Purpose/Objectives: The US Department of Agriculture created its Fresh Fruit and Vegetable Program (FFVP) to address poor nutrition and rising obesity among children. The FFVP allocates funding for selected elementary schools with at least 50% free/reduced price school meal enrollments to provide free fresh fruit and vegetable snacks to students. The purpose of this case study in one Wisconsin FFVP-funded school is to provide 1) an account of what fruits and vegetables were served and consumed and 2) information about FFVP implementation, including benefits, challenges and opportunities for collaborative partnerships. Methods: Seventy-six 4th and 5th grade students, our teachers, and the school nutrition director participated in this study. Teachers recorded student consumption of fruits and vegetables over 95 days. The school nutrition director provided information through a telephone interview. Results: Fruits were served 66 times, and vegetables were served 29 times. Most items were determined by the school nutrition director to be familiar to students. Students consistently ate the FFVP snacks, consuming fruits at a higher rate than vegetables. FFVP procedures and implementation were relatively easy to execute for this school. Applications to Child Nutrition Professionals: These findings provide a useful example of FFVP planning, implementation, and evaluation of outcomes, while also highlighting how schools, researchers and community partners can collaborate to enhance the FFVP. This case study of FFVP implementation and outcomes in a small Midwestern school should prove useful to staff from FFVP schools with similar demographics, especially school nutrition directors with limited experience and schools new to the FFVP.