FY 2021 Request for Applications - Team Nutrition Training Grant for Recipe Standardization.pdf

Team Nutrition Training Grant for School Meal Recipe Development Fiscal Year 2020 2021 Request for Applications (RFA)

Catalog for Federal Domestic Assistance Number (CFDA): 10.574

Original Release Date: January 27, 2020; Revisions Released: March 20, 2020 Application Due Date: 11:59 PM, Eastern Standard Time (EST), April 3, 2020 May 27, 2020 Anticipated Award Date: July 2020 October, 2020

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The valid OMB control number for this information collection is 0584-0512. The estimated average time required to complete this information collection is 60 hours per response, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.

IMPORTANT NOTICE

On December 31, 2017, Grants.gov officially retired the legacy PDF application package as a method to apply for a Federal grant. This changed the way many Grants.gov users completed and submitted their grant applications. More information on the Grants.gov process can be found by visiting: https://grants.gov/web/grants/applicants/workspace-overview.html.

https://grants.gov/web/grants/applicants/workspace-overview.html

APPLICATION CHECKLIST

This Application Checklist provides applicants with a list of the required documents. However, FNS expects that applicants will read the entire Request for Applications (RFA) prior to the submission of their application and comply with all requirements outlined in the solicitation. The Application Checklist is for applicant use only and should not be submitted as part of the Application Package.

Complete the following at least four weeks prior to submission:

Obtain a Dun & Bradstreet Data Universal Numbering System (DUNS) number;

Register the DUNS number in the System for Award Management (SAM); and, Register in Grants.gov.

When preparing your application, ensure:

Application format and narrative meet the requirements included in Section IV “Application and

Submission Information.” This includes page limits, priorities outlined in Section IV, and all necessary attachments.

When preparing your budget, ensure the following information is included:

All key staff proposed to be paid by this grant.

The percentage of time the Project Director will devote to the project in full-time equivalents

(FTEs).

Your organization’s fringe benefit rate and amount, as well as the basis for the computation.

The type of fringe benefits to be covered with Federal funds.

Itemized travel expenses (including type of travel), travel justifications, and basis for lodging estimates.

Types of equipment and supplies, justifications, and estimates, ensuring that the budget is in line with the project description.

Information for all contracts and justification for any sole-source contracts.

Justification, description, and itemized list of all consultant services.

Indirect cost information (either a copy of a Negotiated Indirect Cost Rate Agreement (NICRA) or if no agreement exists and the applicant has never been approved for a NICRA, they may charge up to 10% de minimis). If applicant is requesting the de minimis rate or indirect costs are not requested, please indicate this in the budget narrative.

When submitting your application, ensure you have submitted the following:

SF-424 – Application for Federal Assistance (fillable PDF in Grants.gov) SF-424A – Budget Information and Instruction Form (fillable PDF in Grants.gov) SF-424B – Assurances for Non-Construction Programs (fillable PDF in Grants.gov) SF-LLL – Disclosure of Lobbying Activities FNS-906 – Grant Program Accounting System & Financial Capability Questionnaire (Attachment

C) Negotiated Indirect Cost Rate Agreement (PDF - Upload using the “Add Attachments” button under SF-424 item #15) http://www.grants.gov/web/grants/forms.html

Application Checklist (continued)

When applicable, application packages are required to include the following documents:

AD-1047 – Certification Regarding Debarment, Suspension, and Other Responsibility Matters Primary Covered Transactions AD-1048 – Certification Regarding Department, Suspension, Ineligibility and Voluntary Exclusion Lower Tier Covered Transactions AD-1049 – Certification Regarding Drug-Free Workplace Requirements (Grants) Alternative I – For Grantees Other Than Individuals AD-1052 – Certification Regarding Drug-Free Workplace State and State Agencies, Federal Fiscal Year https://www.ocio.usda.gov/document/ad-1047 https://www.ocio.usda.gov/document/ad-1047 https://www.ocio.usda.gov/document/ad-1048 https://www.ocio.usda.gov/document/ad-1048 https://www.ocio.usda.gov/document/ad-1049 https://www.ocio.usda.gov/document/ad-1049 https://www.ocio.usda.gov/document/ad-1052 https://www.ocio.usda.gov/document/ad-1052

Table of Contents

APPLICATION CHECKLIST 3

I. PROGRAM DESCRIPTION & OBJECTIVES 7

Program Description 7 Key Objectives 7

II. FEDERAL AWARD INFORMATION 8

Allowable Costs 9

III. ELIGIBILITY INFORMATION 18

Eligible Applicants 18 Cost Sharing or Matching Considerations 18 Other Eligibility Criteria 18 Pre-Award Screening Requirements 18 Acknowledgement of USDA Support 19

IV. APPLICATION AND SUBMISSION INFORMATION 19

Address to Request Application Package 19 Content and Form of Application Submission 19 Submission Date 23 Preparing for Electronic Application Submission through Grants.gov 23 How to Submit an Application via Grants.gov 23 Grants.gov Receipt Requirements and Proof of Timely Submission 25 Funding Restrictions 26

