Name of Grant Program: Summer Food Service Program
Start-Up Grant for Existing or New Sponsors
Fund Code: 549
PART III – REQUIRED PROGRAM INFORMATION
Please respond to the following items using the attached Part III – Response Sheet for #1-4 and the budget
pages for #5:
1. Program Need: Describe how the grant funding will allow you to increase participation. Participation is
defined by the number of children served and the number of days operating.
2. Program Description: Describe your SFSP. Include in the description how anticipated increases will
be sustained in future years.
3. Program Priority: Describe how you will address the priorities referenced in the grant Request for Proposal
(RFP). Include information about Farm to Summer initiatives and community collaboration. How will this grant
assist you in addressing the priorities listed?
4. Results and Evaluation: Describe how success will be measured:
a. Provide the results from FY15 SFSP evaluation and identify the success and challenges from
your program.
b. Describe your FY16 SFSP evaluation plan, including how you will measure your results.
c. If you were a grant recipient last year, describe how the grant activities supported increased
participation and the success of your FY15 SFSP program.
d. Describe how you will evaluate the outcomes from FY16 grant program.
5. Budget:
a. Complete the budget pages following the instructions provided in Part II: How to Complete the Grant
Application found within Grants for Schools: Getting Them and Using Them, a Procedural Manual.
i. This grant will not support budget line items Section D, 1-4.
b. Provide a budget narrative on a separate page.
i. Please include unit cost, quantity, total cost and purpose or use of specific position or item.
ii. Examples:
1. Contractual Services, Consultants (line item 5): Outreach Coordinator. Narrative must
provide the number of outreach coordinators, rate/hour, rate/day, or rate/unit and the
purpose of the position.
2. Supplies & Materials, Non-instructional supplies (line item 6). Narrative must provide
details of the specific items, quantities of each, cost per item, and purpose or use.
Name of Grant Program: Summer Food Service Program
Start-Up Grant for Existing or New Sponsors
Part III – Response Sheet
1. Program Need
A) Describe how the grant
funding will allow you to
increase participation.
Participation is defined by
the number of children
served and the number of
days operating.
2. Program Description
A) Describe your SFSP.
B) Describe how anticipated
increases will be
sustained in future years.
3. Program Priority
A) Describe how you will
address the priorities
referenced in the grant
Request for Proposal
(RFP).
B) Describe your Farm
to Summer initiatives
and community
collaboration.
C) Describe how this
grant will assist you in
addressing the priorities
listed.
Fund Code: 549
Name of Grant Program: Summer Food Service Program
Start-Up Grant for Existing or New Sponsors
4. Results & Evaluation
A) Provide the results from
FY15 SFSP evaluation;
identify the success and
challenges from your
program.
B) Describe your FY16
SFSP evaluation plan,
including how you will
measure your results.
C) If you were a grant
recipient last year,
describe how the grant
activities supported
increased participation
and the success of your
FY15 SFSP program.
D) Describe how you will
evaluate the outcomes
from FY16 grant program.
Fund Code: 549