Address ng Hunger and Nutr t on n Amer ca · (303) 364-7700 444 North Capitol Street, N.W., ......

National Conference of State Legislatures �

Br�ng�ng Leg�slators to the TableAddress�ng Hunger and Nutr�t�on �n Amer�ca

National Conference of State Legislatures�

The author of this guide wishes to thank those who have provided support for this publication by taking the time to review and edit it, particularly Ann Morse, Katherine Gigliotti, Jon Janowski and Sheri Steisel. Thanks also go to members of the Hunger and Nutrition Partnership Board of Advisors; to Natalie Halbach who provided several pictures that are used throughout this publication; and to those individuals on the ground who work tirelessly to provide nutritious food to our nation’s most vulnerable populations and who took the time to share their knowledge, including:David Adler, The Food TrustCynthia Augustin, Sustainable Economic Enterprises of Los

AngelesElizabeth Boehner, Area Agency on Aging, Montgomery

County

Bringing Legislators to the TableAddressing Hunger and Nutrition in America

By Shijuade Kadree

Aaron Brock, Missoula Food BankSylvia Dunn, St. Tammany Parish Public SchoolsCarol Fettweis, Maryland Department of EducationRosalie Karp, Janus Youth ProgramsPaula Lukats, Just FoodHope Miner, Kids Cook!Richard Perez, Farm ShareShelly Roth, Children’s Hunger AllianceNancy Puckett, Kernville Union School DistrictMichael Vigil, La Puente HomeJeanetta Wobig, Boys and Girls Club of the Hardin Crow

NationEnid Wonnacott, Northeast Organic Farmer’s Association of

Vermont

National Conference of State LegislaturesWilliam T. Pound, Executive Director

© 2006 by the National Conference of State Legislatures. All rights reserved.

7700 East First PlaceDenver, Colorado 80230

(303) 364-7700

444 North Capitol Street, N.W., Suite 515Washington, D.C. 20001

(202) 624-5400

www.ncsl.org

June 2006

About the Author

Shijuade Kadree is a Bill Emerson National Hunger Fellow placed with NCSL’s Hunger and Nutrition Partnership. The Emerson Fellowship is a program of the Congressional Hunger Center in Washington D.C. that seeks to fight hunger and poverty by developing leaders. Shijuade has worked on a range of social justice issues, particularly pertaining to environmental racism and public health concerns, as well as financial education and increasing access to financial services for low-income, inner-city populations. Shijuade received her B.A. in Political Science and Sociology from Emory University.

Acknowledgments


hunger And nutrition PArtnershiP overview The Hunger and Nutrition Partnership was established in December 2004 with support from The UPS Foundation. The partnership works across public and private sectors and across disciplines to enhance the ability of state policymakers to respond to the challenges of hunger and of improving nutrition in their communities. Through the work of the partnership, state decision makers can become aware of the challenges in addressing hunger and nutrition and of innovative and effective ways to respond to those challenges. The partnership supports efforts to catalyze local partnerships in creating a comprehensive approach to reducing hunger and improving nutrition, creates networks that will expand the base of expertise available to state decision makers, and provides a mechanism for sharing common challenges and models for possible solutions in this policy arena.

Board of Adv�sors

The Hunger and Nutrition Partnership is guided by a 20-member board of advisors that includes legislators; federal, state and local government representatives; nonprofit organizations that focus on hunger and on families; and nutrition experts. The board of advisors acts as a resource to the partnership, reviews project publications, and suggests best practices and site visit opportunities. Members of the board of advisors include:Representative Martha Alexander, North Carolina Michael Benjamin, National Council on Family RelationsEdward Cooney, Congressional Hunger CenterRobert Egger, D.C. Central Kitchen

Dr. Deborah Frank, The Grow Clinic for Children, Boston Medical Center

Susan Golonka, National Governors AssociationLarry Goolsby, American Public Human Services AssociationJon Janowski, Hunger Task Force, WisconsinBarbara LeClair, Kansas Hunger Reduction Work TeamRepresentative Melvin Neufeld, Kansas State David Nielsen, U.S. Department of Health and Human

ServicesAssemblyman Felix Ortiz, New York Lynn Parker, Food Research Action CenterBill Purcell, Mayor of Nashville, TennesseeMarilina Sanz, National Association of CountiesJim Scheibel, Ramsey Action Programs, MinnesotaRepresentative Georganna Sinkfield, Georgia Jessica Shahin, Food Stamp Program, U.S. Department of

AgricultureSheri Steisel, National Conference of State LegislaturesEllen Vollinger, Food Research Action Center

Hunger and Nutr�t�on Partnersh�pNational Conference of State Legislatures

444 North Capitol Street, N.W., Suite 515Washington, D.C. 20001

(202) 624-5400 http://www.ncsl.org/statefed/humserv/hunger.htm

Project Staff: Ann Morse, Program Director Katherine Gigliotti, Policy Specialist

The battle to end hunger is not one that can be won within a few months or even years, but it is within our reach. We as legislators have a key opportunity to meet the needs of food insecure populations by expanding national assistance and improving nutrition in our states and communities.

—Representative Martha Alexander, North Carolina

ContentsOverview .......................................................................................1Executive Summary .......................................................................2Working with Children .................................................................3Working with Schools ...................................................................6Working with Senior Citizens ......................................................10Working with Diverse Communities ...........................................13Working with Farmers .................................................................16Working with Public-Private Partnerships ...................................19Appendix. Federal Nutrition Programs .......................................22Glossary of Federal Nutrition Programs .......................................23


executive summAry State legislators are in a unique position to tackle hunger and nutrition issues from various angles. They can provide incentives for schools to institute school meal programs, create legislation that would appropriate more funds toward a WIC farmers market nutrition program, or establish an award to recognize those individuals and organizations that are champions in the fight against hunger in their community. Furthermore, with their access to local and state organizations, legislators can bring together varied interests from the nonprofit, private and foundation sectors to inspire meaningful change and innovative solutions to best serve low-income communities. In short, state policymakers have the chance to serve as catalysts in the battle to end hunger in the United States, starting with their communities and their states.

