This page contains a factsheet for CSFP program staff and a flyer for CSFP program customers on how to properly handle, store, and distribute USDA Foods cheese in the CSFP program.
The Farm to School Census and Comprehensive Review includes the 2019 Farm to School Census; a descriptive review of the USDA Farm to School grant program; a review of published research on farm to school since 2010; and a set of interviews with school food distributors.
The CSFP sharing gallery is a collection of resources and materials to assist state and local agencies who administer CSFP and provide food and nutrition information to program participants. Resources have been organized by format type.
The Farm to School Literature Review report summarizes findings from a review of published research on Farm to School since 2010.
A collection of recipes for ITOs and FDPIR recipients so that they can make delicious regional dishes with the walleye from USDA Foods.
Welcome to the USDA Food and Nutrition Service’s Household Certification Training course for the Food Distribution Program on Indian Reservations. FDPIR is a federal program that provides USDA foods to low-income households living on Indian reservations, in designated areas near reservations, and in the State of Oklahoma. FNS developed the FDPIR Household Certification Training course to help Indian Tribal Organization (ITO) and state agency certification workers and their supervisors successfully administer the program.
The nutrition educator from the Lac du Flambeau Band of Lake Superior Chippewa Indians in Wisconsin has compiled a cookbook containing healthy recipes that utilize USDA Foods found in the FDPIR food package.
This TEFAP program guidance memorandum provides information on current flexibilities in distribution procedures that are available for state agencies that administer TEFAP.
The USDA's Food and Nutrition Service, Food Distribution Division is pleased to provide this recipe book developed for Food Distribution Program on Indian Reservations (FDPIR) participants and staff.
This webinar discusses how to encourage variety in the CSFP Food Package and how to structure and operate your CSFP program to provide the greatest benefit to your clients.