Strategies

Establish partnerships between farmers and consumers in which consumers purchase a share of a farm’s products in advance

Incorporate locally grown foods into school meals and snacks, often with visits from food producers, cooking classes, nutrition and waste reduction efforts, and school gardens

Offer samples of fresh fruits and vegetables in cafeterias, nutrition classes, school gardens, or workplace well-being meetings, often as part of a multi-faceted nutrition intervention

Combine hunger relief efforts with nutrition information and healthy eating opportunities, often with on-site cooking demonstrations, recipe tastings, produce display stands, etc.

Support fresh food carts or vehicles that travel to neighborhoods on a set schedule to sell fresh fruits and vegetables

Make health care facilities’ health care-associated or hospital-acquired infection (HAI) rates readily available to patients and providers

Establish state level regulations that require nursing homes to employ at least a set number of licensed and non-licensed nursing staff, often set in terms of staff hours per resident day