All GusNIP projects must do the following: (1) aim to increase the purchase of fruits and vegetables by low-income consumers participating in SNAP by providing incentives at the point of purchase; (2) operate through authorized and reported SNAP firms and in compliance with all relevant SNAP regulations and operating requirements; (3) agree to participate in the GusNIP comprehensive program evaluation and facilitate participation through data collection; and (4) ensure that the same terms and conditions apply to purchases made by individuals with SNAP benefits and with incentives provided under the GusNIP grant program as apply to purchases made by individuals who are not members of households receiving benefits.

In reviewing applications submitted, the National Institute of Food and Agriculture gives priority to projects that:

• Maximize the share of funds used for direct incentives to participants;
• Use direct-to-consumer sales marketing;
• Demonstrate a track record of designing and implementing successful nutrition incentive programs that connect low-income consumers and agricultural producers;
• Provide locally or regionally produced fruits and vegetables;
• Include a project design (1) that provides incentives when fruits or vegetables are purchased using supplemental nutrition assistance program benefits; and (2) in which the incentives earned may be used only to purchase fruits or vegetables;
• Have demonstrated the ability to provide services to underserved communities;
• Include coordination with multiple stakeholders, such as farm organizations, nutrition education programs, cooperative extension services, public health departments, private and public health insurance agencies, cooperative grocers, grocery associations, and community-based and non-governmental organizations;
• Offer supplemental services in high-need communities, including online ordering, transportation between home and store, and delivery services;
• Include food retailers (firms) that are open (1) for extended hours and (2) most or all days of the year; or address other criteria as established by the Secretary.

GusNIP projects present the opportunity to bring together stakeholders from distinct parts of the food system and to foster understanding of how they might improve the nutrition and health status of participating households receiving incentives through the purchase of fruits and vegetables.

Lead Organizations

We believe incentive programs are most successful and sustainable when implemented consistently across a region, usually by a single lead organization or a partnership among organizations in the region. Most lead organizations today are nonprofit organizations, though successful programs are also led by university extension offices, health departments, or state agencies.

The roles of the lead organizations include:

• fundraising
• recruiting and communicating with participating retail sites
• coordinating communications and outreach
• overseeing program finances
• ensuring evaluation is carried out

These roles can be shared by two or more independent organizations, if they have defined roles and responsibilities, good communications and strong accountability.

Incentive model

• For FINI & GusNIP grantees, incentive dollars must match SNAP benefits
• Incentives are most often matched dollar-for-dollar (or cent-for-cent) with a designated and uniform earning limit per day. Limit can be dictated by funds available (in many states it is $20).

product eligibility

Always Eligible

• Fresh fruits and vegetables - whole and cut
• Fresh herbs

Some Programs Allow

• Canned, frozen, and dried fruits and vegetables without added salt, sugars, fats, or oils
• Plants and seeds that produce herbs, fruits, and vegetables
• Mushrooms

Non-Eligible

• Honey
• Maple syrup
• Value-added products (Jams and jellies, fermented products, bread, cider, juices)
• Eggs
• Meat
• Seafood
• Nuts and seeds processed for snacking (roasted, salted, etc.)
• Powdered or dried herbs and spices

Definitions of "Local"

To stimulate local economies and support local agriculture, many programs put provisions in place surrounding local sourcing. For example, that incentive dollars may only be spent on locally-grown fresh, unprocessed fruits and vegetables at farmers markets. Or in grocery, that there must be a provision to track and increase the sourcing of locally-grown fresh, unprocessed fruits and vegetables at grocery stores.

Given the regional variation in agriculture, programs define "local" at their discretion. Here are some common definitions:

• Grown in the state in which it is sold
• Grown in the state in which it is sold or select bordering states
• Grown within no more than a 400 mile radius from its point of sale
• Sold directly to consumers by the farm that grew it