Food Banks, Emergency Food Outlets, and Alternative Foods Webinar Communities of Excellence in Nutrition, Physical Activity, and Obesity Prevention (CX 3 ) CX 3 Tier 2 Webinar Training June 21, 2011

Purpose To examine availability of food banks and emergency food in low-income neighborhoods To connect with emergency food providers serving low-income areas and to learn about their practices to serve families CX 3 Food Bank and Emergency Food Outlets

Two surveys Food Bank/Large Emergency Food Distributor –May be called “gleaner” –Probably only one in the area Emergency Food Outlet –Shorter survey –Should be member agencies of food bank Need to complete BOTH surveys CX 3 Food Bank and Emergency Food Outlets

1.Identify and contact primary emergency food DISTRIBUTOR (food bank) that is open year round 2.Visit and conduct survey 3.Identify and contact 3 emergency food outlets –Pantries, closets, etc. –If 3 or fewer, survey all –If more, choose by geography and/or coverage 4.Visit each emergency food outlet CX 3 Food Bank and Emergency Food Outlets

Check GIS –Layer of “California Association of Food Banks” Under “Health, Nutrition, and Education” and “Other Nutrition Programs” Go to website – Search the web Key informants Identifying Food Bank and Emergency Food Outlets

Let food bank know you will need to identify emergency food providers in CX3 neighborhoods Inform of intentions (nutrition education, meal planning, etc.) Provide zip codes –Can get from GIS Search the web Key Informants Identifying Food Bank and Emergency Food Outlets

1)Food Bank: 2) Other: (specify) Q4) Outlet Type CX 3 Food Bank Survey

Q5) CX 3 Neighborhoods Served? All One A Few (if one or a few - list in space provided) Q6) How many agencies does the food distributor serve? CX 3 Food Bank Survey

9) How often does food bank usually provide/distribute fresh produce? 5 = every day 4 = at least once a week 3 = a few times a month 2 = once a month 1 = rarely 0 = never CX 3 Food Bank Survey

10) What are the five most common fresh vegetables distributed throughout the year? 11) What are the five most common fresh fruits distributed throughout the year? CX 3 Food Bank Survey

12) How often does the bank provide/distribute canned fruits (with out added fats or sweeteners)? 5 5 = every day 4 = at least once a week 3 = a few times a month 2 = once a month 1 = rarely 0 = never CX 3 Food Bank Survey

13) How often are the healthy foods listed provided/distributed 5 = every day 4 = at least once a week 3 = a few times a month 2 = once a month 1 = rarely 0 = never CX 3 Food Bank Survey

14) How often are the unhealthy foods listed provided/distributed 5 = every day 4 = at least once a week 3 = a few times a month 2 = once a month 1 = rarely 0 = never CX 3 Food Bank Survey

Healthy Food Promotion DOES THE FOOD BANK: 15) Receive/obtain mainly foods that are low in salt, fat, and hydrogenated oils? 16) Provide guidelines or tips for healthy food preparation?

Healthy Food Promotion DOES THE FOOD BANK: 17) Have a healthy food policy that regulates the amount or percentage of unhealthy food distributed? 18) Have a soda policy that restricts or limits the amount of soda distributed?

Healthy Food Promotion (cont) DOES THE FOOD BANK: 19) Work with area nutrition educators to provide nutrition education to clients?

Healthy Food Promotion DOES THE FOOD BANK: 20) Provide guidelines or tips for healthy food preparation at soup kitchens, kids cafes, after school snack programs, summer lunch sites, or shelter/group facilities?

Healthy Food Promotion DOES THE FOOD BANK: 21) Provide nutrition education information at soup kitchens, Emergency Food Assistance Programs (TEFAP) kids cafes, after school snack programs, summer lunch sites, or shelter/group home facilities?

Healthy Food Promotion DOES THE FOOD BANK: 22) Provide taste testing or samples of foods 23) Participate in a local nutrition coalition or collaborative?

Healthy Food Promotion (cont) DOES THE FOOD BANK: 24) Consult with a nutritionist about the food? 25) Include nutrition education in newsletters or mailings?

Healthy Food Promotion (cont) DOES THE FOOD BANK: 26) Conduct client surveys? Client Survey

Fruit and Vegetable Quality Assessment 27) Is fresh produce available on day of the visit? “Yes” or “No” 28) Circle the number that best describes overall availability of fruits and vegetables. 29) Circle the number that best describes the overall quality of the fresh fruit. 30) Circle the number that best describes the overall quality of the fresh vegetables.

Fruit and Vegetable Quality Assessment 31) Are there any healthy food promotion items visible?

Emergency Food Outlet Survey Many of the same questions Shorter survey No assessment of produce –Availability –Quality

Purpose To examine availability of alternative food sources such as community gardens, community supported agriculture, or farm stands in low-income neighborhoods CX 3 Alternative Food Sources

Use GIS –Fruit and Vegetable Markets Search the web Key informants Try to contact if there is contact information to verify presence Complete spreadsheet Use the list! CX 3 Alternative Food Sources

Your CX 3 Team Valerie Quinn, M.Ed. - Network , Alyssa Ghirardelli, RD, MPH, - Network , Lynn Fuhrman, - Network , Chris Bilbrey, - Network , CX 3 Website: