On April 25, 2024, the Food and Nutrition Service (FNS) published Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans (89 FR 31962, final rule). The final text of the final rule covers a broad range of child nutrition programs (CNP) provisions, including, but not limited to, the expansion of the geographic preference option.

This memorandum provides a detailed explanation of the expanded geographic preference option. CNP operators, state agencies purchasing for CNPs, and the USDA Department of Defense Fresh Fruit and Vegetable Program (USDA DoD Fresh) may use local as a specification and continue to set a geographic preference when soliciting or buying unprocessed agricultural products. CNP operators and state agencies purchasing on their behalf are not required to use geographic preference when procuring unprocessed agricultural products; it remains an option. The implementation date of the final rule provision is July 1, 2024.

Background on the Existing Geographic Preference Provision

Section 4302 of the Food Conservation and Energy Act of 2008 (PL 110-246) amended section 9(j) of the Richard B. Russell National School Lunch Act, 42 USC 1758(j), and directed FNS to encourage institutions operating CNPs to purchase unprocessed, locally grown, and locally raised agricultural products to the maximum extent practicable and appropriate. The provision authorized use of a geographic preference in procuring these products. The provision applied to schools, sponsors, and institutions participating in any CNP, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), Fresh Fruit and Vegetable Program (FFVP), Special Milk Program (SMP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and Seamless Summer Option (SSO), as well as to purchases made for these programs by state agencies and USDA DoD Fresh.

In April 2011, FNS published the Geographic Preference Option for the Procurement of Unprocessed Agricultural Products in Child Nutrition Programs – Final Rule. This final rule clarified the implementation of the geographic preference option for CNP operators. The option applied to “unprocessed locally grown or locally raised agricultural products,” and was defined in such a way as to allow for some minimal processing, food handling, and preservation techniques. CNP operators were allowed the discretion to apply a geographic preference, which allowed them to give additional points or credit to products from a specified geographic area during evaluation of proposals or bids received in response to a solicitation. Additionally, CNP operators were allowed to define local, and the amount of preference or credit awarded to products that met this criterion. However, CNP regulations did not permit the use of “local” as a product specification (i.e., the written description of a product or service that a vendor must meet to be considered responsive to a solicitation).

Summary of the Expanded Geographic Preference Option

To ease challenges related to buying local products and to promote CNPs as a market for local producers, the Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans final rule expands the geographic preference option to allow CNP operators to use “local” as a procurement specification for unprocessed agricultural products for CNPs. The updated regulations¹ for the geographic preference option are found in each program’s regulation at 7 CFR 210.21(g)(1), 215.14a(e), 220.16(f)(1), 225.17(e)(1), and 226.22(c)(1).

CNP operators may now use local (e.g., “locally grown”, “locally raised”, or “locally caught”) as a specification for local unprocessed agricultural products purchased for program meals, snacks, and milk. CNP operators can require that an unprocessed agricultural product be locally grown, raised, or caught to meet the solicitation requirements and remove products or bids that do not meet this standard from consideration.

CNP operators may also continue to apply a geographic preference through additional points or credit during evaluation for local unprocessed agricultural products. This memo will now refer to this strategy as a “defined scoring advantage,” to help differentiate between the concept of a geographic preference option and the two strategies that may be used to implement it.

In summary, under the expanded geographic preference option, beginning July 1, 2024, CNP operators may choose to:

• Use local as a specification (i.e., the written description of a product or service that a vendor must meet to be considered responsive to a solicitation) for local unprocessed agricultural products;
• Use a defined scoring advantage (e.g., additional credit or points given to local unprocessed agricultural products during the evaluation of responses to a solicitation) for local unprocessed agricultural products;
• Adopt a mix of both strategies; or,
• Elect not to use any of these approaches.

This memorandum includes a detailed description of changes made under the final rule in Attachment A.

Considerations for Implementation

In accordance with federal procurement regulations at 2 CFR 200.319, CNP operators must ensure full and open competition when procuring goods by planning solicitations that ensure an appropriate number of qualified firms are eligible to compete for the contract. Market research can help determine whether an adequate supply of local products exists in the marketplace before applying local as a specification and/or applying a defined scoring advantage to one or more local unprocessed agricultural products. Market research on unprocessed local agricultural products may include a range of activities such as visiting local farmers’ markets, participating in local food vendor fairs, or issuing requests for information (RFIs), which are requests made by institutions for vendors to share information about the products and services they provide. Whether or not competition is adequately full and open is determined by the CNP operator and may be assessed as part of reviews of program operations conducted by the state agency.

Tools and Technical Assistance

FNS is updating existing memoranda, guides, and fact sheets and developing a new fact sheet to help program operators procure local foods using the expanded geographic preference option. These resources will be available on the USDA Patrick Leahy Farm to School Program website.

FNS reminds state agencies to distribute this information to CNP operators immediately. CNP operators should direct any questions regarding this memorandum to the appropriate state agency. State agencies should direct questions to the appropriate FNS regional office.

Julie Brewer
Director
Community Foods Systems Division
Child Nutrition Programs

Attachment

• Attachment A - Overview Chart

¹ FNS does not have regulations for FFVP procurement. When combining FFVP orders with those of other CNP operators should refer to the regulations of the program making the order. Per FFVP guidance, the geographic preference provision for FFVP applies only to the purchase of fresh fruits and vegetables. For general FFVP procurement guidance, see “Fresh Fruits and Vegetable Program – A Handbook for Schools.”