V. APPLICATION REVIEW INFORMATION 26

Review Criteria 26 Evaluation Criteria Factors and Criteria 26 Review and Selection Process 29 Anticipated Announcement and Federal Award Dates 29

VI. FEDERAL AWARD ADMINISTRATION INFORMATION 29

Federal Award Notice 29 Administrative and National Policy Requirements 29 Confidentiality of an Application 29 Conflict of Interest and Confidentiality of the Review Process 30 Administrative Regulations 30 Code of Federal Regulations and Other Government Requirements 32

Reporting Requirements 33 Financial Reports 33 Performance Progress Report (PPR) 33

VII. FEDERAL AWARDING AGENCY CONTACTS 33

VIII. OTHER INFORMATION 33

Debriefing Requests 33

IX. APPENDIXES 34

A. Definitions 34 B. USDA Standardized Recipe Template 37 C. Sample USDA Standardized Recipe 42 D. Nutrient Analysis Protocol 47 E. Performance Progress Report (PPR) FNS-908 128 F. Standard RFA Budget Narrative Checklist 134

X. ATTACHMENTS

A. Cover Page B. Activities/Indicators Tracker C. Grant Program Accounting System & Financial Capability Questionnaire – FNS D. Letter of Intent

I. PROGRAM DESCRIPTION & OBJECTIVES

Program Description A. Background and Legislative Authority

The Food and Nutrition Service (FNS) administers the nutrition assistance programs of the United States Department of Agriculture (USDA). The mission of FNS is to work with partners to provide food and nutrition education to people in need in a way that inspires public confidence and supports American agriculture. Among these nutrition assistance programs are the Child Nutrition Programs, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), the Child and Adult Care Food Program (CACFP), and the Summer Food Service Program (SFSP). Administered by State agencies, the Child Nutrition Programs help fight hunger and obesity by reimbursing organizations such as schools, child care centers, and afterschool programs for providing nutritionally balanced meals to children at low or no cost.

Team Nutrition Training Grants are authorized under Public Law 111–296, which amended Section 19 of the Child Nutrition Act of 1966. As authorized under Section 6(a)(3) of the Richard B. Russell National School Lunch Act, 42 USC 1755(a)(3), FNS provides training and technical assistance for school nutrition professionals, nutrition education for children and their caregivers, and encourages school and community support for healthy eating and physical activity. These activities are implemented under the Agency’s Team Nutrition initiative. Team Nutrition Training Grants have been a part of the Team Nutrition initiative since its inception in 1995. These grants have provided State agencies with funds to implement training and nutrition education within the Child Nutrition Programs in their State.

The Fiscal Year (FY) 2020 Team Nutrition Training Grant for School Meal Recipe Development will support States in understanding, developing, and using standardized recipes within the School Meal Programs. Using grant funds, States will be able to develop nutritious and tasty recipes that incorporate local agricultural products and appeal to students’ taste preferences. States will build their capacity to standardize recipes, show how standardized recipes credit towards school meal pattern requirements, and assist School Food Authorities in engaging students in menu development. Standardized recipes are critical to the success of school meals because they provide consistent results in quality, quantity, and nutrient contribution, while helping to reduce food waste and food costs. FNS intends to share the recipes States develop under this grant via the FNS Team Nutrition website and the Institute of Child Nutrition’s online resource center known as the Child Nutrition Recipe Box (https://theicn.org/cnrb).

B. Team Nutrition Grant Purpose

The purpose of the FY 2020 2021 Team Nutrition Training Grant for School Meal Recipe Development is to build State capacity and sustainable infrastructure to develop, standardize, prepare, test, and menu recipes for the School Meal Programs. In addition, these grants will help build a repository of school meal recipes that reflect local agricultural products across the country. See Appendix A: Definitions (page 34) for a definition of local agricultural products.

Key Objectives On page 8, is a list of the Key Objectives. Proposed activities should be documented on Attachment B and be clearly aligned to these objectives. Grant proposals should demonstrate https://theicn.org/cnrb how all four Key Objectives listed below will be addressed.

II. FEDERAL AWARD INFORMATION

A. Total Amount of Funding Expected to Award During FY 2020, 2021, approximately $5.2 million in funding is anticipated to be awarded for the Team Nutrition Training Grant for School Meal Recipe Development, subject to the availability of funds.

B. Anticipated Award Amounts FNS anticipates competitively awarding this FY 2020 2021 Team Nutrition Training Grant for School Meal Recipe Development to State agencies, with a total of approximately $5.2 million available for award. Up to $300,000 may be requested per State agency. FNS reserves the right to make greater or fewer grant awards based upon the level of funding requested, the quality of applications received, or other Agency priorities.

The submission of an application does NOT guarantee funding. FNS reserves the right to reduce, increase, or revise proposed budgets based on the availability of funds. FNS reserves the right to use this solicitation and competition to award additional grants during FY 2020 FY2021 or the subsequent fiscal year, should additional funds become available.

C. Anticipated Start Dates and Period of Performance Through a competitive grants process, the anticipated grant period of performance is August 1, 2020 through September 30, 2022 (a two-year period of performance) November 1, 2020 through September 30, 2022 (a twenty-three month period of performance).

