FNS Documents & Resources

This guidance provides resources that state agencies may use when considering next steps and set forth instructions for submitting state plan amendments that involve operational changes such as electronic solution proposals and/or WIC FMNP waiver requests.

USDA continues to work with state child nutrition agencies to offer flexibilities in response to public health needs while still promoting nutritious meals during the coronavirus (COVID-19) pandemic.

The American Rescue Plan Act of 2021 provided USDA with $390 million, available through FY 2024, to carry out outreach, innovation, and program modernization efforts to increase participation and redemption of benefits for both the WIC program and the WIC Farmers’ Market Nutrition Program.

This memo is inform FNS regional offices and state agencies of the release of the 2021-22 WIC Income Eligibility Guidelines. The 2021-22 Income Eligibility Guidelines are used by state agencies in determining the income eligibility of persons applying to participate in WIC. 

Under challenging circumstances during the COVID-19 pandemic, school communities have worked tirelessly to ensure children have access to meals.

This policy memorandum provides further guidance on the WIC programmatic waivers as authorized under the Continuing Appropriations Act 2021 and Other Extensions Act in response to the COVID-19 public health emergency.

The Families First Coronavirus Response Act provides WIC Farmers’ Market Nutrition Program state agencies, including participating Indian Tribal Organizations and U.S. Territories, the opportunity to request a waiver of WIC regulatory requirements.

This brochure provides ideas to use healthy choices for fundraising that sell only nonfood items or foods that meet the Smart Snacks nutrition standards.

The purpose of this memorandum is to provide guidance on the implementation of Section 361 of the HHFKA, Full Use of Federal Funds, in the WIC Farmers’ Market Nutrition Program.

The recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals were revised using updated yields from the Food Buying Guide for Child Nutrition Programs and using the 2005 Food Code for the Hazard Analysis Critical Control Points.