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​The Fresh Fruit and Vegetable Program (FFVP) is supported and funded by the United States Department of Agriculture, Food and Nutrition Administration. FFVP is a school-based nutrition program, supporting the development of healthful eating habits among children. By promoting nutrition education and introducing children to a variety of fresh fruits and vegetables throughout the school year, the program aims to increase children’s overall acceptance and consumption of fresh, unprocessed produce as part of a healthy lifestyle.

Program funds are used to offer a free fresh fruit or vegetable snack to all students in the participating elementary school at least two days per week at a time during the regular school day that is separate from the National School Lunch Program (NSLP) and School Breakfast Program (SBP) meal periods. This opportunity for students to receive free fresh fruit and vegetable snacks must be widely publicized within the school. Schools are encouraged to incorporate complementary nutrition education lessons alongside the FFVP snack.

The Fresh Fruit and Vegetable Program (FFVP) should not be confused with the DOD Fresh Fruits and Vegetables (FFAVORS)PDF Document spending option for Food Distribution Program entitlement funds.

PROGRAM ELIGIBILITY​

The Fresh Fruit and Vegetable Program is for children at the elementary school level (kindergarten through Grade 8) who are enrolled in eligible schools. FFVP prioritizes schools with the highest percentage of children certified as eligible for free and reduced-price meals. This is because children from low-income households generally have fewer opportunities to consume fresh produce on a regular basis.

Eligible School Criteria

A school must meet all eligibility criteria to apply for participation in FFVP. Eligibility is determined annually based on NSLP and entity profile data.

  • The school must be an elementary school, enrolling students in one or more grade levels within the kindergarten through Grade 8 range. Schools that serve a combination of elementary and secondary (high school) grade levels must be able to separate out elementary students.
  • The school must participate in the National School Lunch Program.
  • The school must have at least 50% of enrolled students certified for free or reduced-price meals or Community Eligibility Provision (CEP) equivalent.

Eligible School Data

The FFVP School Eligibility data file includes all schools that have been determined eligible to apply for participating in FFVP based on annual NSLP free and reduced-price meal eligibility and enrollment data.

SCHOOL SELECTION AND PRIORITY

School eligibility and/or prior participation in the program does not guarantee a school will be selected to participate in a given school year. An eligible school must apply each school year for consideration. Annual school selection and participation is limited by the amount of federal program funding allocated for FFVP each year.

School Priority

FFVP prioritizes participation of schools that have the highest percentage of enrolled children certified as eligible for free and reduced-price meals. Free and reduced-price eligibility percentage is the primary factor used to prioritize and select participants from among schools that apply. School enrollment is the secondary factor used to prioritize between schools that have identical free and reduced-price eligibility percentage. When eligibility percentage is the same between schools, the school that has the lesser number of enrolled students receives priority over the school with the higher enrollment.

PROGRAM APPLICATION

The Fresh Fruit and Vegetable Program (FFVP) application for school year 2026-27 is available for eligible schools to apply until June 10, 2026. Applications must be submitted to ISBE by this date for consideration.

Potential participants must apply for FFVP annually. Multiple schools from a district may apply; however, a separate school application must be submitted for each, and not all applicants are guaranteed to participate.

Prior to completing and submitting the application, interested applicants should review the FFVP Handbook for Schools and read through the application instructions in entirety.

Forms and Documents
  • Equipment Justification FormPDF Document
    If a school would like to utilize FFVP funds to purchase an equipment item that is $250 or greater to use in operation of the program:​
    • Approval must be granted by ISBE prior to purchasing equipment - submit Equipment Justification Form
    • If approved, equipment must be purchased by December 31st
    • Equipment is claimed as an Administrative Cost (capped at 10% of grant amount)
  • SY 2023-24 Individual Site Fund TrackerExcel Document
    Schools may use the Individual Site Fund Tracker as a budgeting tool to track monthly FFVP expenditures and remaining funds.
  • SY 2025-26 FFVP Claim Forms​
    School Food Authorities (SFAs) participating in FFVP must submit a monthly claim for FFVP expenditures. Claims are due no later than 60 days following the end of the claim month. Instructions for completing the claim are located in the instructions tab of the claim form. SFAs should select the claim form to use based on the number of FFVP sites it is operating.​

Labor Costs Guidance for Contracted Schools

Fresh Fruit and Vegetable Program (FFVP) schools that contract with a food service management company (FSMC) are unique when it comes to determining what labor costs may be claimed for FFVP reimbursement. If your school has a contract with a FSMC for the operation of the National School Lunch Program AND you plan to use the FSMC employees for the preparation of the fresh fruits and vegetables for the FFVP, it is important to ensure that both the FFVP grant and the school district are properly invoiced for labor.

When a district has a contract with a FSMC, the per meal rate that is paid to the FSMC is inclusive of all labor and benefits related to the performance of that contract. Claiming FFVP reimbursement for FSMC labor and benefits that occur during the normally contracted work day would result in an overcharge for labor costs. Since the FSMC labor is already paid for through the per meal rates, the same hour would be billed twice.

Therefore, only FSMC labor and benefits that occur above and beyond the normally contracted work hours may be claimed for FFVP reimbursement. Options that may be claimed for FFVP reimbursement include, but are not limited to the following: FSMC employees may work extra hours prior to or after their normal contracted work day, additional employees may be hired, or school personnel may perform the tasks necessary to implement the Fresh Fruit and Vegetable Program.

In summary, the two scenarios are as follows:

  • Labor (and benefits) incurred by FSMC employees during normally contracted work hours may not be claimed for FFVP reimbursement;
  • Labor (and benefits) incurred by FSMC employees above and beyond the normally contracted work hours may be claimed for FFVP reimbursement.

If you have questions regarding the proper method for claiming FFVP reimbursement for FSMC labor and benefits, please contact School Nutrition Programs procurement staff at (800) 545-7892.​​

Resources
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Program Background/History

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Contact Information