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How Nonprofit Student Loan Lenders Can Help You Save Money

When the federal student loans program undergoes significant restructuring in 2026, more parents and students will likely find themselves shopping around for private lenders to help finance higher education.

Gone are the days when graduate students and parents of undergrads could borrow up to the full cost of college attendance from the government regardless of the price tag. Tighter lending caps are coming, and while they won’t affect every college borrower, experts expect the restrictions to leave many with a funding gap to fill after hitting their federal loan limits.

Many of those borrowers will turn to private lenders to bridge the gap, and there are plenty of banks and online lenders out there to choose from. However, one option that sometimes gets overlooked is the nonprofit or state-based student loan lender.

The loans provided by these agencies are still private student loans, and they can actually be more difficult to qualify for than financing offered by banks and other private lenders. They are certainly more restrictive than federal loans. But those who do meet the criteria will often enjoy better rates, fewer fees, discounts and other incentives that can lead to significant savings.

[Read: Best Private Student Loans.]

What’s Changing With Federal Student Loans?

The One Big Beautiful Bill Act is ushering in an overhaul of the federal student loans program, and among the changes taking effect on July 1, 2026, are new borrowing limits for graduate students and parents of college students.

First, for the parents. The federal government has introduced new borrowing limits for Parent PLUS loans. Parents can now borrow a maximum of $20,000 per year and $65,000 in total per student, a significant change from the previous policy that allowed borrowing up to the full cost of attendance.

Graduate students are also affected by changes to federal lending, as the Grad PLUS loan program, which previously allowed borrowing up to the total cost of attendance, is being phased out. New caps will apply to federal loans for graduate students. Most will be limited to $20,500 annually and $100,000 total. Students in professional fields like law or medicine get higher limits of $50,000 per year and $200,000 lifetime, though total costs for these programs can still exceed these new maximums.

[Private vs. Federal Student Loans: What’s the Difference?]

Nonprofit Student Loan Lenders: What to Know

Most states have a nonprofit agency that provides student loans along with other services, and many of these organizations have been around for decades. Some operate independently, while others have ties to the state’s government.

Unlike traditional private lenders such as banks, these mission-driven agencies have a central goal of expanding access to college, particularly for state residents or for prospective students looking to attend a college in the state. Because they’re nonprofits, they can reinvest more revenue back into the program, which allows them to offer lower interest rates and fees as well as provide discounts and other incentives.

As with traditional private lenders, nonprofit lenders will consider your credit score, debt-to-income ratio and other financial factors when determining whether to provide you with a loan and what rate you’ll get.

Many state-based nonprofit lenders limit their loans to state residents or inbound college students. However, a few lend to borrowers across the country. Examples of state-based agencies that provide loans nationwide include the Rhode Island Student Loan Authority and the Massachusetts Educational Financing Authority.

State-based lenders also usually provide additional services such as college planning and guidance counseling.

Many colleges include their local nonprofit lender as part of a list of “preferred lenders” they give to incoming students, says Tom O’Hare, holistic college advisor at Get College Going. However, he says parents and students often mistake them for just another private lender.

“The problem is they don’t know the difference between a state nonprofit or a commercial bank that you’d get a car loan from,” says O’Hare. “They just think it’s a student loan lender.”

Most college guidance experts, including O’Hare, advise students and parents to view state-based lenders as a secondary option that can help cover any extra costs after federal student loans have been maxed out. Federal loans still typically have more favorable repayment plans and generally don’t require you to meet certain financial criteria to qualify.

[Read: Best Student Loan Refinance Lenders.]

Benefits of Nonprofit Student Loan Lenders

Nonprofit lenders often offer features that stand out in the private lending landscape.

Better Interest Rates

Those who qualify for nonprofit student loans are likely to get a slightly lower rate than they would with the average private lender, says Jack Wang, a college financial aid advisor at Innovative Advisory Group and the host of the “Smart College Buyer” podcast.

“The nonprofit lenders tend to be a little bit more competitive on interest rates,” he says. “We’re not talking multiple percentages less than the traditional private lender, but it could be half or a quarter percent lower.”

