Cfschcs final5.19.11


Published on

This is the Healthy Corner Store presentation from the conference from Erin MacDougall (panel moderator)

Published in: Business, Technology
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide
  • An example of how this work can leverage existing, on-the ground work like the corner store initiative Another interesting project that received funding through the program is a network of 29 corner stores that had been working with The Food Trust’s Healthy Corner Store Initiative. A recent study demonstrated that youth tend to visit their local corner stores 2-3 times a day and purchase an average of about 300 calories of chips, candy, sodas and other high-fat, high-sugar processed foods. The Food Trust works with local youth and corner store owners to decrease the purchase of unhealthy snacks and increase the number of healthy options available. The initiative includes a youth-developed social marketing campaign and leadership program that aims to make healthy snacking cool and fun and works with store owners to help them source and stock healthier choices. Thanks to FFFI funding, all 29 corner stores were able to purchase these specially designed signs and refrigerated barrels designed to address the lack of shelf and floor space in these small stores. The owners worked together to set up a distribution route and now all 29 stores are offering fresh cut up melon and fruit salads - items which have proved to be quite popular with neighborhood youth.
  • County-wide CPPW project Targeting 11 cities Goal is40stores by end of grant So far 17on board Built environment, Different cultural issues, WIC issues
  • Increasing availability in target communities Increasing the capacity of businesses to participate in wic/ebt Increase store owner’s capacity to make a shift in product mix w/o losing money And increase demand in the surrounding neighborhoods so that the owners are successful
  • Built Environment issues Planners like to talk about walkability, pedestrian friendly neighoborhoods and these things exist in some older neighborhoods that predate the highway system..For those of us working on food issues, walkability is a huge issue, But for suburban cities and other areas built after the 1950’s, walkability was abandoned. Land use policies that don’t allow for mixed use in residential areas The result is that poor families, or families without access to a car, have a hard time getting their food shopping done.
  • In some communities. nabe planning is now including access to food as a specific goal. This neighborhood went through their plan update in 2009 and very expiclicitly included access to food as a policy goal. And not just a grocery store – it says local access to food, including a grocery store – so could be a community garden, farmers market, small food businesses, mobile vendors. The point is that reaching our broader equity and public health goals will require more food sensitive planning to make it easy for people to meet their food needs.
  • WIC issues – Here are some of the stores we’re working with. Of the 17 we have online, 12 are smaller groceries, owned by immigrants from east Africa, Iraq, Asia, Latin America. They serve a particular population, often low-income and with particular cultural preferences. Our state DoH is considering changes to the WIC rules that would exclude stores of this size from becoming authorized WIC vendors. Instead they want only standard supermarkets to be authorized because they figure everyone shops there so WIC items are more easily accessible.
  • We’re also serving 5 mid-sized groceries with larger formats. These stores serve low-income families in suburban cities and are eligible to be WIC authorized and they do serve a very diverse population…
  • Finally, Cultural issues 1.. Nutrition standards don’t match cultural preferences (white rice, potatoes, whole milk) 2. Western business practices and financial literacy – cash, licensing, permits, 3. Sharia-compliant lending
  • Cfschcs final5.19.11

    1. 1. Healthy Corner Stores: Innovative Strategies and Implications for Policy National Food Policy Conference May 20, 2011 Erin MacDougall, Public Health – Seattle & King County Tammy Morales, Urban Food Link Megan Rowan, Johns Hopkins University John Weidman, The Food Trust
    2. 2. Overview <ul><li>Three sites: Philadelphia, Baltimore, and Seattle/King County </li></ul><ul><li>Site and project descriptions </li></ul><ul><li>Different phases and focus of each project </li></ul><ul><li>Lessons learned </li></ul><ul><li>Unifying themes </li></ul>
    3. 3. The Food Trust
    4. 4. Healthy Corner Store Initiative, Philadelphia
    5. 5. The Pennsylvania Fresh Food Financing Initiative <ul><li>Public-private partnership </li></ul><ul><li>$120 million financing program that provides grants and loans to supermarkets and grocery stores </li></ul>“ Top 15 Innovations in American Government” – Harvard University’s Kennedy School of Government, 2009
    6. 7.
    7. 9.
