Offer versus Serve is a provision in the NSLP and School Breakfast Program that allows students to decline some of the food offered. The goals of OVS are to reduce food waste in the school meals programs while permitting students to decline foods they do not intend to eat.
Recently, we have received several questions about the use of funds from the nonprofit school food service account to cover expenditures related to farm to school activities and school gardens. The questions and answers below address specific scenarios that school food authorities may be dealing with when considering the allowability of such costs.
Attached are revised Questions and Answers related to the final rule entitled, Certification of Compliance with Meal Requirements for the National School Lunch Program under the Healthy, Hunger-Free Kids Act of 2010.
FNS recently released the new Administrative Review Guidance Manual, which includes four options that state agencies may use to assess compliance with Dietary Specifications – calories, saturated fat, and sodium – requirements.
This instruction is intended to clarify allowable variations to child nutrition program food components in order to meet religious needs among Jewish schools, institutions and sponsors.
This memorandum provides information regarding the state agencies’ quarterly reporting requirements associated with identifying the number of school food authorities certified to receive the performance-based reimbursement for each lunch served in compliance with the new meal pattern requirements for the National School Lunch and School Breakfast Programs.
Attached are revised questions and answers related to the Food and Nutrition Service prototype 6 Cents Certification Tool.
Recently, we have received several questions regarding the operation of a school garden. Attached are questions and answers to address this issue. As in the past, please share this information with your school food authorities.
It has come to our attention that there may be some confusion concerning fluid milk, and how it is offered in reimbursable lunches. Under all menu planning approaches, fluid milk is a separate food component/menu item.