Fresh Fruit and Vegetable Program Sample Clauses
The Fresh Fruit and Vegetable Program clause establishes guidelines for providing fresh fruits and vegetables to eligible participants, typically within schools or educational settings. It outlines the types of produce that can be offered, eligibility criteria for recipients, and may specify requirements for sourcing, serving, and reporting. By setting these standards, the clause ensures that participants have access to healthy food options and that the program operates consistently and transparently, addressing issues of nutrition and equitable access.
Fresh Fruit and Vegetable Program a. FSMC shall create menus for FFVP that feature a variety of fruits and vegetables that are different from the produce being served during the school meals that day. A vegetable must be served at minimum, once per week. Menus will be reviewed and approved by DCPS FNS prior to implementation. FFVP produce will not be served with breakfast, lunch, or afternoon snack. DCPS will review and approve FFVP menus prior to implementation.
b. FFVP must be offered at least twice per week at applicable schools with a vegetable served as the tasting at least once a week. SFA reserves the right to order the fruits and vegetables to accommodate additional feeding days per week.
c. FSMC shall create and distribute nutrition education materials along with the FFVP produce upon DCPS approval minimum of once per month for the duration of the program. Nutrition education materials must be submitted to and approved by the SFA. The cost of coordinating nutrition promotion activities is permissible and may be reimbursed within the 10% administrative cost of the grant. The cost of nutrition education materials is not allowable within the FFVP grant allocation and instead shall be included in the Fixed Unit Price.
d. FSMC shall spend up to the monthly FFVP grant allocation on operating costs. Operating costs include:
1. Buying fruits, vegetables, and low-fat or nonfat vegetable dipping sauce.
2. Buying nonfood items, including napkins, paper plates, serving bowls and trays, cleaning supplies, and trash bags.
3. Value-added services such as pre-cut produce, ready-made produce trays, and delivery charges; and
4. Salaries and fringe benefits for employees who do such tasks as washing and chopping produce, preparing trays, distributing produce to classrooms, setting up serving unit, and cleaning up.
5. DCPS shall apply up to ten (10) percent of the total grant toward administrative costs. Administrative costs are the documented expenses incurred in planning the Program, managing paperwork, obtaining equipment, and all other aspects of FFVP that are not related to the preparation and service of fruits and vegetables.
6. FSMC shall be reimbursed for FFVP operational and administrative expenses by invoicing a monthly cost reimbursement less than or equal to the total grant allocation for the applicable schools and net of all discounts and rebates. FSMC shall submit monthly program invoices with their invoice to DCPS to substantiate the cost figure.
7. FSMC shall budget for FFVP prior to ...
Fresh Fruit and Vegetable Program. It is mutually agreed between the State Agency and School Food Authority that:
Fresh Fruit and Vegetable Program. In the event the SFA participates in the USDA Fresh Fruit and Vegetable Program (“FFVP”) and has elected to have the FSMC provide management services with respect to this Program, the FSMC shall operate the FFVP in accordance with the requirements of Section 19 of the National School Lunch Act, all applicable regulations and policies, and the USDA/FNS FFVP Handbook for Schools, December 2010.
Fresh Fruit and Vegetable Program. The Vendor will invoice the School District weekly for meals/snacks provided. Payment will be due to the Vendor within days from the invoice date.
Fresh Fruit and Vegetable Program. It is mutually agreed between the State Agency and School Food Authority that: The School Food Authority agrees that the funds will only be used for the purposes authorized by Section 19 of the National School Lunch Program. The School Food Authority agrees to abide by all of the requirements for administering the Program as stated in Section 19 of the National School Lunch Program. The School Food Authority agrees to provide funds to the approved school(s), under its jurisdiction for the service of approved fresh fruits and vegetables in accordance with local, State, and Federal regulations and requirements.
Fresh Fruit and Vegetable Program please initial here Any Local Education Agency wishing to participate in the Fresh Fruit and Vegetable Program must initial this section and fill out a grant application yearly. The Local Education Agency will only be allowed to participate in the Fresh Fruit and Vegetable Program if they are successfully awarded a grant and approved through the iCAN Online System. The LEA agrees to meet the following requirements for the Fresh Fruit and Vegetable Program: 1. Serve all enrolled children in the elementary school.
Fresh Fruit and Vegetable Program. If applicable, an FSMC will operate the SFAs Fresh Fruit and Vegetable Program, which will be paid on a fixed price basis. However, FMSC must submit documentation to SFA to show allowable costs and will categorize the costs attributable to the FFVP program as an operational or administrative cost as defined in the USDA FFVP Handbook and indicate the percentage of each category of costs on all invoices. Administrative costs must not exceed ten percent (10%) of the FFVP grant received by SFA. If SFA elects to participate in the FFVP as part of the Services provided by this Agreement, SFA will submit an FFVP cycle menu as part of the Request for Proposal, or may elect to have FSMC submit a cycle menu.