The USDA Food and Nutrition Service conducts a variety of studies, evaluations, and related activities that respond to the needs of policymakers and managers and help ensure that nutrition assistance programs achieve their goals effectively. This plan provides short descriptions of projects that are expected to launch in fiscal year (FY) 2025.
It reflects decisions by FNS program and research staff and leadership on the best use of available research funding to meet current information needs that are aligned with agency priorities to improve program efficiency, integrity, and nutrition. FNS developed this plan in consultation with the agencies of the Research, Education, and Economics (REE) Mission Area.
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.
Since 1988, FNS has produced biennial reports on WIC participant and program characteristics for program monitoring and managing WIC information needs. The 2022 report summarizes demographic, income, and health-related characteristics of participants with active certifications in April 2022.
Check out this database to access vendor-specific product information for all direct delivered USDA Foods for the National School Lunch Program.
This report, the latest in a series of annual reports on WIC eligibility, presents 2021 national and state estimates of the number of people eligible for WIC benefits and the percents of the eligible population and the US population covered by the program, including estimates by participant category.
The average material prices are listed by school year and used by processors participating in the USDA Foods processing program.
USDA support for school meals in fiscal years 2021-2024.
Esta hoja de consejos fue diseñada para proporcionarles a los profesionales del servicio de alimentos de la escuela un resumen de las guías de Ofrecer versus Servir para el servicio de almuerzo.
This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for lunch meal service.
USDA Foods in Schools product information sheets with description and WBSCM ID for vegetables.