FNS Documents & Resources

This webinar provides an overview of the SNAP Longitudinal Data Project grant opportunity and request for applications.

This webinar provides a general overview of the SNAP Longitudinal Data Project (SNAP-LDP).

The Food Distribution Program on Indian Reservations Sharing Gallery is a source of inspiration and sharing of nutrition education materials, recipes, photos, news, grant opportunities, and other resources for Tribes participating in FDPIR.

This memo reiterates and extends the guidance, “Use of Virtual Disaster SNAP (D-SNAP) Operations in Remainder of Fiscal Year (FY) 2021 and FY 2022,” issued on Aug. 2, 2021. This memo provides lessons learned and best practices for D-SNAP operations with virtual components.

State agencies have faced unprecedented challenges during the last two fiscal years while operating a D-SNAP with a virtual component. This memo clarifies the following D-SNAP policies for virtual, hybrid or in person environments: food loss alone for D-SNAP eligibility, 72-hour timeliness requirement and needs assessment.

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. 

These questions and answers provide more information about the USDA Foods Database for states/school districts.

USDA has issued guidance to states in implementing FFCRA of 2020 which provides for the issuance of emergency allotments based on a public health emergency declaration by the Secretary of HHS under the Public Health Service Act related to an outbreak of COVID-19 when a state has also issued an emergency or disaster declaration.

This gallery features nutrition related grant opportunities that ITOs and FDPIR program operators may be eligible to apply for. Grants are a great way to secure funding to pursue specific nutrition-related projects and initiatives.

This factsheet explains how USDA Foods support the Dietary Guidelines for Americans and the school meal pattern requirements to make it easier for schools to prepare healthy meals using local foods.