Presentation on theme: "Promising Practices for Creating a Healthy Food Shelf"— Presentation transcript:
1Promising Practices for Creating a Healthy Food Shelf Food Access SummitOctober 29, 2014
2Presentation Overview Introduction to creating a healthy food shelfPromising Practices:Making Smart Purchasing DecisionsBuilding Strategic PartnershipsCommunicating with DonorsMerchandising Healthy FoodsRevising the Shopping ListTaking action to transform your food shelf
4Healthy 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 fromBloomington Health DepartmentMinneapolis Health DepartmentPhilips Community Healthy LivingThe Food GroupMilestones to dateHosted 2 healthy food shelf policy workshops to gather and share promising practicesCreated toolkit to assist food shelf managers in adopting new practices, obtaining buy-in from stakeholders and drafting healthy foods policies
5Why prioritize healthy food? To serve our communities betterHigher 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:
6Consequences 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:ORPhoto credit:Photo credit:wp-content/uploads/2010/04/starvationmode1.jpg
7Consequences 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 sodiumThe 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:Photo Credit:com/attackoftheshow/blog/post/728686/generic-soda-win/
8Consequences of an Unhealthy Diet Poor nutrition is linked to:Lower energy levelsDecreased ability to concentrateHigher vulnerability to common illnesses in both children and adultsChildren experience the most profound effects and can include:Delayed motor developmentGreater degree of behavioralproblems and poorer social skillsDecreased attention, deficient learning,and lower educational achievementSource:contentMDK: ~menuPK:528430~pagePK:148956~piPK:216618~theSitePK:344939,00.htmlPhoto credit:
9Challenges, Concerns, and Roadblocks What concerns hold you back from making changes in your current inventory and shifting to healthier food practices?
10What strategies could be included in a shift to a healthier food shelf? Recording the good work you’re already doingPromoting 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 eliminatingthings like pop and pastries)
11Should 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: / CC BY-NC 2.0Photo credit: theblondevegan.com
12Building a Healthy Inventory Shopping List, Purchasing, &Donor Communications
13Key Steps to Building a Healthy Inventory Create and maintain a healthier inventory with smart purchasing choicesBuild strategic partnerships to procure healthier foodsCommunicate the need for healthier donationsThe foods you offer affects clients whether you or they know it or not. We will talk about this more in the merchandising piece, because we are sending messages to our clients about what to eat by how our shelves are stocked.
14Make Smart Purchasing Choices Shop smartPartner with multiple vendorsFind the best deals and varietyReprioritize $ to be spent on healthier foodsLess purchases made on highly processed foodsAdd/increase healthy foods – i.e. Whole grainsIncrease your food storage capacityThrough capacity building grants or partnershipsTake advantage of opportunity buys or donationsShop SmarterPartner with multiple vendors to find the best deals and variety of foodsReprioritize $ to be spent on healthier foodsMinimize the amount of purchases made on highly processed foodsMake a priority list of healthy foods to add/increase – i.e. Whole grains
15Pancake Syrup ExampleValley 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 groupClients now have a choice!To choose from pancake syrup, olive oil, salsa, or other condimentsWhat happened next?They were not ordering as much pancake syrup!Because it now competes with other condimentsShop SmarterPartner with multiple vendors to find the best deals and variety of foodsReprioritize $ to be spent on healthier foodsMinimize the amount of purchases made on highly processed foodsMake a priority list of healthy foods to add/increase – i.e. Whole grainsExpand warehouse or revise layoutTake advantage of opportunity buys or donationsSeek food rescue relationshipsA variety of healthy and unhealthyPromote healthy by putting it first and more of it in your spaceGrow your ownRequest a fresh herb garden or partner with community growing gardensRequest donations of higher cost foods (i.e. Peanut Butter)
16If you are serving 25 people per month (that is 300 people per year): A Healthier AlternativeIf you are serving 25 people per month (that is 300 people per year):Pancake Syrup + MixOatmeal + ApplesauceAmounts 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 = $542.50Amounts Per Case:1 case oatmeal (36 tubs) = $28/case1 case applesauce (12 cans) = $7/caseIf each client receives per month:1 tub of oatmeal = $233.331 can applesauce = $175Total Annual Cost = $408.33Assuming they bough 1 case per month at $10.97 (or $0.91 per bottle)TOTAL SAVED = $134.17
17A Healthier Alternative If you are serving 500 people per month (that’s 6,000 people per year):Pancake Syrup + MixOatmeal + ApplesauceAmounts 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 = $10,850Amounts 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 = $8,176Assuming they bough 1 case per month at $10.97 (or $0.91 per bottle)TOTAL SAVED = $2,674
18What can you buy with an extra $135? Fruits & Veggies180 bags of frozen mixed vegetables274 bags of fresh carrots244 cans of green beans, no added salt181 cans pineapple tidbits in own juiceProteins111 cartons of eggs178 cans of white chicken257 cans of canned black or pinto beans155 (2 pound) bags of dry pinto beansGrains352 boxes of whole wheat couscous143 (2 pound) bags of brown riceOthers/Snacks96 bottles of olive oil265 cans of chicken noodle soup, ready-to-eat153 packs (6 per pack) of trail mix bars*All figures are calculated using values from The Food Group’s ordering list
19Build Strategic Partnerships Seek food rescue relationshipsVariety of healthy and unhealthyPromote the healthy by displaying first (and more of them)Grow your ownRequest a fresh herb gardenOr partner with community growing garden or farmerExpand warehouse or revise layout to take advantage of opportunity buys or donationsSeek food rescue relationships – You will receive a variety of healthy and unhealthy. Promote healthy by putting it first and more of it in your spaceGrow your own - Request a fresh herb garden or partner with community growing garden
20Communicating our Needs to Donors Create a “wish list” to give to donors (example on next slide)Host healthy food drivesRequest 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 itemsUse positive language to support healthy donationsWith 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).
