FNS Documents & Resources

The 2023 Farm to School Census will collect and synthesize data from a national census of school food authorities to better understand the characteristics of SFAs participating in farm to school and the scope and details of the activities they engage in ( e.g., local food procurement, gardening, agriculture education).

This study examined the processes, procedures, and effectiveness of a second, independent review of applications for certain local education agencies under the Richard B. Russell National School Lunch Act. The requirement, which was first implemented in School Year 2014-15, is intended to reduce administrative certification error in LEA processing of household applications.

This resource discusses the best practices associated with handling fresh produce in schools, and includes information throughout the purchasing and receiving, washing and preparation, hand hygiene, serving, and storage of fresh produce. The resource also includes recommendations for specific fruits and vegetables. 

USDA Foods in Schools product information sheets containing USDA Foods description and WBSCM ID for grains. 

This notice invites the general public and other public agencies to comment on this proposed information collection. This is an extension of a currently approved information collection from organizations fighting hunger and poverty.

This resource provides information about food safety issues in school gardens. It addresses topics such as site selection, materials, cand water use; chemical and fertilizer use; compost and manure use; growing and harvesting produce; using school garden produce in your school meals program and addressing community donations. 

A resource titled "Ensuring Traceability of Fresh Produce" outlines the responsibilities of school nutrition professionals, distributors, school gardens and farm and produce cooperatives in terms of traceability for fresh produce. 

A fact sheet, with information about handling fresh produce on salad bars, includes information for preparation and set up, temperature control, supervision and clean up.