Hunger-Free & Healthyand the

Worcester Food & Active Living Policy Council

Liz Sheehan CastroProject Manager

Hunger-Free & Healthy

Origins: Summer Feeding Project Success

Funder: Health Foundation of Central MA

Timeline: 2007-2012 Purpose: Hunger as a Public

Health Issue

Process

2007 – Planning 2008 – Pilot 2009-2012 – Implement & Continuously

Evaluate

Keys to Success

Dedicated funder Strong, cooperative coalition of

organizations Dedicated funds for and importance

placed on evaluation

Steering Committee WCFB WPS United Way UMass Memorial Saint Vincent Regional

Environmental Council

Congressman

McGovern’s Office Project Bread Share Our

Strength/Cooking Matters

Health Foundation of Central MA

Dept. of Transitional Assistance

The Project: A Community Food Security Approach

Community food security is a condition in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice.

--Mike Hamm and Anne Bellows

Six Principles of CFS

Low Income Food Needs  Broad Goals  Community focus  Self-reliance/empowerment  Local agriculture  Systems-oriented 

Project Components

Collaboration, Communicati

on, Sustainability

School Meals Reach: 2/3 of meals eaten in schools Need: 70% free and reduced Success:

› 16 schools have breakfast in the classroom› Whole grain, fresh fruits & veggies› Farm to School› 10 Get Fresh, Get Local programs› No high fructose corn syrup in milk› Wellness Policy› School Nutrition legislation

SNAP Need: only 49% of eligible households

participated in 2004 Success

› April 2009 – January 2011: 30 sites throughout city 200 new Worcester families on SNAP Minimum of $180,000 in benefits secured 80% of applicants would not have applied

without mobile advocacy and assistance In MA 77% eligible are participating

April 2009 – August 2011

Number of applications submitted

493

Average approval rating 62%

Average benefit procured $185/month

Total benefits:2009 (May – Dec)20102011 (through August)TOTAL

$76,764.00$89,868.00$86,677.00$253,309.00

Race/EthnicityWhiteBlackHispanic/LatinoAsianUnknown/Other

38.5% 8.6%36.0% 2.2%14.2%

Children served 261

Cooking Classes

Share Our Strength Cooking Matters Success:

› 115 adults and 15 youth graduated between 2008-2011. Classes maintained a 73% graduation rate.

› 73% are eating more vegetables › 62% are eating more fruits › 80% are eating more whole grains › 47% are eating more low-fat or fat-free dairy› 49% are eating more lean meats› 90% improved their cooking skills

Educational Gardens Need: Students have little connection to

where their food comes from Success:

› Since 2010, 20 new gardens established in elementary, middle and high schools

› Teachers and principals report high usage of garden

› Has promoted cross-subject integration: health, woodworking, math, writing, community service, life skills

Farmers’ Markets

Need: No markets in low-income neighborhoods; none accepted SNAP

Success› Main South Farmers Market averages 300-

500 weekly attendees› Over $12,000 in SNAP/WIC sales 2011› 2011 season sales: $33,000› Great Brook Valley and mobile markets

expanding

$-

$2,000.00

$4,000.00

$6,000.00

$8,000.00

$10,000.00

$12,000.00

$14,000.00

SNAP, WIC, Senior Coupon Sales

200920102011

Year

Sale

tota

l

Project Sustainability

Coalition and relationships Regional Environmental Council

› Farmers’ Markets, Cooking Classes, School Gardens

Project Bread, WCFB, DTA & SNAP Diversified funding due to early

successes Continued advocacy

The Food & Active Living Policy Council

Worcester Food & Active Living Policy Council

Who’s Around the Table

Public Health/Medical

Social Justice

Anti-hunger

Bike & Ped Advocates

Environment/ Conservation

Research

Youth

Purpose & GoalsEngaging diverse partners to foster

a healthy and just food system and active community

environment.

 Educate. Advocate. Collaborate.

Celebrate.

What is a “food system” and “built environment”?

Food system: A food system includes all processes involved in producing food for people: growing, harvesting, processing, packaging, transporting, marketing, consuming, and disposing of food and food-related items. It also includes all the natural resources, labor, infrastructure, and equipment needed for each step in the food system.

 Built Environment: The built environment (as opposed

to the natural environment) is the part of the environment formed and shaped by people, including but not limited to: buildings, parks, roads, sidewalks, signs, trails, and utilities, and other public and private elements.

Success… School Nutrition School Gardens SNAP Outreach Healthy Cooking Farmers’ Markets Coalition building & collaboration

& Ongoing work…

Urban Agriculture WalkBike Worcester Youth engagement Farm Bill Food Day!!

Get involved! Stay in touch!

Liz Sheehan Castrohungerfree@worcesterfoodpolicy.org

508-723-4550http://hungerfreeandhealthy.wordpress.com

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