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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This notice announces the Department's annual adjustments to the Income Eligibility Guidelines to be used in determining eligibility for free and reduced price meals, free milk, and Summer Electronic Benefit Transfer benefits for the period from July 1, 2024 through June 30, 2025.
This map displays census data and can be used for tiering of participating CACFP day care homes and eligibility of SFSP summer sites.
The purpose of this voluntary recognition initiative is to encourage Summer Meal Programs' sponsors to offer higher quality, nutritious meals that make a positive impact on children's healthy development.
School meals, and the school nutrition professionals that provide them, help children be strong physically and mentally. Celebrate the school community and promote healthy foods with these fun new school meals materials.
This collection is a revision of a currently approved collection for determining eligibility for free and reduced price meals and free milk as stated in FNS regulations.
This collection of information is necessary for the application of the Healthy Meals Incentives Recognition Awards by school food authorities.
This fact sheet, available in both English and Spanish, reviews the steps to successfully integrate local food in child nutrition programs.
The Turnip the Beet Award recognizes outstanding summer meal program sponsors across the nation who work hard to offer high quality meals to children that are appetizing, appealing, and nutritious during the summer months.
For children to grow and reach their full potential, it is critical that they have access to nutritious foods and develop lifelong healthy dietary habits.
The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.