Resource | Webinars/Videos
Finding and Creating School Recipes for Success with USDA Foods

In this December 4, 2014, webinar, Malissa Marsden provides an overview of how to create and modify standardized recipes, and Dayle Hayes shares a variety of available resources from agricultural boards, social media, and school nutrition programs.

Resource | Webinars/Videos
Creating Healthy Menus Using USDA Foods

In this October 16, 2014, webinar, Christina Riley of FNS provides an overview of USDA Foods nutrition, and Scott Richardson of Project Bread, Laurie Colgan of the Vermont Agency of Education, and Ed Herrera of the Idaho State Department of Education present school meals recipe resources developed by their organizations.

Resource | Policy Memos | FD-136
Cancellation of Policy Memorandum FD-085, Nonfat Dry Milk Processing

Policy Memorandum FD-085, Nonfat Dry Milk Processing (dated March 27, 2009) is cancelled.  

Resource | Webinars/Videos
K-12 Cooking with USDA Foods

In this Dec. 18, 2014, webinar, White House Champions of Change chefs Carlin Breinig, Cyndie Story, and Garrett Berdan share culinary techniques and work simplification methods aimed at producing quality foods in quantity batches. USDA Foods highlighted in the presentation include flavorsome fruits, vibrant vegetables and legumes, and mealtime meats, cheeses, and grains.

Resource | Policy Memos | SP08-2015
Updated E-Rate Guidance for Schools Electing Community Eligibility

This memorandum notifies State agencies and local program operators of recently updated rules issued by the Federal Communications Commission (FCC) regarding the calculation of discount rates under the E-Rate program for schools electing the Community Eligibility Provision (CEP).

Resource | Policy Memos | SP07-2015
Assessing Proposed Nutrition Education Costs in the NSLP and SBP

This memorandum provides guidance on the process State agencies and school Food authorities (SFAs) should use when assessing requests to fund nutrition education related expenses from the nonprofit school food service account. Nutrition education is an integral part of the mission of the National School Lunch Program (NSLP) and School Breakfast Program (SBP) when the nutrition education and related activities directly support the operation and/or improvement of the school food service. 7 CFR Part 210.12(a)

Resource | Policy Memos | SP06-2015
Farm to School and School Garden Expenses

Recently, we have received several questions about the use of funds from the nonprofit school food service account to cover expenditures related to farm to school activities and school gardens. The questions and answers below address specific scenarios that school food authorities (SFAs) may be dealing with when considering the allowability of such costs.

Resource | Policy Memos | CACFP 01-2015 SFSP 01-2015
Duration of Income Eligibility Determinations: Guidance and Q&As

This memorandum provides guidance and clarification regarding individual income eligibility determinations and durations in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP).

Resource | Technical Assistance & Guidance
Blast Off Game

Students can reach Planet Power by fueling their rocket with food and physical activity. Fuel tanks for each food group help students keep track of how their choices will, ultimately, pay off!

Resource | Policy Memos | SP66-2014
Information and Guidance on the Domestic Beef Market

The purpose of this memorandum is to provide information and guidance to State agencies and school food authorities (SFAs) on the current status of the domestic beef market. As you may be aware, wholesale prices for ground beef have increased more than 30% since last year. Both commercially- and the Department of Agriculture (USDA)-purchased beef prices continue to rise, and supplies of domestic beef are tight nationwide. USDA understands that lean beef is a popular ingredient in school cafeterias across the country, and that SFAs are working hard to plan menus and coordinate food purchases for the coming months. USDA continues to encourage schools to purchase and use beef in their menus as a good source of lean protein.