This webinar provided state agencies and school districts instructions on how to navigate the USDA Foods Database to access vendor-specific product information, including nutrients, allergens, ingredients and certifications.
Responding to a renewed sense of urgency for transforming publicly funded work programs to more adequately help participants achieve their dreams and aspirations, states, counties and local agencies are redesigning their employment and training programs to build on participants’ strengths while simultaneously recognizing the toll that racism and trauma have taken on their lives.
This panel presentation, facilitated by the APHSA, highlights APHSA and its members commitment to advancing equity in human services, including through SNAP E&T.
Hear how states and community colleges are leveraging SNAP E&T and other federal, state, and philanthropic funding streams to transform partnerships between community colleges and human service agencies—increasing educational attainment, connection to quality jobs, and elevating student and worker voice.
Hear from state agency and provider staff about what they think makes a workforce development service provider a good fit for SNAP E&T and learn about a new FNS tool to help states think about good providers for their E&T programs.
Webinar recording from September 8, 2022 on understanding the USDA DoD Fresh program and the fresh fruit and vegetable order receipt system.
This webinar provided an overview of the USDA Foods Processing program and shared some tips on how to effectively manage USDA Foods diverted to processors.
This webinar is intended for vendors that supply USDA Foods.
This webinar provides best practices to help you manage USDA Foods in Schools for school year 2021-22.
This webinar is for states who are currently using, or are interested in applying for, the USDA DoD Fresh Fruit and Vegetable Program in the Summer Food Service Program (SFSP). We share tools and best practices to assist state agencies, SFSP sponsors, and SFSP sites in using their resources to provide fresh fruits and vegetables to SFSP participants during the summer months.