SNAP retailer notice explaining that the updated staple food stocking standards under Criterion A do not impact most authorized farmers markets and direct marketing farmers.
As of Nov. 4, 2026, SNAP-authorized retailers other than specialty food stores (such as butchers, fish markets, and produce stands) are required to comply with the updated stocking standards.
This memorandum announces the availability of $3.772 million for TEFAP Farm to Food Bank projects in fiscal year 2027 and provides guidance to TEFAP state agencies on how to submit TEFAP state plan amendments to implement FY 2027 projects.
These tip sheets provide actionable strategies, menu ideas, school success stories, and implementation activities focused on the key areas of the Pledge for Healthier School Meals.
Offering fluid milk helps students meet nutrient needs, build healthy eating habits and meet one of the goals of the USDA Pledge for Healthier School Meals.
Making fruit available, whether served whole or cut into bite-sized pieces, provides fiber, nutrients, and energy, and helps students build lifelong healthy eating habits.
Serving whole, nutrient-dense snacks help students stay focused, energized, ready to learn and meets one of the goals of the USDA Pledge for Healthier School Meals.
Incorporating 100% whole grain products takes thoughtful planning and taste-testing with students, but a few practical tips can help make 100% whole grains a regular part of your school meals and meet one of the goals of the USDA Pledge for Healthier School Meals.
Using healthier cooking methods to prepare wholesome meats and meat alternates supports better nutrition, helps schools meet sodium and added sugars limits, improves meal quality and meets one of the goals of the USDA Pledge for Healthier School Meals.
A nutritious breakfast that includes whole, nutrient-dense foods, helps students start the day with steady energy, improved focus, and better eating habits that follow them into adulthood.