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Food Distribution Program on Indian Reservations Nutrition Education Grant

This funding record is inactive. Please see the program website or contact the program sponsor to determine if this program is currently accepting applications or will open again in the future.

Catalog of Federal Domestic Assistance Number: 10.594
U.S. Department of Agriculture, USDA Food and Nutrition Service
Apr 30, 2019

Grants for projects to provide nutrition education to participants in the Food Distribution Program on Indian Reservations (FDPIR) program.

Desired outcomes include:

  • Improve nutrition-related knowledge among FDPIR participants, resulting in healthier food choices and a better understanding of healthy food preparation methods
  • Foster tribal capacity to provide nutrition education through the development of nutrition education resources, such as lesson materials and videos, and facilities, such as food demonstration spaces and educational gardens
  • Develop skills among FDPIR participants, such as canning, preparing fresh produce, and using lower fat cooking methods, leading to greater self-sufficiency and providing participants with greater flexibility in how they utilize healthy foods

Projects should use the FY 2019 SNAP Education Plan Guidance as the basis for educational activities.


Tribal Organizations (ITOs) and state agencies (SAs) that currently administer FDPIR are eligible applicants.

Geographic coverage
Amount of funding

Award ceiling: $220,000
Award floor: $2,000
Estimated total program funding: $1,000,000

Projects must provide matching funds in the amount of 25% of the total amount of funds spent on FDPNE. USDA Food and Nutrition Service will consider compelling justification to waive the match requirement, in whole or in part.

Application process

Links to the full announcement and online application process are available through

Application instructions and templates are provided on the Related Documents tab.

Tagged as
American Indians, Alaska Natives, and Native Hawaiians ยท Food security and nutrition

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