolving Fund”. The
fund shall be a continuing fund, not subject to fiscal year
limitations, and shall consist of all monies received by the State
Board of Agriculture for the Healthy Food Financing Act from any
state-appropriated funds, federal funds, donations, grants,
contributions and gifts from any public or private source. All
monies accruing to the credit of the fund are hereby appropriated
and may be budgeted and expended by the State Board of Agriculture
for the purposes set forth in the Healthy Food Financing Act. No
more than ten percent (10%) of the fund expenditures shall be
reserved for administrative and operational costs to manage the
program, unless those costs are provided from other budgets or in-
kind resources.
to be designated the “Healthy Food Financing Revolving Fund”. The
fund shall be a continuing fund, not subject to fiscal year
limitations, and shall consist of all monies received by the State
Board of Agriculture for the Healthy Food Financing Act from any
state-appropriated funds, federal funds, donations, grants,
contributions and gifts from any public or private source. All
monies accruing to the credit of the fund are hereby appropriated
and may be budgeted and expended by the State Board of Agriculture
for the purposes set forth in the Healthy Food Financing Act. No
more than ten percent (10%) of the fund expenditures shall be
reserved for administrative and operational costs to manage the
program, unless those costs are provided from other budgets or in-
kind resources.
Status: reserved · Read it on the official government site
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