Several factors contribute to this. First, nonprofit lenders are generally able to keep rates lower because they can put revenue back into the program rather than into the pockets of shareholders. Second, they can typically raise capital through lower-cost, tax-exempt bonds. Third, the average nonprofit rate is going to be lower because the agencies won’t usually lend to riskier borrowers, whereas a bank or online lender may be willing to accept more risk at a higher interest rate.

For example, MEFA’s advertised student loan rates range from about 3% to 9% annual percentage rate, depending on the term and borrower’s financial profile. Popular online lender College Ave lists rates from below 3% to nearly 18% APR.

Federal student loans rates are set each year. In 2025, new Grad PLUS and Parent PLUS loans were 8.94% APR.

Discounts and Incentives

Some nonprofit lending agencies give additional discounts to state residents or out-of-state students attending one of the state’s colleges. For example, RISLA provides low-interest loans to students nationwide and also gives an additional discount to Rhode Islanders or students enrolling in one of 11 schools within its borders.

Some states will forgive a portion of your state-based student loan if you work in a critical or high-need profession — often health care — within that state for a certain number of years after you graduate. (Federal student loans typically also qualify for forgiveness as part of these programs.)

Guidance and Financial Literacy Tools

Loans are often just one of several services these nonprofit agencies provide to help prepare students for college. Many offer free financial counseling or online resources to guide prospective students through both the application and financing processes.

“Many of them have a college planning department,” says O’Hare. “Yes, they’re in the business of sales, but they’re also there to educate.” He says reaching for guidance can also be an effective way to assess the quality of customer service you might get with that lender.

Drawbacks of Nonprofit Student Loan Lenders

Harder to Qualify

While nonprofit lenders are trying to help more students get into college, they generally won’t extend loans to riskier borrowers that some traditional private lenders might take a chance on in hopes of chasing higher profits.

“The rate may be 3 to 8%, but their criteria is tighter,” says O’Hare. “Your debt-to-income has to be lower, and your credit score has to be stronger. They’re not taking the risk that the others are taking.”

Limited Repayment Terms

Some of the larger private lenders offer a wide range of repayment terms and various lengths of loans. State-based nonprofits typically only offer two or three term options with relatively little flexibility.

Many Only Serve State Residents or Colleges

Although a handful of nonprofit lenders serve borrowers nationwide, most are limited to state residents or students enrolling in colleges inside their state. This focus allows them to have a greater impact on the local economy and outcomes for local residents.

When shopping for private and nonprofit lenders, it can pay off to look both at your home state’s program as well as the state where you’ll attend college.

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How Nonprofit Student Loan Lenders Can Help You Save Money originally appeared on usnews.com

