Free Food for Those in Need: The Emergency Food Assistance Program

When money is tight and the refrigerator is running low, The Emergency Food Assistance Program (TEFAP) provides a critical lifeline: free, nutritious food distributed through food banks, food pantries, and soup kitchens across every state in the country. Unlike SNAP, which provides electronic benefit cards for grocery purchases, TEFAP puts actual food directly into the hands of people who need it—high-quality, USDA-inspected, domestically grown commodities ranging from canned vegetables and fruits to frozen meats, dairy products, grains, and cooking staples.

TEFAP is one of the foundational pillars of America’s emergency food network. The program has been operating since 1981 and currently supports thousands of food banks, pantries, and soup kitchens that collectively serve tens of millions of people each year. The USDA purchases the food and distributes it to state agencies, which in turn pass it to local organizations that directly serve the public. If you have ever received food from a food bank or eaten a meal at a soup kitchen, there is a good chance some of that food came from TEFAP.

Opportunity Snapshot

What Kind of Food TEFAP Provides

TEFAP food is not leftover, expired, or second-rate. These are USDA-purchased commodities that meet the same quality and safety standards as food sold in grocery stores. The USDA has made significant strides in aligning TEFAP offerings with the Dietary Guidelines for Americans, meaning reduced sodium in canned goods, whole grain options, leaner proteins, and lower-sugar products.

Typical TEFAP distributions include:

Proteins: Frozen chicken, ground beef, ground turkey, canned chicken, canned tuna, canned salmon, peanut butter, dried beans, and lentils. These are among the most valued items because protein is often the most expensive part of a grocery budget.

Dairy: Shelf-stable or refrigerated cheese, butter, UHT milk, and occasionally yogurt. Block cheese and butter are staples of TEFAP distributions and can stretch many meals.

Fruits and vegetables: Canned green beans, corn, peas, carrots, mixed vegetables, tomato sauce, canned peaches, pears, applesauce, cranberry sauce, and 100% fruit juice. Some distributions also include fresh produce when available through companion programs like the TEFAP Farm to Food Bank project.

Grains and cereals: Rice, pasta, oatmeal, ready-to-eat cereal, flour, and cornmeal. These shelf-stable items provide a foundation for affordable meal preparation.

Cooking staples: Vegetable oil, shortening, dried egg mix, and occasionally condiments. These items allow recipients to actually cook the other commodities into complete meals.

All TEFAP foods are domestically produced, supporting American farmers and food processors. The program is authorized and funded through the federal Farm Bill, which is reauthorized every five years, ensuring long-term stability of the food supply.

Who Qualifies for TEFAP

TEFAP eligibility is determined at the state level, with each state setting its own income thresholds and documentation requirements within federal guidelines. Generally:

Income-based eligibility: Most states set the income limit at 150% to 185% of the Federal Poverty Guidelines. For a family of four in 2025, 185% of FPG is approximately $59,220 per year. This is a relatively generous threshold that covers many working families, not just the very poor.

Program-based eligibility: Many states allow automatic qualification through participation in other federal programs. If you receive SNAP, TANF, SSI, Medicaid, WIC, LIHEAP, or other means-tested benefits, you may automatically qualify for TEFAP without additional income documentation.

Self-declaration: Some states and distribution sites accept self-declaration of income eligibility. You simply state that your income falls below the threshold and sign a form. This low-barrier approach is designed to reduce stigma and administrative burden.

No means test for prepared meals: If you eat at a soup kitchen, community meal site, or shelter that serves TEFAP-funded meals, you are not subject to any income test. The organization serving the meals has already demonstrated that it primarily serves low-income populations.

No citizenship requirement: TEFAP does not require U.S. citizenship for eligibility. States may not impose citizenship or immigration status requirements for TEFAP participation.

How to Access TEFAP Food

Step 1: Find a distribution site near you. TEFAP food is distributed through a network of local organizations including food banks, food pantries, community action agencies, churches, senior centers, and other nonprofits. To find a site near you:

• Visit FeedingAmerica.org and use the “Find Your Local Food Bank” tool
• Call 211 (a free, confidential helpline) and ask for food assistance resources
• Contact your state TEFAP distributing agency (listed on the USDA FNS website)
• Ask at your local library, community center, or social services office

Step 2: Check distribution schedules. Most pantries and food banks distribute TEFAP food on a set schedule—weekly, biweekly, or monthly depending on the site and available supply. Some sites operate on a first-come, first-served basis; others use appointment systems. Call ahead to confirm hours and any requirements.

Step 3: Bring basic documentation. Requirements vary by site and state, but you may need to show:

• Proof of identity (driver’s license, state ID, or any photo ID)
• Proof of address (utility bill, lease, or piece of mail)
• Self-declaration of income or proof of participation in a qualifying program

Many sites require minimal documentation—sometimes just your name and address. The goal is to make food accessible, not to create bureaucratic barriers. If you do not have any documents, call ahead and ask what alternatives the site accepts.

Step 4: Receive your food. Distributions may be pre-packed boxes that everyone receives, or they may operate as “choice pantries” where you select items from available options. Either way, the food is free and yours to keep.

Step 5: Return regularly. TEFAP is not a one-time emergency benefit. You can receive food on an ongoing basis as long as you continue to meet eligibility requirements. Most sites allow monthly or biweekly visits. Set a recurring reminder and make it part of your household food plan.

Maximizing TEFAP Food

Learn to cook with commodities. TEFAP food packages lean heavily toward shelf-stable items that require some cooking skill to transform into appealing meals. Invest a few minutes learning basic recipes that use common TEFAP items. A can of chicken plus pasta and canned vegetables makes a quick casserole. Dried beans and rice with canned tomatoes create a nutritious and filling chili. Peanut butter and oatmeal combine for no-bake energy bars. Many food banks provide recipe cards alongside TEFAP distributions.

