Resource | Fact Sheets
FNS-101: School Breakfast Program

The School Breakfast Program (SBP) provides nutritionally balanced, low-cost or no-cost breakfasts to children each school day in public and nonprofit private schools and residential child care institutions. The SBP started in 1966 as a pilot project and was made a permanent entitlement program by Congress in 1975.

Resource | Fact Sheets
FNS-101: National School Lunch Program

The National School Lunch Program (NSLP) provides nutritionally balanced, low-cost or no-cost lunches to children each school day in public and nonprofit private schools and residential child care institutions (RCCIs). The NSLP was established under the Richard B. Russell National School Lunch Act, signed into law in 1946.

Resource | Fact Sheets
FNS-101: Farmers' Market Nutrition Program

The WIC Farmers’ Market Nutrition Program (FMNP) is associated with the Special Supplemental Nutrition Program for Women, Infants, and Children, generally known as WIC. FMNP provides women, infants, and children certified to receive WIC benefits with coupons that can be utilized for eligible foods (fruits, vegetables, honey, and fresh-cut herbs) at farmers’ markets, roadside stands, and community-supported agriculture programs.

Resource | Fact Sheets
FNS-101: Fresh Fruit and Vegetable Program

The Fresh Fruit and Vegetable Program (FFVP) provides free, fresh fruits and vegetables to children at eligible elementary schools during the school day. The goal of FFVP is to introduce children to new fresh fruits and vegetables and increase overall their acceptance and consumption of fresh, unprocessed produce. The FFVP also incorporates nutrition education.

Resource | Fact Sheets
FNS-101: Commodity Supplemental Food Program

The Commodity Supplemental Food Program (CSFP) works to improve the health of low-income elderly persons at least 60 years of age by supplementing their diets with nutritious, domestically sourced and produced food, known as USDA Foods.

Resource | Fact Sheets
FNS-101: Child and Adult Care Food Program

The Child and Adult Care Food Program (CACFP) helps child and adult care institutions and family or group day care homes provide nutritious foods to young children, at-risk youth, and adults who are chronically impaired.

Resource | Fact Sheets
FNS-101: Food Distribution Program on Indian Reservations

The Food Distribution Program on Indian Reservations provides nutritious, domestically sourced and produced food, known as USDA Foods, to income-eligible households living on Indian reservations and to American Indian households residing in approved areas near reservations or in Oklahoma. Many households participate in FDPIR as an alternative to SNAP because they have limited access to SNAP offices or authorized food stores. Individuals cannot receive SNAP and FDPIR benefits in the same month.

Resource | Fact Sheets
FNS-101: Disaster Assistance

FNS plays a vital role in providing supplemental nutrition assistance when disasters occur by coordinating with state, local, and voluntary organizations to: (1) provide food for shelters and other mass feeding sites, (2) distribute food packages directly to households in specific situations, (3) offer flexibility in nutrition assistance programs’ design and administration to continue providing benefits to participants in need, and (4) approve eligible states’ requests to operate a Disaster Supplemental Nutrition Assistance Program (D-SNAP).

Resource | Fact Sheets
FNS-101: Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) serves low-income pregnant, postpartum, and breastfeeding women, infants, and children up to age 5 who are at nutritional risk. WIC provides participants with nutritious foods to supplement participant diets, nutrition education, and referrals to health and other social services.

Resource | Fact Sheets
The Emergency Food Assistance Program Farm to Food Bank Project Grants

The purpose of Farm to Food Bank Projects is to (a) reduce food waste at the agricultural production, processing, or distribution level through the donation of food, (b) provide food to individuals in need, and (c) build relationships between agricultural producers, processors, and distributors and emergency feeding organizations through the donation of food.