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.
New recipes for CACFP centers and homes. Discover quick-and-easy recipes for lunch and supper.
This initiative introduces new reporting requirements for USDA vendors regarding reporting of nutrition, allergen, and ingredient information for USDA Foods in Schools.
USDA Foods in Schools Foods product information sheets containing USDA Foods description and WBSCM ID for meat/meat alternates.
National School Lunch Program and School Breakfast Program sodium limits and timeline
Meal pattern chart for the National School Lunch Program
Transitional Standards for Milk, Sodium and Whole Grains - Webinar for State Agencies and School Food Authorities
Webinar on transitional rule for state agencies & school food authorities.
USDA Food and Nutrition Service policy memo SP 26-2013, "Extending Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year 2013-14" extends the flexibility regarding Meat/Meat Alternate (M/MA) maximums for SY 2013-13, allowing state agencies to assess compliance based on the minimum daily and weekly serving requirements only.