1. Transforming the Retail Environment in Low-Income Communities Network for a Healthy California— Retail Program Presented by: Melanie Hall M.S., R.D.

2. Retail Program Mission The Retail Program supports the Network for a Healthy California—Champions for Change brand through produce industry collaborations that empower low-income families to purchase fruits and vegetables every time they shop. We are unique in our ability to form customized private/public partnerships that highlight the important role the produce industry plays in the health of Californian families.

3. Retail Program Specialists Retail Program Specialist Responsibilities: Staff responsible for building partnerships with all members of the California produce supply chain. Placing merchandising signage. Training partners to conduct produce promotions such as cooking demonstrations, stores tours, health fairs, and other activities.

4. Retail Program Staff Training

5. How the Network Fulfills Retailer Needs Retailer needs vary according to size/location –Customer Loyalty –New Markets –Community Image

6. Common Retailer Barriers Inventory Quality and Variety (independent stores) Language Barriers (independent/some targeted stores) The Need for a Consistent Look/Brand (chain stores) Storage/Sales Floor Space (all) Lack of Time (all) Varying Organizational Structure (all)

7. Retailer Opportunities Gain information to help improve the quality or quantity of they fresh produce selection (independent retailers). Increase sales by providing a venue for point- of-sale education on produce selection, storage, and preparation. Increase community image and customer loyalty through sponsored events. Increase community image and sales through donation programs.

8. Merchandising: Seasonal Posters

9. Merchandising: Cross Promotional Wobblers

10. Merchandising: Newsletters

11. Promotions: Food Demonstrations Demonstrators provide information on: Selection Storage Nutrition Seasonality Serving ideas

12. Promotions: Store Tours Tour guides teach the following lessons: How Much Do I Need? Touring the Produce Department How do you Cook That?

13. Retailer Training Materials

14. Desired Outcomes Consumers Empowered to ask for Change Increased Availability of High Quality Produce Increased Consumer Skills for Selecting and Preparing Fruits and Vegetables Improved Attitudes Toward Fruits and Vegetables

15. Produce Industry Trends: Economy Value and need have replaced price and want. And people expect value at a lower price point Decrease in shopper loyalty. Increase of frozen (5.8%), canned (6.3%), shopping in discount stores, eating at home. Need to combat the myth that fresh=expensive, hard to prepare, inconsistent flavor.

16. Produce Industry Trends: Consumers Need to pay more attention to women shoppers. The influence of nesting on purchases. Older Americans embracing the link between nutrition and health. Consumers (mostly mothers) looking for a connection with growers.

17. Produce Industry Trends: Other Issues National Fruit and Vegetable Board Make more with less (population, land, water)! Food safety reform. Connection between healthcare reform and increased consumption of fruits and vegetables.

18. Foodservice Industry Trends Partnership between NRA, PMA, IFDA to double the use of produce at foodservice by 2020. The use of produce marketing to differentiate restaurants and increase sales. The affect of policy on recipe development. Menu labeling in NYC

19. Questions?