Within this publication, Bringing Legislators to the Table: Addressing Hunger and Nutrition in America, are examples of inventive programs that have partnered with multiple organizations to address challenges in the areas of hunger and nutrition for low-income communities. These programs work to increase access to quality, fresh and low-cost food to local community residents. To do so, these initiatives have capitalized on funding from various federal hunger and nutrition programs. Rather than a categorical program approach, this guide takes a thematic approach, examining effective projects for specific populations, that also partner with different sectors in a given community to combat hunger. The thematic areas are:

• Working with children• Working with schools • Working with senior citizens• Working with diverse communities• Working with farmers• Working with public-private-for profit partnerships

Each section features several examples of innovative programs in regard to design and delivery, focusing on partnerships that effectively leverage public and private resources to decrease hunger and improve nutrition in the communities they serve, as well as key information about the important role legislators can play in catalyzing these programs. In addition, examples are included of legislation relevant to the given thematic area, as well as information about how legislators can work to support similar programs in their home districts.

The guide was researched and published by NCSL’s Hunger and Nutrition Partnership. Although many great programs came to light, featured programs were selected based on the following criteria:

• Uses federal and/or state funding;• Leverages funding across major sectors—public, private,

nonprofit and for-profit;• Demonstrates innovation in program delivery;• Reflects diversity in rural and urban locales and different

regions of the United States

Information about each of the unique programs that are featured was gathered through interviews with program administrators; referrals from our board of advisors; recommendations from various state and local agency experts in the thematic areas; and research into programs that fit within the above mentioned parameters.

This guide offers examples of innovative, practical projects that support healthy and productive lives for children, food assistance for seniors on fixed incomes, creating new partnerships with farmers, nonprofits, addressing hunger needs in communities of color and increasing access to healthy foods in our nations schools. The promising practices within this guide will illustrate the vital role that legislators can play in leveraging resources and expertise across the board to address the challenge of hunger in America.

No sector—government, foundation, private or nonprofit—can do it all. Addressing hunger challenges requires collaboration between these partners.

—Kansas Representative Melvin Neufield


working with … childrenEvery evening we sit down to dinner and ask our son what he did in school that day. Every day for the past four years, he has replied, “Nothing.” Last night when we asked him, he talked for 20 minutes about Cooking with Kids. He said, “I found something I am really good at—I can cook! When I grow up, I want to be a chef.” —Parent, New Mexico, Kids Cook!

Children in poor communities often do not have access to adequate food or the same quality food and nutrition education as other youth, leaving them more susceptible to developing substandard eating habits. A study by The Prevention Institute found that there are 30 percent fewer supermarkets in low-income communities than in higher-income communities, thus decreasing these residents’ access to healthy food. For youth to grow up to lead healthy, productive lives, it is vital to instill good eating habits and healthy lifestyle practices at a young age and to ensure that children have enough to eat. Children are easily influenced by their environment, and it requires innovation to provide creative, positive stimuli for them to learn about how to make the right choices about what to eat.

Prom�s�ng Pract�ces

The Food TrustProgram: Kindergarten InitiativePartners: The Food Trust, Philadelphia public schools, Pennsylvania Nutrition Education Program, USDA Food Stamp Nutrition Education Network, the Claneil Foundation, the W.W. Smith Charitable Trust Organ�zat�on: The Food Trust, founded in 1992, works with public, private, nonprofit entities and individuals to increase access to nutritious, low-cost food for low-income populations. Through such programs as its Supermarket Campaign and Farmer’s Market, The Food Trust brings quality food into poor communities. How It Works: The Kindergarten Initiative has four main elements—classroom nutrition education, a food component, trips to local farms and parent education. The goal of this program is to teach young children the benefits of eating well consistently and to increase the likelihood of these patterns by involving parents. The program currently is instituted in 11 elementary schools in and around Philadelphia. Since the program works with the Pennsylvania Nutrition Education Program, the main eligibility requirement for participating schools is that at least 51 percent of the students are food stamp-eligible. At the beginning of each school year, nutritionists with The Food Trust train teachers about the nutrition education curriculum. Each teacher is given core guidelines that have been designed to be easily incorporated into the kindergarten curriculum. Although there are no

stringent requirements, teachers are encouraged to teach a few hours of the curriculum each week. Along with the classroom education, three trips are made annually to local farms. Concerted outreach efforts are made to the parents of the children, among which are cooking demonstrations, newsletters about recent activities and recipes to try at home. Moreover, because in some schools as much as 60 percent of the students are Latino, materials are printed in Spanish where needed. Fund�ng: Primary funding is through a grant from the Claneil Foundation of Pennsylvania. Subsidiary funding is provided by the Pennsylvania Nutrition Education Program and a grant from the W.W. Smith Charitable Trust. Contact: David Adler

The Food Trust1201 Chestnut Street, 4th FloorPhiladelphia, PA 19107(215) [email protected] http://www.thefoodtrust.org/php/programs/

kindergarten.initiative.php

In the StatehouseIn 2005, Colorado state Representative Alice Madden sponsored SB 81, enacted legislation that requires all school districts to adopt policies to improve child nutrition. The policies include improving nutrition standards for vending machine products, involving parents in nutrition education, and providing daily access to fresh fruits and vegetables.

