This resource is broken into four parts:
- Part One shares best practices and key considerations for meal preparation. This includes guidance on choosing to prepare meals internally versus sourcing them externally from a vendor, as well as guidance on serving hot versus cold meals.
- Part Two shares best practices for service delivery, including vehicle and routing options, community outreach, and managing demand.
- Part Three covers program staffing and related best practices.
- Part Four addresses community considerations, including outreach, additional programming, and managing demand.