Tennessee Fresh Fruit and Vegetable Program

The Fresh Fruit and Vegetable Program (FFVP) is a federally funded reimbursement initiative aimed at promoting healthier food choices among children in elementary schools. The program provides a variety of fresh fruits and vegetables to all enrolled students in selected elementary schools, operating during the school day but outside of standard breakfast and lunch hours. This effort is part of a broader strategy to improve children's overall diet and create lifelong healthy eating habits. The FFVP is managed at the federal level by the United States Department of Agriculture (USDA) and administered locally through the state. In Tennessee, the application and claim process is conducted via the Tennessee: Meals, Accounting, and Claiming (TMAC) system. Participating schools receive funding based on a federally established per-student range for the academic year, which supports the purchase and distribution of fresh produce. To qualify, schools must be elementary institutions as defined by Tennessee law (pre-K through 6th grade), participate in the National School Lunch Program (NSLP), and have at least 50% of students eligible for free or reduced-price meals. Selection is competitive and prioritized based on the percentage of students qualifying for meal assistance, with those exhibiting the highest need receiving precedence. Only one application opportunity is offered annually, and the window typically remains open for four weeks. The program strictly limits what can be served. Only fresh fruits and vegetables are permitted—frozen, canned, or dried items are not allowed. Vegetables may be accompanied by low-fat or fat-free dips, but smoothies and combination items are prohibited. Cooked vegetables may be served no more than once per week. Produce must be distributed during the school day, but not during breakfast, lunch, before or after school, or during summer sessions or school breaks. All enrolled students in the selected schools are eligible to receive the produce. While the program is not designed for adults, teachers who are present in the classroom and offer nutrition education are encouraged to participate as positive role models. Recordkeeping is essential for participation and includes monthly claims via TMAC, detailed invoices, publicity and adherence reports, and documentation of any educational efforts or deviations from standard food service procedures.