    8. 10. Healthy Food Identification Campaign corner store
    9. 11. Percentage of Stores Adding Healthy Products, by Category* *out of 358 stores evaluated for inventory additions as of March 7, 2011 **refers to healthy snacks, water, and non-sugar-sweetened beverages
    10. 12. Corner Store Conversions
    11. 13. Anticipating the Challenges: Best Practices <ul><li>Ask, is this store a viable partner? </li></ul><ul><ul><li>Understand challenges and ask, is this store a good fit? </li></ul></ul><ul><li>Select an Experienced Operator </li></ul><ul><ul><li>Also consider owner’s time and level of commitment </li></ul></ul><ul><li>Identify a Project Manager </li></ul><ul><ul><li>To support owner throughout </li></ul></ul><ul><ul><li>To connect and oversee everyone involved </li></ul></ul><ul><li>Create a plan to address training needs </li></ul><ul><ul><li>Consider training for business and financial management, POS system, buying, selling and handling produce </li></ul></ul>
    12. 14. Anticipating the Challenges: Best Practices <ul><li>Changes must be sustainable and replicable </li></ul><ul><ul><li>Want a business model for lasting and profitable changes </li></ul></ul><ul><li>Community must be ENGAGED </li></ul><ul><ul><li>More likely to adopt healthy changes and support the store </li></ul></ul><ul><ul><li>Partnerships with community organizations are important </li></ul></ul><ul><li>Marketing Plan and Community Awareness </li></ul><ul><ul><li>Making sure healthy changes are advertised and community is aware </li></ul></ul><ul><li>Modest Changes go a long way </li></ul><ul><ul><li>Small changes to store layout and infrastructure are often all that’s required </li></ul></ul>
    13. 15. Other Resources: Healthy Corner Store Network Public Health Law and Policy The Food Trust Thanks!
    14. 16. Baltimore Healthy Stores Projects Megan Rowan, MPH Johns Hopkins Bloomberg School of Public Health
    15. 17. Baltimore City Food Environment
    16. 19. Baltimore Healthy Food Availability Franco et al, 2008 Type of food stores (n=176) Healthy Food Availability Index, mean (range 0-27) Skim Milk, % Fruit, % 1-25 ≥ 26 Vegetable, % 1-25 ≥ 26 Whole Wheat Bread, % Supermarkets (16) 19.0 100 25 69 13 81 100 Grocery/medium size corner stores (107) 4.4 25 43 3 57 3 8 “ Behind the glass” corner stores (20) 2.0 0 0 0 0 0 0 Convenience stores (33) 3.8 36 33 0 21 0 24
    17. 20. Self Efficacy Diet -Energy Fat, Food Group Intake (e.g., fruits and vegetables) Obesity and Diet-related Chronic Disease Household -Preparation -Purchasing Retail Food Stores -POP Promotions, Price, Availability Knowledg e Intentions Perceptions Restaurants -POP Promotions, Price, Availability Food Supply -Manufacturer -Wholesalers -Distributors Information Environment -Media -Advertising Community Nutrition Environment -#/Types of Food Sources Peer Influences -Peer diet -Mentoring DHMH/DHHS Dept. of Planning Food Policy Committees Industry/Grassroots Advocacy Policy Food Retailer Criteria Environment/Institution Family/Household Individual Conceptual Model
    18. 21. Baltimore City Healthy Store Programs
    19. 22. Baltimore Healthy Stores I & II (BHS) <ul><li>OVERVIEW/AIMS: </li></ul><ul><li>To increase access to healthy foods in Baltimore City </li></ul><ul><ul><li>Stipend </li></ul></ul><ul><li>To promote these foods at the point of purchase </li></ul><ul><ul><li>Posters, flyers, shelf labels, giveaways </li></ul></ul><ul><ul><li>Taste testing, health education </li></ul></ul><ul><li>To work in collaboration with community partners </li></ul>
    20. 23. BHS Materials <ul><li>Educational Display </li></ul><ul><li>Flyer </li></ul><ul><li>Coupon </li></ul>
    21. 24. BHS Store Owner Training Materials <ul><li>Nutrition Education Booklet (Korean) </li></ul><ul><li>Cultural Guidelines (Korean) </li></ul>
    22. 25. BHS Impact <ul><ul><li>Significant impact on food preparation methods and frequency of purchase of promoted foods </li></ul></ul><ul><ul><li>Positive trend for healthy food intention </li></ul></ul><ul><ul><li>Significant impact on healthy food stocking and sales </li></ul></ul>Song et al, 2009
    23. 26. Baltimore Healthy Eating Zones (BHEZ) <ul><li>OVERVIEW: </li></ul><ul><ul><li>Youth-targeted “healthy eating zones” around 14 rec centers </li></ul></ul><ul><ul><li>Increase availability, POPs, interactive sessions </li></ul></ul><ul><ul><li>Center, peer, and store staff training </li></ul></ul><ul><ul><li>INITIAL FINDINGS: </li></ul></ul><ul><ul><li>Significantly reduced BMI percentile in overweight girls </li></ul></ul>