D. Type of Federal Financial Assistance Funding for approved Team Nutrition Training Grants for School Meal Recipe Development will be provided through the Grant Award/Letter of Credit process, upon receipt of an executed grant agreement between USDA/FNS and the grantee. These awards are subject to the availability of funding. All Team Nutrition Training Grant funds must be obligated and all activities must be fully completed by September 30, 2022.

# Objectives

1 Build State agency capacity and sustainable infrastructure to develop and evaluate standardized recipes in accordance with USDA guidance.

2 Develop appealing standardized recipes that utilize local agricultural products and meet USDA requirements.

3 Engage students and the school community in the process of developing standardized recipes.

4 Provide nutrition education to students on local agricultural products featured in the new school meal recipes.

E. Use of Grant Funds-Allowable Costs

Allowable Costs All requested costs must be allowable, allocable, necessary, and reasonable in accordance with the OMB Code of Federal Regulations Cost Principles as follows:

• 2 CFR Part 200: “Uniform Administrative Requirements, Cost Principles, and Audit Requirements for Federal Awards.”

• 2 CFR Part 400: “Uniform Administrative Requirements, Cost Principles, and Audit Requirements for Federal Awards.”

Food Expenses Team Nutrition Training Grant funds may be used to pay for food if the food is part of a specific grant activity. Food purchases must be in accordance with the Agency’s Buy American Provision. For more information, refer to the OMB Code of Federal Regulations Cost Principles-2 CFR Part 200 and Part 400.

Allowable costs include:

• Food purchases to develop and test standardized recipes developed under this grant. Local agricultural products featured in the recipes must be procured from a local producer, if available.

• Food purchases for taste-testing events conducted with students (who attend a NSLP participating school) to evaluate or promote the standardized recipes being developed under the grant.

• Food purchased to demonstrate or provide instruction to school nutrition professionals on the preparation of a standardized recipe developed under this grant.

• Food used as part of nutrition education activities with students in accordance with the objectives of this grant.

• For each sub-grant, the food expenditures may not exceed 20 percent of the funds awarded.

• The total expenditure of food purchases may not exceed 10 percent of the total State grant award.

Unallowable costs include:

• Purchasing meals and snacks for training participants.

• Foods used to prepare a meal for which reimbursement will be provided under the FNS nutrition assistance programs.

• Foods used as an incentive or prize.

• Foods provided directly to students and families to prepare and eat at home.

• Foods not related to the standardized recipes developed under this grant.

Food and Nutrition Equipment Team Nutrition Training Grant funds may be used to purchase small (less than $5,000 each) foodservice operation equipment, such as slicers, “sectionizers” for fresh fruit and vegetables, food processors, electric skillets, blenders, coolers, worktables, utility carts, industrial can openers, cutting boards, knives, and mixers.

• Equipment purchased must support the development and preparation of standardized recipes as described under this grant.

• For each sub-grant, the total expenditure of food and nutrition equipment may not exceed five percent of the sub-grant awarded.

• The total expenditure of food and nutrition equipment for the grant may not exceed five percent of the total grant budget.

Garden Equipment Team Nutrition Training Grant funds may not be used to purchase gardening tools, materials (including seeds, soil, planters, and plants), or equipment.

Personnel Costs Allowable personnel costs include the Project Director, Chef or school nutrition professional for developing recipes, nutrition educator, trainer, photographer, etc. Each position needs to be justified and costs should be commensurate with the grant role and activities.

• Specifically, the salary for the Project Director shall be commensurate with the scope of the proposed standardized recipe development and training activities.

• Salary or wages for other key personnel shall also be commensurate with the scope of grant activities.

Prizes and Incentives Any cost associated with prizes or incentive items related to activities or contests are not an allowable use of grant funds.

Training Costs to provide training to State agency staff, consultants, contractors, and partners that will be developing standardized recipes under the grant are allowed.

• The costs may include meeting rooms, instructors, and trainings supplies. See the section on Travel for allowable costs associated with travel to training activities.

• Costs to provide training to school nutrition professionals on the preparation and meal service of standardized recipes developed under this grant are allowed (see page 14, School Meal Service Phase).

Staff Development and/or Substitute Pay Team Nutrition Training Grant funds may be used to hire substitute school nutrition staff, in order that school nutrition staff may attend a training session or workshop. For accounting purposes, a record of who attended the training session, how long it lasted, and the purpose of the session is required.

Sub-Grants to Local School Food Authorities State agencies may use grant funds to award sub-grants to School Food Authorities in support of meeting the Key Objectives. Examples of allowable sub-grants include:

• Sub-grants to School Food Authorities for training school nutrition professionals on the use and preparation of standardized recipes (developed under the grant) as part of school meal service (see page 14, School Meal Service Phase).

• Sub-grants to School Food Authorities to conduct activities to engage students in the development of standardized recipes and the offering of these foods as part of school meal service. Examples of allowable activities include taste-testing events, cooking competitions, nutrition education, and cafeteria signage (all activities and costs must be connected to the standardized recipes developed under this grant).

State agencies that award sub-grants shall:

• Provide oversight to sub-grant recipients to ensure that expenditures authorized under the sub-grants are allowable, allocable, and reasonable.

• Ensure that all sub-grant expenditures are consistent with all local, State, and federal policies, regulations, and procedures.

• Ensure that sub-grant expenditures do not exceed that which would be incurred by a prudent person under similar circumstances and would qualify as a sound business practice.

• Ensure that School Food Authorities that receive sub-grants have schools that are enrolled as

Team Nutrition Schools. Visit https://www.fns.usda.gov/tn/schools to enroll.

• Ensure that sub-grant funds support one or more of the Key Objectives (Page 8).

• Ensure that all sub-grant awards follow the OMB Code of Federal Regulations Cost Principles-

2 CFR Part 200 and Part 400. For each sub-grant, the food expenditures may not exceed twenty percent of the funds awarded. The cost of food and nutrition equipment may not exceed five percent of the sub-grant funds awarded.

Technology Procurement of technology (both software and hardware, such as tablets, laptops, menu boards, photography equipment, etc.) necessary to meet the Key Objectives (Page 8) is allowable under certain conditions:

• Procurement of technology may not exceed 10 percent of requested funds.

• Funds used to purchase high-resolution photography equipment shall not exceed $2,000 total.

Training and Nutrition Education Materials Costs related to the development of training and nutrition education materials to support grant activities are allowable, but must be justified in the application. Such costs may include videography, photography, food styling, graphic design, printing, duplication, translation, online training development, 508 remediation of documents, and shipping.

• Any costs associated with prizes or incentive items related to activities or contests are not an allowable use of grant funds.

• Clothing such as chef hats, aprons, and shirts are not an allowable expense under this grant.

• The use of the food must be connected to recipes developed under this grant (see Food

Expenses on page 9).

Travel Team Nutrition Training Grant funds may be used for travel costs necessary for conducting grant activities. These may include:

• All associated costs for the Project Director and/or key personnel to attend a one-day recipe standardization training at the Institute of Child Nutrition in Oxford, Mississippi.

• All associated costs for the Project Director to attend and present grant findings during a grantee meeting to be held in the Washington, D.C. area.

• Travel reimbursement for attending local and out-of-State trainings (reimbursement may only be paid for travel expenses in accordance with the Federal Travel Regulations 41 CFR 301 and shall not exceed the lesser of State or Federal maximum per diem rates).

• Travel of key personnel to taste-test events and other grant activities.

• Stipends may be used to reimburse for local travel and hotel costs for school nutrition professionals to attend grant-related trainings and activities.

• Travel costs associated with school-sanctioned field trips to visit farms or production facilities of local agricultural products featured in the standardized recipes.

Summary https://www.fns.usda.gov/tn/schools

There is limited funding to accomplish Team Nutrition’s School Meal Recipe Development Key Objectives. State agencies shall ensure the best use of the limited funding. A positive answer should always be sought to the following questions:

1. Is the cost applicable to my grant and the sub-grant’s objectives?

2. Is the cost allowable according to program cost principles?

3. Is the cost reasonable and appropriate?

F. Grantee Requirements

In the grant application, States must describe their approach to meeting all grant objectives.

Applicants should refer to the definitions in Appendix A to ensure understanding of the terminology associated with the USDA Recipe Standardization Process and this RFA.

Applicants must demonstrate how local agricultural products shall be used as main ingredients in at all standardized recipes developed under this grant. They shall also describe how these grant activities will be collaborated with any Farm to School efforts already in place. The applicant shall describe how activities under this Team Nutrition Training Grant would complement, but not duplicate, any existing Farm to School Activities, if applicable. FNS is particularly interested in the development of recipes that utilize local agricultural products not currently featured in USDA Standardized Recipes for Schools (https://theicn.org/cnrb/recipes-for-schools/) and recipes that represent cultural or regional food preparation practices and customs.

All grant applications must:

1. Demonstrate how the State agency will increase capacity and sustainable infrastructure to develop and evaluate standardized recipes, in accordance with USDA guidance.

2. Identify key personnel involved in developing and evaluating standardized recipes and describe their knowledge and experience with recipe development, school meal pattern requirements, and school foodservice.

3. Identify the individuals who will attend the Recipe Standardization Training at the Institute of Child Nutrition.

4. Describe the number of standardized recipes to be developed and the process. A minimum of three recipes shall be developed and standardized under this grant. Applicants should clearly describe how they will meet all recipe development and standardization requirements conveyed under this grant and document their standardization process.

5. Demonstrate that a need for new recipes is well supported by formative research (e.g., student surveys) or previous evaluation activities.

6. Identify key personnel and methods for engaging students in the development of the standardized recipes and the implementation of the recipes as part of school meal service.

7. Describe the methods and key personnel for student taste testing of the recipes; and describe how this feedback will be used to revise and finalize standardized recipes.

8. Identify key personnel and methods for training School Food Authorities on the preparation and service of the standardized recipes developed under this grant.

9. Identify key personnel and methods for providing nutrition education to students on the local agricultural products used in the recipes developed under this grant and how this nutrition education will be coordinated with the school cafeteria.

