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  • Collecting Free/Reduced-Price Data for School Year 2022-2023

Collecting Free/Reduced-Price Data for School Year 2022-2023

Due to the lack of USDA COVID-19 waivers in SY 2023, schools that operate the National School Lunch Program will be required to collect student eligibility to ensure meals are provided at no cost or reduced-cost to students with meal benefits. Free and Reduced-Price eligibility must be collected for NSLP/SBP through the Household Application for Free and Reduced-Price Meals. If the ESEA (Title I) Income Eligibility Forms (alternate income application) was previously used, this form cannot be used for school meals eligibility, nor can the processing of these forms be covered by funds from the non-profit food service account. Determinations made from Household Applications for Free and Reduced-Price Meals and Direct Certification can be used for AzEDS reporting. For sites/districts participating in a Special Provision Option on an approved cycle, the ESEA (Title I) Income Eligibility Forms may be used to collect free and reduced data for AzEDS reporting only during non-base years or an active CEP cycle and the cost of processing the ESEA (Title I) Income Eligibility Forms must be paid for with funds outside of the non-profit food service account. 

 

Refer to HNS 03-2021 for information on how to obtain poverty data needed for certain grants/programs using SY 2021-2022 data. 

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From the Health and Nutrition Services Blog

2022 Farm Fresh Challenge Fri, Oct 22 2021

2022 Farm Fresh Challenge

Interested in Creating Your Kitchen? Fri, May 7 2021

The Arizona Department of Education (ADE) is excited to announce a new partnership with the Chef Ann Foundation, Life Time Foundation, and Whole Kids Foundation! These organizations are part of the newly formed ScratchWorks Collective and are dedicated to improving the quality of school meals and love sharing their expertise with school nutrition professionals. These partners look forward to supporting 10 Arizona Local Educational Agencies (LEAs) in a three-phase program to help operators regain their kitchens and menus as they recover from the impacts of the COVID-19 pandemic. The Chef Ann Foundation will kick-off this collaborative work by sending a culinary trained school food operational expert to each of the selected LEAs for a one-day on-site consultation to create a two-year plan with built-in mentoring designed to transform your kitchens, develop your staff, and take control of your finances to support the menu of your dreams. 

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