1. You want me to eat that?
March 2011

2. About West Valley Community Services…
The mission of West Valley Community Services is to encourage the sharing of community resources, to provide basic human needs in a caring and dignified environment, and to provide opportunities for volunteers to participate in West Valley Community Services' activities. 2

3. Our Clients
In FY , 4160 clients were served and 397,420 lbs of food were distributed to households in need… 3

4. The Food Pantry How does the pantry operate? Inside the Pantry
Second Harvest and local grocery stores provide our pantry items
Volunteers manage basic operations
Open Monday-Friday
Clients may come a maximum of once per week
Inside the Pantry
Non-perishables are pre-bagged, and clients “shop” for bread and fresh items
Amount clients may take is determined by family size and item quantity 4

5. Our Goals
At the West Valley Community Services pantry, fostering good nutrition is a TOP PRIORITY.
It is what our clients want
It enables our clients to save more money
It helps our individuals and families be healthier
Fresh fruits and vegetables play an integral role in this. 5

6. Barriers Client Based Operational 1. Unfamiliar items …
2. Item “flooding”
3. Perceived difficulty
Operational
1. Volunteer run …
2. Limited storage
3. Pre-bag system 6

7. Solutions A Balanced Bag Each bag has nutritional balance
Source of protein, such as canned chili or dried beans
Carbohydrate such as pasta, cereal, and rice
Canned vegetables and fruits 7

8. Solutions Shopping Experience
Clients are able to meet their dietary needs
Dairy such as milk
Variety of fresh produce
Specialty items
Bread choices
Eggs
Additional protein 8

9. Solutions Sample Distribution Based on “flood” items
Distributed while clients wait to access pantry services
Taste/see before choosing to take or not take items
Paired with recipe distribution
Right: Apple and Oatmeal Treats (also possible with canned peaches) 9

10. Solutions Fresh Friday Once a week, one shift Produce ONLY
Not counted toward weekly pantry visit
Attendance is at 200%
Positive feedback from individuals with special dietary needs
Same day distribution 10

11. Solutions Demo Days Presence in lobby
Based on hard-to-use ingredients, pantry staples, or “flood” items
Enable clients to see how easy it is to prepare, then taste the results
Ingredients used are on display for easy client recognition in the pantry
Right: Black Bean Croquettes 11

12. Seasonal fruit and vegetable database
Solutions
Seasonal fruit and vegetable database
Designed for volunteers and clients
Staff track seasonal items; Volunteers fill in the information as a weekly project
Each fact sheet includes:
About the item section with facts and nutritional information
1-3 short recipes featuring items found in our pantry or supplemented at very low cost to our clients
Cooking tips for best taste/nutrition 12

13. Solutions Recipe Bag Once a month distribution
Based on hard-to-sell ingredients, pantry staples, or “flood” items
This bag is extra, allowing experimentation without loss
Easily duplicated
Program is tied to Thanksgiving Basket distribution
Right: Pumpkin Chili 13

14. Solutions Produce Bag Once a month distribution
This bag is extra, allowing clients with special dietary needs an added source of fresh produce
Runs during winter months to compensate for loss of Fresh Fridays
Same day distribution
Right: February Bag 14

15. In-Pantry Access to Recipes or Item Information
Solutions
In-Pantry Access to Recipes or Item Information
Includes fun facts and nutritional information
Easy explanation of item preparation and meal suggestions 15

16. Solutions
Workshops 16

17. In The Pipeline
Look/Taste Poster 17

18. In The Pipeline Wellness Wednesdays Weekly benefits clinic
One-stop service
Creates awareness about community health resources
Partners can table and offer sign-up opportunities
Produce Bag distributed monthly at this event 18

19. It Is Possible! Client Based Operational 1. Unfamiliar items
Provide opportunities to try
2. Item “flooding”
Get creative
3. Perceived difficulty
Make it easy
Operational
1. Volunteer run
Accessible information
2. Limited storage
Same-day distribution
3. Pre-bag system
Supplemental shopping 19

20. Community Health Specialist West Valley Community Services
You want me to eat that?
Workshop Presented By:
Kelly Sumner
Community Health Specialist
West Valley Community Services 20