10. Describe a plan for marketing and promoting the new recipes in the School Meal Programs;

11. Explain how sub-grants will be used and administered, if applicable.

12. Describe a plan for serving the new recipes as part of a reimbursable school meal during one meal service in at least one school site.

https://theicn.org/cnrb/recipes-for-schools/

13. Explain how recipes will be revised based upon feedback from the school nutrition professionals. The State agency must ensure the recipes are practical and sustainable (as part of ongoing school meal service) and appealing.

14. Include a plan to obtain, gather, and provide to FNS grant success stories and photos, on at least a quarterly basis.

15. Explain how the State agency will report grant results on Appendix E.

16. Commit to providing finalized standardized recipes to FNS using the USDA Standardized

Recipe Template (Appendix B).

Recipe Standardization The applicant must clearly describe the key personnel who will be involved in evaluating recipes to ensure they meet USDA meal pattern requirements and follow USDA’s Recipe Standardization Process. These key personnel must attend the one-day recipe standardization training at the Institute of Child Nutrition.

Applicants must propose the number of recipes and type (entrée or side dish) that are to be developed, tested, and finalized under the grant. A minimum of three recipes shall be developed and standardized under the grant. No grain-based desserts may be developed under this grant. Alcohol and non-nutritive sweeteners may not be included in recipes developed under the grant. Only domestically produced fruits and vegetables may be included in recipes.

For each proposed recipe, the applicant shall describe:

• How the recipe includes a local agricultural product as a main ingredient, including information on the importance of the agricultural product to the State.

• How the proposed recipe reflects cultural or regional preferences or preparation methods.

• How the proposed recipe meets an identified need and is not already available as a USDA

Standardized Recipe (https://theicn.org/cnrb/recipes-for-schools/).

The application must clearly describe key personnel who will be involved in developing the recipes and ensuring the recipes are appropriate, appealing, and practical for use in a school meal setting. These key personnel shall ensure that recipe ingredients, equipment, and instructions are applicable to the school meal setting and in accordance with school meal and food safety requirements. Applicants shall propose and justify how the recipes will be developed and for what grade groups. Some methods applicants may use to develop recipes include hiring a chef, contracting with a culinary program, or holding a recipe competition. The proposed approach must describe how the recipe development and standardization process will be coordinated.

Applicants shall submit a copy of proposed taste-testing assessment tools and instructions for the taste testing, and justify their use for the target audience. For instance, applicants may use different taste-test methods and tools for different ages of children. Applicants shall describe the process for serving the prepared recipes as a part of a reimbursable school meal during one meal service in at least one school site. This process should include methods for training school nutrition staff on the preparation, serving, and marketing of the recipes.

Applicants must describe how the recipes will be identified, prepared, tested, verified, and adjusted in accordance with the USDA Recipe Standardization Process:

1. Recipe Identification and Preparation Phase This phase involves soliciting recipe and menu ideas from the school community. Identified recipes must include a local agricultural product (e.g., a locally produced meat, fish, fruit, vegetable, etc.) as a main ingredient. Once the recipe is identified, school nutrition staff will prepare and refine the recipe prior to the taste-testing and evaluation phase. School nutrition staff should provide input regarding the practicality of the recipe as part of ongoing school meal service operations.

2. Taste-Testing and Evaluation Phase This phase involves the use of taste-testing procedures and assessment tools to evaluate the appeal and quality of the recipes. States must document the results of the taste-testing activities and summarize the results. A minimum of 50 students (from NSLP participating schools) shall taste test each recipe. Based upon the taste-testing results, the recipe may be: 1) accepted as is; 2) adjusted and re-tested; or 3) rejected. Eighty-five percent of the taste tasters must approve the recipe, for it to be accepted. Recipes that do not reach or exceed the acceptability threshold must be modified and re-tested.

3. Recipe Verification Phase The recipe verification phase includes reviewing and preparing the final acceptable recipes;

verifying the recipe yields, and determining the contribution of the recipes towards meal pattern requirements and nutrition standards. During this phase, the recipes shall be prepared at least three times to verify a consistent yield (i.e., number of servings). The Recipe Analysis Workbook (available at https://foodbuyingguide.fns.usda.gov/) shall be used to determine the expected meal pattern contribution and crediting information for recipes developed under this grant. School nutrition personnel must also ensure that the recipe contains all of the information that needs to be available for a standardized recipe (see the Recipe Finalization section below). Grantees will attend a one-day training at the Institute of Child Nutrition on recipe standardization and related tools.

4. Quantity Adjustment Phase If the recipe does not provide the appropriate yields of 50 and 100 servings, it shall be adjusted.

The Factor Method; Direct Reading Tables Method; Percentage Method; and the Computerized Recipe Adjustment Method are all methods that can be used to adjust a recipe and obtain the correct yield. For this grant, standardized recipes shall be developed in yields of 50 and 100 servings.

5. School Meal Service Phase This phase includes serving the prepared recipe as a part of a reimbursable school meal during one meal service in at least one school site. This process should include methods for training school nutrition staff on the preparation, serving, and marketing of the recipes. Feedback should be collected from school nutrition professionals who participated in the meal service regarding the practicality of the recipes as part of ongoing meal service operations. The recipe instructions may need to be modified based upon feedback and lessons learned during this phase to improve ease of operations. Student acceptance of the new foods offered during the meal service should also be evaluated.

