Under the leadership of President Trump and Secretary Rollins, we have an opportunity to leverage the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) to Make America Healthy Again.
In accordance with the Paperwork Reduction Act of 1995, this notice invites the general public and other public agencies to comment on this proposed information collection. This collection is an extension, with change, of a currently approved collection associated with waiver request and reporting by state agencies to operate a Disaster Supplemental Nutrition Assistance Program to temporarily provide food assistance to households following a disaster.
This webinar introduces and describes the purposes of the two USDA databases available for K-12 product manufacturers to publish their product data: Child Nutrition Database and the USDA Foods Database.
FNS plays a vital role in providing supplemental nutrition assistance when disasters occur by coordinating with states, territories, Tribes, and local voluntary organizations.
This final rule revises regulations for the Commodity Supplemental Food Program (CSFP), the Food Distribution Program on Indian Reservations (FDPIR), The Emergency Food Assistance Program (TEFAP), and USDA Foods disaster response regulations. This final rule makes improvements in USDA’s food distribution programs.
The FY 2025 D-SNAP Income Eligibility Standards effective Oct. 1, 2024.
Overview of funding and tools to address supply chain disruptions to the Food Distribution Program on Indian Reservations and Commodity Supplemental Food Program.
Available in both English and Spanish, Produce Safety Hack videos are short and designed to help food service operators keep produce safe and at a high quality. They cover a range of topics.
Schools that have access to local, fresh produce and who wish to take advantage of low prices during abundant supply and peak nutrition may want to consider vacuum sealing in-house processed and frozen fruits and vegetables.
A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling.