FNS Documents & Resources

This information collection is for activities associated with SNAP demonstration projects and the SNAP State Options Report, respectively.

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.

This is a new collection for the contract Assessment of Mobile Technologies for Using Supplemental Nutrition Assistance Program Benefits (Mobile Payment Pilot evaluation). The purpose of the Mobile Payment Pilot evaluation is to assess the effects of five pilot projects that will allow SNAP participants to use mobile payments to purchase food as an alternate option to a physical electronic benefit transfer card.

This collection of information is necessary for the application of the Healthy Meals Incentives Recognition Awards by school food authorities.

This memorandum and attachment provides guidance regarding the State Agency School Food Safety Inspections Report for the National School Lunch Program and School Breakfast Program for SY 2022-23.

The USDA Agricultural Marketing Service (AMS) will discontinue the requirement for vendors to use high security seals to secure USDA Foods deliveries as of July 1, 2023. 

This notice announces the surplus and purchased foods that the department expects to make available for donation to states for use in providing nutrition assistance to the needy under The Emergency Food Assistance Program in fiscal year 2023. 

This is an existing collection in use without an OMB Control Number to seek approval to establish a process for requesting a waiver from FNS to offer SNAP recipients incentives at SNAP authorized retailer locations that encourage them to purchase healthier foods.

The collection of information is necessary for people to attend Produce Safety University, a training course designed to help child nutrition professionals identify and manage food safety risks associated with fresh produce.