By law, certain adults without dependents can only receive SNAP benefits beyond three months in a three-year period unless they meet specific work requirements. We refer to this as the “time limit.”
A webinar for state agency and school food authority staff focused on the community eligibility provision.
The Community Eligibility Provision is a National School Lunch Program and School Breakfast Program meal service option that allows schools and school districts located in high poverty areas to offer breakfast and lunch at no cost to all enrolled students.
A final rule, Child Nutrition Programs: Community Eligibility Provision-Increasing Options for Schools (88 FR 65778), was published on Sept. 26, 2023, with an effective date of Oct. 26, 2023, that established the 25 percent minimum ISP threshold. As a result, more students, households, and schools have the opportunity to experience CEP’s benefits, such as increasing access to school meals at no cost, eliminating unpaid meal charges, minimizing stigma, and streamlining meal service operations.
This webinar will take you through strategies you can use to write an effective grant proposal, meaning it is aligned with the intent of the program and responsive to requirements, while communicating the intent of your project.
This webinar gives an overview of the rulemaking process, highlights specific regulatory changes and provisions that impact the school meal programs, and provides information regarding resources for the final rule.
This webinar reviews the match requirements and walks through critical budget components of the Farm to School Grant application.
This webinar provides an overview of how to create a sustainable farm to school project along with resources and examples.
This webinar provides guidance to current Patrick Leahy Farm to School Grant applicants on creating successful assessment plans for grant proposals and projects.
This memorandum provides updated guidance on crediting tofu and soy yogurt products in the Child and Adult Care Food Program and extends previous guidance on crediting tofu and soy yogurt products to the Summer Food Service Program, as well as to the infant meal pattern in the Child and Adult Care Food Program.