About the Fresh Fruit and Vegetable Program (FFVP)

The goals of the FFVP are to:

• Create healthier school environments by providing healthier food choices.
• Expand the variety of fruits and vegetables children experience.
• Increase children’s fruit and vegetable consumption.
• Make a difference in children’s diets to impact their present and future health.

Who can apply to participate?

• Must be an elementary school
• Operate the National School Lunch Program
• Submit an application to be considered to participate
• Have 50 percent or more of its students qualified for free or reduced meals

What can be served?

• Fresh fruits and vegetables, not canned, frozen or dried
• Low fat or fat free Ranch dressing allowed with vegetables only
• No smoothies or other combination items
• Cooked vegetables are allowed only once weekly

When fruits and vegetables be served?

• During the school day not before or after school
• Cannot be served during breakfast or lunch

Who can receive fresh fruit and vegetables?

• All children who normally attend the school
• Encourage teachers to participate as role models
• Not intended for parents and community

What records have to be maintained?

• Claims (completed in SCAPS)
• Invoices for operating expenses produce, supplies, and records of direct labor cost
• Records for administrative expenses as indirect labor and equipment (only up to 10% of total funds)
• Equipment requests and approvals
• Production Records
• Information on publicity
• Information on following the submitted plan

South Carolina has participated in the FFVP for the past seven years and is in its eighth year of implementation.

State grant allocation since 2008-09

School Year	Grant Allocation	Schools Participating
2008-09	$845,918.00	34
2009-10	$1,225,145.00	51
2010-11	$1,869,917.00	86
2011-12	$2,724,946.00	129
2012-13	$2,819,802.00	132
2013-14	$2,854,277.00	149
2014-15	$3,020,816.00	145
2015-16	$3,068,913.00	149
2016-17	$3,206,297.00	153

 

Each participating school is given $50–$75 per student for the program for the year. Only ten (10) percent or less of the total money received may be used for labor and benefits (operations and administrative, respectively). At least 80 percent must be spent on fresh fruits and vegetables and supplies.

To be selected for participation in the FFVP, schools must:

• Be an elementary school;
• Operate the National School Lunch Program;
• Submit an application for participation;
• Have 50 percent or more of its students eligible for free or reduced-price meals. Priority is given to schools with higher percentages of free and reduced price students;
• Demonstrate an ability to properly implement and operate the FFVP. SCDE uses the grant application process, and prior participation in the FFVP when applicable, to determine a school’s ability to implement and operate the FFVP.

To participate, a grant application provided by the Office of Nutrition Programs, SCDE must be 
completed by the school district for each school that wishes to participate.  A web-based application must be completed online and are due in April of each year.
 

Participating schools are required to:

• Provide a variety of fresh fruits and vegetables to all enrolled students during the school day, outside of the breakfast and lunch meal periods.
• Have a detailed implementation plan that includes the following information:
  • How the FFVP will be integrated with other efforts to (1) promote health and nutrition, (2) reduce overweight and obesity, and/or (3) promote physical activity. Such a plan is likely to incorporate fresh fruit and vegetable snacks into classroom lessons on a regular basis, a school motto or health and wellness message, and/or a school-wide health and wellness program.
  • How and when the fresh fruits and vegetables will be delivered or given to all enrolled students in the school.
• Be familiar with all food safety and Hazard Analysis and Critical Control Point (HACCP) principles for fresh produce.
• Widely and creatively publicize among students and their parents/guardians the availability of free fresh fruits and vegetables.
• Partner with community members to (1) educate students and parents on the benefits and availability of fresh fruits and vegetables and/or (2) to provide students with fresh fruits and vegetables.
• Spend all funds allocated within the award period.  This is a requirement to be eligible to participate in the FFVP during future funding cycles.
• Submit a monthly claim via SCAPS for reimbursement.
• Maintain a FFVP Production Record for each day of FFVP service.
• Have   documented   support   for   the   FFVP   from   the   food   service   manager,   food service supervisor/director, principal, and district superintendent.

Grant funds may be used to support the following activities:

• Adjusting the selection of fruits and vegetables to purchase and serve more of students’ favorites and avoid items that are unselected, uneaten, and wasted.
• Ensuring fruits and vegetables are appealing and easy to grab.  If necessary, precut items to make them easier, more appetizing, and neater for children to eat.
• Only low-fat dressing can be used as a dip for vegetables only.
• Introducing children to varieties of a fruit (such as Bartlett, Bosc, and Seckel Pears) or a vegetable (Bell, Sweet Banana, and Poblano Peppers).
• Considering and using, if appropriate, more pre-cut fruits and vegetables and pre-prepared trays to control labor costs and address the lack of extra storage space.
• Offering whole fruits on days when staff cannot prepare trays of pre-sliced fruits or vegetables.
• Scheduling the serving of prepared fruits and vegetables as a nutrition education activity.
• Providing nutrition education activities.
   

The FFVP does not allow funds to be used to purchase:
Processed or preserved fruits and vegetables (including canned, frozen, or vacuum packed)

• Dip for fruits
• Fruit leather
• Jellied fruit
• Fruit or vegetable juices of any kind
• Fruit smoothies
• Trail mixes of fruit mixtures with candy
• Cottage cheese
• Fruit desserts such as fruit pizzas made with cookie dough crust and fruit tarts
• Veggie pizzas