Healthy Corner Stores: Innovative Policy Change for Healthier Communities - PowerPoint Presentation

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

Overview
Three sites: Philadelphia, Baltimore, and Seattle/King County
Site and project descriptions
Different phases and focus of each project
Lessons learned
Unifying themes

The Food Trust www.TheFoodTrust.org

Healthy Corner Store Initiative, Philadelphia www.TheFoodTrust.org

The Pennsylvania Fresh Food Financing Initiative www.TheFoodTrust.org
Public-private partnership
$120 million financing program that provides grants and loans to supermarkets and grocery stores
“ Top 15 Innovations in American Government” – Harvard University’s Kennedy School of Government, 2009

www.TheFoodTrust.org

Healthy Food Identification Campaign corner store

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 www.TheFoodTrust.org

Corner Store Conversions www.TheFoodTrust.org

Anticipating the Challenges: Best Practices
Ask, is this store a viable partner?
Understand challenges and ask, is this store a good fit?
Select an Experienced Operator
Also consider owner’s time and level of commitment
Identify a Project Manager
To support owner throughout
To connect and oversee everyone involved
Create a plan to address training needs
Consider training for business and financial management, POS system, buying, selling and handling produce

Anticipating the Challenges: Best Practices
Changes must be sustainable and replicable
Want a business model for lasting and profitable changes
Community must be ENGAGED
More likely to adopt healthy changes and support the store
Partnerships with community organizations are important
Marketing Plan and Community Awareness
Making sure healthy changes are advertised and community is aware
Modest Changes go a long way
Small changes to store layout and infrastructure are often all that’s required

Other Resources: Healthy Corner Store Network www.healthycornerstores.org Public Health Law and Policy www.phlpnet.org The Food Trust www.thefoodtrust.org Thanks!

Baltimore Healthy Stores Projects Megan Rowan, MPH Johns Hopkins Bloomberg School of Public Health

Baltimore City Food Environment

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

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

Baltimore City Healthy Store Programs

Baltimore Healthy Stores I & II (BHS)
OVERVIEW/AIMS:
To increase access to healthy foods in Baltimore City
Stipend
To promote these foods at the point of purchase
Posters, flyers, shelf labels, giveaways
Taste testing, health education
To work in collaboration with community partners

BHS Materials
Educational Display
Flyer
Coupon

BHS Store Owner Training Materials
Nutrition Education Booklet (Korean)
Cultural Guidelines (Korean)

BHS Impact
Significant impact on food preparation methods and frequency of purchase of promoted foods
Positive trend for healthy food intention
Significant impact on healthy food stocking and sales
Song et al, 2009

Baltimore Healthy Eating Zones (BHEZ)
OVERVIEW:
Youth-targeted “healthy eating zones” around 14 rec centers
Increase availability, POPs, interactive sessions
Center, peer, and store staff training
INITIAL FINDINGS:
Significantly reduced BMI percentile in overweight girls

Baltimore Healthy Carryouts (BHC)
OVERVIEW:
Formative research: Availability, pricing and
consumption of carryout foods (4 intervention; 4 control)
Develop and test interventions (menu-labeling, portion sizes, etc)
INITIAL FINDINGS:
Significantly increased sales
of promoted foods

Baltimore Cornerstore Criteria Program
Literature review of US programs (n=15)
Interviews with key stakeholders
Online Surveys with Expert Panel
Weighted combined scores
Ranked Criteria for “Healthy Stores”
Data Collection and Analysis

BCCP: Findings

Baltimore Cornerstore Criteria Program Analysis and Dissemination
BCCP Policy Report/Recommendations
2010 Zoning Rewrite: New “high” risk zone definition
Licensing stipulations/fees
Graded incentivization (licensing, tax, zoning)

Baltimore lessons learned

Healthy Store Programs: Keys Barriers
Risk of profit loss
Low consumer demand, perishability, high price
Cultural/Linguistic communication barriers
Consumer demand
Exposure, knowledge, taste preference, cost

Healthy Store Programs: Keys to Success
Address both supply and demand
Employ a evidenced-based strategies
Utilize a community-based approach
Acceptability and sustainability
Taste-preferences, barriers, facilitators, media channels

Healthy Store Programs: Keys to Success
Work in multiple institutions to achieve high exposure
Simple strategies (≤20 foods, POP, Interactive Sessions)
Cost-neutral food replacements and incentives
Collaboration with policy-makers/
community leaders

www.healthyfoodshere.org

Southwest King County
Roughly 340 square miles
Eleven target communities
25-90% living 200% below FPL

Project Goals
Increase availability of healthy food and beverage products in target communities
Increase in capacity of businesses to effectively participate in WIC/EBT
Increase capacity of store owners to profitably sell healthy food
Increase demand for healthy products in the participating businesses

Criteria for Prioritization
CPPW target communities
Low access to healthy food retail
Serving food insecure people
Local interest

Consulting Services
Merchandising, store layout, inventory management, distribution/supply chain development, WIC/EBT, etc.
Financial Incentives
Small Grants – up to $700 for baskets, produce scales, shop vac, small shopping carts
Seed Capital – up to $7500 (with 20% owner investment) for equipment
Low cost loans – to make store improvements, purchase equipment, provide working capital

Marketing Materials

Shelf Talkers

Cooler Signs

“… including a grocery store in the commercial core.” www.healthyfoodshere.org

Seattle-King County Lessons Learned
Include industry experts on the team
Urban form affects ability to do this work
Educational materials for store owners
CBOs don’t necessarily have capacity to do this kind of work; be clear about their experience
Meet the stores where they are with business practices, support improvements through technical assistance
Hard to quantify impact- don’t share sales data, don’t know customer counts and purchase patterns

Summary
Data driven
Community supported
Business-focused
Policy supports for systems change

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

Healthy Corner Stores: Innovative Policy Change for Healthier Communities - PowerPoint Presentation

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