On April 25, 2024, FNS published the final rule, Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans (89 FR 31962, April 25, 2024). This rule finalizes practical, science-based, long-term school nutrition requirements based on the goals of the Dietary Guidelines for Americans, 2020-2025 (Dietary Guidelines), extensive stakeholder input, and lessons learned from prior rulemakings. This rule also includes minor updates to the Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP) to better align child nutrition program (CNP) requirements. These updates represent continued progress toward supporting the nutrition quality of school meals, strengthening the child nutrition programs (CNPs), and advancing USDA’s commitment to nutrition security.

Summary of Major Changes

The rule finalizes gradual updates to the school nutrition requirements in a few key areas to support realistic, sustainable improvements in child nutrition which FNS and the broader school meals community have been partnering on for over a decade. Notably, these updated nutrition requirements include the first ever limit on added sugars in the school meal programs, which will be phased in gradually. In response to stakeholder feedback underscoring the need for durable and achievable nutrition requirements, the final rule implements a single achievable reduction in sodium levels at school lunch and breakfast. To set up schools and students for long-term success, this rulemaking maintains the current whole grain and fluid milk requirements and continues to allow schools to offer fat-free and low-fat flavored milk to all K-12 students.

While many of the changes outlined in the rule apply to the school meal programs, including the National School Lunch Program (NSLP) and School Breakfast Program (SBP), some aspects of the rule also make changes to the Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and the Special Milk Program for Children (SMP). Notably, in the CACFP, the final rule replaces total sugars limits for breakfast cereals and yogurt with added sugars limits which align with the added sugars limits for breakfast cereals and yogurt in the school meal programs. USDA recognizes that in order to successfully make improvements to the CNP meal patterns, similar improvements must be made to the broader food environment. To that end, the 2024 WIC final rule, Special Supplemental Nutrition Program for Women, Infants and Children (WIC): Revisions in the WIC Food Packages, established limits on added sugars in breakfast cereals and yogurt that are consistent with the limits in this final rule.

It is important to note that FNS did not finalize the proposed change to the current limit for grain-based desserts at school breakfast. Public comments raised concerns about potential negative impacts the proposed change would have to the SBP, especially to alternative breakfast service models that often include grab-and-go friendly items. As a reminder, cookies, dessert pies, cobbler, brownies, and all cake varieties except coffee cake are prohibited from contributing to the grains requirement for school breakfast.

Additionally, the final rule strengthens the Buy American requirement by requiring schools to include Buy American provisions in procurement procedures, providing clarity regarding the limited exceptions to domestic purchases, and by gradually phasing in a cap on non-domestic food purchases.

This final rule is designed to make incremental changes based on critical input from school nutrition professionals, Program operators, state agencies, public health experts, food industry, and families. FNS understands that all our child nutrition partners need time to prepare for changes. Therefore, while the rule is effective July 1, 2024, program operators will not be required to make any changes to menus until July 1, 2025, at the earliest. Standards that may require menu changes, such as added sugars limits and sodium reduction, will be gradually phased in starting in school year (SY) 2025-26.

Initial Implementation Resources

The attached initial implementation chart (Attachment A: Overview of Provisions in Final Rule) describes current program requirements, provides an overview of the provisions finalized in the rule, outlines which CNPs are impacted, and provides the implementation date for each provision. The implementation dates are when state agencies and local program operators must implement the provisions. Provisions that require menu changes must be implemented by the implementation dates; however, program operators are encouraged to work toward reducing sodium and added sugars in their menus in advance of these dates. With state agency approval, CACFP operators may choose to implement the added sugars limits for breakfast cereals and yogurt early. When viewing the chart, please note that each section corresponds to a specific section of the final rule (for example, section 2 outlines added sugars requirements in both the final rule and the attached chart).

As mentioned, these implementation dates were developed based on stakeholder feedback and provide state agencies and program operators time to prepare for required changes. FNS is committed to providing state agencies with additional training and technical assistance on all final rule provisions.

The chart in Attachment B (Attachment B: Table of Changes by Program) provides a streamlined overview of the changes by program to help CNP operators successfully implement the changes from this rulemaking.

FNS appreciates the exceptional effort of state agencies and local program operators working to meet the nutritional needs of participants. State agencies are reminded to distribute this memorandum to program operators immediately. Program operators should direct any questions concerning this guidance to their state agency. State agencies should direct questions to the appropriate FNS regional office.

Attachments

• Attachment A - Overview of the Final Rule Provisions
• Attachment B - Table of Changes by Program

This memorandum provides notice to child nutrition program (CNP) operators regarding Sections 739, 747, 748, 769, and 770 of Division B of the Consolidated Appropriations Act, 2024 (PL 118-42) (the Appropriations Act), enacted on March 9, 2024. This memorandum applies to state agencies administering, and local organizations operating, the federal CNPs discussed below.

Crediting of Vegetables at Breakfast

In Section 739 of Division B of the Appropriations Act, Congress provides that school food authorities (SFAs) participating in the School Breakfast Program (SBP) may credit any vegetable offered in place of fruit without including vegetables from other subgroups in the weekly menus. This general provision is effective for school years (SYs) 2023-24 and 2024-25 and restricts USDA from enforcing vegetable variety requirements at breakfast when this flexibility is used. However, SFAs are not required to make any breakfast menu changes.