Asia’s next great gourmet destination? Inside Indonesia’s fine-dining revolution

More than 120 years ago, Eliza Ruhamah Scidmore, National Geographic magazine’s first female writer, photographer and board member, chronicled her travels through colonial Indonesia in her book “Java: The Garden of the East.”She was particularly fascinated by a feast known as the rijsttafel (rice table), a multi-dish banquet that was served in the grand Hotel de Nederlanden in Batavia, as Jakarta was known then.Scidmore vividly recalled a “conglomerate mountain” of food, including bits of fish, duck, chicken, beef, omelettes and onions piled alongside steaks, salads, curries, chutneys, spices and tropical fruits.The sumptuous spread had something to satisfy everyone amongst the 100 or so guests that filled the grand dining hall — even the “squeamish folk, unseasoned tourists and well-starched Britons with a small sense of humor.”Like Scidmore, most early Western documentation of Indonesia’s flavors focused on the opulent colonial feast. Little else was known about the diverse and rich flavors found across the enormous archipelago, in spite of it being home to the fabled Spice Islands, which sparked a 16th- and 17th-century “spice rush” for cloves, nutmeg and mace by Portuguese, Dutch and British traders.In more recent decades, the world has become better acquainted with some of the beloved humble foods found in Indonesian homes and warungs (street-side eateries), with satay, nasi goreng and beef rendang among the most familiar dishes beloved by travelers.But now, there’s a rising number of contemporary chefs who are elevating the national cuisine on the global stage by reimagining its famous spices into fine-dining experiences, while sharing the sophisticated stories of Indonesian flavor through a different lens.Made up of thousands of islands dotted across two oceans, Indonesia is the world’s largest archipelagic country. It would be an understatement to say the country’s cuisine is wildly varied.As a result, “the existing understanding of Indonesian food culture is very shallow,” says William Wongso, an Indonesian culinary expert and author.Boasting an enviable array of regional ingredients and flavors, the country’s chefs have been working to educate international gourmets — and even locals — about the beauty of Indonesian cuisine.And Jakarta, its capital city, has become a breeding ground for the movement. Wongso compares it to the dining scenes in New York or Shanghai, which draw talent from all over their respective countries. “Everybody wants to come here to make a thing,” he says. “So people from different regions bring flavors and food cultures.”Some open humble warungs and serve their home cooking. A few look beyond recipes and focus on elements that make Indonesian cuisine unique for a wider audience, reinventing the whole experience.A modern, fine-dining blueprintEnter August, which opened in 2021 inside a gleaming skyscraper in Jakarta’s central business district.The duo behind the concept, Jakartan Hans Christian and Budi Cahyadi from the Indonesian island of Lombok, were definitely not the first people to promote Indonesian flavors — Christian emphasizes figures like Wongso, for example, who have been championing gastro-diplomacy abroad for decades.But August has spearheaded a new format and standard for the country’s fine-dining restaurants: a modern, Indonesia-inspired tasting menu operating at a world-class level of culinary execution and service.The industry has already noticed. August became one of the few Indonesian restaurants to achieve international recognition, placing 42nd on Asia’s 50 Best Restaurants 2026 and earning accolades at The Best Chef Awards.“When I came back to Jakarta, you either had classic French fine dining or very casual bistros, mostly run by expat chefs,” says Christian, who sharpened his skills in Malaysia and the United States before returning to Jakarta in 2016.“There were no locally grown chefs doing their own thing with their own roots or interpretations. For me, August is about the pride of telling our own story … and a responsibility to not only embrace our roots, but also relearn them.”Cahyadi, with more than a decade of hospitality experience in a luxury hotel, agrees. He currently helms the front of house in August’s dining room.“In Jakarta, you either had to pick a place where the food was good but the service was lousy, or a casual place where service was bad but food was decent. When I met Hans, I knew it was time for a place where food is excellent and hospitality is delivered at the exact same time,” he says.In 2019, the two started August as a private kitchen concept before turning it into the current restaurant in 2021.Inside August’s intimate dining room — warmly lit with dark wood accents and a bright, open stainless-steel kitchen at the end of the dining room — the restaurant’s two tasting menus blend familiar Indonesian flavor profiles into completely unexpected forms.Their daikon dish is inspired by the format of Japanese agedashi tofu — silken tofu coated in starch, deep-fried until golden brown and traditionally dressed in dashi sauce.August’s version is served with a cuko sauce — a sweet and sour reduction made with tamarind and palm sugar featuring a tangy umami taste.It reminds locals of eating pempek, the Indonesian fishcake. A drizzle of andaliman pepper oil, Indonesia’s version of Sichuan peppercorns, gives the dish a unique, numbing spicy kick.Another highlight features Japanese Kimendai fish cooked by pouring hot oil over the scales until it crisps up while keeping the flesh tender. It sits in a kuah garang asem (yellow sour curry sauce) from the Central Java region.The sourness comes from a native green fruit called belimbing wuluh (or bilimbi), which looks like an oblong tomato but tastes extremely acidic, while ginger flowers provide a touch of freshness.The curry base is made from a yellow bumbu — made of aromatics such as turmeric and lemongrass. Often compared with France’s mother sauces (a group of five master sauces, such as Béchamel and Hollandaise, that are said to be the foundation of classical French cooking), Indonesian bumbu are spiced sauces that take hours to caramelize and form the base of many different dishes.Christian says that August has slowly evolved over the years, with more Indonesian flavors being incorporated into his menu as the team gains confidence and the demand grows.