USDA's 'Turnip the Beet'—Punny Summer Meals Get Feedback Call
Published Date: 9/24/2026
Notice
Summary
The USDA wants your feedback on updating the Turnip the Beet High Quality Summer Meals Program, which helps sponsors serve tasty, nutritious summer meals through school and community programs. If you’re involved in these programs, this update could change how you report your efforts, aiming to make things easier and clearer. Comments are due by November 23, 2026, so don’t miss your chance to weigh in!
Analyzed Economic Effects
4 provisions identified: 1 benefits, 3 costs, 0 mixed.
Paperwork Burden Increases for Sponsors
The information collection burden for the Turnip the Beet program increases from 225 hours to 300 hours total. The number of respondents is estimated to rise from 186 to 252, total annual responses from 300 to 400, and average time per response to 45 minutes (sponsors ≈1 hour; State agency reviewers ≈30 minutes).
What Sponsors Must Submit to Apply
To be considered for the award, you must complete an application and submit one-month menus for all meals served with enough detail to judge quality (for example, indicate whether fruits and vegetables are fresh, frozen, canned, or dried, and identify whole grain-rich and local items). You may also submit supporting documents such as news clips, photos, testimonials, or invoices of local food purchases.
Voluntary Award and Public Recognition
Turnip the Beet is a voluntary award given at three levels—bronze, silver, and gold—to sponsors that provide appetizing, appealing, and nutritious summer meals. Winners receive a certificate from FNA and are featured on the FNA website; FNA will notify winners in writing early the following calendar year.
Eligibility Rules May Disqualify Sponsors
Only sponsors in good standing are eligible: they must have participated in SFSP or SSO in the award year, have no major unresolved findings, not have been found seriously deficient in the past two years at application time, and never have been terminated from the summer meal programs; menus must meet meal pattern requirements.
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