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Cfschcs final5.19.11


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

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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
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  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.”
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  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