The purpose of Farm to Food Bank Projects is to (a) reduce food waste at the agricultural production, processing, or distribution level through the donation of food, (b) provide food to individuals in need, and (c) build relationships between agricultural producers, processors, and distributors and emergency feeding organizations through the donation of food.
The Restaurant Meals Program is a state option to allow certain SNAP clients, who might not be able to prepare meals for themselves or who do not have permanent housing for storing and preparing food, to be able to buy prepared meals at restaurants with their SNAP benefits.
The Agricultural Act of 2018 authorizes the use of mobile technologies for the purpose of accessing SNAP benefits for payment at the point-of-sale. This will allow SNAP participants to input their Electronic Benefit Transfer card into a mobile device and make SNAP purchases at the point-of-sale without the presence of the EBT card.
This information s for market managers to help them attract SNAP customers to their markets.
Project summaries for the 29 TEFAP state agencies that received fiscal year 2022 Farm to Food Bank project funding.
This is a comparison of SNAP Authorized Farmers and Markets for previous fiscal years.
During the second year of Farm to Food Bank Project funding, FNS allocated $3.764 million to 24 TEFAP state agencies that submitted plans to implement Farm to Food Bank Projects. Seventeen of those states received FY 2020 funding and seven are newly participating states. The 24 state agencies that received an award are identified in this resource.
Attached are questions and answers providing policy clarification on issues related to the Employment and Training provisions of the Farm Bill.