12TH ANNUAL CALIFORNIA HUNGER & NUTRITION POLICY CONFERENCE JANUARY 25-26, 2010 California Nutrition & Healthy Eating Initiative Collaboration & Partnership Subcommittee COLLABORATION AND PARTNERSHIP SUBCOMMITTEE MEMBERS Carl Hansen, Food Bank Coalition of San Luis Obispo County, Subcommittee Chair Sue Sigler, California Association of Food Banks Sandy Beals, FoodLink for Tulare County Joel Campos, Second Harvest Food Bank of Santa Cruz County Marla Feldman, MAZON: A Jewish Response to Hunger WORKSHOP OVERVIEW Presentation Exploring ways that food providers can more effectively collaborate for increased access to nutritious food, nutrition education and ultimately, culture change WORKSHOP GOAL To discuss strategies for collaboration and partnership leading to culture change in your community SUBCOMMITTEE’S PROCESS We conducted informative interviews with a small but varied selection of MAZON grantees We learned about county-wide obesity prevention partnerships and collaborative efforts grantees are engaged in, their role, and the effectiveness of these collaborations GRANTEES’ RESPONSES About half of the responders either had no local collaborative or felt their local collaborative was not effective Most were collaborating with Feeding America, California Food Policy Advocates, or California Association of Food Banks The highly effective local collaboratives usually included public health departments Other common partners are WIC, schools, health providers (hospitals, clinics Most partnerships were either developed by, or enhanced by, Network for a Healthy California Most agreed that the highest value of the collaborative is sharing knowledge and resources COLLABORATION AND PARTNERSHIP? SOUNDS LIKE MORE MEETINGS TO ME! Collaborating with others isn’t easy Changing a culture is a daunting and necessary task Culture change requires a whole community of stakeholders; we can’t do it by ourselves COLLABORATION AND PARTNERSHIP? (CONTINUED…) In our effort to end hunger, we must also take the necessary steps towards preventing malnutrition Presenting a model of collaboration based on the unique assets of emergency food providers Model based on survey of emergency food providers and their “success” stories “THE MODEL” Collaboration and Partnership Model for Cultural Transformation A B Nutrition Education Resource and Inspiration And Delivery of Food C Creation of Culture Change A. RESOURCE AND DELIVERY OF FOOD RESOURCING Resource Partnerships with local grocery stores (fresh rescue programs) Partnerships with large farmers (Farm-to-Family Program) Partnership with local Sustainable Farming Community (gleaning, salvaging surplus, purchasing produce) Partnerships with Farmers’ Markets (salvaging unsold produce) Establishing community gardens (e.g. Vineyards to Veggies) A. RESOURCE AND DELIVERY OF FOOD RESOURCING (CONTINUED…) Delivery Increase food banks’ and community food programs’ capacity for handling fresh produce Refusing to handle unhealthy food (high sugar, high salt, high corn syrup) Collaborate with food processors to produce shelf-stable, family- sized portions products from excess healthy products (Redwood Empire’ “3-Squares”) B. NUTRITION EDUCATION AND INSPIRATION Nutrition education materials supplied at food distributions Utilizing local nutrition experts as teachers and consultants at distributions Holding classes at food providers given by local experts Healthy cooking demonstrations Helping to bring successful nutrition education assets to your community C. WORKING TO CHANGE THE EATING AND LIVING PATTERNS OF YOUR CULTURE Participate fully in county-wide collaboration of organizations concerned with community health (Public Health Department, school district, government planning, emergency food providers, physical activity advocates, nutrition and wellness community, mental health community, and others) Leverage existing resources (WIC, Kaiser Permanente, The California Endowment, California Convergence, Network for a Healthy California, USDA, etc.) Public policy and advocacy that leads to a healthier community DISCUSSION QUESTIONS 1. Is there a countywide collaborative working on issues of culture change and how effective is it? 2. What is your role and level of participation in the collaborative? How might your role be expanded? 3. What are the barriers preventing a more effective collaborative effort working toward a healthier culture in your community? California Hunger & Nutrition Policy Conference Collaboration and Partnership Discussion Forum January 25-26, 2010 kp.org/communitybenefit MISSION Kaiser Permanente exists to provide affordable, high-quality health care services to improve the health of our members and the communities we serve HEALTHY EATING ACTIVE LIVING To transform communities, including neighborhoods, schools, workplaces, and health care settings so that healthy food is convenient and affordable, and engaging in physical activity is part of one’s daily life. Obesity Trends* Among U.S. Adults BRFSS, 1990, 1998, 2007 (*BMI 30, or about 30 lbs. overweight for 5’4” person) 1990 1998 2007 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30% Source: CDC Behavioral Risk Factor Surveillance System KAISER PERMANENTE EFFORTS Community Health Initiatives in Northern California 5-year, $1.5 million investment Multiple sectors: Community, Schools, Work Site, Health Care Community collaboratives create action plans for creating healthy food and physical activity environments Three sites currently: Richmond, Santa Rosa, Modesto CALIFORNIA CONVERGENCE Policy Focus Land Use and Transportation Planning Retail Food Environments Public Safety Measures Improving Nutrition Standards for Children www.californiaconvergence.org/ HEALTHY EATING IN HARD TIMES Goals Respond to the recession Address food security challenges Parameters Impact on people’s lives within a year Policy efforts Access to healthy food HEALTHY EATING IN HARD TIMES Grant Examples California Association of Food Banks California Food Policy Advocates Food Research and Action Center KP’S ORGANIZATIONAL PRACTICES- A PHILOSOPHY OF PREVENTION 29 farmers’ markets in California Menu labeling Local sourcing Healthy Picks vending Worksite Wellness programs COLLABORATION County obesity coalitions Food stamp outreach Local WIC offices Healthy food retail efforts Farm to school/farm to institution programs Schools CONTACT Southern California: Andrea Azuma firstname.lastname@example.org Roberta Tinajero email@example.com Northern California: Kathryn Boyle firstname.lastname@example.org Thank you for your participation!