USDA is updating the WIC food packages to reflect current nutrition science.
Check out this database to access vendor-specific product information for all direct delivered USDA Foods for the National School Lunch Program.
Meeting and conference call notes from the FDPIR Food Package Review Work Group.
The Menu Planner for School Meals has been revised to reflect the Child Nutrition Programs: Transitional Standards for Milk, Whole Grains, and Sodium Final Rule that was published in February 2022.
See what fruits, vegetables, proteins, legumes, grains, dairy, soups, and traditional foods are available through FDPIR.
This fact sheet, available in both English and Spanish, reviews the steps to successfully integrate local food in child nutrition programs.
This webinar provided state agencies and school districts instructions on how to navigate the USDA Foods Database to access vendor-specific product information, including nutrients, allergens, ingredients and certifications.
Student article with information about what’s in a school meal, who decides what’s on the menu, and how students can have a voice in the process.
The recipes in the cookbook feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium.
This one-page factsheet highlights the nutrition benefits of USDA Foods contained in the CSFP food package.