    24. 27. Baltimore Healthy Carryouts (BHC) <ul><li>OVERVIEW: </li></ul><ul><li>Formative research: Availability, pricing and </li></ul><ul><li>consumption of carryout foods (4 intervention; 4 control) </li></ul><ul><li>Develop and test interventions (menu-labeling, portion sizes, etc) </li></ul><ul><li>INITIAL FINDINGS: </li></ul><ul><li>Significantly increased sales </li></ul><ul><li>of promoted foods </li></ul>
    25. 28. Baltimore Cornerstore Criteria Program <ul><li>Literature review of US programs (n=15) </li></ul><ul><li>Interviews with key stakeholders </li></ul><ul><li>Online Surveys with Expert Panel </li></ul><ul><li>Weighted combined scores </li></ul><ul><li>Ranked Criteria for “Healthy Stores” </li></ul>Data Collection and Analysis
    26. 29. BCCP: Findings
    27. 30. Baltimore Cornerstore Criteria Program Analysis and Dissemination <ul><li>BCCP Policy Report/Recommendations </li></ul><ul><ul><li>2010 Zoning Rewrite: New “high” risk zone definition </li></ul></ul><ul><ul><li>Licensing stipulations/fees </li></ul></ul><ul><ul><li>Graded incentivization (licensing, tax, zoning) </li></ul></ul>
    28. 31. Baltimore lessons learned
    29. 32. Healthy Store Programs: Keys Barriers <ul><ul><li>Risk of profit loss </li></ul></ul><ul><ul><ul><li>Low consumer demand, perishability, high price </li></ul></ul></ul><ul><ul><li>Cultural/Linguistic communication barriers </li></ul></ul><ul><ul><li>Consumer demand </li></ul></ul><ul><ul><ul><li>Exposure, knowledge, taste preference, cost </li></ul></ul></ul>
    30. 33. Healthy Store Programs: Keys to Success <ul><li>Address both supply and demand </li></ul><ul><li>Employ a evidenced-based strategies </li></ul><ul><li>Utilize a community-based approach </li></ul><ul><ul><li>Acceptability and sustainability </li></ul></ul><ul><ul><li>Taste-preferences, barriers, facilitators, media channels </li></ul></ul>
    31. 34. Healthy Store Programs: Keys to Success <ul><li>Work in multiple institutions to achieve high exposure </li></ul><ul><li>Simple strategies (≤20 foods, POP, Interactive Sessions) </li></ul><ul><li>Cost-neutral food replacements and incentives </li></ul><ul><li>Collaboration with policy-makers/ </li></ul><ul><li>community leaders </li></ul>
    32. 35.
    33. 36. Southwest King County <ul><li>Roughly 340 square miles </li></ul><ul><li>Eleven target communities </li></ul><ul><li>25-90% living 200% below FPL </li></ul>
    34. 37. <ul><li>Project Goals </li></ul><ul><li>Increase availability of healthy food and beverage products in target communities </li></ul><ul><li>Increase in capacity of businesses to effectively participate in WIC/EBT </li></ul><ul><li>Increase capacity of store owners to profitably sell healthy food </li></ul><ul><li>Increase demand for healthy products in the participating businesses </li></ul>
    35. 38. Criteria for Prioritization <ul><li>CPPW target communities </li></ul><ul><li>Low access to healthy food retail </li></ul><ul><li>Serving food insecure people </li></ul><ul><li>Local interest </li></ul>
    36. 39. <ul><li>Consulting Services </li></ul><ul><ul><li>Merchandising, store layout, inventory management, distribution/supply chain development, WIC/EBT, etc. </li></ul></ul><ul><li>Financial Incentives </li></ul><ul><ul><li>Small Grants – up to $700 for baskets, produce scales, shop vac, small shopping carts </li></ul></ul><ul><ul><li>Seed Capital – up to $7500 (with 20% owner investment) for equipment </li></ul></ul><ul><ul><li>Low cost loans – to make store improvements, purchase equipment, provide working capital </li></ul></ul>
    37. 40. <ul><li>Marketing Materials </li></ul>
    38. 41. Shelf Talkers
    39. 42. Cooler Signs
    40. 43.
    41. 44. “… including a grocery store in the commercial core.”
    42. 45.
    43. 46.
    44. 47.
    45. 48. Seattle-King County Lessons Learned <ul><li>Include industry experts on the team </li></ul><ul><li>Urban form affects ability to do this work </li></ul><ul><li>Educational materials for store owners </li></ul><ul><li>CBOs don’t necessarily have capacity to do this kind of work; be clear about their experience </li></ul><ul><li>Meet the stores where they are with business practices, support improvements through technical assistance </li></ul><ul><li>Hard to quantify impact- don’t share sales data, don’t know customer counts and purchase patterns </li></ul>
    46. 49. Summary <ul><li>Data driven </li></ul><ul><li>Community supported </li></ul><ul><li>Business-focused </li></ul><ul><li>Policy supports for systems change </li></ul>
    47. 50. Our contact info: Erin MacDougall, PhD Megan Rowan, MPH Public Health – Seattle & King County Johns Hopkins Center for [email_address] Human Nutrition 206-263-8804 [email_address] 703-400-6513 Tammy Morales, MSCRP John Weidman, MA Urban Food Link The Food Trust [email_address] [email_address] 206-396-1276 215-575-0444 x 135