School Meals

We administer several federal programs that provide healthy food to children including the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program, Summer Food Service Program, and Fresh Fruit and Vegetable Program. Each of these programs helps fight hunger and obesity by reimbursing organizations such as schools, child care centers, and after-school programs for providing healthy meals to children. 

Meal Pattern Resources

Meal Requirements under the National School Lunch Program and School Breakfast Program: Questions and Answers

Offer versus Serve Guidance for the National School Lunch Program and the School Breakfast Program

USDA Food Buying Guide for Child Nutrition Programs

EXHIBIT A: Grain Requirements for Child Nutrition Programs

Whole Grain-Rich Requirement for the NSLP and SBP in Vermont

USDA Food Fact Sheets

Fresh Fruit and Vegetable Program

Fresh Fruits and Vegetables Program (FFVP) provides funds for schools to purchase fresh fruits and vegetables. This program is an effective and creative way to introduce fresh fruits and vegetables to children. Elementary schools with 50% or more eligible for free or reduced-price meals are eligible to participate. Several schools in Vermont will be selected to participate. For more information, email Cheryl Rogers or call (802) 479-1360.

Procurement for School Meals Programs

USDA regulations require that School Food Authorities (SFAs) follow procurement practices that allow for fair and open competition when purchasing any goods or services with funds from the non-profit school food service account. USDA regulations specify that purchases below a small purchase threshold may be conducted using an informal procurement method. State of Vermont regulations, for food purchases, set the small purchase threshold at $250,000*. Local Supervisory Unions, Towns, or School Districts may set lower small purchase thresholds.

Informal Procurement Method

When a purchase will fall below the small purchase threshold, SFAs should get prices for the same product or service from three or more vendors, record those prices, and go with the lowest price vendor that meets all requirements set out by the SFA. USDA and State of Vermont regulations do not require a specific format for documenting each procurement. However, documentation is required. You may find the following templates helpful in documenting purchases that fall under the small purchase threshold. 

You may also choose to document procurement with your own spreadsheet, a paper or electronic file system, or any other written or electronic documentation that shows the procurement took place.

Formal Procurement Method

In Vermont, a formal procurement method, such as a Request for Proposal (RFP) or Invitation for Bid (IFB) process must be followed for all food purchases of $250,000* or more, made out of the non-profit school food service account. If there is a lower small purchase threshold set by the Supervisory Union, Town, or School District, then a formal procurement method should be used for purchases above the local small purchase threshold. School Food Service Managers should request assistance from their Supervisory Union or School Business Managers in conducting a formal procurement process.

*Please note that this small purchase threshold is only for food purchases and is only for those food purchases made out of the non-profit school food service account. Any other purchases made out of the non-profit school food service account (such as equipment, supplies or services) are still subject to the $25,000 small purchase threshold which went into effect in 2018, or any applicable lower local threshold. 16 V.S.A., section 559 still sets a $15,000 small purchase threshold for certain other purchases outside of the non-profit school food service account, including the construction, purchase, lease, or improvement of any school building; the purchase or lease of an item or items required for supply, equipment, maintenance, repair, or transportation of students; or a contract for transportation, maintenance, or repair service

Buy American Provision

The Buy American provision stipulates that SFAs must, to the maximum extent practicable, purchase domestic commodities or products for use in the Child Nutrition Programs. This promotes the dual nature of the programs, which is to feed children healthy meals and to support American agriculture.

“Domestic” is a product produced in the United States and is processed in the United States substantially using agricultural commodities that are produced in the United States. Products from Guam, American Samoa, Virgin Islands, Puerto Rico, and the Northern Mariana Islands are allowed under this provision as US territories. “Substantially” means that over 51% of the final processed product consists of agricultural commodities that were grown domestically. There are two exceptions to this provision, which allow the purchase of foreign products. One is lack of availability and one is cost.

Availability: when the product is not produced or manufactured in the U.S. in sufficient and reasonably available quantities of a satisfactory quality. Example: There are no domestic bananas available. You may continue to serve foreign bananas.

Cost: when the cost of a U.S. product is significantly higher than the cost of a comparable foreign product. “Significantly” is not federally defined because it differs depending on the capacity of the program, but it is a best practice that it be defined by the SFA within its required written procurement procedures.

Use of these exceptions requires documentation. Please use the Buy American Provision Exception Sheet.

​​Paid Lunch Equity Pricing Rule

USDA published a rule in 2011 requiring schools participating in the National School Lunch Program to ensure that sufficient funds are provided to the non-profit food service account for paid student or adult lunches. Reimbursement from free and reduced-price meals may not be used to support paid or adult lunches. Schools may meet this requirement through prices charged for paid student lunches and/or through local funds provided to the food service account targeted for paid meals. For the school year 2019-2020, USDA has set the weighted average price of a paid lunch at $2.78. The Paid Lunch Equity Tool is intended to help schools determine what they should be charging for lunch or providing through local funds to the school food service account.

Adult meal prices for the school year 2016-2017 must be at least $3.45 to meet requirements. It is also recommended that schools evaluate their breakfast prices for next year. The average price charged for breakfast in elementary schools ranges between $1.25 and $1.50.

For more information, contact: Rosie Kruger, Child Nutrition Programs, (802) 479-1246.

On-Site Monitoring Form

School Food Authorities that have more than one site, must conduct and document on-site monitoring of the meal count system and other requirements. The on-site monitoring must be completed by February 1 each year.

Smart Snacks

Per the Healthy, Hunger-Free Kids Act of 2010, Smart Snack guidelines govern the nutritional quality of all food sold during the school day on the school campus. The school day is defined as midnight until 30 minutes after the official end of the school day. This pertains to food sold by any entity, including food service, student clubs, PTAs, and CTE programs. This includes food sold in the cafeteria, school stores, vending machines, and for fundraisers. Food-based fundraisers during the school day must sell Smart Snack compliant products or be food that is not intended for consumption during the school day, such as cookie dough or a pizza kit.

Local School Wellness Policy

The Wellness Policy requirement was established by the Child Nutrition and WIC Reauthorization Act of 2004 and further strengthened by the Healthy, Hunger-Free Kids Act of 2010. It requires each LEA participating in the National School Lunch Program and/or School Breakfast Program to develop a Wellness Policy.

Food Safety

Programs procure, prepare, serve, handle and store food in a safe and sanitary manner. Programs must operate in compliance with the Vermont Food Code. Each kitchen must have Hazard Analysis and Critical Control Point (HAACP)-based Standard Operating Procedures (SOPs).

Share Tables

Non Co-Mingled PreK

If the Point of Service (POS) for PreK sutdents is separate from other students, their meals must follow the CACFP meal pattern. 

Contact Us

Vermont Agency of Education
Secretary Daniel M. French
1 National Life Drive, Davis 5
Montpelier, VT 05620-2501

Web and Document Accessibility Policy​
Public Records Requests

(802) 828-1130 | aoe.edinfo@vermont.gov
Staff Directory | Division Phone Numbers

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