FNS Documents & Resources

Recently, FNS has received a number of questions related to buying local meat, poultry, game, and eggs; this memorandum seeks to clarify the regulatory requirements related to food safety and answer specific questions related to these products with a series of questions and answers.

FNS has a variety of resources to assist CNP operators in determining how traditional Indigenous foods may contribute toward a reimbursable meal.

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. 

Explore a world of possibilities in the garden and on your plate using ten inquiry-based lessons that engage 5th and 6th graders in growing, harvesting, tasting, and learning about fruits and vegetables.

This pre-recorded webinar features USDA Farm to School Program staff, who summarize grantee reporting requirements and review the processes for submitting no-cost extensions, as well as project and budget amendments.

Proper handwashing and cleaning can help prevent illness. Use photographs, signs, mini-posters, activity sheets, and more to spread the word.

This eleven-lesson curriculum for 3rd and 4th grades includes bulletin board materials, veggie dice, fruit and vegetable flash cards, and ten issues of Garden Detective News for parents/caregivers.

This resource is designed to help Child and Adult Care Food Program operators provide garden-based nutrition education for children ages 3 through 5 years in family child care settings.

This memorandum is meant to provide clarification and guidance on policies and procedures for donated food storage and distribution as they relate to product dating.

The purpose of this memorandum is to provide guidance on the incorporation of local foods and agriculture-based curriculum in early childhood education and care settings, clarifies policies in the recently published FNS Instruction relevant to local food production and procurement, and includes questions and answers regarding procuring local food for use in the CACFP.