Use existing kitchen spaces for community members to share knowledge, resources, and labor to prepare, cook, and consume food, often with nutrition education provided for participants experiencing food insecurity
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
Establish designated areas where students can garden with guidance, often with nutrition and food preparation lessons and opportunities for taste tasting and hands-on learning
