Presentation is loading. Please wait.

Presentation is loading. Please wait.

Promising Practices for Creating a Healthy Food Shelf Food Access Summit October 29, 2014 1.

Similar presentations


Presentation on theme: "Promising Practices for Creating a Healthy Food Shelf Food Access Summit October 29, 2014 1."— Presentation transcript:

1 Promising Practices for Creating a Healthy Food Shelf Food Access Summit October 29,

2 Presentation Overview  Introduction to creating a healthy food shelf  Promising Practices: 1.Making Smart Purchasing Decisions 2.Building Strategic Partnerships 3.Communicating with Donors 4.Merchandising Healthy Foods 5.Revising the Shopping List  Taking action to transform your food shelf 2

3 Introduction to Creating a Healthy Food Shelf 3

4 Healthy Food Shelf Working Group How we got here. Goal: Work collaboratively to assist food shelves in efforts to increase healthy options for individuals and families in need. Members from Bloomington Health Department Minneapolis Health Department Philips Community Healthy Living The Food Group Milestones to date Hosted 2 healthy food shelf policy workshops to gather and share promising practices Created toolkit to assist food shelf managers in adopting new practices, obtaining buy-in from stakeholders and drafting healthy foods policies 4

5 Why prioritize healthy food? To serve our communities better Higher rates of diet-related conditions like diabetes and heart disease are found in low-income communities. A more nutritious diet will allow people to live healthier, happier, more stable lives and will give children a stronger start. Photo credit: 5

6 Consequences of an Unhealthy Diet Low-income people with diabetes have more difficulty managing their condition and have a higher likelihood of poor health outcomes. The prevalence of sugar and carbohydrates in our food system (including food shelves) and the scarcity of whole grains and fresh produce contributes to this problem. Source: Photo credit: content/uploads/2013/10/bis-pile-of-pasta.jpg Photo credit: wp-content/uploads/2010/04/s tarvationmode1.jpg OR 6

7 Consequences of an Unhealthy Diet The foods commonly stocked in food shelves are frequently high in sugar and sodium. Convenience foods more often available in low-income neighborhoods are also high in sugar and sodium The odds of dying of heart disease rise in tandem with the percentage of sugar and sodium in the diet. Source: “Public Health Takes Aim at Sugar and Salt” Harvard School of Public Health Magazine, Fall 2009, Photo Credit: com/attackoftheshow/blog/post/ /generic-soda-win/ Photo credit: _12_01_archive.html 7

8 Consequences of an Unhealthy Diet Photo credit: Poor nutrition is linked to: Lower energy levels Decreased ability to concentrate Higher vulnerability to common illnesses in both children and adults Children experience the most profound effects and can include: Delayed motor development Greater degree of behavioral problems and poorer social skills Decreased attention, deficient learning, and lower educational achievement Source: contentMDK: ~menuPK:528430~pagePK:148956~piPK:216618~theSitePK: ,00.html 8

9 Challenges, Concerns, and Roadblocks What concerns hold you back from making changes in your current inventory and shifting to healthier food practices? 9

10 What strategies could be included in a shift to a healthier food shelf? Recording the good work you’re already doing Promoting healthier choices (excluding fresh produce from poundage limits) Prioritizing nutritious foods (“Whenever feasible, we will stock the food shelf according to the following ratios...”) Substituting healthier alternatives (brown rice instead of white) Limiting junk food (reducing or eliminating things like pop and pastries) 10

11 Should we really be telling people what to eat? Healthy foods are more expensive, and often not available in low-income neighborhoods. By stocking more healthy items, we are giving our clients more choices, not fewer. Photo credit: theblondevegan.com Photo credit: / CC BY- NC

12 Building a Healthy Inventory Shopping List, Purchasing, & Donor Communications 12

13 Key Steps to Building a Healthy Inventory Create and maintain a healthier inventory with smart purchasing choices Build strategic partnerships to procure healthier foods Communicate the need for healthier donations 13

14 Make Smart Purchasing Choices  Shop smart  Partner with multiple vendors  Find the best deals and variety  Reprioritize $ to be spent on healthier foods  Less purchases made on highly processed foods  Add/increase healthy foods – i.e. Whole grains  Increase your food storage capacity  Through capacity building grants or partnerships  Take advantage of opportunity buys or donations 14

15 Pancake Syrup Example Valley Outreach used to offer clients one pancake syrup per visit... But they changed this offer…and this is how they did it!  They combined all condiments into one group  Clients now have a choice!  To choose from pancake syrup, olive oil, salsa, or other condiments What happened next?  They were not ordering as much pancake syrup!  Because it now competes with other condiments 15

16 A Healthier Alternative If you are serving 25 people per month (that is 300 people per year): TOTAL SAVED = $ Amounts Per Case: 1 case oatmeal (36 tubs) = $28/case 1 case applesauce (12 cans) = $7/case If each client receives per month: 1 tub of oatmeal = $ can applesauce = $175 Total Annual Cost = $ Oatmeal + Applesauce Pancake Syrup + Mix Amounts Per Case: 1 case syrup (12 bottles) = $10.97/case 1 case mix (12 boxes) = $10.73/case If each client receives per month: 1 pancake syrup = $ pancake mix = $ Total Annual Cost = $

