National Strawberry Day

February 27 is National Strawberry Day! Enjoy a simple and delicious recipe and a free activity page. You may know that strawberries are usually in season from June to July - maybe you've grown your own strawberries and have frozen them for use in out-of-season recipes. Check out our Meal Pattern Minute on home-frozen fruits to be in the know about how it applies to the CACFP.

· Recipe: Elmo's Strawberry Pops

· Free Activity Page: Berry Fun

· Meal Pattern Minute: Home-Frozen Fruits

· USDA Resource: Crediting Fruits Tip Sheet

One Week Left for Standard Registration

Our Standard Registration period closes on February 28, so save your spot before the price increases by $80! You can join us in San Diego or on Zoom from April 10-14 for as low as $479.

· Register for the Conference

Don't Miss - USDA Webinar on Proposed Rule

USDA has proposed revisions to Child Nutrition Programs' meal patterns. We're partnering with USDA and other organizations to host a webinar on March 1 at 2:30 pm Eastern to discuss how these changes would impact the CACFP and SFSP. After the webinar, we'll be hosting our own Q&A session for our NCA members and their feedback.

· Register for USDA Webinar

· Register for Members-Only Q&A Session

· Read More About Proposed Rules on Our Blog

Become an Advocate During CACFP Week

CACFP Week is right around the corner, March 12-18. We want you to help spread the word, and have prepared some advocacy materials for you to use.

· CACFP Week Advocacy Templates

· CACFP Week Provider Promotion (English/Spanish)

· CACFP Week Sponsor Promotion

Updates to Income Eligibility Guidelines

USDA released its annual adjustment to the Income Eligibility Guidelines, which will be used in determining eligibility for free and reduced-price meals for the period from July 1, 2023 through June 30, 2024.

· View Updated Guidelines

Welcome to Our New National Ally

The Humane Society of the United States, as a part of the Forward Food Collaborative, works with institutions around the country to increase plant-based options served on menus and reduce the production and consumption of animal products. They work with both large food service management companies and individual self-operated institutions by providing a variety of free resources, including culinary trainings, plant-based recipes, marketing tips and tricks, and greenhouse gas assessments. Their goal is that, by 2025, 50% of the total meals offered in institutional dining programs in the United States are plant-based.