The Summer Lunch Buddies Social Media Toolkit was developed to promote the Summer Food Service Program across Arizona. This toolkit contains suggested posts for Facebook, Twitter and Instagram. This kit also contains talking points and promotional information.

The Summer Lunch Buddies Toolkit was developed to promote the Summer Food Service Program across Arizona. The Summer Food Service Program (SFSP) is a U.S. Department of Agriculture (USDA) Child Nutrition Program established to ensure that low-income children, ages 18 and younger, continue to receive nutritious meals when school is not in session. Free meals, that meet Federal nutrition guidelines, are provided to all children at approved SFSP sites in areas with significant concentrations of low-income children by schools, private non-profits and local or county governments. The SFSP is administered at the State level by the Arizona Department of Education (ADE). Food sites are located throughout Arizona. Sites provide FREE meals to children, ages 18 and younger, during approved meal service times and dates. Some sites may also offer adult meals at a discounted price.

The primary purpose of the toolkit is to provide marketing collateral Fresh Pick, farmers markets - local flavor, family fun. In this toolkit you will find materials for all four Arizona seasons. 

Use these guides to find which fruits and vegetables are in season in Arizona. Winter, Spring, Summer and Fall are all included in this zipped file.

The primary purpose of the toolkit is to provide marketing collateral for healthy food products being sold in retail stores of all sizes. The toolkit uses USDA’s recommendations on how to translate the Dietary Guidelines for Americans into key consumer messages. Some tips to highlight Be Inclusive (all forms of food), Encourage personalization, Empower change (positive, action-oriented steps). The subheading of the toolkit, Small Steps to Healthy Habits, drives this idea home.

This toolkit has been developed in order to assist market vendors, managers, volunteers and customers in offering a successful “SNAP at the Market” program! We want to provide clear information about what accepting Supplemental Nutrition Assistance Program (SNAP)/Electronic Benefit Transfer (EBT) entails, how it can benefit the market, vendors and customers, and what everyone involved will be asked to do. Inside you will learn how to accept SNAP/EBT (formerly known as food stamps), where to get point of sale equipment, which foods are SNAP eligible, and more. This will help ensure that everyone at the market has up-to-date information to make the program work well. This guide is intended to be an ongoing resource for you. There is space along the inside margin of each page for you to take notes or make comments as you go along.

The goal of the ADHS School Garden Program is to enable fresh produce to be safely served in school cafeterias from their on-site school garden. The program resources will help school gardens meet the requirements to be an approved source, as required in the Arizona Food Code.

The Arizona Master Gardeners are university-trained volunteers who serve as community educators. They work with the University of Arizona providing research based information on environmentally responsible gardening and landscaping to the public. Training, resources, and local technical assistance are all available. The printed version of the new Arizona Master Gardener Manual forms the core of the curriculum for the successful and highly regarded Master Gardener volunteer program. 

This fact sheet provides an overview of the role of food banks and how they operate. It also describes why it’s important to develop guidelines for the nutritional quality of foods and beverages served at food banks, and it outlines common elements of strong healthy beverage and nutrition standards.

This tool is designed to explain how to measure the total selling area of a store, both floor area and shelf space, as well as calculate the total percentage of selling area devoted to a particular type of product like produce or staple foods.