| Title | Comment Period End Date |
|---|---|
| Comment Request - 2027 Farm to School Census |
This dashboard visualizes key challenges School Food Authorities faced during school year 2023-2024 based on findings from the 2023-2024 School Food Authority Survey III on Supply Chain Disruption and Student Participation.
This webinar was held for CSFP state agency partners to talk about the CSFP provisions in the Food Distribution Programs Final Rule (89 FR 87228).
This webinar gives a brief introduction to the paid lunch equity requirement followed by a walk-through of the school year 2024-25 paid lunch equity tool.
A summary of the current warehouse transition and what states/ITO’s receiving multi-food deliveries need to know about what comes next.
The goal of the dashboard is to provide national and state level visualization of meals served, participation, and funding data for the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program, and Summer Food Service Program. The dashboard can be used by federal, state, and local organizations to assess trends in child nutrition program activity.
This webinar gives an overview of the rulemaking process, highlights specific regulatory changes and provisions that impact the school meal programs, and provides information regarding resources for the final rule.
The FNS State Systems team has produced a series of training presentations designed to help state agencies understand and comply with the FNS approval process. These eight on-line presentations correspond to FNS Handbook 901, with information on the key documents or phases in the process.
Este seminario web muestra a los operadores del CACFP a planificar desayunos nutritivos y atractivos que cumplan con los requisitos del patrón de comidas del Programa de Alimentos para el Cuidado de Niños y Adultos (CACFP).
This webinar shows CACFP operators how to plan nutritious and appealing breakfasts that meet CACFP meal pattern requirements.
Este seminario web muestra a los operadores del CACFP cómo planificar y preparar comidas y meriendas reembolsables para los participantes adultos.
