1. Approaches to Ending Hunger NYS Anti-Hunger Conference - May 7, 2015 Loretta A. Santilli, M.P.H. Director, Division of Nutrition

2. 2 Why do we care? Hunger and food insecurity creates health issues that shorten lives, reduce quality of life and create a significant economic burden. Reducing hunger and promoting healthy eating supports academic performance. Hungry kids can’t learn! Racial, ethnic and income disparities are significant and must be addressed.

3. 3 We must take a strategic approach. Life course Prioritize Prevention Multi-sector Partnerships and Collaboration Evidence based interventions

4. 4 HPNAP Hunger Prevention and Nutrition Assistance Program

5. 5 HPNAP $34.5M state funded program that assists 46 contractors in providing safe and nutritious emergency food relief services throughout NYS –Eight regional food banks –Food pantries, soup kitchens and shelters More than 207 million meals were provided through the network of 2,400 emergency food relief organizations (EFROs) in 2014. A minimum of 10% of HPNAP funds must be spent on fresh produce and 1% or fat-free milk. 50% of that is locally grown or produced.

6. 6 JSY Just Say Yes to Fruits and Vegetables $1.75M ($1.5M federal, $260,000 state) funded nutrition education and food demonstration initiative administered through the eight regional food banks that teaches SNAP eligible people how to use foods provided through food banks and other nutrition assistance programs to make the most of their food dollars. More than 50,000 people participated in nearly 4,000 workshops in 2014.

7. 7 CSFP Commodity Supplemental Food Program $4.3M ($2.0M federal, $2.3M state) funded food and nutrition education program for low-income seniors (age 60 and over). Two contracted agencies served an aggregate caseload of 34,754 individuals in New York City and Long Island in 2014. A third contractor will soon join the program later in 2015.

8. 8 CACFP Child and Adult Care Food Program

9. 9 CACFP NYS CACFP is a $242M federally funded entitlement program which provides nutritious meals to low income children and adults in day care settings (centers and home providers including all NYS Head Start programs). Same eligibility requirements and reimbursement rates as the National School Lunch Program. Program administers 1,415 sponsor agreements representing more than 14,000 facilities which provide nutritious and safely prepared meals and snacks to 340,000 children and disabled adults per day - including teens, children up to age 18 years in after school and at-risk programs.

10. 10 CACFP Interventions CACFP Healthy Meal Pattern –In 2010, NYS implemented a healthier meal pattern in CACFP facilities that exceeded national CACFP standards. –OCFS partnership to promote healthier meal pattern for ALL child care providers. Breastfeeding Friendly Child Care Initiative –116 day care centers and 557 day care homes with designation Outreach to eligible providers not yet participating –7.8% growth compared to 2013 –Legally exempt family child care

11. 11 Eat Well Play Hard EWPH in Child Care Settings –$2.9M million ($1.2M state and $1.7M federal) multi-component intervention focused on improving the nutrition and physical activity behaviors of preschool children and their parents and influencing the food and activity practices in child care centers serving a low-income population. –Implemented in 219 centers throughout NYS. Nearly 13,443 individuals (children, family members, staff) reached. –Farm to Preschool Project implemented in 21 child care centers located in Rochester, Schenectady and Nassau, Bronx, Manhattan, Brooklyn, and Queens counties. The goals of Farm to Preschool are to increase parent and guardian access to fresh fruit and vegetables in low- income neighborhoods, and to address the cost barriers to purchasing fresh produce. EWPH in Day Care Homes –$350,000 in funding ($175,000 state and $175,000 federal) –100 providers, 1,500 child contacts

12. 12 WIC Special Supplemental Nutrition Program for Women, Infants and Children

13. 13 WIC Provides supplemental nutritious foods, information on healthy eating, breastfeeding support and referrals to health care for low-income women, infants and children up to age 5 years who are at nutrition risk. Funding = $628.5M ($485M federal, $105M rebate/penalties, $38.5M state) –Network of 93 local agencies, operating approximately 400 clinic sites and employing approximately 1,700 staff. –Five vendor management agencies manage approximately 4,000 vendors (grocery stores and pharmacies) where WIC participants redeem their benefits. Foods provided as part of a package include: Low or fat free milkInfant formula Fruits and vegetables100% Juice Peanut butterCanned fish Beans, peas and lentils Whole grains – cereal, bread, tortillas, brown rice

14. 14 WIC Caseload Average monthly caseload is approx. 486,000 –25% women (pregnant/lactating) –25% infants (<1 yr) –50% children (2-4 yrs) 75% of caseload is located in the greater NYC Metropolitan region WIC serves ~50% of all infants born in NYS

15. 15 WIC Farmers’ Market Nutrition Program Farmers’ market coupons are provided to 278,000 WIC households to purchase fresh fruits and vegetables throughout the state during the summer season. Administration funding is sponsored jointly by NYSDOH, NYS Department of Agriculture and Markets, and NYS Office for the Aging and USDA. Funding: $4.5 million federal and state.

16. 16 WIC Interventions Investigating innovative ways to increase the value of WIC through outreach and process changes to reduce administrative burden Increased fruit and vegetable benefit for children from $6 to $8 (2014- Federal funds) 2015 state funded initiative to increase fruit and vegetable benefit for children, pregnant and fully breastfeeding women by $4 will run through the summer. Adding new foods (yogurt, whole wheat pasta)

17. 17 Name That Vegetable All US children have inadequate intakes of fruits and vegetables, and total amounts of f/v intakes may not vary between food secure and food insecure children. However, for food insecure children, a greater proportion of their f/v intake was made up of one vegetable. Can you guess which vegetable?

18. 18 Loretta Santilli Director, Division of Nutrition Loretta.Santilli@health.ny.gov (518) 402-7090 Contact Info