FNS Documents & Resources

This webinar is intended for states and school districts that serve direct delivered USDA Foods for child nutrition programs.

This section describes the successes sponsors have had in meeting the unique needs of children and attracting them to their summer meal sites.

SFSP is administered at the federal level by FNS. FNS decides overall program policy and publishes regulations and payment rates.

School meals are required to meet specific nutrition standards to operate the school meals programs. The standards align school meals with the latest nutrition science and the real world circumstances of America’s schools. 

The purpose of this memorandum is to provide guidance for state agencies and program operators on the status of nationwide waivers of statutory and regulatory requirements in the Summer Food Service Program.

This webinar details guidance and best practices for incorporating integrity-oriented design features into web-based school meal applications. 

FNS is aware that school food authorities and program operators may be operating NSLP, SBP, and other child nutrition programs, in a way that includes offering reimbursable meals and non-program foods (a la carte sales, catering, adult meals, etc.) using foods from popular franchise restaurants through a franchise agreement.

The purpose of this memorandum is to clarify for state and local operators of the school meal programs the permissible use of funds from the nonprofit school food service account to lower or eliminate reduced price student meal charges.

Attached for your use is a prototype Performance Work Statement, Evaluation Criteria and Performance Metrics document to assist state agencies that wish to procure a contract(s) to perform the performance-based reimbursement certification and other training activities to support the Certification of Compliance With Meal Requirements for the National School Lunch Program Under the Healthy, Hunger-Free Kids Act of 2010 Interim Rule and the new meal pattern final rule.

Today’s unpredictable economy has made it important to consider accounting for the fluctuating costs of goods and services that are beyond the control of either the school food authority or the vendor.