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Hunger-Free & Healthy Project Final Presentation
- 1. A Project ofthe Worcester Food & Active Living Policy Council 2007 – 2011 Hunger-Free & Healthy Reducing Hunger, Increasing Healthy Food Access
- 2. Purpose Celebrate thework and collaboration of the past five years. Provide indicators of success (to date). Final report – February 2012.
- 3. Background Project ofthe Worcester Food & Active Living Policy Council. Funded through the Health Care and Health Promotion Synergy Initiative of the Health Foundation of Central Massachusetts. Planned in 2007, piloted in 2008 and has been in its implementation phase since 2009. Completion 2011-2012.
- 4. Overview 1. Support andadvocate for the increased availability of nutritious and locally grown foods in Worcester Public Schools (WPS). 2. Improve access to healthy affordable foods in low- income and underserved communities. 3. Increase opportunities for youth and adults to reconnect with their food through cooking and gardening. 4. Increase knowledge and awareness of community food security, hunger and inequities in the food system, as well as strategies to solve problems locally. 5. Ensure the sustainability of the project components. Hunger-Free & Healthy is a collaborative project that aims to reduce hunger and food insecurity in the city of Worcester, Massachusetts. The primary strategy goals are to:
- 5. Steering Committee CongressmanMcGovern’s Office The Health Foundation of Central MA Project Bread Regional Environmental Council Saint Vincent Hospital UMass Medical School UMass Memorial United Way of Central MA Worcester County Food Bank Worcester Dept. of Transitional Assistance Worcester Public Schools
- 6. Essential Partners CatholicCharities Cooking Matters/Share Our Strength Centro Las Americas Edward M. Kennedy Health Center Family Health Center of Worcester Jeremiah’s Inn Mass in Motion Mass. Public Health Association Pioneering Healthier Communities • Pleasant Street Neighborhood Network Center • Worcester Community Action Council • Worcester Department of Public Health • Worcester Housing Authority • Worcester School Committee members • Worcester State University • YMCA of Central MA • YWCA of Central MA
- 7. Project Strategies 1. Improvingschool meals in Worcester Public Schools; 2. Increasing the SNAP (formerly Food Stamps) participation rate; 3. Establishing farmers’ markets in low-income areas of the city; 4. Increasing the number of school gardens in Worcester Public Schools; 5. Offering free nutrition-based cooking classes to low- income families and teens; 6. Increasing communication and collaboration among organizations, individuals and institutions involved in this work; 7. Advocating for policies and systems change that supports this work; 8. Securing on-going funding and support for project
- 8. School Meals Why? 2005 census showing us that in the 14 low-income tracts in Worcester, 1 in 3 children lived in a household that at times did not have enough food. Children get up to two-thirds of their calorie intake in schools and it is important that those calories be healthy and nutrient-dense. Project Bread, 2006. WPS feeds around 15,800 student lunches, 9,500 breakfasts, and 1,400 snacks each day at 60 different school sites. Meal participation rate is at about 70% and roughly 72% of students qualify for free or reduced lunch.
- 9. School Meals Our Focus: Universal Breakfast Program Now in 16 schools, all have 80% or more Free/Reduced eligible students. General Support & Advocacy Locally grown produce Improvements to the healthfulness of the school meals program and snack programs.
- 10. School Meals With thiscommunity support, the School Nutrition Director has: Increased the number of schools participating in the Universal Breakfast program, bringing the total to 16. Increased the number of schools participating in the Get Fresh, Get Local snack program, bringing the total participating schools from 4 to 10. Modified her contract with Preferred Meals to require them to purchase locally when in season, provide fresh fruit and vegetables at least four days per week, and ensure that 90% of bread products are whole grain. Diversified her procurement to incorporate more local vendors and more nutritious foods. Advocated for Garelick Farms to remove high fructose corn syrup from their flavored milk lines.
- 11. School Meals In addition,Hunger-Free & Healthy has: Participated in the School Health Council subcommittee to revise and update the district Wellness Policy. Advocated for the passage of the School Nutrition Bill. This legislation also increased the limits of purchasing locally, allowing school districts to develop contracts of up to $25,000 per farm.
- 13. SNAP (formerly FoodStamps) Why? Crucial for low-income families to establish food security. In 2004, of the estimated 659,000 Food Stamp eligible people living in Massachusetts, 49% were enrolled in SNAP; this statistic ranked Massachusetts as one of the poorest performing states in SNAP participation.
