Strategies

Support businesses or organizations that aggregate, distribute, and market local and regional food products (e.g., fresh fruits and vegetables, meat, dairy, grains, and prepared items)

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

Encourage convenience stores, corner stores, or gas station markets to carry fresh produce and other healthier food options

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

Use helmets to absorb, dissipate, and reduce impact forces to an athlete’s head and brain during collisions or falls

Provided high quality preschool with home visiting to African-American children from families with low incomes with an emphasis on active learning in Ypsilanti, Michigan

Support use of in-vehicle devices that alert novice teen drivers when they have high g-force events (e.g., rapid acceleration, braking, or turning) and allow families to review driving performance

Delay school start times for middle and high schools to better align with adolescent sleep-wake cycles; often until after 8:30 or 9:00 a.m.