Strategies

Support multiple vendor markets where producers sell goods such as fresh fruit and vegetables, meat, dairy items, and prepared foods directly to consumers

Offer opportunities for group purchase and distribution of selected grocery items, generally at a reduced price

Gather food left in fields after a primary harvest, food in fields where harvesting is not profitable, or excess produce from orchards, packing houses, urban agriculture sites, etc.

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.

Provide more fresh fruits and vegetables, smaller portions, low fat, and reduced sodium or reduced sugar food options and other healthy foods at catered events

Offer programs to help individuals without a high school diploma or its equivalent achieve a high school equivalency credential

Assign homework or extra credit activities for physical education (PE) or health classes that require students to be physically active outside of school

Provide pregnant or parenting teens with services based upon their needs (e.g., counseling, connections to health care or social services, academic support, etc.) in school or community settings

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