A webinar for state agencies providing an overview of provisions included in the new Keep Kids Fed Act legislation and Supply Chain Assistance funding.
Fourth webinar in the 2022 Seeding Success webinar series.
A webinar for state agencies about tools available to aid in the transition back to normal child nutrition program operations.
During this webinar, FNS shared statewide waivers available at state agency request to assist program operators in transitioning to normal operations for Summer 2022 and statewide waivers available for operational and administrative flexibilities for the upcoming school year.
The following videos are available to demonstrate functionality and provide tutorials for specific activities in IFMS.
Planning for a Dynamic School Environment Webinar: Guidance for Meal Service Flexibilities for SY 2021-2022
On August 26, FNS delivered a live webinar to state agencies and local program operators providing an overview of nationwide waivers for school year 2021-22. During the webinar, staff discussed scenarios where flexibilities may be utilized and suggestions for planning for the unexpected. Lastly, resources were shared to further help state agencies and local program operators meet the unique needs of their community.
FY 2021 PTIG Webinar #2
New Requirements for USDA Vendors: Reporting of Nutrition, Allergen, and Ingredient Information for USDA Foods in Schools
This webinar is intended for vendors that supply USDA Foods.
This webinar provides guidance on flexibilities available to help you manage USDA Foods in Schools during these unprecedented times due to COVID-19. Topics include information on USDA Foods direct delivered products, USDA Department of Defense (DoD) Fresh Fruit and Vegetable Program, and the National Processing Program. We cover some actions you can take to assist with utilization of USDA Foods inventories and minimize food loss. This webinar is intended for state distributing agency and FNS regional office staff who manage USDA Foods in Schools programs.
This webinar discusses how to encourage variety in the CSFP Food Package and how to structure and operate your CSFP program to provide the greatest benefit to your clients.