The final rule, Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans, includes a “vegetables at breakfast” provision that is not fully consistent with this Appropriations Act. Under the final rule, schools choosing to substitute vegetables for fruits at breakfast on two or more days per school week are required to offer vegetables from at least two different vegetable subgroups. Based on the Appropriations Act, through SY 2024-25, schools may offer any vegetable in place of fruit at breakfast. USDA continues to encourage program operators to include a variety of vegetables at breakfast when using this optional menu planning flexibility in order to expose children to the nutrients that come from a variety of vegetables. Starting in SY 2025-26, schools that used this Congressional flexibility in SY 2024-25 will be required to offer at least two vegetable subgroups at breakfast per week, if offering vegetables in place of fruit at breakfast more than once per week.

Prohibition on the Use of Chicken and Seafood from China

In Section 747, of Division B of the Appropriations Act, Congress provides that funds made available by the Appropriations Act may not be used to procure raw or processed poultry or seafood products imported into the United States from the People’s Republic of China for use in any CNP. Consistent with the terms of the Appropriations Act, this memorandum provides notice to CNP operators that program funds may not be used to procure raw or processed poultry or seafood products from the People’s Republic of China. This legislation extends the existing prohibition outlined in the Consolidated Appropriations Act of 2023 on using program funds to procure raw or processed poultry products from the People’s Republic of China through Sept. 30, 2024.

Compliance with Paid Lunch Equity (PLE) Requirements

Under Section 748, of Division B of the Appropriations Act, for SY 2024-25, only SFAs that had a negative balance in the nonprofit school food service account as of June 30, 2023, shall be required to establish a price for paid lunches according to the PLE provisions in Section 12(p) of the Richard B. Russell National School Lunch Act (NSLA) (42 USC 1760(p)) and implemented in the National School Lunch Program (NSLP) regulations at 7 CFR 210.14(e). Consistent with the terms of the Appropriations Act, SP 14-2024, Paid Lunch Equity: Guidance for School Year 2024-2025, provides notice that any SFA with a positive or zero balance in its nonprofit school food service account as of June 30, 2023, is exempt from paid lunch equity pricing requirements found at 7 CFR 210.14(e) for SY 2024-25.

Required Inclusion of Low-fat or Fat-free Flavored Milk in CNP Meal Patterns

Under Section 769, of Division B of the Appropriations Act, Congress provides that USDA must allow the service and reimbursement of low-fat (1% fat) or fat-free flavored milk for participants in grades K-12 in the NSLP and SBP, and for participants over the age of 6 in the Child and Adult Care Food Program (CACFP).

The milk updates made by the final rule, Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans, are consistent with this provision of the Appropriations Act. All K-12 schools may continue to offer fat-free and low-fat milk, both flavored and unflavored. Limits on added sugar in flavored milk included in the final rule must be implemented by SY 2025-26. In CACFP, both flavored and unflavored milk that is low-fat or fat-free may continue to be served to participants ages 6 and older.

Maintaining of SY 2023-24 Sodium Limits in School Meal Patterns through SY 2026-27

Under Section 770, of Division B of the Appropriations Act, sodium limits in effect for SY 2023-24 in school lunch and breakfast are effective through SY 2026-27. After SY 2026-27, the sodium limit for school lunch and breakfast cannot be more restrictive than the Target 2 sodium levels published in the 2012 final rule ‘‘Nutrition Standards in the National School Lunch and School Breakfast Programs’’ (77 Fed. Reg 4087).

The sodium requirements under the Appropriations Act are consistent with the updated sodium requirements for school meals in the final rule, Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans, which include a single sodium reduction of approximately 10% at breakfast and 15% at lunch, set to begin in SY 2027-28. These updates bring sodium limits down to the exact limits that were previously referred to as the Target 2 limits, issued in 2012.

The Food and Nutrition Service (FNS) appreciates the exceptional effort of state agencies and local program operators working to meet the nutritional needs of children. State agencies are reminded to distribute this information to program operators immediately. Program operators should direct any questions regarding this memorandum to the appropriate state agency. State agencies should direct questions to the appropriate FNS regional office.

Why is SFSP important to your community?

You know that children who miss school breakfast and lunch are more likely to be sick, absent or tardy, disruptive in class, and inattentive. They also score lower on achievement tests. Good nutrition is essential for learning in school. SFSP provides an opportunity to continue a child's physical and social development while providing nutritious meals during long vacation periods from school. It helps children return to school ready to learn.

How does the program operate?

The Food and Nutrition Service, an agency of the U.S. Department of Agriculture, administers SFSP at the federal level. State education agencies administer the program in most states. In some areas, the state health or social service department or an FNS regional office may be designated.

Locally, SFSP is run by approved sponsors, including school districts, local government agencies, camps, or private nonprofit organizations. Sponsors provide free meals to a group of children at a central site, such as a school or a community center. They receive payments from USDA, through their state agencies, for the meals they serve.

Where does the program operate?

States approve SFSP meal sites as open, enrolled, or camp sites.

