1. Welcome Clare Tiernan Health Improvement Practitioner Tracy Moynihan Community Dietitian Sandra Taylor Group Recovery Aftercare Community Enterprise

2. Joint Aim Reduce health inequalities and empower people to make healthy choices whatever their circumstances

3. Background

4. Food banks Milk (UHT or powdered) Sugar (500g) Fruit juice (carton) Soup Pasta sauces Sponge pudding (tinned) Tomatoes (tinned) Cereals Rice pudding (tinned) Tea Bags/instant coffee Instant mash potato Rice/pasta Tinned meat/Fish Tinned vegetables Tinned fruit Jam Biscuits or snack bars

5. Background

6. Be Healthy on a Budget Programme

7. Partnership Working The Third Sector and the NHS Reach Challenges Benefits Courses can be seen as intimidating ‘NHS’ not always seen as approachableExisting Community group Pre existing relationship Those in most need can be hardest to reachPeer support system in place Continued support and helpLess opportunity for follow up support Tailoring Resources Challenges Benefits Time commitments Financial commitment Agreeing joint outcomes Potential limitation of use Capacity building / sustainable approach Knowledge, skills and confidence building Feeling of ownership and inclusion Passion and Enthusiasm generated

8. Partnership Working The Third Sector and the NHS Training Volunteers to deliver Challenges Benefits Ensuring volunteers are ready to attend Attending training (commitments / finances) Turnover of volunteersContinued opportunities for training Route to employability and/or self confidence Community developed/ capacity built Learning new skills Gaining confidence Continuity / quality assurance of delivery Turnover of volunteers

9. Our goals and achievements Reach the most vulnerable Provide fellowship Build/provide peer support Increase peoples self esteem Provide a development opportunity Improve employability Encourage self awareness Increase peoples confidence to make healthy choices based on the Eatwell plate Reduce isolation Increase sustainability of programmes Improve understanding of effects of healthy eating Increase cooking skills Know how to prepare and eat healthy meals even using store cupboard ingredients How to shop on a budget Help our clients make the most of a budget Recognise home cooking as way to improve health and cost less

10. Reflection Partnership working helps; -Creates sustainability -Reaches more people -Expand projects -Shares the workload -Reduce health inequalities