Combine TEFAP with other food programs. TEFAP supplements but does not replace other food assistance. If you are eligible, also apply for SNAP (monthly electronic grocery benefits), WIC (for pregnant women, infants, and young children), the School Breakfast and Lunch Programs (for school-age children), CSFP (monthly food boxes for seniors 60+), and Senior Farmers’ Market Nutrition Program (seasonal produce vouchers). Layering multiple programs creates comprehensive food security.

Store food properly. Canned goods last a long time but should be stored in cool, dry places. Frozen meats need to go in the freezer immediately. Check expiration dates and rotate your pantry so older items get used first. If you receive more of one item than you can use, share with neighbors or return it to the food bank for redistribution.

Ask about additional resources. Food bank staff often know about other community resources you might not be aware of: utility assistance programs, free health clinics, clothing banks, job training, and holiday meal programs. Do not be shy about asking what else is available.

Volunteer if you can. Many food banks rely on volunteers to sort, pack, and distribute TEFAP food. If your schedule allows, volunteering is a meaningful way to give back to the organization that helps you while also building community connections and gaining experience.

How TEFAP Is Different from Regular Food Bank Donations

Not all food at a food bank comes from TEFAP. Food banks receive donations from grocery stores, manufacturers, farmers, and individual donors. TEFAP food is a specific subset: USDA-purchased commodities distributed through the federal program. The distinction matters because TEFAP food is consistently high-quality, nutritionally balanced, and domestically sourced—qualities that donated food may or may not have.

Food banks and pantries blend TEFAP food with donated and purchased food to create comprehensive distributions. When you visit a food bank, you may receive a combination of TEFAP commodities and other items. The staff generally does not distinguish between the two at the distribution point.

However, the TEFAP component is important because it provides a stable, predictable food supply that food banks can count on regardless of donation cycles. During periods when retail donations slow down or demand spikes (such as after natural disasters or during economic downturns), TEFAP food maintains the baseline supply.

The History and Structure of TEFAP

TEFAP began in 1981 as a way to distribute surplus government cheese and other dairy products that had accumulated under federal price support programs. The program was formalized by Congress in 1983 as the Temporary Emergency Food Assistance Program and renamed to The Emergency Food Assistance Program in 1990 when it became clear that the need was not temporary.

Today, TEFAP serves a dual purpose: providing food to low-income Americans and supporting domestic agriculture by purchasing commodities from American farmers and processors. The USDA’s Agricultural Marketing Service handles the procurement, buying foods that meet strict quality specifications. The Food and Nutrition Service manages the program’s distribution and administrative funding.

Each state designates a State Distributing Agency—typically the department of agriculture, human services, or education—to manage TEFAP operations within its borders. The state agency contracts with local organizations (primarily Feeding America member food banks) to store and distribute the food. Administrative funding from the USDA helps cover storage, transportation, and distribution costs at both the state and local levels.

Federal funding for TEFAP includes two components: mandatory funding (set in the Farm Bill, providing a stable baseline) and discretionary funding (subject to annual congressional appropriations). The USDA allocates food and administrative funds to states based on the number of unemployed persons and the number of people living below the poverty level in each state.

TEFAP During Emergencies and Disasters

TEFAP plays a critical role during natural disasters, pandemics, and economic crises. When emergencies strike, the USDA can redirect TEFAP food to affected areas and authorize emergency distribution procedures that suspend normal eligibility verification requirements. During the COVID-19 pandemic, TEFAP distributions expanded dramatically, with the Families First Coronavirus Response Act providing additional funding and the USDA authorizing drive-through and contactless distribution methods.

If you are affected by a disaster—hurricane, wildfire, flood, tornado, or economic emergency—contact your local food bank immediately. TEFAP food may be available through emergency distribution sites even if you have never used the program before. During declared emergencies, many food banks waive all documentation requirements and serve anyone who shows up.

Frequently Asked Questions

How often can I receive TEFAP food? Distribution frequency varies by site. Most pantries allow monthly visits. Some offer biweekly or weekly distributions. Check with your local site for their specific schedule.

Do I need to be a U.S. citizen? No. TEFAP eligibility is based on income, not citizenship. States are not permitted to impose citizenship or immigration requirements for TEFAP.

Can I receive TEFAP food and SNAP? Yes. TEFAP and SNAP are separate programs. Receiving one does not affect the other. In fact, SNAP participation often automatically qualifies you for TEFAP.

What if I am homeless? You can still receive TEFAP food. Many distribution sites do not require a fixed address. Soup kitchens and shelters that serve TEFAP meals do not require any means testing—just show up during meal times.

Is the food fresh? TEFAP primarily provides shelf-stable and frozen items. However, many food banks supplement TEFAP with fresh produce through companion programs. Ask about the TEFAP Farm to Food Bank initiative and local gleaning programs for fresh options.

Can I choose what food I receive? This depends on the distribution site. Some provide pre-packed boxes; others operate as choice pantries where you select items. Ask your local site about their distribution model.

How to Get Started

1. Call 211 for immediate referral to your nearest food bank or pantry
2. Visit FeedingAmerica.org to find your local food bank
3. Contact the USDA FNS TEFAP program at fns.usda.gov/tefap for state contacts
4. Walk into any food pantry or soup kitchen and ask about available food

TEFAP exists because no one in America should go hungry. If you need food, the program is there for you—no judgment, no complicated paperwork, and no cost. Food banks and pantries are staffed by people who want to help, and the food they distribute through TEFAP is nutritious, safe, and free.