“In the beginning, our menu leaned more towards classic European because that was my formal training. When more international guests came, they expected more Indonesian flavor,” says Christian.Now, with half of their guests coming from overseas, the team tries to find the balance carefully without being intimidating.“Finding that balance was crucial — doing modern Indonesian cooking in a way that’s exciting for locals without just putting expensive ingredients in a traditional dish. We want to start from a product or a cooking method and create something new out of that idea,” says Christian.The founders admit that Jakarta has few fine dining concepts compared to fellow Southeast Asian cities such as Kuala Lumpur, Singapore, Manila and Bangkok.“We knew we were a few years behind, but we are in progress to catch up. Over the years, the interest from people who want to learn and taste the flavor of Indonesia is growing,” says Christian. “For the past five to six years, we’ve been on a mission to prove people wrong.”It wasn’t easy. It wasn’t just about the menus, but the operation.They were the first restaurant to impose a reservation fee for diners in Jakarta. It also took a few years to educate their diners to be punctual for the tasting menu so the table could start the menu together – an often tricky feat in Jakarta traffic.But August’s success helped set new operational benchmarks for the city, proving that local diners were ready to enjoy high-end tasting menus.In the years since, Jakarta’s fine-dining community has expanded rapidly.ESA, opened in 2023, proudly offers a menu called New Jakarta Cuisine. Kindling, which opened the following year, blends Indonesian-Chinese dishes with French technique. Selera, newly opened this year in the Keraton at the Plaza hotel, emphasizes the nation’s culinary heritage with local ingredients.Outside the capital, things are changing, too, particularly in the country’s tourist hotspots. Bali, for example, has evolved to offer more than just fine resort dining and Western restaurants catering to visitors.Locavore NXT, helmed by Dutch-Indonesian duo Eelke Plasmeijer and Ray Adriansyah, serves a tasting menu that highlights local ingredients. The independent concept also has a farm, laboratory and store.Meanwhile, young, local and independent concepts are slowly increasing elsewhere in the country.Overlooking the historical Prambanan Temple and Mount Merapi, Suwatu in Yogyakarta, the royal cultural heart of Java, is an upscale hillside restaurant with a menu packed with local dishes cooked by local villagers.In Bandung, both MMBS (Mari Merangkai Bunga Seroja) and Plataran Bandung serve local Sundanese cuisine, with hyper-seasonal tasting menus featuring a creative twist.Not just about the price tagAt the same time, classic Indonesian restaurants are reexamining the stories they would like to tell.For a long time, the 1945 Restaurant inside the Fairmont Jakarta has been regarded as the city’s only high-end Indonesian restaurant in a five-star hotel.Taking over as the chef de cuisine this year, Yopi Tumeru has been determined to inject fresh ideas into the 11-year-old establishment — and he was inspired by the traditional rijsttafel concept.His vision of the legendary feast isn’t only a sumptuous buffet but an educational exploration of Indonesian cuisine.“For many years, Indonesian food was presented either as home cooking, street food or part of a hotel buffet… Our Rijsttafel was designed as a culinary journey through the archipelago. We preserve the generous and communal character of the traditional experience while refining the portions, presentation and sequence,” Tumeru says.The menu includes dishes such as wagyu beef rendang, duck leg confit with sambal madura, tuna collar rica-rica (rahang tuna), tempe nachos and es teler cheesecake — all created to shine new light onto old dishes.For chefs like Tumeru, presenting Indonesian cuisine in a haute gastronomic format isn’t just about slapping on higher price tags and using expensive ingredients.They are proudly showcasing the often undervalued Indonesian cuisine — from the ingredients, the knowledge and the labor to the cultural heritage.“Rendang, for example, is not simply beef cooked in coconut milk. It requires patience, careful control of the heat, and an understanding of how the spices develop over time,” says Tumeru, who feels chefs have a responsibility to help guests appreciate that complexity.Despite giving Indonesian cuisine an upscale makeover, all of the chefs insist their roots and hearts remain with the humble, family-run warung. They encourage diners to ask for street-food tips, which might otherwise feel intimidating without a local guide.The movement isn’t about replacing affordable neighborhood joints. It’s about broadening how the world sees Indonesian food, using fine dining as a welcoming gateway into their country’s vast culinary heritage.“There is still a mindset that Indonesian food cannot be expensive — that is not true,” says Wongso.“These high-end restaurants, if they’re doing it right, they’re quite helpful in changing people’s mindsets. Indonesian food cannot be cheap. It takes immense labor and skill. A single sauce or spice paste takes hours of balancing and preparation. You can Google many things, but you can’t Google taste.”​The-CNN-Wire™ & © 2026 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.
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