Summer Food Service Program

Child eating lunch Summer Food Service Program

USDA. Food and Nutrition Service.

Homepage for the Summer Food Service Program, which was created to ensure that children in lower-income areas could continue to receive nutritious meals during long school vacations, when they do not have access to school lunch or breakfast. Website provides a description of the program and access to pages containing more detailed information about the program's structure, purpose, and activities.


Summer Food Service Program Frequently Asked Questions

USDA. Food and Nutrition Service.

Provides answers to commonly asked questions about the Summer Food Service Program (SFSP).


Summer Food Service Program Income Eligibility Guidelines

USDA. Food and Nutrition Service.

Guidelines used in determining eligibility for free and reduced price meals or free milk by schools, institutions, and facilities participating in the Summer Food Service Program.


Summer Food Service Program Community Sponsors

USDA. Food and Nutrition Service.

Ways you can help, as individuals or community, to have a successful SFSP in your neighborhood.


Map of the United States Child Nutrition Agencies by State

USDA. Food and Nutrition Service.

Provides contact information for the state agencies that administer the Child (and Adult) Nutrition Programs, including School Meals, Child and Adult Care Food Program, Summer Food Service Program and so on.


A Guide to Starting the Summer Food Service Program in Your Community (PDF | 68.7 KB)

USDA. Food and Nutrition Service.

This booklet will give you more information on SFSP and on how you and your community can participate.


Feeding Low-Income Children When School Is Out - The Summer Food Service Program

USDA. Economic Research Service.

Comprehensive study of the Summer Food Service Program. The nationally representative study surveyed State administrators, sponsor staff, and site staff on program operations and on factors that affect participation. The study also examined the nutritional quality of meals served and the extent of plate waste.