Funds are to be used primarily to purchase fresh fruits and vegetables to be made available at no charge to students.
A small percentage of funds may be used for operating and administrative costs incurred for costs such as value added purchases, preparation and distribution of fruits and vegetables.
50% or more of enrolled students are eligible for free or reduced price meals
Allocation per student of between $50 and $75 for the year
Development of partnerships with one or more entities that provide non-federal resources (including entities representing the fruit and vegetable industry) for the acquisition, handling, promotion, or distribution of fresh fruits and vegetables
Integration of the program with other efforts that promote sound health and nutrition, reduce overweight and obesity, or promote physical activity
Certification of support signed by the school nutrition manager, the school principal and the district superintendent or equivalent positions as determined by the school.
On the FFVP Application, in section III (a) and (d) of the Proposal Narrative, describe types of costs (not dollar amounts) for items, other than food purchases, that you plan to incur as you implement this program. We suggest you use the FFVP Proposal Narrative Checklist to help you complete this description.
On the FFVP Budget Form, please estimate as best you can, Administration including projected dollar amounts for: Administrative personnel such as coordinator or bookkeeper, equipment, and printing
Food items and frequency you described in the narrative
Non-food costs such as paper supplies, dips and preparation and serving utensils
Support personnel
Massachusetts Department of Elementary and Secondary Education 135 Santilli Highway, Everett, MA 02149
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