Greater Ch�cago Food Depos�toryProgram: Kids Cafe Partners: Greater Chicago Food Depository, USDA Child and Adult Care Food ProgramOrganization: The Greater Chicago Food Depository (GCFD) began in 1978. Its mission is to provide food and food-related services to low-income populations while working diligently to end hunger in Chicago. It oversees several programs, including a Producemobile and Chicago Community Kitchens. How It Works: The GCFD has helped to establish more than 30 Kids Cafes in and around Cook County, Illinois. These


sites help to feed 1,800 children every year, some of whom are located in “gap tract” areas that have a high incidence of poverty, coupled with a low distribution of free food. The Kids Cafe programs, a national initiative of America’s Second Harvest, often are implemented by local food banks and offer free meals and snacks to low-income children through a variety of funding streams. Kids Cafes can be offered at different locations wherever children gather, such as Boys and Girls Clubs, schools, and community and faith-based organizations. These programs operate all over the country, working with both large and small organizations to deliver healthy snacks to children each day. Fund�ng: Each host site undertakes any potential costs associated with beginning a new program. However, reimbursement is available for all meals served through the USDA Child and Adult Care Food Program. Many sites incorporate individual and private foundation grants to cover other programmatic costs.Contact: Lesley A. Marcus

Greater Chicago Food Depository4100 West Ann Lurie PlaceChicago, IL 60632 (773) [email protected] http://www.chicagosfoodbank.org

Kernv�lle Un�on School D�str�ctProgram: Hooked on Positive Education (HOPE) After School Nutrition ProgramPartners: Kernville Union School District, USDA Afterschool Meal and Snack Program, Kern Valley Healthcare District, California Nutrition Network, California After School Education and Safety ProgramOrgan�zat�on: Kernville Union School DistrictHow It Works: In a rural school district where 67 percent of the children qualify for free or reduced price lunches, Kernville Union School District administrators have a challenge to creatively address issues concerning hunger and nutrition in a district where there are no local farms. The HOPE After School Nutrition Program, operating in three district schools (two elementary and one middle school), teaches participating youth that they should strive to eat five fresh fruits and/or vegetables per day and reinforces this message through sundry activities—poster contests, a school health fair, trips to local farmer’s markets and other classroom-based exercises. All schools in the district have a garden where the children learn how to grow, harvest and prepare their own food. An innovative project within this program is the “Nutritional Olympics,” where the children learn about fresh produce and participate in a parody of Olympic games, such as a “Zucchini Throw” instead of a javelin competition, and taste test produce. They also team up with local health

care practitioners from the Kern Valley Healthcare District who volunteer as teachers in health and nutrition. Due to limited funding, the program can host only 81 students from each elementary school and 94 students from the local middle school. Fund�ng: A combination of grant funding from the California After School Education and Safety Program and the California Nutrition Network serve as the primary fiscal support for the program. A majority of the costs for meals served during the program are reimbursed through the USDA Afterschool Meal and Snack Program, under the National School Lunch Program. Contact: Nancy Puckett

Kernville USD, Family Resource Center P.O. Box 2905 5109 A Lake Isabella Boulevard Lake Isabella, CA 93240 (760) 379-2556 [email protected]

California State Schools Superintendent Jack O’Connell has created a program called the “Superintendent Challenge.” Each year, he challenges school districts to go above and beyond basic nutrition education and school wellness policies for their students. Despite limited resources, the Kernville Union School District has won the challenge for the last two years and is the only district in the state to win twice.

K�ds Cook!Program: Kids Cook!Partners: New Mexico Department of Health, Albuquerque Public Schools, USDA Food and Nutrition Service Food Stamp Nutrition Education ProgramOrgan�zat�on: Kids Cook! How It Works: First implemented in 2001, Kids Cook! is a multicultural student nutrition, basic activity and food education program aimed at youth in the Albuquerque Public School system. Targeted at elementary–aged children, Kids Cook! incorporates nutrition education with core academic curricula and cooking demonstrations, preparing at least one meal from four different regions across the United States each year. The program, which consists of seven classes, currently operates in nine schools and serves more than 4,000 students each year. The children gain kitchen safety and sanitation knowledge, as well as develop their math skills through measuring ingredients for their dishes. Parents have opportunities to become involved by volunteer-ing to help with the in-class cooking demonstrations. The program provides copies of all recipes for the kids to take home to their parents and caregivers. The nutrition educa-


tion curriculum is developed in partnership with the New Mexico Department of Health and the Albuquerque Public Schools. An evaluation of the program demonstrated an over-all positive effect on the children’s food choices and increased their interest in taking control of their health through knowl-edge of nutrition practices.Fund�ng: Kids Cook! has leveraged multiple public and private partners to fund this independent initiative: USDA Food and Nutrition Service Food Stamp Nutrition Education Program, New Mexico Cooperative Extension Service, The New Mexico Human Services Department, Dairy MAX, Albuquerque Public School Food and Nutrition Department, and The Albuquerque Public School Foundation. Contact: Hope Miner

Kids Cook!7704-A Second Street, NWAlbuquerque, NM 87107 (505) [email protected]

federal programs primarily cover reimbursement for meals, seeking partnerships with local, state and private agencies to fund related programming will be key. All states have food stamp nutrition education programs that can provide funds to educate low-income populations. Private foundation programs, such as those highlighted in this guide, also are possible resources. A vital component to broadening the scope of the program and its target audience is fostering the connections between local, state and private agencies, thus greatly increasing potential funding opportunities.

What barr�ers m�ght �mpede �mplementat�on?• Teacher participation – At times, teachers may be

reluctant to implement new programs. Teachers are always looking for inventive ways to convey tried and true messages to children. However, the school day is often packed with various lessons and requirements that teachers are obligated to uphold. Designing nutrition education in conjunction with the current school curriculum not only eases the burden of the teacher, but provides interesting and new ways to approach class lessons. It may be best to offer any potential training or curriculum before the school year begins so that educators will have time to thoughtfully streamline the lessons.

Resources

Federal program l�nks• National School Breakfast Program: http://www.fns.usda.gov/cnd/breakfast/ • National School Lunch Program: http://www.fns.usda.gov/cnd/Lunch/ • USDA Commodity Supplemental Food Program: http://www.fns.usda.gov/fdd/programs/csfp/ • USDA Child and Adult Care Food Program: http://www.fns.usda.gov/cnd/care/ • USDA Food Stamp Nutrition Education: The Food

Stamp Nutrition Connection http://www.nal.usda.gov/foodstamp/index.html

Child hunger is a serious but preventable barrier to success in schools. The bottom line is reducing school hunger will increase academic performance.

—Connecticut Congressman Christopher Shays

From there to here – How to br�ng these programs to your commun�ty

Who are the keys players to engage?To create sustainable practices for these children, it will be important to involve adults in their lives— such as parents, teachers, and their health care practitioners—who also influence their eating habits. It is particularly important to gain support of school administrators because they are the connections to teachers and students. After school and summer school programs also are examples of programs that have opportunities to feed children and to reinforce messages about positive eating habits. In terms of engaging the community, local organizations such as food banks will prove useful because they already are working to feed the same at-risk populations and may be able to provide further opportunities to serve to low-income children. A project that works to connect youth with the importance of healthy eating and their personal health should seek their input to best engage them.

