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Culturally and Religiously Inclusive Foods Offered in FNS Programs

To improve nutrition security, FNS works to ensure all communities have access to foods that support health and well-being. Our goal is to ensure program participants have access to culturally and religiously inclusive foods and that program operators have resources to serve culturally and religiously diverse communities.

screenshot of the WIC modernization dashboard showing a map and charts
WIC & FMNP Modernization Dashboard

WIC has been serving families for more than 50 years. To ensure that WIC continues to get results, the program must modernize. 

04/04/2024
ABAWD Waivers FY 2025-2029

ABAWDs can receive SNAP for only 3 months in a 3-year period if they do not meet certain work requirements. This page includes information on waiver status for FY 2025-29 by state.

Information Collection: Request for Comments on Evaluating the Interview Requirement for SNAP Certification Study

This is a new information collection for the contract of the study titled “Evaluating the Interview Requirement for SNAP Certification.” The purpose of this collection is to help FNS describe the effects of waiving the interview requirement, including SNAP agency processes and staff experiences with implementing the no-interview demonstration, analyzing the differences in outcomes for SNAP applicants and recipients, and identifying key lessons to inform future policy or implementation.

Information Collection: Assessment of Administrative Costs of eHIP

This is a new collection for the study “Assessment of Administrative Costs of Electronic Healthy Incentives Projects (eHIP).” This study will calculate costs incurred by eHIP, which will provide incentives through EBT integration to increase purchase of healthy foods (e.g., fruits and vegetables) by SNAP participants.

photo of a cooking class
FDPIR Nutrition Education

FDPIR administering agencies are responsible for providing nutrition education to participants. Federal administrative funding is available for these activities, which can include individual nutrition counseling, cooking demonstrations, nutrition classes, and the dissemination of information on how USDA Foods may be used to contribute to a nutritious diet.

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