• Open sites operate in low-income areas where at least half of the children come from families with incomes at or below 185 percent of the federal poverty level, making them eligible for free and reduced-price school meals. Meals are served free to any child at the open site.
• Enrolled sites provide free meals to children enrolled in an activity program at the site where at least half of them are eligible for free and reduced-price meals.
• Camps may also participate in SFSP. They receive payments only for the meals served to children who are eligible for free and reduced-price meals

Who can sponsor SFSP?

Units of local government, camps, schools, and private nonprofit organizations can sponsor the SFSP. If your organization already provides services to the community, and has capable staff and good management practices to run a food service, you can sponsor the SFSP.

As a sponsor, you will attend the state agency's training, locate eligible sites, hire, train and supervise staff, arrange for meals to be prepared and delivered, monitor sites and prepare claims for reimbursement.

We’re a smaller organization, what can we do?

Many organizations, particularly smaller ones, may want to consider operating a feeding site, such as a recreational or enrichment program. Many sponsors would welcome such an arrangement.

If you supervise a site, you will attend your sponsor's training, supervise activities and the meal service, keep daily records of meals served, store food appropriately, and keep the site clean and sanitary. You should contact the state agency indicating your interest as a site, or find a local sponsor and make your own arrangements.

Who is eligible to get meals?

Children 18 and younger may receive free meals and snacks through SFSP.

Meals and snacks are also available to persons with disabilities, over age 18, who participate in school programs for people who are mentally or physically disabled.

How many meals do participants receive each day?

At most sites, children receive either one or two reimbursable meals each day. Camps and sites that primarily serve migrant children may be approved to serve up to three meals to each child, each day.

How long has the SFSP been in existence?

SFSP was first created as part of a larger pilot program in 1968. It became a separate program in 1975.

How can I find a site in my community?

To find a meal service site near where you live, contact organizations in your community that are offering an activity program. Organizations offering activities for children are often local schools, community centers, recreation centers, and faith-based organizations.

You may also call the National Hunger Hotline at 1-866-3-HUNGRY or 1-877-8-HAMBRE. If you are unable to find a site in your area, please contact your state agency and ask for the location of a meal service site in your community.

What can I do if there are no nearby sites feeding children?

If there are no meal service sites in your area, you can mobilize your community to sponsor the program. In order for a site to exist in your community, a school, nonprofit organization or local government agency must be the program sponsor and be responsible for the administration of the program. To begin mobilizing your community, contact the following people and groups, and tell them there is an interest in the community to feed children in the summer. Contact:

• The school principal
• Teachers
• The Parent Teachers Association
• The school food service manager
• School officials such as the school board or superintendent of schools
• The Mayor's office
• Recreation and Parks Office
• County officials
• Elected officials

I want to help, what else can I do?

Volunteer! Our best SFSP sites have organized, well-run activities that keep the interest of the children and teens coming back to the site day after day. Some of these activities include arts and crafts, tutoring, mentoring, drama, sports, computer training, music, gardening, reading programs, cooking or any other creative ideas you may have.

Many sites have enlisted local fire and police departments, local celebrities, local businesses and local political figures to make presentations to their SFSP sites. The only limitation is your imagination.

How do I get started?

If you are interested in becoming a sponsor, or don't know of a sponsor in your area, contact your state agency.

Breakfast Meal Pattern

Select All three Components for a Reimbursable Meal

¹ Fruit or vegetable juice must be full-strength.

² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

Lunch or Supper Meal Pattern

Select All Four Components for a Reimbursable Meal

¹ Fruit or vegetable juice must be full-strength. Full strength vegetable or fruit juice may be counted to meet not more than one-half of this requirement.

² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

³ A serving consists of the edible portion of cooked lean meat or poultry or fish.

⁴ Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.

⁵ Yogurt may be plain or flavored, unsweetened or sweetened.

Snack (Supplement) Meal Pattern

Select Two of the Four Components for a Reimbursable Snack

¹ Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component.

² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

³ A serving consists of the edible portion of cooked lean meat or poultry or fish.

⁴ Yogurt may be plain or flavored, unsweetened or sweetened.

Kids still need good food, even when school is out. Now it’s easy to accommodate them! USDA’s SUN programs offer convenient, flexible options.

Tribal nations, state agencies, site sponsors, and program operators can use the following resources to help administer the Summer Food Service Program (SFSP) SUN Meals or SUN Meals To-Go (non-congregate) options.

Policy and Guidance

• Policy Memos
  • Specific to: Non-congregate meal service
• Guidance/Handbooks
  • Specific to: Seamless Summer Option (SSO)
• Federal Register Documents
  • Streamlining Program Requirements and Improving Integrity
• State/Territory deadlines for Sponsor Applications
• Reimbursement Rates

Hasta el 7 de junio de 2024, el localizador de sitios tiene datos de los siguientes estados: AK, AL, AR, AZ, CA, CO, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MN, MO, MS, MT, NC, ND, NE, NJ, NM, NV, OR, PA, SC, SD, TN, TX, UT, VA, VT, WA, WI y WV.

Si su estado no está incluido en esta lista, vuelva a visitarla. El localizador de sitios se actualiza con nuevos estados todos los viernes durante el verano. Además, el localizador de sitios no incluye los sitios que ofrecen entrega de comidas para llevar. Contacte directamente al sitio de comidas o la agencia estatal para explorar otras opciones de servicio de comidas que puedan estar disponibles en su lugar de residencia.

Abra el Buscador de sitios en una nueva ventana.