Recipe Finalization

At the end of the grant, Grantees shall submit to FNS a final set of electronic standardized recipes that are 508-compliant and contain the following information (see Appendix B- Standardized Recipe Template and Appendix C- Sample USDA Standardized Recipe). A fillable standardized template and style guide will be provided to grantees during the Grant Orientation Webinar.

A. Recipe Title and Recipe Description The recipe should have a name along with a one-sentence description of the recipe.

https://foodbuyingguide.fns.usda.gov/

B. Recipe Category

Identify the recipe classification (entrée or side dish).

C. Ingredients Include all products used in a recipe. The ingredient name should include the name of the product, product type/form (fresh, frozen, canned), and any preparation technique(s) (peeled, grated, minced, diced). Be sure to indicate size for preparation techniques, such as slicing and dicing (e.g., “½ inch slices” or “¼ inch diced”). If using a specific brand of ingredient, note the name of the brand. List the ingredients in order of their use in preparing the recipe.

D. Weight/Volume of Each Ingredient

List the quantity of each ingredient in weight and/or volume. Avoid using packaging to describe the amount of a product, such as “1 package.” Packaging is variable and the size can vary depending on the supplier. The amount of product in a package may vary depending on its’ form. List quantities in the easiest unit of measure (e.g.; “1 lb. 4 oz.” instead of “20 oz.,” or “½ cup” instead of “8 Tbsp.”). Use standard abbreviations for units of measure and a fraction format.

E. Preparation Directions

List the steps for the preparation of the recipe. This can include information on alternative preparation methods and helpful cooking tips.

F. Cooking Temperature, Time, and Preparation Time

Include the cooking temperature and cooking time, if appropriate, as well as the amount of time required to prepare the recipe. This includes time for chopping or dicing ingredients, preparing individual servings, or placing items on a baking sheet, etc.

G. Serving Size Provide the amount of a single portion in volume and/or weight. Give this information in a practical amount as well, such as ½ cup, 1 slice, 2 squares, etc.

H. Recipe Yield

Provide the amount of the finished or processed product (weight or volume and number of servings) that is available at completion of production.

I. Equipment and Utensils Needed

List the cooking and serving equipment needed to prepare and serve the recipe.

J. Crediting Information

This statement should identify which NSLP/SBP food component(s) the ingredients in the recipe can count towards: meats/meat alternates, vegetables (including subgroups), fruits, and/or grains. If an ingredient may be credited toward more than one food component, include both in the crediting statement (e.g. “This recipe credits X cups of vegetables or Y oz. eq. of meat alternate”). The Recipe Analysis Workbook (available at https://foodbuyingguide.fns.usda.gov/) shall be used to determine the crediting statement. See Appendix C for a sample recipe with crediting information.

K. Nutrient Analysis In this section, identify the nutrients provided per serving. The purpose of nutrient analysis is to determine compliance with school meal regulatory requirements for calories, saturated fat, and https://foodbuyingguide.fns.usda.gov/ sodium, and to monitor levels of these dietary components in school meals. Grantees must follow the USDA Nutrient Analysis Protocol as outlined in Appendix D.

1. Use an approved USDA software (https://www.fns.usda.gov/tn/usda-approved-nutrient-analysis-software to complete nutrient analysis (optional ingredients do not need to be included). At a minimum, submit a complete nutrient analysis that includes Calories, Total Fat, Saturated Fat, Cholesterol, Sodium, Total Carbohydrate, Dietary Fiber, Total Sugars, Added Sugars, Protein, Vitamin D, Calcium, Iron, and Potassium.

2. The following nutritional guidelines shall be followed for each recipe, as applicable:

• Contains 200 mg or less of sodium/serving for side dish items; and, 450 mg or less of sodium/serving for an entrée. If a recipe exceeds either of these amounts, approval from FNS is required.

• Saturated fat must be less than 10% of total calories.

• Grains shall meet USDA’s definition for whole-grain rich as defined at https://fns.usda.gov/sites/default/files/cn/SP30-2012os.pdf.

L. Marketing Guide Using The Food Buying Guide for Child Nutrition Programs, indicate the amount of product needed as purchased to the yield edible portion required for the recipe. See Appendix C for a sample Marketing Guide.

M. Food Safety Guidelines

Include procedures designed to ensure the safe production and service of food. Indicate Hazard Analysis Critical Control Point (HACCP) information, if appropriate. Include the appropriate cooking temperature for any ingredients that require one (cooking and chilling, and a final holding temperature). As applicable, include information about major food allergens or developmental considerations (i.e., choking hazards for young children).

N. Recipe Variations - Optional

If appropriate, include alternative ways of preparing the recipe.

O. Alternative Ingredients - Optional If appropriate, include ingredients that can be substituted for a listed recipe ingredient.

P. Optional Ingredients - Optional

If appropriate, mention ingredients that may be added to the recipe to enhance the flavor or acceptability. Alternative and optional ingredients do not need to be included in the nutrient analysis nor crediting information.

