FNS Documents & Resources

The purpose of Farm to Food Bank Projects is to (a) reduce food waste at the agricultural production, processing, or distribution level through the donation of food, (b) provide food to individuals in need, and (c) build relationships between agricultural producers, processors, and distributors and emergency feeding organizations through the donation of food.

Learn more about school lunch! Find event ideas, recipes, activities, and more for school nutrition professionals, families, and teachers.

On Aug.16, 2023, FNS announced the award of $9.4 million in federal funding for the FY 2023 Team Nutrition Grant for Supporting Nutrition Education for School-Aged Children.

The "I Speak" resource document is available to help identify the primary language of non-English speakers. 

Conozca más acerca el almuerzo escolar. Encuentre ideas, recetas, actividades, y más para profesionales del nutrición escolar, familias y maestros.

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 Notice of Funding Availability announces the distribution of $30 million provided by the Consolidated Appropriations Act, 2023, to state agencies to competitively award Equipment Assistance Grants to eligible School Food Authorities participating in the National School Lunch Program.

Students thrive in a healthy school nutrition environment. Strengthen, energize, and renew your school’s efforts to support healthy choices with these ready-to-go resources.

Promote your school lunch with this poster. School nutrition professionals can customize their daily lunch menu options and help remind students to eat a variety of foods.

Designed to increase the availability of local foods in schools, Patrick Leahy Farm to School grants can help farm to school programs get started or expand existing efforts. Funds support a wide range of activities from training, planning, and developing partnerships to creating new menu items, establishing supply chains, offering taste tests to children, purchasing equipment, planting school gardens, and organizing field trips to agricultural operations.