Acerca del Localizador de Sitios de Comidas de Verano para Niños

El USDA trabaja de cerca con los estados para asegurar que los niños que reciben comidas escolares gratuitas o a precio reducido puedan obtener la nutrición que necesitan cuando las escuelas están cerradas, ya sea durante las vacaciones de verano o cierres inesperados durante el año escolar. A través de los programas de comidas de verano del USDA, los sitios aprobados en comunidades de todo el país pueden servir comidas a niños hasta los 18 años sin costo alguno. Las familias pueden utilizar el Localizador de Sitios de Comidas de Verano para Niños (enlace en inglés) para encontrar direcciones de sitios de comidas cercanos, así como sus horarios de operación e información de contacto.

El Localizador de Sitios de Comidas de Verano para Niños (enlace en inglés) fue desarrollado por el Servicio de Alimentos y Nutrición del USDA (FNS) para ayudar a niños, familias y otros a encontrar rápidamente y de manera fácil los sitios de comidas de verano cerca de ellos. El localizador es una aplicación web gratuita que también funciona en tabletas, smartphones y otros dispositivos móviles.

La información encontrada en el localizador es proporcionada por organizaciones locales a través del país que operan los programas de comidas de verano del USDA. Este año, el Localizador puede ayudarle a encontrar dos tipos de sitios de comidas de verano: Comidas en el Sitio y Comidas para Llevar. Ambos tipos de sitios ofrecen comidas y snacks gratuitos a niños menores de 18 años.

• Comidas en el sitio
  • Las comidas y refrigerios se consumen con otros niños en el sitio
  • Los niños pueden pasar tiempo con otros niños y muchos sitios también ofrecen actividades de enriquecimiento
• Comidas para llevar
  • Disponibles en algunas áreas rurales
  • Las comidas y bocadillos se pueden recoger para comer fuera del sitio
  • Los sitios pueden proporcionar comidas y snacks para varios días a la vez
  • Los niños pueden pasar tiempo con otros niños antes de llevarse las comidas o botanos y los sitios también pueden ofrecer actividades de enriquecimiento

Aprende más sobre los Programas SUN del USDA: Programas de Nutrición de Verano para Niños.

Consejos Rápidos para Usar

Caja de búsqueda - Ingresa un código postal, ciudad, estado o dirección para encontrar un mapa que muestre los sitios de comidas de verano en tu área. Si aparecen varios sitios, selecciona la mejor opción y el mapa se acercará y marcará esa ubicación con un pin rojo de ejemplo.

Mapa - Usa los botones de más (+) y menos (-) para acercar o alejar en el mapa. Si no ves ningún sitio usando la información que ingresó en la caja de búsqueda, intenta alejarse en el mapa para buscar sitios en el área circundante.

Aperturas de sitios – Si su búsqueda no muestra resultados en el mapa, es posible que los sitios de verano en su área no hayan abierto para la temporada o ya hayan cerrado. El localizador se actualiza cada viernes, así que revise frecuentemente para obtener la información más reciente.

Los resultados de búsqueda aparecerán en el mapa, así como en una tabla debajo del mapa. Cuando hagas clic en un punto o cuadro en el mapa, aparecerá una ventana emergente. Esta ventana mostrará información importante sobre el sitio de verano, como su nombre, ubicación, horario de comidas y si las comidas o bocadillos se proporcionan en el sitio o para llevar. Selecciona el botón de flecha para ver esta información en una tabla debajo del mapa. La tabla se resaltará en azul después de hacer clic en un punto o cuadro. Aleja y busca nuevamente para encontrar una ubicación diferente o ampliar su búsqueda.

Cuando seleccionas sitios que están agrupados cerca en el mapa, aparecerá una ventana emergente con múltiples páginas. Use los botones (<) o (>) ubicados en la esquina inferior izquierda de la ventana emergente para pasar por los resultados. El número en la esquina inferior derecha indica el total de sitios de comidas encontrados.

Informar Datos Incorrectos

Los operadores locales de comidas de verano proporcionan información sobre sus sitios de comidas a su agencia estatal. La agencia estatal luego envía esa información al USDA. Los datos se actualizan cada viernes durante el verano para incluir nuevas ubicaciones.

Para informar datos incorrectos, por favor contacte su agencia estatal (enlace en inglés).

Ayuda Adicional

Las familias que buscan asistencia alimentaria para sus hijos también pueden contactar a la Línea Nacional de Hambre del USDA, operada por Hunger Free America. La línea está disponible de lunes a viernes entre las 7 a.m. y las 10 p.m. ET. al 1-877-8-HAMBRE (1-877-842-6273). 

Finalmente, por favor contacte su agencia estatal (enlace en inglés) para opciones adicionales de servicio de comidas que puedan estar disponibles en su estado.

Requirements Applicable to CACFP and/or SFSP

The provisions summarized below are required for program operators as specified by date and applicable program below.

