U.S. Department of Agriculture (USDA) - Food and Nutrition Service (FNS) - Office of Community Food Systems (OCFS)
01/28/19 11:59 PM EST
Grant to a USA nonprofit for school nutrition and workforce development training programs. Applicants must submit a letter of intent prior to applying. Funding is intended to train relevant food professionals in schools in order to provide children with healthier food options and nutrition education.
School Nutrition Training Grant for Allied Professional Organizations funds will assist allied professional organizations in planning, developing, promoting, delivering, and evaluating a workforce development and training initiative to provide skills-based training and technical assistance for school nutrition professionals to strengthen school meals program operators’ competencies, knowledge, and skills within one or more of the eight (8) key functional areas:
- Meal Preparation and Service
- Nutrition and Meal Management
- Marketing, Communication, and Customer Service
- Procurement and Inventory Management
- Financial Management and Accountability
- Personnel Management
- Sanitation, Safety, and Security
- Facility and Property Management
1. Allied Professional Organization(s): An allied professional association that is national in scope, whereby school nutrition professionals are eligible to join as a member, which provides membership representation for school nutrition professionals, and seeks to further the school nutrition field and the interests of school nutrition professionals.
2. School nutrition personnel/school nutrition professionals: School nutrition program employees at the district or school level who are administering or operating the school meals programs such as the National School Lunch Program (NSLP) and School Breakfast Program (SBP), or who contract with a food service management company to provide school meals and manage aspects of school food service operations. In general, there are three job categories related to school food service operations: directors, managers/supervisors, and staff. At the local level, there are many different job titles of individuals who perform similar duties. The definitions below are general descriptions to cover most local school nutrition program employees:
a. Directors plan, administer, implement, monitor, and evaluate all district-wide aspects of school nutrition programs. School districts are often comprised of multiple schools, each with its own food service operation.
b. Managers/supervisors have direct responsibility for the day-to-day operations at one or more schools.
c. Staff prepare and serve meals, process transactions at point of service, and review the free/reduced price applications, along with other routine work. Typically, staff do not have management responsibilities.
Project Description: Applications must include a comprehensive plan to design and develop, promote, deliver, provide follow-up, and evaluate a quality, skills-based workforce development and training initiative for a broad array of school nutrition professionals related to any of the eight (8) key functional areas that school nutrition personnel must master to operate a successful program.
Any grant-funded training workshops, courses, webinars, materials, resources, or other products must be promoted to, available and accessible to a broad array of school nutrition professionals, not just the organizations’ membership (i.e. publicly and widely available and accessible), and offered free-of-charge. Applicants must also commit to maintaining and updating training content and materials to reflect any new or revised USDA regulations, policy, or guidance during the grant period of performance.
Applicants are highly encouraged to collaborate with other allied organizations or other partners during the grant period either informally or formally through a subcontracting agreement to promote a broad reach.
Allowable use of funds includes, but is not limited to, personnel costs (salaries and benefits); travel and per diem associated with training delivery; training supplies; translation of training materials to non-English language(s); printing, duplication, and dissemination of materials; procurement of technology (both hardware and software such as tablets, laptops, display boards, etc.) necessary to implement training (may NOT exceed ten percent of requested funds). Expenditures for both equipment (i.e., items of personal property having a useful life of more than one year and a cost of $5,000 or more) and supplies are allowable expenses. No more than 10 percent of the grant funds may be used for food purchases in the grant budget. Food purchases should be limited to educational purposes, including: sample tables, taste tests, or promotional use. An audit trail and strict accounting systems to guard against comingling or improper expenditures of funds is necessary.
Allowable uses of funds includes, but is not limited to:
- Education and Training Costs such as: Delivering training for school nutrition professionals; Providing train-the-trainer workshops; Establishing a cadre of trainers or an instructors’ network for training; Costs associated with acquiring and utilizing trainers; Travel reimbursement for participants (reimbursement may only be paid for travel
expenses in accordance with the Federal Travel Regulations 41 CFR 301 and shall not exceed the lesser of State of Federal maximum per diem rates)
- Evaluation Costs for conducting a grant evaluation and collecting the required performance measures. The grantee may allocate up to 10% of their award to support evaluation activities.
- Sub-grants to Partnering Organizations. All sub-grant awards must follow the “Guidance for Interpreting Cost Principles of Grants and Sub-Grants Awards,”.
- Personnel Costs: Percentage of salary and benefits for Project Director(s) and key personnel (must be equal to the time spent on the grant activities); Contracted employee salaries (must be equal to the time spent on the grant activities); Pay for substitutes while school nutrition professionals/foodservice staff attend training
- Materials/Resources and Other Supplies: While USDA requires the grantee to use materials developed by Team Nutrition or the Institute of Child Nutrition as appropriate for the target audience and scope, a portion of grant funds may be used for justified development of needed materials when: 1) no existing materials are available; or 2) materials have potential as a national resource. All materials developed with grant funds must meet accessibility standards and be in compliance with section 508 of the Rehabilitation Act of 1973, as amended.
GrantWatch ID#: 184698
Award Ceiling: $2,000,000
The School Nutrition Training Grant for Allied Professional Organizations will have a period of performance of four (4) years and is anticipated that the award will be funded for the period of May 2019 – September 2023.
Before starting your grant application, please review the funding source's website listed below for updates/changes/addendums/conferences/LOIs.
Letters of Intent must be submitted to:
Anna Arrowsmith, Grants Officer
Grants and Fiscal Policy Division
U.S. Department of Agriculture, FNS
3101 Park Center Drive Room 740
Alexandra, VA 22302
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