Information for Suppliers

SUPPLIERS

Every other week, vendors will be shipping boxes containing the shelf-stable components for 10 breakfasts and 10 lunches/suppers to Meals-to-You to you participants. Boxes will be filled based on United States Department of Agriculture’s (USDA) meal pattern guidelines under the Summer Food Service Program (SFSP). Those guidelines are listed below and can also be found at https://www.fns.usda.gov/sfsp/meal-patterns.

Breakfast Meal Pattern

Select All three Components for a Reimbursable Meal

1 milk	1 Cup	Fluid Milk
1 fruit/vegetable	1/2 cup	juice,¹ and/or vegetable
1 grains/bread ²	1 slice 1 serving 3/4 cup 1/2 cup 1/2 cup	bread or cornbread or biscuit or roll or muffin or cold dry cereal or hot cooked cereal or pasta or noodles or grains

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¹ Fruit or vegetable juice must be full-strength.
² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

Lunch or Supper Meal Pattern

Select All Four Components for a Reimbursable Meal

1 milk	1 cup	fluid milk
2 fruits/vegetables	3/4 cup	juice,¹ fruit and/or vegetable
1 grains/bread²	1 slice 1 serving 1/2 cup 1/2 cup	bread or cornbread or biscuit or roll or muffin or hot cooked cereal or pasta or noodles or grains
1 meat/meat alternate	2 oz. 2 oz. 2 oz. 1 large 1/2 cup 4 Tbsp. 1 oz. 8 oz.	lean meat or poultry or fish ³ or alternate protein product or cheese or egg or cooked dry beans or peas or peanut or other nut or seed butter or nuts and/or seeds⁴ or yogurt ⁵

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¹ Fruit or vegetable juice must be full-strength. Full strength vegetable or fruit juice may be counted to meet not more than one-half of this requirement.
² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.
³ A serving consists of the edible portion of cooked lean meat or poultry or fish.
⁴ Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.
⁵ Yogurt may be plain or flavored, unsweetened or sweetened.

If you believe you can supply a vendor with one or more shelf-stable items from the meal patterns above, please complete and submit the interest form below. Information will be shared with vendors and suppliers will be contacted on an as-needed basis.