FDA and USDA (we) are extending the comment period for the notice that appeared in the Federal Register of July 25, 2025. In the notice, we requested data and information to help develop a uniform definition of ultra-processed foods. In response to requests for an extension, we are extending the comment period until Oct. 23, 2025, to allow interested persons additional time to submit comments.
This is an extension, without change, of a currently approved collection. The purpose of performing consumer research is to identify consumers' understanding of proposed nutrition education messages and obtain their reaction to prototypes of nutrition education products, including internet-based tools. The information collected will be used to refine messages and improve the usefulness of products as well as aid consumer understanding of Dietary Guidelines-grounded messages and related materials.
FDA and USDA (we) are requesting data and information to help develop a uniform definition of ultra-processed foods (UPF or UPFs) for human food products in the U.S. food supply. A uniform UPF definition, developed as part of a joint effort by federal agencies, would allow for consistency in research and policy to pave the way for addressing health concerns associated with the consumption of UPFs.
Learn how to properly store produce in a walk-in refrigerator.
The Food Safety team develops education, instruction and technical assistance resources for individuals working in federally funded nutrition assistance programs such as the NSLP, SBP, CACFP, and SFSP.
This final rule amends the Community Eligibility Provision (CEP) regulations by lowering the minimum identified student percentage (ISP) from 40 percent to 25 percent.
To help schools deal with supply chain challenges and rising food prices, USDA is providing nearly $1.3 billion in Supply Chain Assistance funds for states and territories to purchase domestic foods for their meal programs.
This funding opportunity will support research projects to better understand and generate information related to the school foodservice workforce focused on dimensions such as worker satisfaction, workforce experience, and training and development.
Comparison table for CEP proposed rule: current requirements vs. proposed changes.
This rulemaking proposes to expand access to the Community Eligibility Provision by lowering the minimum identified student percentage participation threshold from 40 percent to 25 percent, which would give states and schools greater flexibility to choose to invest non-federal funds to offer no-cost meals to all enrolled students.