17 Amounts Per Case: 1 case syrup (12 bottles) = $10.97/case 1 case mix (12 boxes) = $10.73/case If each client receives per month: 1 pancake syrup = $5,485 1 pancake mix = $5,365 Total Annual Cost = $10,850 Amounts Per Case: 1 case oatmeal (36 tubs) = $28/case 1 case applesauce (12 cans) = $7/case If each client receives per month: 1 tub of oatmeal = $4,676 1 can applesauce = $3,500 Total Annual Cost = $8,176 A Healthier Alternative TOTAL SAVED = $2,674 If you are serving 500 people per month (that’s 6,000 people per year ): Oatmeal + Applesauce Pancake Syrup + Mix 17

18 What can you buy with an extra $135? 180 bags of frozen mixed vegetables 274 bags of fresh carrots 244 cans of green beans, no added salt 181 cans pineapple tidbits in own juice 352 boxes of whole wheat couscous 143 (2 pound) bags of brown rice Fruits & Veggies 96 bottles of olive oil 265 cans of chicken noodle soup, ready-to-eat 153 packs (6 per pack) of trail mix bars Proteins Grains Others/Snacks *All figures are calculated using values from The Food Group’s ordering list cartons of eggs 178 cans of white chicken 257 cans of canned black or pinto beans 155 (2 pound) bags of dry pinto beans

19 Build Strategic Partnerships  Seek food rescue relationships  Variety of healthy and unhealthy  Promote the healthy by displaying first (and more of them)  Grow your own  Request a fresh herb garden  Or partner with community growing garden or farmer 19

20  Create a “wish list” to give to donors (example on next slide)  Host healthy food drives  Request one specific food type (i.e. peanut butter, spices/herbs, whole grains)  Host outside of grocery store (with permission) and hand shoppers “wish list”  Request donations of higher cost items  Use positive language to support healthy donations  With your extra $ donation, we would buy more healthy foods including _____.  We are running low on these foods _____. Please donate these items if you can.  Our clients request and appreciate donations of ___ (i.e. fresh fruits and veggies). Communicating our Needs to Donors 20

21 Wish List & Food Drive Example Aliveness Project Food Shelf: Hosted a food drive outside of The Wedge Coop Gave shoppers their “wish list” and thanked for participation Set up baskets and table and collected donations as shoppers left store 21

22 Merchandising Thinking like a grocery store 22

23 23

24 Merchandising FACT : First impressions are formed within the first 5 seconds of shopping What impression do you want to make? 24

25 What impression do you want to make? 25

26 What impression do you want to make? 26

27 Merchandising Basics Create a healthy first impression at the door Make healthy foods more visible, available and appealing Make the healthy choice the easier choice Consider the flow of traffic through your food shelf 27

28 Healthy First Impressions Cleanliness and organization are important! Place healthy categories of foods front and center Fresh produce Whole grains Healthy snack items Make a visual impact with colorful signage with healthy messages A picture is worth a thousand words! 28

29 Add Curb Appeal Minimize industrial feel Add color to walls Provide ample lighting Hang posters Highlight your volunteers or staff Cover or close off back stock areas 29

30 Visibility and Availability Merchandise healthy items at eye or hip level (the “sweet spot”) Increase shelf space devoted to healthy foods Draw attention by healthy item tags Use category signs Can’t see in your refrigerator or freezer? Add icons of contents 30

31 Healthy choice = Easier choice Place less healthy items on upper or lower shelf Front and face items Organize like with like Make healthy item the default Meal/snack-in-a-bag Decrease amount of less healthy items on shelf 31

32 Traffic Flow Avoid traffic jams! Cooler doors should have ample clearance to open Avoid tight corners and narrow walk ways Consider how your staff have to stock shelves or how orders are received Merchandise healthy items, especially heavy items, at start 32

33 How would you improve this food shelf? 33

34 How would you improve this food shelf? 34

35  Promote all types of fruits and vegetables  Canned, fresh, frozen, dried  Make healthy choices easier without taking food away  Increase choices of less processed foods  Decrease choices of highly processed foods  Combine in one group (Ex: canned meals/canned soups)  Healthy & unhealthy foods compete (Ex: syrup, olive oil, salsa)  Reorganize by MyPlate Food Groups Make a Healthier Shopping List 35

36 Back to the Pancake Syrup Example Valley Outreach helped to make the healthier choice the easy choice for individuals they serve... By…  Combining into one group  Making foods compete Thus…  Less dollars spent  On expensive and less healthy bottles of pancake syrup And…  Clients are not complaining about not getting enough syrup 36

37 Taking Action How can you transform your food shelf? 37

38 How can you transform your food shelf? What promising practice are you most excited about? What is one thing you commit to doing soon to create a healthy food shelf for your clients? Need help getting started? Individual consultations, materials, and templates available upon request. 38

39 Presenter contact information Jil Clearman, Phillips Healthy Living Initiative Nora Gordon, Minneapolis Health Department Karena Johnson, The Food Group Kristen Klingler, Minneapolis Health Department 39


Download ppt "Promising Practices for Creating a Healthy Food Shelf Food Access Summit October 29, 2014 1."

Similar presentations


Ads by Google