Added Sugars (Section 2)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	Implementation Date	CACFP	SFSP
Changes product-based limits for breakfast cereals and yogurt from total sugars to added sugars. CACFP total sugars limits remain in place until Oct. 1, 2025, when the added sugar limits must be implemented. With state agency approval, CACFP operators may choose to implement the added sugars limits for breakfast cereals and yogurt early. Current Requirements: Breakfast Cereals: Must contain no more than 6 grams of total sugars per dry ounce. Yogurt: Must contain no more than 23 grams of total sugars per 6 ounces. Updated Requirements: Breakfast Cereals: Must contain no more than 6 grams of added sugars per dry ounce. Yogurt: Must contain no more than 12 grams of added sugars per 6 ounces2. Regulations affected: 7 CFR 226.20(B)(ii) and 7 CFR 226.20(a)(5)(iii)(B)	Oct. 1, 2025

Flavored Milk (Section 3)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	Implementation Date	CACFP	SFSP
No change. Maintains the current requirement to allow CACFP operators to offer flavored and unflavored, fat-free and low-fat milk to participants ages 6 and older.	N/A

Meal Modifications (Section 14)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	Implementation Date	CACFP	SFSP
Clarifies that both state licensed healthcare professionals and registered dietitians may write medical statements to request meal modifications on behalf of participants with disabilities. Regulations affected: 7 CFR 226.20(g)	Oct. 1, 20253
Defines a state licensed healthcare professional as an individual authorized to write medical prescriptions under state law. Regarding non-disability requests, makes clear in regulation that USDA encourages institutions and facilities to meet participants’ non-disability dietary preferences when planning and preparing CACFP meals. Regulations affected: 7 CFR 226.20(g)	July 1, 20244

Menu Planning and Operational Flexibilities

Implementation Date: July 1, 2024³

The menu planning and operational flexibilities summarized below are available to program operators on July 1, 2024; however, CACFP and SFSP operators are not required to change menus or operations as a result of these provisions.

Substituting Vegetables for Grains (Section 7)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	CACFP	SFSP
Tribal Communities Allows sponsors, institutions, and facilities serving primarily American Indian or Alaska Native participants to substitute vegetables to meet the grains requirement. Regulations affected: 7 CFR 225.16(f)(3) and 7 CFR 226.20(f)
Guam and Hawaii Allows all sponsors, institutions, and facilities in Guam and Hawaii to substitute vegetables to meet the grains requirement. Regulations affected: 7 CFR 225.16(f)(3) and 7 CFR 226.20(f)

Nuts and Seeds (Section 11)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	CACFP	SFSP
Allows nuts and seeds to credit for the full meats/meat alternates component, removing the 50 percent crediting limit for nuts and seeds at breakfast, lunch, and supper. Regulations affected: 7 CFR 225.16(e)(5) and 7 CFR 226.20(a)(5)(ii)

Geographic Preference Expansion (Section 19)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	CACFP	SFSP
Expands the geographic preference option to allow “locally grown,” “locally raised,” or “locally caught” as procurement specifications (e.g., a written description of the product or service that the vendor must meet to be considered responsive and responsible) for unprocessed or minimally processed food items. Continues to allow state agencies and program operators to adopt their own definition of “local” and does not prescribe a federal definition of “local” for the purpose of procuring local foods. Regulations affected: 7 CFR 225.17(e) and 7 CFR 226.22(c)

Technical Changes (Non-Substantive Provisions)

Implementation Date: July 1, 2024³

The changes summarized below are technical; CACFP and SFSP program operators are not required to change menus or operations as a result of these provisions.

Fluid Milk Substitutes: Nutrient Requirements (Section 3C)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	CACFP	SFSP
Updates Vitamin A and Vitamin D units of measurement for fluid milk substitutes. The amount of Vitamin A and Vitamin D required in fluid milk substitutes does not change; only the unit of measurement has changed to conform to FDA labeling requirements. Current Requirements: Per 8 fluid ounces: Vitamin A – 500 IUs Vitamin D – 100 IUs Updated Requirements: Per 8 fluid ounces: Vitamin A – 150 mcg retinol activity equivalents (RAE) Vitamin D – 2.5 mcg Regulations affected: 7 CFR 226.20(g)(3)(ii)

Whole Grains (Section 4)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	CACFP	SFSP
Adds in regulation the current definition of whole grain-rich: “the grain content of a product is between 50 and 100 percent whole grain with any remaining grains being enriched.” Regulations affected: 7 CFR 226.2

Miscellaneous Changes (Section 20)

Provisions in the Final Rule that Impact CACFP and/or SFSP1	CACFP	SFSP
Changes references to “dry beans and peas (legumes)” to “beans, peas, and lentils.”5
Changes references from “food components” to “meal components.”5 Regulations affected: 7 CFR 225.16 and 7 CFR 226.20
Updates CACFP definitions: Removes outdated language in the definition of “Functionally impaired adult.” Adds definition for “meal component.” Meal component means one of the food groups which comprise reimbursable meals. The meal components are: fruits, vegetables, grains, meats/meat alternates, and fluid milk. Regulations affected: 7 CFR 226.2
Updates requirements for CACFP meals as follows: Revises certain endnotes for clarity and combines related footnotes to improve readability in meal pattern tables. Updates the meats/meat alternates row at 7 CFR 226.20(c), in meal pattern tables for children age 1 through 18 and adult participants, to use ounce equivalents and refer to meats/meat alternates sources generally, instead of listing specific foods within the category. Regulations affected: 7 CFR 226.20

¹ Meal pattern tables at 7 CFR 225.16(d)(1), 7 CFR 225.16(d)(2), 7 CFR 225.16(d)(3), 7 CFR 226.20(b)(5), 7 CFR 226.20(c)(1), 7 CFR 226.20(c)(2), and 7 CFR 226.20(c)(3) will be updated accordingly.
² Most products that previously credited under total sugar requirements are expected to credit under added sugar requirements.
³ The requirement to accept medical statements from registered dietitians must be implemented by Oct. 1, 2025, for CACFP. Institutions and facilities have the option, but are not required, to implement the change prior to the implementation date.
⁴ Certain provisions of this rule address requirements that are already in effect; others offer new optional flexibilities. This rulemaking provides an implementation date for these provisions to account for minor corrections and reorganization of the regulatory text. Child nutrition program operators are not required to make menu or operational changes to comply with requirements already in effect or with provisions that provide optional administrative or operational flexibilities.
⁵ State and local operators may continue to use materials with previous terminology but are encouraged to use current terminology as materials are developed or updated.

