Fruits and Vegetables Program

Encouraging Students to Try New Fruits and Vegetables

The Fresh Fruit and Vegetable Program (FFVP) provides a variety of free, fresh fruit and vegetable snacks to children at eligible elementary schools. A USDA study found that FFVP students eat more fruits and vegetables than students who do not participate in the program. Schools deliver FFVP snacks along with bite-sized nutrition lessons. This encourages children to try new foods, learn about seasonal produce, and set healthy eating habits to last a lifetime.

Wayne-Westland Community School Fresh Fruit and Vegetable Program Standard Operating Procedure

FFVP also encourages schools to work with partners at the state and local levels to support the program. Since the program began in 2008, public and private partnerships have contributed to the program's success and offering healthier snacks in schools.


1. What is the Fresh Fruit and Vegetable Program?

The Fresh Fruit and Vegetable Program (FFVP) is a federally assisted program providing free fresh fruits and vegetables to children eligible elementary at Wayne Westland Community Schools listed below:

  • Edison
  • Elliott
  • P.D. Graham
  • Hicks
  • Hamilton
  • Roosevelt
  • Schweitzer
  • Taft
  • Walker-Winter
  • Wildwood


The goal of the FFVP is to introduce children to fresh fruits and vegetables, to include new and different varieties, and to increase overall acceptance and consumption of fresh, unprocessed produce among children. The FFVP also encourages healthier school environments by promoting nutrition education. To learn more, visit the FFVP webpage: https://www.fns.usda.gov/ffvp/fresh-fruit



2. Who administers the FFVP?

The Food and Nutrition Service of the United States Department of Agriculture administers the FFVP at the Federal level. At the State level, the FFVP is administered by State agencies, which operate the Program through agreements with local school food authorities. State agency contact information is available at https://www.fns.usda.gov/school-meals/school-meals-contacts.


3. Which schools are eligible to participate in the FFVP?

Elementary schools in all 50 States, the District of Columbia, Guam, Puerto Rico, and the Virgin Islands territories are eligible to participate. Schools must operate the National School Lunch Program to operate the FFVP. Importantly, the FFVP prioritizes schools with the highest percentage of certified children eligible for free and reduced-price meals. Children from low-income families generally have fewer opportunities to consume fresh produce regularly.


4. What are the application requirements for the FFVP?

Eligible elementary schools must submit an FFVP the application includes:

  • The total number of enrolled children; 
  • The percentage of children certified as eligible for free and reduced-price meals; 
  • A certification of support for participation of the FFVP signed by the school food service manager, school principal, and the district superintendent (or equivalent positions, as determined by the school); and 
  • A Program implementation plan, including efforts to integrate the FFVP with other efforts to promote childhood health and nutrition.


5. What are the requirements for FFVP implementation?

Participating elementary schools are required to publicize the availability of the FFVP, and must serve the fresh fruits and vegetables outside the National School Lunch Program and School Breakfast Program meal service times. Beyond these requirements, schools have flexibility in determining their implementation plan. Schools may select the type of produce served, decide the number of days per week to serve the produce (though schools are strongly encouraged to serve a minimum of two days per week), and choose the time outside the breakfast and lunch meal service to provide fresh fruits and vegetables to children.


6. What types of fruits and vegetables must be served under the FFVP?

The Food and Nutrition Service encourages schools to serve a variety of fresh fruits and vegetables. Because the FFVP intends to introduce children to new and different fresh fruits and vegetables, the produce must be served in an easily identifiable way. This encourages children to enjoy fruits and vegetables “as they are.”