How can th�s �n�t�at�ve be funded?Federal entitlement programs, such as the Afterschool Snack and Meal Program, often are underused sources of federal funding that are available to help feed children and to help them learn about nutrition. However, since these


working with … schools

Sometimes we don’t have enough money to buy groceries so it is a relief to know that my child’s school provides food to the students. —Parent

States have the capacity to feed thousands of low-income children—all at low or no cost to them—through federally funded child nutrition programs such as school breakfast and school lunch. States recognize the value of these programs and often contribute funds to enhance the quality of such programs. Children in low-income families are less likely to have consistent access to quality and fresh food, which can be linked to a decrease in their overall physical health. One of the most direct routes to begin to tackle this problem is by providing nutritious meals in locations where children spend a majority of their time—at school.


St. Tammany Par�sh School D�str�ctProgram: St. Tammany Parish School Lunch ProgramPartners: National School Lunch Program, USDA Commodity Supplemental Food Program, State of LouisianaOrgan�zat�on: St. Tammany Parish Public SchoolsHow It Works: Under the strong leadership of Sylvia Dunn, the St. Tammany Parish Public Schools’ School Food Service director, the schools in the parish have worked diligently to introduce healthy eating and healthy lifestyles to the districts’ youth. First, working with the food service staff and managers, all schools were re-designed to have on-site kitchens, which allow all meals to be prepared fresh daily. Schools also hosted “tasting parties” for parents and students to introduce and encourage healthy eating and, if favorably received, the new foods were incorporated into the school menu. Participating schools stopped serving traditional desserts such as brownies and cookies and began serving “nature’s dessert,” fruits such as honeydew and pineapple. Another major change that has been implemented is allowing the hot food and salad bars to be self-service so the children can control their portions, rather than receiving too much food from the food service staff. All schools were required to be in compliance with the USDA nutritional standards for school meals. In 2005, one school in the district, Cypress Cove Elementary, became the first school in the nation to comply with the USDA Gold Certification Standards. Today, all 23 elementary schools in the district are in compliance with the USDA Gold Certification Standards.

Finally, to teach children the benefits of eating a variety of healthy food, St. Tammany began a nutrition education program, Go, Glow and Grow based on the food pyramid. Go foods are those in the first column of the pyramid—grains;

Glow foods are in columns two and three—vegetables and fruits; and Grow foods are those in the final column—meats and beans. The lessons are reinforced in the cafeteria when food service employees label foods Go, Glow and Grow; a sample meal would be labeled as follows: Spaghetti and bread—Go, Salad and fruit—Glow, and meat sauce for the spaghetti—Grow. Fund�ng: The school district maximizes its commodity distributions from the USDA Commodity Supplemental Food Program. Only 37 percent of the school children in the district qualify for free or reduced price lunch, and they consequently receive relatively little federal money. Therefore, the state of Louisiana offers a reimbursement—13.5 percent of the federally matched funds—to defray some of the costs. In addition, the schools incorporate money collected from children who pay full price for their meals. Contact: Sylvia Dunn

St. Tammany Parish Public Schools212 West 17th AveP.O. Box 940Covington, LA 70434(985) [email protected] http://www.stpsb.org/index.html

USDA Gold Certification StandardThe USDA has created the HealthierUS School Nutrition Challenge certification programs to promote elementary schools’ commitment to the health and well-being of its students. Schools can receive either a silver or gold certification standard. To qualify, a school must first be enrolled as a Team Nutrition School through the USDA. Next, it must fulfill nutrition requirements for either a silver or gold standard. Criteria differ for each category, such as offering to students at least three different fruits and five different vegetables weekly, whole grains at least three times a week and four different entrées weekly.

Maryland Department of Educat�onProgram: Maryland Meals for Achievement Classroom Breakfast ProgramPartners: Maryland Department of Education, Mid-Atlantic Dairy Council, National School Breakfast Program


Organ�zat�on: Maryland Department of Education

How It Works: Initially funded by private foundation funds, the Maryland Meals for Achievement (MMFA) classroom breakfast program began as a pilot in six schools in 1998. Breakfast was served in the classroom to all children, regardless of income. The following year, MMFA expanded to 12 schools and became a three-year pilot program under state law. In the 2006-2007 school year, MMFA will be offered in 189 schools in 22 of Maryland’s 24 school districts and in seven private schools. To qualify for the program, at least 40 percent of a school’s students must qualify for free or reduced price lunches. Schools can continue to apply for the program provided funding is available. During the 2004-2005 school year, the program served more than 6 million breakfast meals.

Fund�ng: The bulk of the funding for the MMFA program comes from the National School Breakfast Program. To supplement the costs that are incurred by providing free breakfast to all students, state lawmakers authorized $964,000 in 2000 for the program; in 2001, the amount increased to $1.928 million. In 2002, the pilot status of the program was removed, making MMFA a permanent program. In 2005, the legislature appropriated an additional $1.2 million for the program, making the total funding from the state $3.1 million. Contact: Carol Fettweis

Maryland State Department of Education200 West Baltimore StreetBaltimore, MD 21201(410) [email protected]://www.marylandpublicschools.org/msde

struggle to find meals during the summer, however, many schools are beginning to offer summer food using funds from the Summer Food Service Program and are increasing their access to low-income students by partnering with local organizations that also serve the same population. West Sioux School District has the highest per capita homeless rate of any school district in Iowa. In addition, more than half of its students qualify for free or reduced price meals. These staggering statistics struck a chord with school superintendent Paul Olsen who took action. Partnering with the West Sioux Kitchen in Hawarden, Iowa, the district will offer breakfast and lunch throughout the summer in an attempt to reach these underserved youth. Nutrition education will be offered through a partnership with the Iowa State University Extension ServiceFund�ng: The program is funded entirely by the USDA Summer Food Service Program. Since 54 percent of the district’s students qualify for free or reduced price meals, the district meets the criteria for an “open-site,” meaning it can offer lunch to any child who comes to receive a meal. Federal reimbursements also will cover additional administrative and staff costs. Contact: Paul Olsen

West Sioux School District1300 Avenue PHarwarden, IA 51203(712) [email protected] www.westsiouxschools.org/

An evaluation by a Harvard research group of the Maryland Meals for Achievement Breakfast Program found that it had an overall positive effect on children’s academic performance and behavior. Results showed that attendance was improved and classroom disruptions decreased. A positive effect also was noted on the Maryland School Performance Program, and school attendance improved by an average of two days a year.

