FNS Documents & Resources

For the 2023-24 school year, many families will need to fill out an application to find out if they can get free or reduced price meals.

These files contain WIC Farmers Market Nutrition Program profile data by fiscal year. 

Learn more about COVID-19 food safety resources available to FNS program operators including new resources for school nutrition professionals from the Institute of Child Nutrition. 

Pregnant, postpartum and breastfeeding women, infants, and children up to age 5 are eligible. They must meet income guidelines, a state residency requirement, and be individually determined to be at "nutritional risk" by a health professional.

FNS has a long history of helping to end hunger, reduce diet-related diseases, and accelerate health equity. This report explains who we are, who we serve and highlights key work underway.

This memo is inform FNS regional offices and state agencies of the release of the 2021-22 WIC Income Eligibility Guidelines. The 2021-22 Income Eligibility Guidelines are used by state agencies in determining the income eligibility of persons applying to participate in WIC. 

This memo is inform FNS regional offices and state agencies of the release of the publication of the 2021-22 Senior Farmers’ Market Nutrition Program Income Eligibility Guidelines. The 2021-22 Income Eligibility Guidelines are used by state agencies in determining the income eligibility of persons applying to participate in SFMNP. These income eligibility guidelines are to be used in conjunction with the SFMNP regulations

This policy memorandum transmits the 2020-2021 Income Eligibility Guidelines for the Senior Farmers’ Market National Program.

The School Breakfast Program (SBP) is a federally assisted meal program operating in public and non-profit private schools and residential child care institutions. The SBP started in 1966 as a pilot project, and was made a permanent entitlement program by Congress in 1975.

Accommodating children with special dietary needs in the School Nutrition Programs. Guidance for school food service staff.