On Sept. 19, 2022, the Food and Nutrition Service (FNS) published the Final Rule: Streamlining Program Requirements and Improving Integrity in the SFSP. The rule amended Summer Food Service Program (SFSP) regulations to strengthen program integrity by clarifying, simplifying, and streamlining program administration to facilitate compliance with program requirements. 

State agencies that administer SFSP are responsible for reviewing sponsors and sites to ensure compliance with program regulations. The SFSP Streamlining Final rule established a process that state agencies must follow to validate SFSP sponsor meal claims during the sponsor review. The meal claim validation process utilizes a streamlined record review process outlined at 7 CFR 225.7(e)(6)(i). The step-by-step process is outlined below. In addition, this memorandum includes two attachments. Attachment 1 provides a flow chart on conducting a meal claim validation. Attachment 2 provides an example to complement Attachment 1.

Meal Claim Validation Process

1. Site Selection
   
   The state agency must first select a sample of sites to review for each sponsor under review. The state agency must review meal claims from at least 10 percent of each reviewed sponsor's sites, or one site, whichever number is greater, per 7 CFR 225.7(e)(4)(v). Under this new streamlined process, state agencies are no longer required to validate 100 percent of meal claims for all of the reviewed sponsor’s sites.¹ The selected sample of sites for the meal claim validation should best reflect the sponsor’s entire population of sites by including characteristics outlined at 7 CFR 225.7(e)(5). Characteristics include:

   • The maximum number of meals approved to be served;
   • Method of obtaining meals (i.e., self-prep or vended);
   • Time since last review by the State agency
   • Type of site (e.g., open, closed enrolled, camp);
   • Type of physical location (e.g., school, outdoor area, community center);
   • Rural designation (i.e., rural, or non-rural);
   • Meal service type (congregate or non-congregate)
   • If non-congregate, meal distribution method (e.g., meal pick-up, delivery); and
   • Affiliation with the sponsor.

   The state agency may also use additional criteria to select sites to include findings from other audits or reviews, potential error in daily meal counts, or sites recommended by the sponsor.

2. Document Review and Comparison
   
   Each state agency must develop a document review process for meal claim validation, per 7 CFR 225.7(e)(6)(i). At a minimum, the state agency must reconcile delivery receipts and daily meal counts from the selected sites. Other records such as the menus, site information sheets, production records and purchasing invoices may be used to validate a meal claim in addition to the delivery receipts and meal count forms, and may be especially helpful when reviewing self-preparation meal sites These documents will provide the state agency with information such as:

   • What food components were served,
   • Estimated number of daily meals,
   • Types of meals served,
   • Information to support the minimum required serving size and any details of the food or supplies purchased, as well as the date and the amount purchased.

   All meals served by the selected sites for the review period must be validated. These documents must then be compared to the sponsor’s claim consolidation spreadsheet to include the meals claimed for reimbursement by the sponsor for the period under review. The state agency must then calculate the percentage of error for each of the sites.

   For example, site ABC is selected as part of the meal claim validation process during a sponsor review. Site ABC claims to have served 100 lunch meals on a Tuesday during the period of review which included a menu item of breaded chicken nuggets. First, the state agency reviewer would confirm that at least 100 meals were delivered to site ABC on Tuesday by reviewing the delivery receipts and comparing these to the meal claim for that day and that meal service. If the reviewer finds that only 80 meals were delivered to the site for this particular meal service, then there are 20 meals that were claimed in error. The reviewer would need to calculate the percentage of error, described below.

   The state agency must, at a minimum, reconcile the delivery receipts and the daily meal count form. The state agency reviewer may also use additional records such as the menu for that particular meal service to confirm that chicken nuggets were served to satisfy the meat/meat alternate component at site ABC. The reviewer may also evaluate production records to ensure enough breaded chicken nuggets were prepared for 100 lunch meals.

3. Error Calculation and Meal Disallowance
   
   Next, the state agency must establish the meal counting and claiming discrepancy for each selected site and determine the total percentage of error. The validation of each site must yield less than a five percent total percentage of error. This is calculated by adding together all discrepancies, including overclaims and underclaims, and dividing this total by the total meals claimed by the sponsor for all reviewed sites within the validation sample (see example in Attachment 2). If the validation yields more than a five percent total percentage of error, the meal claim validation must be expanded per the instructions in 7 CFR 225.7(e)(6)(v) (also see Attachment 1).

   When the validation of sites yields less than a five percent error, the review of meal claims for the sponsor is complete.