- 14. SNAP April 2009 –August 2011 Number of applications submitted 493 Average approval rating 62% Average benefit procured $185/month Total benefits: 2009 (May – Dec) 2010 2011 (through August) $76,764.00 $89,868.00 $86,677.00 Race/Ethnicity White Black Hispanic/Latino Asian Unknown/Other 38.5% 8.6% 36.0% 2.2% 14.2% Children served 261
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- 18. SNAP Increasing numberof applicants, contacts and site visits over time. Approval rating has stayed steady. Cumulative benefits increases yearly. Increasing improvement in reaching minority communities (specifically Black and Latino) More children reached each year. Massachusetts has risen to 8th in the nation in SNAP participation rates, with nearly 77.6% of eligible households participating in the program.
- 19. Farmers’ Markets Why? Low-income neighborhoods in Worcester have more food insecurity, higher rates of diet-related disease, less access to fresh foods. Existing farmers’ markets were not in low-income areas and did not accept SNAP benefits.
- 20. Farmers’ Market MainSouth Farmers’ Market Piloted 2009, Full season 2010, 2011 Great Brook Valley Farmers’ Market Full season 2010, 2011 Transitioned to mobile market in Sept. 2011
- 21. Farmers’ Market $0 $5,000 $10,000 $15,000 $20,000 $25,000 $30,000 $35,000 2009 TotalSales 2010 Total Sales 2011 Total Sales TotalSales Year Total Sales 2009 - 2011
- 22. Farmers’ Market $- $2,000.00 $4,000.00 $6,000.00 $8,000.00 $10,000.00 $12,000.00 $14,000.00 Saletotal Year SNAP, WIC,Senior Coupon Sales 2009 2010 2011
- 23. Farmers’ Market 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% Eat morefruits and vegetables because of the market Prices are lower or the same as the grocery stores Shop weekly or monthly at the market PercentageResponse Survey Highlights 2010
- 24. Educational Gardens Why? Growing food is a self-sufficiency strategy Increasing disconnection with where our food comes from.
- 25. Educational Gardens 1. FanningAdult Learning Center 2. Jacob Hiatt 3. Columbus Park 4. May Street 5. Grafton Street 6. Belmont Elementary 7. Greendale Head Start 8. South High Community School 9. Worcester Technical High School 10. Doherty Memorial High School 11. Mill Swan Head Start 12. Quinsigamond Village Community Center
- 26. Educational Gardens Engagesstudents, teachers, staff across subjects and grade levels in hands on learning. Used both during school and in after school programs. Produce incorporated into school meals. Creates partnerships with surrounding community.
- 28. Cooking Classes Why? Knowledge of cooking and nutrition can improve health and save money.
- 29. Cooking Classes Partnershipwith Cooking Matters/Share Our Strength, nationally renowned nutrition-based cooking curriculum for adults, teens, children. Free 6-week class for low-income participants includes weekly bag of groceries and other incentives. Meals based on $10/meal for a family of four. Taught by volunteer professional chefs and nutritionists.
- 30. Cooking Classes 155adults and youth have graduated since 2008. Fanning Adult Learning Center Plumley Village Worcester Housing Authority Girls and Boys Club YouthGROW Dynamy Youth Academy Participation rate of 80%.
- 31. Cooking Classes From arandom sample of students that participated during 2009 and 2010, survey data shows that by the end of the course, graduates reported that: 73% are eating more vegetables 62% are eating more fruits 80% are eating more whole grains 47% are eating more low-fat or fat-free dairy 49% are eating more lean meats 90% improved their cooking skills 93% made an Eating Right Recipe at home 100% would recommend Eating Right to a friend
- 33. Sustainability School Meals Director of Nutrition’s commitment Strengthened Wellness Policy Participation in Health Council Legislation: MA School Nutrition Bill
- 34. Sustainability SNAP Ongoingoutreach through Project Bread and Worcester County Food Bank USDA matching funds for outreach SNAP Working Group Local SNAP advisory council Strong relationship with DTA Advocacy for increased state funds for admin at DTA
- 35. Sustainability Farmers’ Market REC’s commitment USDA Community Food Project Funding Continual growing success will leverage funds Advocacy in Farm Bill for Farmers’ Market Promotion Program funds
- 36. Sustainability Educational Gardens RECAmericorpsVISTA position Building capacity of school garden groups Strong partnerships to leverage funds
- 37. Sustainability Cooking Classes RECis a satellite partner and has Mass Promise Fellow Cooking Matters Massachusetts Central Mass Coordinator Growing partnerships with grocery stores
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- 39. THANK YOU! All ourcommunity partners Health Foundation of Central MA Evaluators Lynne Man and Stewart Landers Project Directors Jean McMurray & Dennis Irish
Editor's Notes
- #23 This year 42% of sales were by low-income shoppers