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How OVS Works: 

Offer: 

Students are offered a variety of food items from different food components (e.g., fruits, vegetables, grains, meat/meat alternates, milk). 

Serve: 

Students must select at least three food items, with at least one serving of fruit or vegetable. They can decline the remaining food items, as long as they meet the minimum requirements for the reimbursable meal. 

Benefits: 

Reduced Food Waste: 

Students are less likely to waste food if they are offered choices and can select what they want to eat. 

Improved Menu Planning: 

School food service personnel can plan menus with more flexibility, as students can decline certain items. 

Student Choice: 

Students have more autonomy over their meals, potentially leading to better acceptance of a wider variety of food items. 

OVS Requirements: 

Minimum Components: 

Students must take at least three food items, one of which must be a fruit or vegetable. 

Minimum Quantities: 

Each food item must be at least the minimum serving size required for the specific age group and meal type. 

Different Food Items:

Each food item offered must be different from the others, ensuring a variety of choices. 

Additional Resources: 

The USDA Food and Nutrition Service (FNS) provides guidance on OVS implementation for school meal programs. 

State and local educational agencies also offer resources and training materials on OVS. 

The USDA Professional Standards Training Database (.gov) provides online training modules on OVS for school foodservice professionals. 

i. (SOURCE: USDA WEBSITE)