Strategies

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

Introduce a short-term family-based intervention therapy focused on strengths, protective factors, and risk factors for youth with delinquency, violence, or substance abuse problems, and their families

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

Modify the school lunch food environment or school lunch schedules by increasing the convenience of healthy foods, providing healthy options, or ensuring students have enough time to eat

Increase healthy options in vending machines by reducing the price of healthy choices, increasing the number of healthy choices compared to unhealthy choices, etc.

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

Educate families about safe tap water temperatures during prenatal or well-baby visits at clinic or home visits; often with home safety checks or provision of home water temperature safety equipment

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