Grantees must also submit digital copies of:

• A high-resolution (300 DPI or greater) photo of the overall finished product(s) and one of a single serving of the final recipe.

• A description of the local agricultural product(s) used in the recipes and its significance to the State.

• Success stories (a template will be provided after the grant award), high-resolution (300 DPI or greater) photographs of the recipe standardization process, and photo releases;

• Materials developed and used as part of the grant.

• A detailed description of the recipe development and standardization approach.

• A sample menu for each recipe, showing how the standardized recipe contributes towards a reimbursable school meal.

https://www.fns.usda.gov/tn/usda-approved-nutrient-analysis-software https://www.fns.usda.gov/tn/usda-approved-nutrient-analysis-software https://fns.usda.gov/sites/default/files/cn/SP30-2012os.pdf

FNS intends to share the recipes and grantee success stories via the Team Nutrition Website https://www.fns.usda.gov/tn and Child Nutrition Recipe Box https://theicn.org/cnrb.

Nutrition Education Applicants must propose how students will be educated about the local agricultural products included in the standardized recipes, and how this nutrition education will be connected to school meal service.

FNS is particularly interested in nutrition and food education efforts that include local farmers, ranchers, and fishers. Applicants must describe how their grant efforts will complement, but not duplicate, any existing Farm to School activities.

As part of this approach, applicants should propose how they will evaluate the effect of nutrition education activities on student knowledge and willingness to try the new recipes. Applicants may also propose activities to communicate information about the new school meal menu offerings developed under this grant to students, parents, caregivers, and families.

Management and Administration of Sub-Grants Applicants that propose awarding sub-grants must clearly describe their approach for administering and managing sub-grants, including: selection criteria, timeline, and amount of sub-grant awards. The proposed approach must be consistent with the OMB Code of Federal Regulations Cost Principles-2 CFR Part 200 and Part 400.

Project Management and Quality Control Applicants are required to have a Project Director at a minimum of .25 full-time equivalent (FTE) for this grant, commensurate with the scope of the proposed standardized recipe development and training activities. The Project Director is responsible for overseeing and coordinating all grant activities;

providing fiscal oversight; and exercising effective internal control of funds that are provided to a sub-contractor or sub-grantee.

The application should describe the qualifications of the Project Director. The Project Director’s resume must demonstrate the appropriate educational, technical, and experiential background for the proposed role. A Letter of Commitment from the Project Director and the Project Director’s supervisor is required.

Additionally, applicants must submit a staffing plan that identifies individual(s) with school meal experience who are a part of the USDA Recipe Standardization Process. They should be identified as key personnel in the application.

In an appendix, the following staffing and personnel information must be provided:

• Letters of Commitment from the Project Director and Project Director’s supervisor.

• Current resumes for personnel that reflect relevant prior experience and the appropriate educational and technical backgrounds for their proposed roles.

• Details for each key personnel (other than the Project Director) that must be filled during the course of the grant, should include:

1. The position title

2. A detailed position description with required qualifications, skills, and knowledge

3. A description of specific roles and duties on the project, referencing the project or evaluation narrative

4. The anticipated date of hire.

https://www.fns.usda.gov/tn https://theicn.org/cnrb

5. The contingency plan if the position(s) is not filled in a timely manner.

• An organizational chart that indicates chain of command of all key project entities.

• The applicant should identify any noted conflicts of interest, if applicable.

Grantee Reporting and Dissemination At a minimum, the Project Director will be required to attend and participate in a Grant Orientation Webinar and quarterly collaboration calls, as scheduled.

Grantees are required to submit quarterly and final reports. The grantee will utilize the FNS-developed reporting template (Appendix E). The specific reporting format will be provided to grantees as a part of their Grant Terms and Conditions, and/or as part of the Grant Orientation Webinar.

Quarterly Reports are due thirty days after the end of each quarter. Grantees will submit the Progress Report via the Team Nutrition Training Grant Partner Website. Each quarter, grantees shall submit success stories (a template will be provided to grantees after the grant award), high-resolution photographs, and the accompanying signed photo releases.

Final Reports are due ninety days after the end of the grant period. Grantees will submit the final Progress Report via the TNTG Partner Website. Additionally, grantees should submit success stories, pictures, and the accompanying signed photo releases. Also, at a minimum, grantees should submit the following, but are not limited to:

• A summary of lessons learned and best practices gleaned from experiences throughout the duration of the grant that could inform future recipe development and standardization.

• A detailed description of the recipe development and standardization approach.

• A description of the local agricultural product(s) used in the recipe and its significance to the State.

• A sample menu for each recipe, showing how the standardized recipe contributes towards a reimbursable school meal.

• Submit a final set of electronic grant materials that are 508-compliant, including:

standardized recipes using the Standardized Recipe Template (Appendix B), documentation of the standardization process (including Recipe Analysis Workbook results, taste-test findings, and nutrient analyses), materials developed under the grant, and photographs as outlined in this RFA.

The Project Director is expected to attend and present their final recipes at a grantee meeting at the end of the grant period of performance (between April 2022 and September of 2022). Applicants should use the U.S. General Services Administration rate (GSA) for the Washington, D.C. area to estimate travel costs for this meeting.

