Healthy Corner Stores: Innovative Policy Change for Healthier Communities - PowerPoint Presentation
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Transcript of 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
www.TheFoodTrust.org
The Pennsylvania Fresh Food Financing Initiative
§ 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
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
www.TheFoodTrust.org
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
www.TheFoodTrust.org
Other Resources:
Healthy Corner Store Network
www.healthycornerstores.org
Public Health Law and Policy
www.phlpnet.org
The Food Trustwww.thefoodtrust.org
Thanks!
Baltimore Healthy Stores Projects
Megan Rowan, MPHJohns Hopkins Bloomberg School of
Public Health
Baltimore City Food Environment
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
2569
1381
100
Grocery/medium size corner stores
(107)
4.425
433
573
8
“Behind the glass” corner
stores(20)
2.00
00
00
0
Convenience stores (33) 3.8
36330
210 24
Baltimore Healthy Food Availability
Franco et al, 2008
Self Efficacy
Self Efficacy
Diet
-Energy Fat, Food Group Intake (e.g., fruits and
vegetables)
Diet
-Energy Fat, Food Group Intake (e.g., fruits and
vegetables)
Obesity and Diet-related
Chronic Disease
Obesity and Diet-related
Chronic Disease
Household
-Preparation -
Purchasing
Household
-Preparation -
Purchasing
Retail Food Stores
-POP Promotions,
Price, Availability
Retail Food Stores
-POP Promotions,
Price, Availability
Knowledge
Knowledge
Intentions
Intentions
Perceptions
Perceptions
Restaurants
-POP Promotions,
Price, Availability
Restaurants
-POP Promotions,
Price, Availability
Food Supply
-Manufactur
er-
Wholesalers-
Distributors
Food Supply
-Manufactur
er-
Wholesalers-
Distributors
Information
Environment
-Media-
Advertising
Information
Environment
-Media-
AdvertisingCommunit
yNutrition Environm
ent
-#/Types of Food
Sources
Community
Nutrition Environm
ent
-#/Types of Food
Sources
Peer Influences
-Peer diet-Mentoring
Peer Influences
-Peer diet-Mentoring
DHMH/DHHSDHMH/DHHS
Dept. of PlanningDept. of Planning
Food Policy CommitteesFood Policy Committees
Industry/Grassroots Advocacy
Industry/Grassroots Advocacy
PolicyPolicy
Food Retailer Criteria
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
www.healthyfoodshere.org
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
www.healthyfoodshere.org
“…including a grocery store in the commercial core.”
www.healthyfoodshere.org
www.healthyfoodshere.org
www.healthyfoodshere.org
www.healthyfoodshere.org
Seattle-King CountyLessons Learned
1. Include industry experts on the team2. Urban form affects ability to do this work3. Educational materials for store owners4. CBOs don’t necessarily have capacity to do this kind of
work; be clear about their experience5. Meet the stores where they are with business practices,
support improvements through technical assistance6. Hard to quantify impact- don’t share sales data, don’t
know customer counts and purchase patterns
www.healthyfoodshere.org
Summary
• Data driven
• Community supported
• Business-focused
• Policy supports for systems change
Our contact info:
Erin MacDougall, PhD Megan Rowan, MPHPublic Health – Seattle & King County Johns Hopkins Center for [email protected] Human [email protected]
703-400-6513
Tammy Morales, MSCRP John Weidman, MAUrban Food Link The Food [email protected]@thefoodtrust.org206-396-1276 215-575-0444 x 135