Provide education, information, counseling, and support for breastfeeding to women throughout pre- and post-natal care
Policies & Programs
Policies and programs that can improve health
filtered by "Government ", "Business", and "Diet and Exercise"
Establish shared kitchen spaces that support licensed, commercial food processing and connect specialty food processors, farmers, and others who produce value-added goods
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
Establish partnerships between farmers and consumers in which consumers purchase a share of a farm’s products in advance
Engage a variety of partners in a highly visible, multi-component effort to increase physical activity, often with efforts to address cardiovascular disease risk factors
Assign higher costs to non-nutritious foods than nutritious foods via incentives, subsidies, or price discounts for healthy foods and beverages or disincentives or price increases for unhealthy choices
Enable farmers markets to accept EBT, the electronic payment system of debit cards used to issue and redeem Supplemental Nutrition Assistance Program (SNAP) benefits
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
Support multiple vendor markets where producers sell goods such as fresh fruit and vegetables, meat, dairy items, and prepared foods directly to consumers
Offer payments, vouchers, credits toward health insurance premiums, or other financial rewards to encourage employees to lose weight, eat more healthily, quit smoking, engage in physical activity, etc.
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
Increase healthy options in vending machines by reducing the price of healthy choices, increasing the number of healthy choices compared to unhealthy choices, etc.
Support fresh food carts or vehicles that travel to neighborhoods on a set schedule to sell fresh fruits and vegetables
Attract new grocery stores that sell a variety of fresh foods, baked goods, packaged, and frozen items to underserved areas via financing initiatives or zoning regulation
Offer young children opportunities to eat healthy foods and engage in physical activity by providing fresh fruits and vegetables, incorporating physical activity into daily classroom routines, etc.