Team Nutrition staff, along with guest speakers from the Arizona Department of Education and Bellingham Public School in Washington, shared strategies and success stories on using standardized recipes that incorporate local food preferences and locally grown foods.
These resources provide school nutrition professionals with the knowledge and tools to implement and meet the professional standards requirements within their programs.
FNS has a variety of resources to assist CNP operators in determining how traditional Indigenous foods may contribute toward a reimbursable meal.
This poster is used educate middle and high school students in selecting a reimbursable breakfast under Offer versus Serve.
This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for breakfast meal service.
This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for lunch meal service.
This poster is designed to educate middle school students in selecting a reimbursable lunch under Offer versus Serve.
A variety of trainings are available on the Food Buying Guide for Child Nutrition Programs. Complete the training modules and view recorded webinars to assist in understanding and using the FBG and all its features.
Learn more about school lunch! Find event ideas, recipes, activities, and more for school nutrition professionals, families, and teachers.
The Menu Planner for School Meals has been revised to reflect the Child Nutrition Programs: Transitional Standards for Milk, Whole Grains, and Sodium Final Rule that was published in February 2022.