FNS Documents & Resources

This gallery features a variety of toolkits that have been developed by non-profit or government agencies to assist FDPIR program operators in providing nutrition-related content to their participants. Toolkits can be used to access a collection of resources that may include lesson plans, videos, and/or handouts on a specific targeted subject matter.

This fact sheet presents effective strategies for supporting community food systems.

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.

The USDA awards grants annually to help connect students to the sources of their food through education, taste tests, school gardens, field trips, and local food sourcing for school meals. This fact sheet gives an overview of the Patrick Leahy Farm to School Grant Program and highlights Farm to School grantee projects.

This fact sheet reviews school farms spanning acres in Minnesota, indoor tower gardens in Vermont, raised beds in New York City, aquaponic systems in the Virgin Islands, and native food gardens in tribal communities.

This fact sheet, available in both English and Spanish, reviews the steps to successfully integrate local food in child nutrition programs.

This factsheet gives examples, tips, and information for putting local meat on school menus.  

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.

This fact sheet provides information on how to use USDA DoD Fresh to purchase local produce.

In November 2005, the Food and Nutrition Service (FNS) issued Policy Memorandum FD-049 to assist school food authorities (SFAs) in providing healthier options and a wider variety of cheese products for students. The policy memorandum permits processors to substitute cheese donated by the Department of Agriculture (i.e., USDA cheese) with other varieties of cheese produced for the commercial market.