West S�oux School D�str�ct Program: Summer Food Service ProgramPartners: West Sioux School District, USDA Summer Food Service Program, Iowa State University Extension ServiceOrgan�zat�on: West Sioux School DistrictHow It Works: Many children throughout the United States have access to free or reduced price nutritious meals throughout the school year through the National School Lunch and School Breakfast Programs. Many of these youth

In the StatehouseArizona State Representative Mark Anderson sponsored HB 2544, enacted in 2005, that requires the Arizona Department of Education to design nutrition guidelines for all food and beverages sold on the grounds of elementary, middle and high schools that, at minimum, meet the federal nutrition guidelines.

M�lwaukee Hunger Task ForceProgram: Universal Free MealsPartners: Milwaukee Hunger Task Force, National School Breakfast Program, National School Lunch Program, Milwaukee Public Schools Organ�zat�on: Milwaukee Hunger Task Force (HTF) was founded in 1974 by a group of Black Panthers who wanted to find innovative ways to feed children. The HTF operates a food bank and several other food distribution programs and also advocates on behalf of programs that feed vulnerable populations.How It Works: More than 70 percent of the children in Milwaukee public schools qualify for free or reduced price


meals. In such a high-poverty community, HTF wanted to increase participation in national school meal programs to increase food access for the community’s youth. HTF realized that encouraging local schools to serve free breakfast and/or lunch through Provision 2 or Provision 3 programs of the USDA school meal programs could actually lower the overall cost of such programs for the school because of higher participation rates among students. These provisions allow schools to increase school meal participation and to reduce administrative costs by providing universal free meals. Each program requires a school—or school-district where applicable—to establish a “base year” to make eligibility determinations.

Under Provision 2, for the next three years after the base year, schools serve free meals to all students and are reimbursed based on the percentage of students who qualify for free, reduced price and paid meals. Under Provision 3, after the base year is established, for the next four years, federal cash and commodities are used to reimburse schools for the number of meals served in the prior year. Minor adjustments are made to account for changes in enrollment and inflation. With both programs, schools are responsible for covering the costs of meals that are not covered by federal reimbursements. In order to reduce paperwork and other administrative burdens, Provision 2 is used most commonly in districts with high rates of poverty.

Using Provision 2, a pilot program was implemented in six schools in Milwaukee where at least 80 percent of the students qualify for free or reduced price meals. At the end of the pilot year, all schools noted an increase in the children’s ability to learn and a positive effect on the children’s health. Since all children eat for free regardless of income, much of the stigma associated with receiving free or reduced price meals has been virtually erased. As a result of the success of the pilots, universal meals will be offered in all Milwaukee Public Schools starting in 2006. Fund�ng: Both provisions are under the USDA National School Lunch and School Breakfast programs and are fully federally funded.Contact: Milwaukee Hunger Task Force

201 South Hawley CourtMilwaukee, WI 53214(414) 777-0483www.hungertaskforce.org

From there to here—How to br�ng these programs to your commun�ty

Who are the key players to engage?Any successful school or district-wide program will require collaboration among many entities. To create district-wide policy, it will be important for legislators to work with the district superintendent as well as the school board. It also is important to engage the principal of the participating school, for he or she can encourage and guide the implementation of new or expanded meal programs. For programs that seek to interact with children in the classroom, such as a school breakfast program, teachers will also prove invaluable to increasing student participation. Along with the principals and teachers, school food service staff are key players, for they have a direct bearing on food preparation and direct contact with the students. Working with school health staff can allow reemphasis of health messages. To increase participation among students, involving parents and students with design of new programs or school menus will prove also essential; to encourage healthy eating, choices and ideas ideally will be reinforced at home.

How can th�s �n�t�at�ve be funded?The advantage of working within the school system is that reliable federal programs exist that support school meals for students. The USDA National School Lunch and School Breakfast programs will provide key federal financial support. Programs such as the Summer Food Service Program and the USDA Commodity Supplemental Food Program also can provide additional means of funding for school initiatives. In districts with lower rates of federal reimbursements, there may be opportunities for state and local entities and private foundations to offset additional costs.

Come to the TableInitiatives such as the Universal Free Meals program in Milwaukee provide opportunities for legislators to build coalitions across diverse interests. This program not only addresses hunger and nutrition issues, but through its program evaluation, it also measures the positive effects nutritious meals have on student behavior and attention span and on number of tardies—all factors that contribute to a student’s academic performance. Thus, legislators who are interested not only in school nutrition, but also those who are passionate about education and child welfare issues can join to create legislation to address these concerns.


What barr�ers m�ght �mpede �mplementat�on?• Time and funding constraints on school administration

and staff – At first glance, it can appear to be burdensome for schools to implement or expand child nutrition programs. There is an increase in administrative work and extra time required to determine the logistics of new programs. However, working with all parties that will benefit—such as teachers, food service staff, school nurses and parents—can ease some of the initial strain of implementing such a program. It will be key to educate all participants about both the details of the program and the rewards of increasing access to food for underserved youth. The benefits far outweigh the costs, as studies consistently show the improvement in behavioral and academic performances when children are fed through school meal programs.

• Students are not receptive to changes – Youth can be willing to participate in changes in school programs, for they can see the direct benefit of their participation—they will get to eat. To help implement these changes, involve the students in the creation of new menus and operation of new initiatives, such as fresh fruit and salad bars. Pairing these changes with nutrition education will not only educate the students about the importance of healthy eating, but also will allow them to feel empowered to make healthy lifestyle choices.

