The CSFP sharing gallery is a collection of resources and materials to assist state and local agencies who administer CSFP and provide food and nutrition information to program participants. Resources have been organized by format type.
America’s Direct Marketing Farmers and Farmers’ Markets (DMFs/FMs) are great sources of fresh fruits, vegetables, and other healthy foods. FNS is committed to expanding access to these foods by SNAP recipients while supporting economic opportunities for farmers and producers.
The webinar, Moving Forward: Update on Food Crediting in Child Nutrition Programs with Guidance for Dried Meat Products, provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for dried meat products.
The webinar, Additional Meat/Meat Alternate Options for Child Nutrition Programs: Crediting Tempeh and Surimi, provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for tempeh and surimi.
Through a cooperative agreement, the National Association of Farmers Market Nutrition Programs is providing access to a SNAP mobile application by direct marketing farmers and farmers markets free of cost, for one-year.
This webinar shows interactive approaches used by the Maryland State Department of Education and the Texas Department of Agriculture to actively engage participants during in-person CACFP trainings.
These materials can be used as tools to educate students and school nutrition professionals on Offer vs Serve.
This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus.
Designed to increase the availability of local foods in schools, Patrick Leahy Farm to School grants can help farm to school programs get started or expand existing efforts. Funds support a wide range of activities from training, planning, and developing partnerships to creating new menu items, establishing supply chains, offering taste tests to children, purchasing equipment, planting school gardens, and organizing field trips to agricultural operations.