III. ELIGIBILITY INFORMATION

Eligible Applicants Only State agencies that administer the USDA’s School Breakfast Program (SBP) or National School Lunch Program (NSLP) may submit an application in response to this solicitation. Each State may submit only one application.

Cost Sharing or Matching Considerations There are no cost sharing or matching considerations.

Other Eligibility Criteria Suspended or debarred organizations are ineligible to submit applications in response to this grant solicitation.

Pre-Award Screening Requirements In reviewing applications in any discretionary grant competition, prior to making a Federal Award, Federal Awarding Agencies, in accordance with 2 CFR 200.205, are required to review information available through any OMB-designated repositories of government-wide eligibility qualifications or financial integrity information. Additionally, Federal Awarding Agencies are required to have a framework in place for evaluating the risks posed by applicants before they receive Federal awards.

The FNS review of risk posed by applicants will be based on the following:

• SAM.gov, the System for Award Management, the Official U.S. Government system that consolidated the capabilities of CCR/FedReg, ORCA, and EPLS.

• FAPIIS, the Federal Awardee Performance and Integrity Information System that has been established to track contractor misconduct and performance.

• Dun & Bradstreet, the system where applicants establish a DUNS number that is used by the Federal government to better identify related organizations that are receiving funding under grants and cooperative agreements.

• FNS Risk Assessment Questionnaire: Applicants must complete the Grant Program Accounting System & Financial Capability Questionnaire that allows FNS to evaluate aspects of the applicant’s financial stability, quality of management systems, and history of performance, reports and findings from audits. The questionnaire contains a number of questions that may be an indicator of potential risk.

The evaluation of the information obtained from the designated systems and the risk assessment questionnaire may result in FNS imposing special conditions or additional oversight requirements that correspond to the degree of risk assessed.

Acknowledgement of USDA Support As outlined in 2 CFR 415.2, grant recipients shall include acknowledgement of USDA Food and Nutrition Service support on any publications written or published with grant support and, if feasible, on any publication reporting the results of, or describing, a grant-supported activity.

Recipients shall include acknowledgement of USDA Food and Nutrition Service support on any audiovisual which is produced with grant support and which has a direct production cost of over $5,000. When acknowledging USDA support, grantees shall use the following language: "This material is based upon work that is supported by the Food and Nutrition Service, U.S. Department of Agriculture.”

Grant recipients may be asked to host USDA officials for a site visit during the course of their grant award. All costs associated with the site visit will be paid for by USDA and are not expected to be included in grant budgets.

IV. APPLICATION AND SUBMISSION INFORMATION

Address to Request Application Package Applicants may request a paper copy of this solicitation and required forms by contacting:

Anna Arrowsmith, Grant Officer Grants and Fiscal Policy Division

U.S. Department of Agriculture, FNS 1320 Braddock Place Alexandria, VA 22314 E-mail: Anna.Arrowsmith@usda.gov

Content and Form of Application Submission FNS strongly encourages eligible applicants interested in applying to this program to adhere to the following applicant format.

• Include a table of contents (not counted towards page limit).

• Limit the narrative portion of the application to the page lengths stated below (Page 20 in the

“Application should follow this format” section). Narrative response page restrictions apply only to content of the narrative application and do not apply to other required forms/attachments, nor the budget-related documents. Pages exceeding the stated page limits may be omitted during the review process.

• Use a 12-point Times New Roman font (smaller font may be used in tables, charts, and graphs as long as they are clearly readable).

• Use at least one-inch margins on the top and bottom of the page.

• All pages should be sequentially numbered, including the attachments. Exclude the form pages.

Submit completed application via Grants.gov. Files should be submitted as a PDF through the http://www.Grants.gov workspace.

Special Instructions:

• Only State agencies that administer the School Meal Programs (SBP/NSLP) may submit an application in response to this solicitation.

• Letters of Commitment and resumes are required for Project Director and key personnel. These must be submitted with the application package.

• Grant awards are contingent upon the availability of federal funds.

• There are no requirements for cost sharing or matching; therefore, this will not be considered in the review process.

• FNS reserves the right to make greater of fewer grant awards based upon the level of funding requested, the quality of applications received, or other Agency priorities. The submission of an application does NOT guarantee funding. FNS reserves the right to reduce, increase, or revise proposed budgets based on the availability of funds.

• Late application submission will not be considered in this competition. FNS will not consider additions or revisions to applications unless they are submitted via Grants.gov by the deadline.

No additions or revisions will be accepted after the deadline.

• Applications submitted without the required supporting documents, forms, or certifications will not be considered.

• Applications missing a written proposal or budget narrative will not be considered.

• FNS reserves the right to request clarification on any application submitted in response to this solicitation.

• Applications not submitted via Grants.gov will not be considered.

• If multiple application packages are submitted through Grants.gov by the same applicant in response to this solicitation, FNS will accept the latest application package successfully submitted. All other packages submitted by the applicant will be removed from this competition.

http://www.grants.gov/

The Application should follow this format:

Cover Sheet (Attachment A) The cover page should include, at a minimum:

• Applicant’s name and mailing address

• Primary contact’s…