Resources

Federal Nutr�t�on Program l�nks• National School Breakfast Program: http://www.fns.usda.gov/cnd/breakfast/ • National School Lunch Program: http://www.fns.usda.gov/cnd/Lunch/ • Provision 2 and Provision 3 programs: http://www.fns.usda.gov/cnd/Governance/prov-1-2-3/ Prov1_2_3_FactSheet.htm • USDA Commodity Supplemental Food Program: http://www.fns.usda.gov/fdd/programs/csfp/ • USDA Summer Food Service Program: http://www.fns.usda.gov/cnd/summer/

Other useful l�nks• HealthierUS School Nutrition Challenge certification:

http://www.fns.usda.gov/tn/HealthierUS/standards_ criteria.pdf

National Conference of State Legislatures�0

working with … senior citizens

The Farm Share Program has been a tremendous help in my wallet; many things we got I could not afford to get because of the prices in the store.

—Participating senior in Massachusetts FarmShare program

Senior citizens currently make-up approximately one-fifth—59.6 million people—of the U.S. population; 9.8 percent of those over age 55 live below the federal poverty line ($9,570 per year for a single person). For many of these low-income seniors, living on a fixed-income not only hinders their activities, but can also inhibit their access to low-cost nourishment. These elders are in need of nutritious food, and it has become a pressing need to help create opportunities to help this population capitalize on federal programs and federal funding sources. Legislators can partner with such groups as the local Area Agencies on Aging, departments of health and human services, and community agencies; leverage funds from the Older Americans Act and USDA federal nutrition programs; and seek to address hunger and nutrition among their communities’ elder population.


Wash�ngton Sen�or Farmers Market Nutr�t�on ProgramProgram: Senior Farmers Market Nutrition ProgramPartners: State of Washington, USDA Senior Farmers Market Nutrition Program (FMNP), Washington Department of Social and Health Services (DSHS) Aging and Disability Services Administration, Washington State Department of Health WIC Farmers Market Nutrition Program (FMNP), Washington State Farmers Market Association, Washington Association of Senior Nutrition Programs, Washington State Department of Agriculture, Washington State University Extension, Local Area Agencies on AgingOrgan�zat�on: DSHS Aging and Disability Services AdministrationHow It Works: The DSHS Aging and Disability Services Administration, in partnership with the Washington State Department of Health WIC FMNP, administers the USDA Senior FMNP from July through October each year. The program’s goal is not only to increase the quantity of fresh produce for seniors, but also to stimulate the state’s local farm economy. Participating seniors must be at least age 60 and have an income at or below 185 percent of the federal poverty line. Based on income, a senior citizen will receive $20 to $40 of checks, in $2 denominations. The checks can be redeemed at authorized farmers markets or roadside stands. Seniors also can purchase fresh produce directly from a local farmer or use the vouchers to participate in community

supported agriculture programs. To further increase the accessibility of the program for low-income seniors, vouchers can also be used to purchase produce that will be delivered to home-bound elders, senior housing locations, and meal sites that cater to low-income senior citizens. Fund�ng: The program is funded by the USDA Senior Farmers Market Nutrition Program and the State of Washington; some locations receive additional funding from local entities. In 2006, Washington will provide $377,000 in funding for the program, which is essential to increasing the average voucher amount per participating senior. The USDA has provided an additional grant of $112,000, for a total of $489,000 for the program.Contact: Susan Engels, Program Manager

Aging and Disability Services AdministrationDepartment of Social and Health Services P.O. Box 45600 Olympia, WA 98504-5600 (360) 725-2563 [email protected]://nutrition.wsu.edu/markets/sfmnp.html

Why Sen�or Farmers Market Nutr�t�on Programs?Washington ranks fifth in the nation in the number of people who are experiencing hunger. To combat hunger aggressively, Washington has concentrated on reducing hunger for low-income seniors by capitalizing on available federal funding to facilitate the process. As a result, in 2005, the state helped feed 16,145 seniors, created $432,358 in farm sales and, since 2001, has increased the overall sales of locally grown produce by $1.3 million.

Montgomery County Area Agency on Ag�ngProgram: Something for EveryonePartners: Montgomery County Area Agency on Aging, Montgomery County Government, 11 Ethnic Community OrganizationsOrgan�zat�on: Area Agency on Aging – Montgomery CountyHow It Works: Begun in 1997, Something For Everyone is an effort by the Montgomery County Area Agency on Aging’s Senior Nutrition Program to improve the health of seniors by catering to their ethnic dietary preferences. The county wanted to create a program that would engage its large,

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elderly minority population, many of whom are low-income and have limited English language proficiency. The program, by partnering with 11 local ethnic organizations representing the Korean, Vietnamese, Chinese and Jewish communities, has established lunch sites at local restaurants that meet both the dietetic and social needs of the seniors. The community organizations are responsible for locating restaurants, site management, developing menus, and outreach to their communities. The program also provides a dietician to ensure that the ethnic menus meet the nutritional requirements stipulated by the Older Americans Act. Because the Older Americans Act prohibits income eligibility requirements, this meal program is open to all seniors in the area and lunch can be offered up to five times per week, depending on available funding. There are currently 1,400 participants and 11 meal sites which serve 32,000 meals per year. This program recently received an award from the National Association of Counties for its outstanding work in Montgomery County. Fund�ng: Most of the funding comes from the Older Americans Act, Title IIIC, which pertains to senior nutrition programs. Something for Everyone contributes $4.50 per meal towards the costs of the meals, seniors are asked to make donations, and the remaining costs are absorbed by the participating restaurant. Contact: Elizabeth M. Boehner

Area Agency on Aging – Montgomery County Health and Human Services 401 Hungerford Drive Rockville, MD 20850 (240) 777-1131

[email protected]

