The CEP resource center provides extensive resources for parents, teachers, and school officials at the local, state and Federal level to better understand CEP and its positive benefits, along with useful tools to help facilitate successful implementation of the provision in your school!
U.S. Department of Agriculture's Food and Nutrition Service and U.S. Department of Labor's Employment and Training Administration partner to support able-bodied adults without dependents through the public workforce system as the Public Health Emergency ends.
This session focused on how subsidized work-based learning (SWBL) can be an important part of a SNAP E&T program.
Why is streamlining a big deal? Because reducing paperwork increases program efficiency, to make CACFP work better! Whether you are wondering how to make the best use of resources to implement the new meal requirements, or just looking for ideas to help you operate the program more effectively, here is information you can use!
This section describes the successes sponsors have had in meeting the unique needs of children and attracting them to their summer meal sites.
School meals are required to meet specific nutrition standards to operate the school meals programs. The standards align school meals with the latest nutrition science and the real world circumstances of America’s schools.
The purpose of this memorandum is to provide guidance for state agencies and program operators on the status of nationwide waivers of statutory and regulatory requirements in the Summer Food Service Program.
This webinar will provide you with an overview of FY 17 Farm to School Grant requirements and next steps including, key farm to school contacts, available resources to support your farm to school work, financial systems and reporting requirements.
In this webinar, the sixth in this series, USDA's Farm to School Team discusses how schools can purchase local products through distributors. A food service director from Tennessee and a farm to school coordinator from Georgia share how they've been able to work with distributors to buy local foods.
Final Report. The primary charge of the work group was to identify Program requirements, policies, and procedures that, if eliminated or modified, would reduce burden or effort for SAs, institutions, and facilities participating in CACFP without undermining ongoing efforts to improve Program management.