FY2019: Farm to Summer Mini-grants: Summer Food Service Program

Fund Code: 542B

Purpose:

The purpose of this State-funded Other Non Competitive grant program is to increase participation in the Summer Food Service Program (SFSP) by encouraging existing sponsors to begin or expand their participation in Farm to Summer activities. The expansion of Farm to Summer will increase access to locally-sourced fresh produce, meat, seafood, and other items, increase information sharing about local foods, use local foods in nutrition education activities.

Priorities:

Priorities are to:

1. increase number of SFSP sites participating in Farm to Summer Program:
   1. increase number of sponsors procuring locally-sourced food for meal services and/or nutrition-based activities at SFSP sites*
   2. increase number of sites offering nutrition education activities which include information on local foods
   3. increase number of summer sites utilizing local foods in nutrition education activities, such as gardening, cooking, or taste testing
   
   
2. provide training to site supervisors on how to implement Farm to Summer
3. equip sponsors and sites with resources, materials and supplies for Farm to Summer activities

*Grant funds may not be used to purchase food that will be part of a SFSP reimbursable meal/snack

Eligibility:

Existing Summer Food Service Program sponsors, including School Food Authorities, government and community-based organizations may apply.

Funding Type:

State

Funding:

There is approximately $34,000 of funding available for this mini-grant opportunity. Funding will be awarded in a non-competitive manner, and grant awards will be based on number of Sponsoring organizations applying. At a minimum, sponsors can expect to receive $309.

Funding is contingent upon availability. All dollar amounts listed are estimated/approximate and are subject to change. If more funding is to become available it will be distributed under the same guideline as listed in the initial RFP document.

Fund Use:

Grant awards shall be used for costs associated with the planning of programs or activities. Funds shall be used to design and support a project that will start or expand Farm to Summer activities in SFSP sites, increase opportunities for SFSP participants to engage in Farm to Summer programming, or provide a Farm to Summer experience in another way.

Funds may be used for, but not limited to:

1. Procurement expenses
   1. hiring a consultant to support local procurement efforts
      1. all work by consultant must be completed by 6/30/2019
   
   
2. Marketing or publicizing availability of Farm to Summer in SFSP
3. Activities/disposables to promote participation in Farm to Summer
4. Training for site supervisors on incorporating Farm to Summer.
   1. All training must be completed by 6/30/2019
   
   
5. Purchase resources to support Farm to Summer
   1. Gardening materials
      1. Gardening kits
      2. Seeds
      3. Dirt/mulch/compost
   2. Nutrition education materials
   1. Curricula
   2. Materials to support activities
   3. All materials must be purchased by 6/30/2019

Funds may not be used for:

1. Administrator salaries
2. Instructional/Professional staff salaries
3. Support staff salaries
4. Stipends
5. Fringe benefits
6. Reimbursement of food for actual SFSP meal service

Goods and services must be delivered by June 30, 2019.

Project Duration:

Upon Approval – 6/30/2019

Program Unit:

Office for Food and Nutrition Programs

Contact:

Shannon Raymond

Phone Number:

(781) 338-6471

Date Due:

Friday, February 22, 2019

Proposals must be received at the Department by 5:00 p.m. on the date due.

Required Forms:

Part I — General — Program Unit Signature Page — (Standard Contract Form and Application for Program Grants)

Part II — Budget (to be entered directly in EdGrants)

Part III — Required Program Information

Additional Information:

Nutrition Programs Website

These grant funds are available as part of a pilot program from DESE, Child Nutrition Outreach Program (CNOP), and MA Farm to School. As such, all mini-grant recipients are required to participate in post-grant data collection process. This will include an end-of-summer survey, and may include a request for complementary data such as reports on activities support, numbers of children reached, and types of produce served.

Submission Instructions:

Submit all required grant materials through EdGrants.

In order to apply for this grant, you will need to log into EdGrants: Front Office with a DESE assigned user name and password.

In order to request a user name, please email EdGrants@doe.mass.edu. You will be sent a user request form to fill out and return. This request form must come from your financial/business office manager or their designee.

If you do not know your Applicant Number (LEA code/District code/Applicant code) or you have never received DESE grant funding before, please contact Shannon Raymond so that we can begin the process of setting you up as an Applicant in our grants system.

Once you obtain your login information for EdGrants, applicants are required to register to the Funding Opportunity and then create and name the grant. Please use the following naming convention for your "Applicant Project Name" in EdGrants:

FY19 SFSP Mini-Grant FNP Applicant Name

All items listed under the required forms section of this RFP should be uploaded/attached in the Attachments List form let of the Application Submission in EdGrants. This includes a signed/scanned PDF of Part I/Coversheet with Superintendent's/CEO's signature. The final budget the applicant is requesting will be entered directly into EdGrants as part of the application submission process.

For Guidance Documents regarding EdGrants, visit EdGrants: User Guides and Information.

Please note: It is up to the district to determine who they want to add as EdGrants Front Office users in order to submit grant application as well as payment request information. Please review the EdGrants: User Security Controls to make informed decisions regarding assigning your district level users.

Last Updated: January 9, 2019