Recording of informational webinar for the fiscal year 2024 Process and Technology Improvement Grants.
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.
Healthy Eating Index scores range from 0 to 100 and are a measure of diet quality used to assess how well a set of foods aligns with the Dietary Guidelines for Americans. A higher score is ideal. The FDPIR Food Package scores an 84. This is higher than the average U.S. diet, which scores a 59.
The Chef Ann Foundation is a cooperative agreement recipient from the USDA's Food and Nutrition Service. CAF plans to collect additional information from sub-grantees, based on an assessment and data report, which is beyond the information already approved under OMB Control Number: 0584–0512 (expiration date: July 31, 2025).
State agency summaries for the non-competitive Technology Innovation Grants (nTIGs) awarded FY 21.
The CN Labeling Program is designed to aid schools and institutions participating in the National School Lunch, School Breakfast Program, CACFP and Summer Food Service program by determining the contribution a commercial product makes toward the meal pattern requirements of these programs.
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.
The Child Nutrition Labeling Manual provides food manufacturers with instructions on how to apply and obtain approval for a CN label.
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.