The Summer Food Service Program (SFSP) provides free and healthy breakfasts, lunches, snacks and suppers to youth in Arizona all summer long. Anyone 18 years of age and younger is welcome to eat a meal with their friends at participating sites throughout the summer.
The SFSP is a federally-funded, state-administered program. SFSP reimburses program operators, called sponsors, who serve free healthy meals and snacks to children and teens at community sites in high-need areas. In Arizona, the Arizona Department of Education Health and Nutrition Services Division administers the Summer Food Service Program.
Both School Food Authorities (SFAs) and non-profit Community Organizations (COs) operate the Summer Food Service Program.
ADE is not currently accepting applications for new community organizations.
SFAs that participate in the Seamless Summer Option (SSO) are reviewed during the summer after the School Year in which their NSLP Administrative Review is completed.
SFAs and COs that participate in the Simplified SFSP are reviewed at minimum every three years. The State Agency is required to review a number of Simplified operators that represents at least half of the prior year’s reimbursement.
SFAs that participate in the Seamless Summer Option (SSO) must use the National School Lunch Program (NSLP), School Breakfast Program (SBP), and Afterschool Care Snack Program (ASCSP) meal patterns.
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.