State Housing Authority, Maine State Planning Office Organ�zat�on: Maine Department of Agriculture How It Works: Administered by the Maine Department of Agriculture, in partnership with several other organizations, the Maine Senior FarmShare program provides fresh, locally grown produce to low-income seniors. Farmers are prepaid in the spring, and for 10 weeks, a participating senior receives a “share” ($100 worth of food) directly from a local farmer. To qualify for the program, a Maine resident must be at least age 60 (age 55 if Native American) and meet at least one of the following criteria: receive low income home energy assistance, receive MaineCare or Supplemental Security Income, live alone and have an income of no more than $18,130 (or no more than $24,420 if married). The variety of produce that participants receive depends on what their local farm provides. Local farmers also deliver food to seniors through food pantries and housing and meal sites for low-income seniors. During the 2005 growing season, Maine FarmShare joined forces with 178 local farmers and offered free shares worth $100 to 7,500 seniors in rural and urban locales.Fund�ng: The program is funded primarily through the USDA Senior Farmers Market Nutrition Program. Subsidiary support is provided from the program’s various partners. Contact: Maine Senior FarmShare Program

Division of Market and Production Development Maine Department of Agriculture, Food and Rural Resources 28 State House Station Augusta, ME 04333

(207) 287-7526 [email protected] http://www.getrealmaine.com/connect/

farmshare.html In the StatehouseIn 1965, President Lyndon B. Johnson signed the Older Americans Act., which identifies services and opportunities for states to help older Americans continue to improve their lives in such areas as housing, health and community services. Various programs and organizations—such as local Area Agencies on Aging—are funded through the act. It further authorizes grants to states for community planning and for services that cater to senior citizens, such as senior nutrition programs.

Ma�ne Department of Agr�cultureProgram: Maine Senior FarmShare Partners: Maine Department of Agriculture, Senior Farmers Market Nutrition Program, Bureau of Elder and Adult Services, Local Area Agencies on Aging, Maine Nutrition Network, University of Maine Cooperative Extension, Maine

Come to the TableLegislators can positively affect the social and dietary needs of their community’s elders by convening local businesses and foundations and encouraging philanthropic support of senior nutrition programs. Senior citizens can easily become isolated from their environments, and the low voucher amounts for programs such as farmers’ market nutrition programs and farm shares may not offer enough incentive for seniors to participate. Such programs not only promote interaction among seniors, but also enhance the quality of their diets. Increasing seniors’ buying power can increase their participation, as evidenced in the Washington Senior FMNP, which provides up to $40, $20 more than the national average and has high participation.

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Who are the key players to engage?Working to serve the nation’s rapidly growing elderly population requires unique collaborations. A vital connection to these communities is the local Area Agency on Aging—they can provide information about all the senior services offered in any given geographic location and can be a great potential partner for senior nutrition programs. Senior centers and assisted living centers are good locations not only to reach the elderly, but also to serve as meal or food distribution sites. Public housing subdivisions also are becoming home to large numbers of low-income elderly individuals who are in particular need of food and nutrition services and who may not have access to other community spaces. Senior transportation service providers also play a key role in serving and engaging seniors, who may have limited mobility or resources to travel.

How can th�s �n�t�at�ve be funded?Working with the local Area Agency on Aging can be a valuable connection for a program because they are funded through the Older Americans Act and can provide supplemental financial support. Both the USDA Farmers Market Nutrition Program and the USDA Commodity Supplemental Food Program (CSFP) have provisions that specifically cater to individuals age 60 and older. CSFP provides additional nourishment by offering food, such as canned green beans and carrots. The food packages are meant to serve as a supplement to seniors’ daily diet. As with any program, volunteers are particularly important to increasing its scope and efficiency. To further engage your community’s elders, seek out the National Senior Service Corps, an organization that connects local seniors to volunteer opportunities, such as Meals on Wheels, in their area.

What barr�ers m�ght �mpede �mplementat�on?• “Too Many Cooks” – Programs that serve meals to

the elderly are unique in their number and availability compared to other meal programs. However, there often may be several programs in one area that may be competing for the same population, and potentially, funding—at the local, state or federal level. Consolidating these efforts can improve the network of seniors served, foster innovation in program delivery, and provide the opportunity to better serve the elderly in your community.

Resources

Federal Program l�nks• USDA Commodity Supplemental Food Program: http://www.fns.usda.gov/fdd/programs/csfp/ • USDA Senior Farmers Market Nutrition Program: http://www.fns.usda.gov/wic/SeniorFMNP/ SFMNPmenu.htm • Administration on Aging: http://www.aoa.gov/ • Administration on Aging Elderly Nutrition Program: http://www.aoa.gov/press/fact/alpha/fact_elderly_ nutrition.asp • Older Americans Act: http://www.aoa.gov/about/legbudg/oaa/legbudg_ oaa.asp

Other useful l�nksThe Food Stamp program is another extremely important federal program for low-income seniors. Many seniors feel the program is generally beneficial, but the average benefit is too low to create an incentive to apply. For more information about the Food Stamp program and increasing senior participation, visit the following links:

http://www.fns.usda.gov/fsp/ http://www.ers.usda.gov/publications/efan02012/

Meals on Wheels is another nationwide initiative that caters to the nation’s elderly population, specifically serving those who are disabled or homebound. For more information, visit the Meals on Wheels Association website:

http://www.mowaa.org/


working with … diverse communities The St. John’s Woods Garden Project literally changed the tenor of this community … The community has always been known for vandalism and crime, but this project has brought this diverse community together and really significantly reduced the crime and vandalism here.

—Rosalie Karp, program administrator for the St. John’s Woods Garden Project

Low-income racial and ethnic communities are disproportionately affected by hunger and poverty. The Food Resource and Action Center noted in a 2004 study that black (22 percent) and Hispanic (21.7 percent) households were twice as likely to be food insecure. These communities often lack quality food resources in their immediate neighborhoods. In addition, substantial funding sources may not always be easily accessible to community-based organizations as they attempt to address these deficiencies. Initiatives that build on neighborhood residents’ creativity, foster partnerships with other stakeholders, and leverage federal nutrition assistance can make an important difference in the health and well-being of communities. State policymakers can help foster collaborations and leverage resources among residents and other stakeholders around neighborhood initiatives.


