SNAP’s Restaurant Meals Program

The Supplemental Nutrition Assistance Program (SNAP), the largest U.S. nutrition assistance pro­gram, provides financial support to Americans with low income to purchase food. However, SNAP benefits cannot be used to purchase prepared foods, including foods at restaurants. The Restau­rant Meals Program (RMP), a program under SNAP offices, offers an important oppor­tunity, yet an underutilized strategy, to improve food access and food security for some of the most vulnerable individuals, including older adults, peo­ple experi­encing homelessness, and those with dis­abilities, by allowing them to use SNAP benefits to purchase food at participating restaurants. Though intro­duced as an option for states in 1977, uptake of RMP has been low, with only nine states partici­pating as of 2025. The factors driving or hindering RMP adoption and effective implementation are poorly understood, leaving a critical gap in policy and practice. To fill these knowledge gaps, this study utilized a rapid literature review, followed by key informant interviews with state administrators of RMP and owners of independent restaurants participating in RMP. Key drivers for adoption and implementation of RMP included motivations to champion food access and food security; to con­nect local restaurants, communities, and cultures; and to stimulate local economies. Conversely, major constraints included onerous administrative processes for both states and restaurants; fast-food chain domination undermining the driver of con­necting local restaurants, communities, and cul­tures; overcoming misconceptions and negative public opinions about the program; and addressing gaps in program evaluation efforts. These findings highlight the multi-level nature of factors, ranging from intrapersonal motivations to broader policy and administrative domains, that require attention for the successful and equitable expansion of RMP, and highlight RMP as an opportunity to promote agency, dignity, and equity in food assistance, par­ticularly for vulnerable groups least able to prepare meals at home. Recommendations include stream­lining enrollment, prioritizing independent restau­rant participation, improving federal guidance, and investing in program evaluation.