   The state agency must then disallow any portion of the claim for reimbursement and recover any payment to a sponsor not properly payable in accordance with 7 CFR 225.12. Claims for reimbursement are not properly payable if a sponsor’s records do not support all meals claimed. It is also the responsibility of the state agency to notify the sponsor of the reasons for any disallowance or demand for repayment. State agencies may also disregard overpayment which does not exceed $100 or does not exceed the amount established by state law, regulations, or procedures as a minimum for which claims will be made for state losses generally per 7 CFR 225.10(c). If there is substantial evidence of violation of criminal law or civil fraud statutes, the state agency may not disregard overpayments. Additionally, if there is reason to believe that the sponsor has engaged in unlawful acts related to program operations, the state agency has the discretion to expand the meal claim validation beyond the review period or include additional sites per 7 CFR 225.7(e)(6)(vi).

State agencies are reminded to distribute this information to program operators immediately. Program operators should direct any questions regarding this memorandum to the appropriate state agency. State agencies should direct questions to the appropriate FNS regional office.

Jessica Saracino
Director
Program Monitoring and Operational Support Division
Child Nutrition Programs

Attachments

• Attachment 1 - Meal Claim Validation Flow Chart
• Attachment 2 - Meal Claim Validation Example

¹ The state agency may choose to complete a validation of all meals served on all operating days for all sites under the sponsor for the review period, in lieu of the streamlined meal claim validation process (see 7 CFR 225.7(e)(6)(vii).

Summary

The USDA Food and Nutrition Service is extending for 120 days the public comment period on the interim final rule, “Establishing the Summer EBT Program and Rural Non-Congregate Option in the Summer Meal Programs”, which published in the Federal Register on Dec. 29, 2023. This action extends the public comment period from April 29, 2024, to Aug. 27, 2024, to give the public additional time to prepare and submit comments.

Dates

The comment period of the interim final rule published Dec. 29, 2023, at 88 FR 90230, is extended through Aug. 27, 2024. To be assured of consideration, written comments on this interim final rule must be received on or before Aug. 27, 2024.

Request for Comments

The Food and Nutrition Service invites interested persons to submit comments on this interim final rule. Comments may be submitted by any of the following methods:

• Federal eRulemaking Portal: Go to https://www.regulations.gov. Follow the online instructions for submitting comments.
• Mail: Send comments to Community Meals Policy Division, Food and Nutrition Service, 1320 Braddock Place, Alexandria, VA 22314.

All written comments submitted in response to this interim final rule will be included in the record and will be made available to the public. Please be advised that the substance of the comments and the identity of the individuals or entities submitting the comments will be subject to public disclosure. USDA will make the written comments publicly available on the internet via https://www.regulations.gov.

This video is intended to provide information about Hazard Analysis and Critical Control Point (HACCP) principles, and related food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This video is intended to provide food safety best practices on First-In-First-Out (FIFO) practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This video is intended to provide information about using a food thermometer for food safety in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This video is intended to provide information about food safety best practices keeping food cold in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This video is intended to provide information about cleaning and sanitizing food contact surfaces best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This video is intended to provide information about alternative meal service and delivery food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This video is intended to provide health and hygiene food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This video is intended to provide information about navigating food safety regulations for food safety best practices in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

This is the introduction to a video series intended to provide food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.

By Tanuja Kulkarni, MS MPH RDN, Nutritionist, USDA FNS Child Nutrition Programs

It’s award season! USDA is excited to highlight summer meal sponsors who go above and beyond to ensure children receive nutritious, appetizing meals.

Summer represents a crucial time of year to fight hunger and support good nutrition for our nation’s youth. The 2023 Turnip the Beet awards celebrate heroes from a variety of organizations, including schools, local government agencies, nonprofit organizations, and camps who sponsor USDA summer meal programs and provide free meals and snacks to kids during the summer months. These vital partners help fill a hunger and nutrition void, playing a meaningful role in making sure children have the nutrition they need to learn, grow and thrive.

It’s a moment for these unsung leaders to shine.

As in year’s past, this crop of winners excelled in many ways: serving an array of vegetables and fruits throughout the week; offering whole grains and low-fat dairy products; and providing culturally appropriate meals, so no child is ever excluded. Other partners leveraged feedback from participants to refine their menus. One of the gold winners, North Hills Cares, Inc. (Pennsylvania), conducted a survey for families about meal options. In it, children were encouraged to mark their favorites and rate new options they sampled, enabling sponsors to better accommodate culinary preferences.

Creativity was another defining feature of our 2023 champions. Some offered nutrition education activities along with their meals. Lodi Family Center (Ohio), a gold award winner, hosted cooking and gardening classes as part of their program. Engaged kids harvested the fruits and vegetables in the morning, then dedicated chefs prepared them later for lunch and snacks. The practice helped introduce children to new foods and skills, while educating them on the origin of their meals. The results were a reward in and of itself: the program experienced an increase in vegetable consumption and a welcomed decrease in food waste.

For efforts in summer 2023, 55 gold, 67 silver and 18 bronze awardees were honored for their commitment to a healthier future for our kids. Congratulations to all the winners!

USDA will host the Turnip the Beet awards again next year to recognize summer meal sponsors that go the extra mile in 2024. If you’re interested in nominating another unsung leader in this area, check out the FNS Turnip the Beet website for more information.

Learn about all the ways USDA is supporting children in the summer at the link below:

• USDA Summer Nutrition Programs for Kids