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About the Program
All children in participating elementary schools are provided with a variety of free fresh fruits and vegetables that they may not have an opportunity to eat otherwise. These fruits and vegetables are to be distributed throughout the school day separate from their break-fast and lunch meals.
Benefits of the Program
- The Fresh Fruit and Vegetable Program (FFVP) encourages the education of families and partner-ships with members of the community as an overall way of increasing the health and wellness of both students and those in the community in which they live.
- This program is seen as an important catalyst for change in efforts to combat childhood obesity by helping children learn more healthful eating habits. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options.
Goals of the Program
- Create healthier school environments by providing healthier food choices
- Expand the variety of fruits and vegetables children experience
- Increase children’s fruit and vegetable consumption
- Make a difference in children’s diets to impact their present and future health
Who Can Participate
- Only elementary schools (as defined by State law)
- Must operate the National School Lunch Program
- Must submit an application to be considered to participate
- Must have 50% or more of its students qualified for free or reduced price meals
Best Practices
- Offering fruits and vegetables in the classroom helps reduce messes. It can easily be incorporated into classroom activities.
- Serving from kiosks allows you to offer more options and lessen hallway congestion.
- Providing nutrition education is an ideal way to introduce and reinforce good eating habits.
- Teachers serving the fruits and vegetables can model healthful eating habits by participating with the students.
Fresh Fruit and Vegetable Program Statistics
| School Year |
Allocation Rcvd. |
Applications Rcvd. |
Districts |
Other SFAs |
Schools |
Potential Students Reached |
Lowest % Awarded |
| 2008-09 |
$845,918.00 |
53 |
21 |
0 |
34 |
15,883 |
59% |
| 2009-10 |
$1,225,145.00 |
88 |
31 |
0 |
51 |
23,437 |
57% |
| 2010-11 |
$1,869,917.00 |
110 |
31 |
0 |
86 |
37,269 |
81% |
| 2011-12 |
$2,724,956.00 |
183 |
36 |
1 |
129 |
53,625 |
69% |
| 2012-13 |
$2,819,802.00 |
201 |
33 |
33 |
132 |
55,518 |
81% |
| 2013-14 |
$2,854,277.00 |
216 |
37 |
4 |
149 |
57,010 |
82% |
| 2014-15 |
$3,020,816.00 |
186 |
36 |
4 |
145 |
60,279 |
79% |
| 2015-16 |
$3,068,913.00 |
207 |
37 |
2 |
149 |
61,289 |
84% |
| 2016-17 |
$3,206,294.00 |
224 |
34 |
3 |
152 |
64,103 |
92% |
For more information:
Diane D. Gillie
FFVP Coordinator
Office of Health and Nutrition
SC Department of Education
Phone: 803-734-8193
Email: dgillie@ed.sc.gov