Identify current food procurement/distribution methods
Work with large institutions to purchase healthy food in large quantities and develop agreements to resell at a reduced cost to small, local businesses
Develop partnerships to ensure the new healthy foods are appropriately priced, marketed, and distributed
GOAL 2
Objectives:
Identify current food and nutrition educators and curriculum
Examine and compare curricula and methods of organizations with demonstrated long-term success to current curricula and methods being implemented locally
Standardize criteria and schedule for food and nutrition education opportunities
Design evidence-based, culturally connected training program for Community Health Educators
GOAL 3
Objectives:
Review food access studies to determine areas of greatest need for new healthy food access points
For neighborhoods with nearby convenience stores, initiate Ohio Department of Health Good Food Here Program
For neighborhoods with nearby dollar stores, engage with store managers to better promote healthy foods
Develop resource package to help businesses improve facilities, reach out to residents, address safety concerns, purchase equipment, locate distributors to provide healthy food as identified by residents/customers
For neighborhoods without viable business, determine strategic location(s) for possible mobile market/farmers markets
MEMBERS
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