USDA FFVP REIMBURSABLE COSTS
Program costs are broken out into two categories: operating and administrative. However, the allowable costs under these categories may be different from
those in the National School Lunch Program.
Please keep in mind that, to the extent possible, school FFVP funds must go toward purchasing fresh fruits and vegetables. Prorate costs: only the FFVP portion
of expenses can be charged to the FFVP All non-food costs must be carefully reviewed and deemed reasonable, given the extent of program operations (e.g.,
daily vs. twice a week).
Operating Costs - the costs of running your FFVP service. Administrative Costs - limited to 10 percent of your school’s
total FFVP grant.
Documented expenses for goods and services to Documented expenses to
Acquire Plan the Program
Deliver Manage the paperwork,
Prepare Obtain the equipment you need
Serve All other aspects not related to preparation and service of fruits and
fresh fruits and vegetables. vegetables.
FOOD EQUIPMENT – purchase or lease
Fruits, vegetables, low-fat or non-fat dip for vegetables Refrigerators, coolers
NONFOOD ITEMS Portable food bars
Napkins, paper plates, serving bowls and trays, cleaning supplies, and
trash bags Carts
VALUE ADDED SERVICES
Pre-cut produce, ready-made produce trays, and delivery charges
SALARIES AND FRINGE BENEFITS SALARIES AND FRINGE BENEFITS
Wash and chop produce Compile and maintain claims for reimbursement and other financial
Prepare trays reports
Distribute produce to classrooms Plan and write menus
Set up kiosks Order produce
Restock vending machines Track inventory
Clean up Coordinate nutrition promotion activities
For clarification, about whether a specific cost is allowable, prior to incurring such costs,
contact Rita Brennan Olson (781-338-6481) or Sally Teixeira (781-338-6304).
Adapted from Fresh Fruit and Vegetable Program (FFVP) Handbook, USDA August 2008, p16-17.