Resource | Technical Assistance & Guidance
Seamless Summer Option: Providing Multiple Meals at a Time During the Coronavirus Pandemic

This downloadable handout provides tips, best practices, and sample menus for NSLP SSO operators who wish to distribute multiple meals at one time.

Resource | FAQs/Q&As
COVID-19 Questions and Answers for States

USDA has issued a series of question and answer documents on flexibilities, adjustments and waivers to support effective operations and provide access to benefits while states respond to the novel coronavirus (COVID-19).

Resource | Technical Assistance & Guidance
Community Eligibility Provision Resource Center

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!

Resource | Product Information
USDA Foods in Schools Product Information Sheets - Grains

USDA Foods in Schools Product Information Sheets containing USDA Foods description and WBSCM ID for grains. 

Resource | Product Information
USDA Foods in Schools Product Information Sheets - Other Foods

USDA Foods in Schools Product Information Sheets containing USDA Foods description and WBSCM ID for other foods. 

Resource | Fact Sheets
School Meals Flexibilities

In January 2020, the U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS), responding to requests from local school food service professionals, will publish a proposed rule to provide flexibilities that will better enable schools to serve nutritious foods children will be eager to eat while also increasing program effeciency and integrity.

Resource | Toolkits
Tools for Schools: Serving Whole Grain-Rich

School meals are giving kids the goodness of whole grains. Whole grains give kids B vitamins, minerals, and fiber to help them feel full longer so they stay alert to concentrate at school. Beginning SY 2019-2020, half of the weekly grains offered must be whole grain-rich and the remaining grain items must be enriched.