emergency foodshelf network & the minnesota project innovative approaches to healthier food...
TRANSCRIPT
Emergency Foodshelf Network & The Minnesota Project
Innovative Approaches to
Healthier Food Shelves
Presented By:
Presentation Overview
Increasing Healthy Foods in your Food Shelf Fruits of the City Program Garden Gleaning Project Garden to Table Program
Increasing Demand for Healthy Foods Healthy Foods Policies & External Communication Community Collaborations Merchandising Strategies
Evaluation & Collective Impact
Gleaning Education Community Orchards
2010 24,000 150 50 12
2011 31,000 125 117 20
2009 15,000 125 100 6
YEAR POUNDS GLEANERS
TREE OWNERS
FOOD SHELVES
Yearly Impact
2012 38,000 199 169 31
To facilitate the harvesting and distribution of fresh produce from gardens in the community to local food shelves.
Our Mission
Garden Gleaning Project
Garden Gleaning
Relationship Building – Neighborhood Crd.
Support Each Food Shelf with Donors Community Gardens Home Gardens Farmers Markets & CSA’s Congregations Corporate Gardens
Support Donors Resources to plant & donate more Neighborhood Coordinators Pick up and Deliveries
Increasing Engagement
“Zucchini is a gateway drug. Once you get growers hooked on how good donating feels, they will find other produce to share as well.” Iowa Food Gardening Social Marketing Initiative Assessment Executive Summary
Let’s Make Donating Feel Good!
“I would be happy to donate money to my food shelf, but I need confidence in them that they are effectively using my garden donations first.”
- Donating Gardener
Garden Gleaning Progress
2011(volunteer based) 2 Partner Food Shelves 7,334 pounds
2012 5 Partner Food Shelves Over 22,000 pounds
2013 7 Partner Food Shelves Toolkit – Best Practices
Results & Process Intentionally Diverse
Toolkit
For Food Shelves Building
Relationships Neighborhood
Coordinator Model Outreach &
Communication Strategies
Handling & Storage For Produce Growers
Why Donate? How to Donate? What to Donate? Liability & Safety
Little Kitchen Food Shelf
CAPI Food Shelf
Get Involved
Refer gardeners and fruit tree owners to MN Project
Recruit Local Volunteers Fruits of the City Engage folks in growing food for you!
Consider a food shelf garden Plant fruit trees Get to know your nearby gardeners Review the Toolkit
Contribute to the next edition
ERC’s Garden to Table
Direct Nutrition Education
EFN’s Nutrition Support
Karena Johnson, MS, RD, LD| 763.450.4207Nutrition Outreach Specialist | [email protected]
Policy, Systems, and Environment
Creating Change Upstream Makes the Biggest Impact
Policy Change
Changing Laws, Policies, and Rules – Formal and Informal
Policy Change at a Food ShelfHealthy Foods Policy
What & Why
Policy Change at a Food ShelfCreate a Healthy Food Policy
Purpose
Guidelines Nutrition
References
Nutrition Commit-
ments Prior-ities & Re-strictions
Purchased Product Mon-
itoring & Measuring
Donated Product Mon-
itoring & Measuring
Broader Com-mit-
ments
Policy Change at a Food Shelf
Stakeholder Feedback
Develop Pol-icy
Approval- Leadership &
Board
Create Buy-In
Implemen-tation&
Monitoring
Annual Assess-ment/
Review
Development Process for a Healthy Food Policy
Policy Change at a Food Shelf
Before After
Healthy Food Drive Communication
Systems Change
Changing the Underlying Structures of a System – Values, Relationships, Policies, and Power Structures
Systems Change: Local Foods
Social Innovation Lab & Northside Fresh
Environment Change
Changing the Economic, Social, or Physical Environment
Environment Change at a Food Shelf
Merchandising
Environment Change at a Food Shelf
Before After
Merchandising Strategies: Facing
Before After
Environment Change at a Food ShelfMerchandising Strategies: Display
Environment Change at a Food ShelfMerchandising Strategies: Healthy Foods Signage
Environment Change at a Food ShelfMerchandising Strategies: Cross Merchandising
Evaluation
How do we know if what we’re doing is working
Evaluation: Nutrient Profiling & HEI
What do these scores mean? •Score of 81-100 represents “good” •Score of 51-80 represents “needing improvement”•Score of less than 51 is “poor”
Component MaximumPoints
Score
Total fruits (includes 100% juice) 5 5
Whole fruit (not juice) 5 5
Total vegetables 5 5
Dark-green and orange vegetables and legumes 5 5
Total grains 5 5
Whole grains 5 1
Milk 10 1
Meat and beans 10 10
Oils 10 10
Saturated fat 10 10
Sodium 10 5
Calories from solid fat, alcohol, and added sugar (SoFAAS) 20 20
TOTAL 100 82
Evaluation: Data Collection
Collective Impact
GRAND PRIZE
DRAWING!
Questions???
Thank You
Dave Glenn [email protected]
Emily Eddy White
Jared Walhowe [email protected]
Sophia Lenarz-Coy