Cherokee Nation
Good News! SUN Bucks is Available in Your Location
- Website: Summer EBT Program
- Hotline: 539-234-3265 or 800-256-0671 ext. 5275
- Email: wicsebtc@cherokee.org
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The purpose of Farm to Food Bank Projects is to (a) reduce food waste at the agricultural production, processing, or distribution level through the donation of food, (b) provide food to individuals in need, and (c) build relationships between agricultural producers, processors, and distributors and emergency feeding organizations through the donation of food.
This gallery contains cookbooks and recipes that specifically target participants of FDPIR. Resources come from including ITOs, non-profit organizations, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their FDPIR food package.
A document with questions and answers regarding the FDPIR Self-Determination Demonstration Project round two funds.
Project summaries for the 29 TEFAP state agencies that received fiscal year 2022 Farm to Food Bank project funding.
A compilation of resources for operators of USDA Foods in Schools and child nutrition programs.
This webinar is intended for vendors that supply USDA Foods.
This gallery features e-letters, newsletters, blogs, and articles that highlight nutrition and wellness in Indian Country. These resources can be used as a source of inspiration to learn about what other ITOs and FDPIR programs are doing that has been successful.
During the second year of Farm to Food Bank Project funding, FNS allocated $3.764 million to 24 TEFAP state agencies that submitted plans to implement Farm to Food Bank Projects. Seventeen of those states received FY 2020 funding and seven are newly participating states. The 24 state agencies that received an award are identified in this resource.
During this webinar, FNS reviewed the demonstration project, the information required in proposals, and answered questions.
In early 2020, programs began to implement the enhanced CSFP food package that includes more variety, flexibility, and healthier food options. This webinar focuses on the food package enhancements and how to successfully manage inventory to adjust for client preferences, logistical challenges, and inventory shortfalls. We provide an overview of the new foods that have improved the food package and review the inventory ordering tool to help states and local agencies adjust to changing needs based on client feedback.