FNS Documents & Resources

The Study of School Food Authority (SFA) Procurement Practices is the first study from the U.S. Department of Agriculture (USDA), Food and Nutrition Service to comprehensively describe and assess the decision-making process regarding school food procurement practices at the SFA level. The sample for this study was a subset of the 1,679 SFAs that participated in the Child Nutrition Operations Study II (CN-OPS-II), which included a module on SFA procurement practices in school year (SY) 2016–17. Findings are based on the perceptions and experiences of the SFA and they may not reflect actual regulations and policies; this study was not an audit. 

This webinar is intended for states and school districts that serve direct delivered USDA Foods for child nutrition programs.

USDA Foods data collected via the Web-Based Supply Chain Management (WBSCM) system and the Fresh Fruit and Vegetable Order Receipt System (FFAVORS) were analyzed to conduct analyses on food purchases and spending at the national and state levels for four school years. These infographics display national data for school years 2016-2017 and 2017-2018.  

This memorandum provides guidance to state distributing agencies and recipient agencies on the use of market basket analysis in procuring processed end products for USDA Foods in Schools and commercial goods for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program. 

This is a request for information from Management Information Systems software and hardware vendors and developers to learn about the functionality of state and school food authority National School Lunch and School Breakfast program data management information systems. 

This memorandum clarifies how school food authorities may use funds provided under Sections 4 and 11 or 19 of the National School Lunch Act to purchase fresh fruits and vegetables from DoD Fresh Fruit and Vegetable Program vendors.

Today’s unpredictable economy has made it important to consider accounting for the fluctuating costs of goods and services that are beyond the control of either the school food authority or the vendor.