21Aliveness Project Food Shelf: Wish List& Food DriveExampleAliveness Project Food Shelf:Hosted a food drive outside of The Wedge CoopGave shoppers their “wish list” and thanked for participationSet up baskets and table and collected donations as shoppers left storeBeen doing this for 10 years on a quarterly basis (always outside the coop) – even in winter – volunteers just told to dress warm (host on Sat or Sun)
22Thinking like a grocery store MerchandisingThinking like a grocery store
27Merchandising Basics Create a healthy first impression at the door Make healthy foods more visible, available and appealingMake the healthy choice the easier choiceConsider the flow of traffic through your food shelf
28Healthy First Impressions Cleanliness and organization are important!Place healthy categories of foods front and centerFresh produceWhole grainsHealthy snack itemsMake a visual impact with colorful signage with healthy messagesA picture is worth a thousand words!
29Add Curb Appeal Minimize industrial feel Add color to wallsProvide ample lightingHang postersHighlight your volunteers or staffCover or close off back stock areas
30Visibility and Availability Merchandise healthy items at eye or hip level (the “sweet spot”)Increase shelf space devoted to healthy foodsDraw attention by healthy item tagsUse category signsCan’t see in your refrigerator or freezer? Add icons of contents
31Healthy choice = Easier choice Place less healthy items on upper or lower shelfFront and face itemsOrganize like with likeMake healthy item the defaultMeal/snack-in-a-bagDecrease amount of less healthy items on shelf
32Traffic Flow Avoid traffic jams! Cooler doors should have ample clearance to openAvoid tight corners and narrow walk waysConsider how your staff have to stock shelves or how orders are receivedMerchandise healthy items, especially heavy items, at start
35Make a Healthier Shopping List Promote all types of fruits and vegetablesCanned, fresh, frozen, driedMake healthy choices easier without taking food awayIncrease choices of less processed foodsDecrease choices of highly processed foodsCombine in one group (Ex: canned meals/canned soups)Healthy & unhealthy foods compete (Ex: syrup, olive oil, salsa)Reorganize by MyPlate Food GroupsReorganize list by the MyPlate Food GroupsRefer to Valley Outreach shopping listPromote all types of fruits and vegetablesCanned, fresh, frozen, driedIncrease choices of less processed foodsOffer more whole or unflavored grains, fruits/veggies, fresh and canned proteinsDecrease choices of highly processed foodsCombine into one group (i.e. canned meals/canned soups) and offer less choicesMaintain the same overall amount of food that clients receiveCombine foods so less healthy foods compete with more healthy foods (i.e. pancake syrup vs. olive oil vs. salsa)
36Back to the Pancake Syrup Example Valley Outreach helped to make the healthier choice the easy choice for individuals they serve...By…Combining into one groupMaking foods competeThus…Less dollars spentOn expensive and less healthy bottles of pancake syrupAnd…Clients are not complaining about not getting enough syrup
37How can you transform your food shelf? Taking ActionHow can you transform your food shelf?KristenHi everyone. My name is Kristen Klingler and I’m from the Minneapolis Health Department.So far today, we’ve described a number of Promising Practices that you can use to create an inventory of healthy foods and nudge clients toward healthy options including:Making smart purchasing decisionsDeveloping strategic partnershipsRequesting healthy donationsMerchandizing like a grocery store, andRevising your shopping listThese strategies can help transform your food shelf into a healthy food outlet in your community.
38How 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.KristenNot only do we want to give you ideas about how to create a healthier food shelf, we want to help you figure out how to apply these concepts within your own organization and start transforming your food shelf today.For the next 5 minutes, we want to give you the opportunity to talk with your neighbor or in small groups about these two questions (read questions from slide). After that, we’ll ask for a few volunteers to share their commitment to getting started with the group as a way to help inspire everyone to take action. We’ll wrap up with at least 10 minutes for you to ask questions about what you’ve heard today.5 min – small group discussions5 min – sharing commitments with the large groupIf your food shelf is inspired to implement some of the promising practices you’ve heard about today, but you’re not sure how to start – let us know! We can provide tools, resources, and individual consultations to help you take the next step.
39Presenter contact informationJil Clearman, Phillips Healthy Living InitiativeNora Gordon, Minneapolis Health DepartmentKarena Johnson, The Food GroupKristen Klingler, Minneapolis Health DepartmentKristenTake questions for 10 minutes (or remainder of the session time)