A final rule, Child Nutrition Programs: Community Eligibility Provision-Increasing Options for Schools (88 FR 65778), was published on Sept. 26, 2023, with an effective date of Oct. 26, 2023, that established the 25 percent minimum ISP threshold. As a result, more students, households, and schools have the opportunity to experience CEP’s benefits, such as increasing access to school meals at no cost, eliminating unpaid meal charges, minimizing stigma, and streamlining meal service operations.
This memorandum provides updated guidance on crediting tofu and soy yogurt products in the Child and Adult Care Food Program and extends previous guidance on crediting tofu and soy yogurt products to the Summer Food Service Program, as well as to the infant meal pattern in the Child and Adult Care Food Program.
Recently, FNS has received a number of questions related to buying local meat, poultry, game, and eggs; this memorandum seeks to clarify the regulatory requirements related to food safety and answer specific questions related to these products with a series of questions and answers.
The Farm to School team has cultivated resources, trainings, and technical assistance to help your program grow.
See how states are using fiscal year 2021 Team Nutrition Training Grants to develop new school meal recipes reflecting local foods and cultures.
This checklist is intended to help new Farm to School grantees complete the "new grantee enrollment process." Grantees must complete all the necessary steps of the enrollment process prior in order to begin receiving grant funding.
The 90-day closeout period is used by grantees to pay outstanding bills, complete the final progress report, and finalize the final SF 425 report. This page summarizes the grant close-out process for Farm to School grantees.
Basic overview of Food Program Reporting System for new Farm to School Grant recipients.
This document provides a brief overview of the Automated System for Award Payments (ASAP) for new users so that they may draw down grant award funding.