CACFP Training (ALL but FDCH)
It is not too late to sign up for in-person CACFP Training! Training dates are still available this summer in Appleton, Milwaukee, and Madison. Register today! Please share this information with the appropriate staff at your agency.
Click here to register or go to the Training webpage for dates, locations, and to register.
Adding New Meal Services and/or New Sites (ALL but FDCH)
If your agency plans to make any of the changes below to be effective for September 2026, update and submit your CACFP Federal Fiscal Year (FFY) 2026 contract and email your assigned consultant by August 31, 2026:
- Adding new meal service(s)
- Adding new site(s) as a current Sponsor (more than one site on the CACFP)
- The agency must notify the DPI in advance with the new site name and address to verify the site did not previously exist in the CACFP contract. This must be done before the agency goes into the contract to make updates. Make sure to notify your assigned consultant with these details prior to August 31, 2026.
- If you are an independent agency interested in adding a site to become a Sponsoring Organization, this option will be available during the FFY 2027 CACFP Contract Renewal process. Contact your assigned consultant to discuss.
After the contract is updated, email your DPI consultant so they can review and approve the information entered in your FFY 2026 contract prior to the FFY 2027 contract rollover.
If the agency does not submit the contract and notify their assigned consultant by August 31, 2026, this may result in the agency not being eligible to claim reimbursement for those changes. The agency will have to add the changes to the FFY 2027 CACFP contract and they will potentially be effective October 1, 2026.
The FFY 2027 contract will be available early October 2026.
Statewide Media Release (ALL)
Each year, the U.S. Department of Agriculture (USDA) Food and Nutrition Administration uses federal poverty information to update income eligibility guidelines for meals served at schools and day care programs. As an agency administering USDA programs, the Wisconsin Department of Public Instruction publicizes these guidelines annually. Additional information is available on the department’s newsroom website. A list of agencies in Wisconsin that participate in the Child and Adult Care Food Program is available online.
For more information, and for a full news release visit our webpage.
SY 2026-2027 Prospective Waivers for Non-Congregate Meal Service in Child Nutrition Programs
On July 2, 2026, the USDA FNA approved DPI’s statewide waiver request to allow local Program operators to serve meals in a non-congregate setting when congregate meal service operations in schools and institutions are limited due to natural disasters, unscheduled major building repairs, court orders relating to building safety or other issues, labor-management disputes, or when approved by the State agency for a similar unanticipated cause.
Under the waiver approval, DPI’s local Program operators may serve meals in a non-congregate setting, adjust the time of meal service, allow parent/guardian pick up, allow service of meals at school sites, not require offer versus serve at lunch for senior high schools, and not require an educational or enrichment activity (CACFP only). FNA has determined that approval of this waiver request would facilitate the ability of the State and local Program operators to carry out the purpose of the Child Nutrition Programs.
If your agency is experiencing any of the above situations, please reach out to us at dpifns@dpi.wi.gov to discuss the issue and to apply for the waivers needed.
USDA CACFP Participation Among U.S. Childcare Providers (ALL)
The Food and Nutrition Administration’s “CACFP Participation Among U.S. Childcare Providers” report is now available on the website. This four part study provides valuable information on child care provider participation in the CACFP.
Institute of Child Nutrition: Mealtime Memo: Safe Meals for Field Trips (ALL)
This Mealtime Memo gives tips for cleaning and storing produce to help prevent waste and keep food safe.
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