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Promising Practices for Creating a Healthy Food Shelf

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Presentation on theme: "Promising Practices for Creating a Healthy Food Shelf"— Presentation transcript:

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

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

3 Introduction to Creating a Healthy Food Shelf

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

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:

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: OR Photo credit: Photo credit: wp-content/uploads/2010/04/s tarvationmode1.jpg

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: Photo Credit: com/attackoftheshow/blog/post/728686/generic-soda-win/

8 Consequences of an Unhealthy Diet
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:3 44939,00.html Photo credit:

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

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)

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: / CC BY-NC 2.0 Photo credit: theblondevegan.com

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

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 The 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.

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 Shop Smarter Partner with multiple vendors to find the best deals and variety of foods Reprioritize $ to be spent on healthier foods Minimize the amount of purchases made on highly processed foods Make a priority list of healthy foods to add/increase – i.e. Whole grains

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 Shop Smarter Partner with multiple vendors to find the best deals and variety of foods Reprioritize $ to be spent on healthier foods Minimize the amount of purchases made on highly processed foods Make a priority list of healthy foods to add/increase – i.e. Whole grains Expand warehouse or revise layout Take advantage of opportunity buys or donations Seek food rescue relationships A variety of healthy and unhealthy Promote healthy by putting it first and more of it in your space Grow your own Request a fresh herb garden or partner with community growing gardens Request donations of higher cost foods (i.e. Peanut Butter)

16 If you are serving 25 people per month (that is 300 people per year):
A Healthier Alternative If you are serving 25 people per month (that is 300 people per year): Pancake Syrup + Mix Oatmeal + Applesauce 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 = $542.50 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 = $233.33 1 can applesauce = $175 Total Annual Cost = $408.33 Assuming they bough 1 case per month at $10.97 (or $0.91 per bottle) TOTAL SAVED = $134.17

17 A Healthier Alternative
If you are serving 500 people per month (that’s 6,000 people per year): Pancake Syrup + Mix Oatmeal + Applesauce 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 Assuming they bough 1 case per month at $10.97 (or $0.91 per bottle) TOTAL SAVED = $2,674

18 What can you buy with an extra $135?
Fruits & Veggies 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 Proteins 111 cartons of eggs 178 cans of white chicken 257 cans of canned black or pinto beans 155 (2 pound) bags of dry pinto beans Grains 352 boxes of whole wheat couscous 143 (2 pound) bags of brown rice Others/Snacks 96 bottles of olive oil 265 cans of chicken noodle soup, ready-to-eat 153 packs (6 per pack) of trail mix bars *All figures are calculated using values from The Food Group’s ordering list

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 Expand warehouse or revise layout to take advantage of opportunity buys or donations Seek food rescue relationships – You will receive a variety of healthy and unhealthy. Promote healthy by putting it first and more of it in your space Grow your own - Request a fresh herb garden or partner with community growing garden

20 Communicating our Needs to Donors
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).

21 Aliveness Project Food Shelf:
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 Been 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)

22 Thinking like a grocery store
Merchandising Thinking like a grocery store

23

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

25 What impression do you want to make?

26 What impression do you want to make?

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

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!

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

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

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

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

33 How would you improve this food shelf?

34 How would you improve this food shelf?

35 Make a Healthier Shopping List
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 Reorganize list by the MyPlate Food Groups Refer to Valley Outreach shopping list Promote all types of fruits and vegetables Canned, fresh, frozen, dried Increase choices of less processed foods Offer more whole or unflavored grains, fruits/veggies, fresh and canned proteins Decrease choices of highly processed foods Combine into one group (i.e. canned meals/canned soups) and offer less choices Maintain the same overall amount of food that clients receive Combine foods so less healthy foods compete with more healthy foods (i.e. pancake syrup vs. olive oil vs. salsa)

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

37 How can you transform your food shelf?
Taking Action How can you transform your food shelf? Kristen Hi 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 decisions Developing strategic partnerships Requesting healthy donations Merchandizing like a grocery store, and Revising your shopping list These strategies can help transform your food shelf into a healthy food outlet in your community.

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. Kristen Not 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 discussions 5 min – sharing commitments with the large group If 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.

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 Kristen Take questions for 10 minutes (or remainder of the session time)


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