Janus Youth ProgramProgram: St. John’s Woods Garden Project Partners: Janus Youth Program, USDA Community Food Project, Providence Health System, Bill Healy Foundation, United Way of Portland Organ�zat�on: Janus Youth Program (JYP), founded in 1972, works with high risk youth in the Portland area. With programs such as a short-term stay facility and a 24-hour family help line, JYP creates innovative solutions to problems faced by today’s youth. How It Works: In 2001, JYP created a community garden in an underdeveloped neighborhood in northern Portland, St. John’s Woods. Through the St. John’s Woods Garden Project, JYP launched a community project—using 7,000 square feet of land—aimed at teaching and encouraging teenagers to grow local food. As excitement grew around the project, teenagers began showing their support by extending gardening services to elderly and disabled seniors—they created a food giveaway program for households that were unable to gather their own food. They also began to market and sell specialty salad mixes made with produce grown in their garden. Another positive aspect of the project involves the community members’ relationships. The St. John’s Woods public housing project is home to a diverse but segregated community of African-Americans, Latinos and Caucasians, with an increasing population of East African immigrants.

The teen participants in the St. John’s Woods Garden Project have helped bridge differences and have created a project that benefits the entire community. The garden project’s success has spawned FoodWorks, a teen mentoring program for the community. Fund�ng: The garden project combines several funding streams, including a major start-up grant from the USDA Community Food Project. The program continues to operate with funds from the Providence Health System, the Bill Healy Foundation and the United Way. Contact: Tera Couchman Janus Youth Programs 707 NE Couch Street Portland, OR 97232 (503) 233-6093 [email protected] http://www.jyp.org/index.htm

Come to the TableLegislators can volunteer at programs such as the St. John’s Woods Garden Project. The benefits of community service days in representatives’ districts are twofold: they can generate positive media about the legislators’ leadership in the community and commitment to fight hunger and can highlight a strong, local program that works.

Boys and G�rls Club of the Hard�n Crow Nat�onProgram: Summer Food Service Program of HardinPartners: Boys and Girls Club of the Hardin Crow Nation, USDA Summer Food Service Program, Hardin High School, American Indian Relief Council Organization: Boys and Girls Club of the Hardin Crow NationHow It Works: Jeanetta Wobig, executive director of the Boys and Girls Club of the Hardin Crow Nation, has partnered with a high school in Hardin, Montana to provide hot meals to the members of her Boys and Girls Club. Working with the neighboring school, Hardin High School, the club offers breakfast and lunch funded by the Summer Food Service Program. In the Hardin School District, an average of 68 percent of students receive a free or reduced price meal, qualifying the district to offer universal summer meals to


all youth under age 18. In addition to providing nutritious meals, the club has partnered with the University of Montana Cooperative Extension Service to teach nutrition education classes that incorporate culturally relevant games and recipes. Participating youth are offered prizes, such as toothbrushes and toothpaste, donated by the American Indian Relief Council in Rapid City, South Dakota, to reinforce healthy lifestyles. For the last seven years, the club has created a garden in its yard, cultivated and cared for by the program’s children. During the growing season, fresh vegetables from the garden become the children’s daily afternoon snack. The director also encourages all club attendees to exercise regularly and requires participants to walk to any activity they attend in the area, such as going to the local swimming pool. Fund�ng: The meals are provided through the USDA’s Summer Food Service Program, while the nutrition education classes are run by a volunteer from the Montana Extension Service. Contact: Jeanetta Wobig

Boys and Girls Club of the Hardin Crow Nation

731 West 3rd Street Hardin, Montana 59034 (406) 665-2773 [email protected]

Puente Home operates 13 food banks throughout the six-county area, with the main distribution site in Alamosa, Colorado. At this main distribution site, it operates the Emergency Food Boxes program. Food boxes are distributed to individuals and families, regardless of income, usually six times a year. Although distribution has typically occurred six times per year, the distributions have increased to twelve times per year in response to increased need. Each box contains enough food for one individual for three days. Food is distributed on a point system where each person in a family receives 15 points and the household shops for food based on its point allocation. Most foods are priced at one or two points. Less healthy foods, including sodas and potato chips, are given higher point allocations to discourage their consumption. For qualifying individuals and families, USDA-sponsored commodities distribution boxes are also available. Colorado is one of 34 states that operate the Commodity Supplemental Food Program (CSFP), which serves needy elderly, infants, young children and pregnant and/or post-partum women.Fund�ng: Federal funds are made possible through the Community Service Block Grant Program and the USDA Commodity Supplemental Food Program. The program also uses a variety of private funding streams, including private foundation grants from MAZON, Share our Strength and the Anna Keesling Trust. Contact: Guy Singer

La Puente Home – Alamosa Food Bank 911 State Avenue Alamosa, CO 81101 (719) 589-4567 [email protected] http://www.lapuente.net/index.htm

Food D�str�but�on Program on Ind�an Reservat�ons (FDPIR)

The USDA’s Food and Consumer Service division oversees the FDPIR to increase the nutritional value of the food consumed by families on or near a Native American reservation. Taking into account the dietary concerns and food preferences of the community, tribal organizations order food from an approved list of USDA commodities. Food then is distributed monthly to families that live on and near the reservations. Currently, 215 tribal organizations administer the program across the country.

La Puente HomeProgram: Emergency Food Boxes of San Luis ValleyPartners: La Puente Home, USDA Commodity Supplemental Food Program, USDA Commodity Supplemental Food Program, Community Service Block Grant program, MAZON, Share our Strength, Anna Keesling Trust Organ�zat�on: La Puente HomeHow It Works: With a predominantly rural population and limited infrastructure, the San Luis Valley is the poorest region of Colorado and consists of the six poorest counties in the state. More than 50 percent of community residents are people of color, many of whom are migrant workers. La

The San Luis Valley area has a 6 percent unemployment rate, and 19.6 percent of its residents live below the federal poverty line. The average per capita income is just over $15,000, almost $9,000 less than the average for the state of Colorado. With these statistics, La Puente Home has worked diligently to provide food to the community. In 2005 it was able to provide 19,000 emergency food boxes.

From there to here—How to br�ng these programs to your commun�ty

Who are the key players to engage?To increase the likelihood of success of a project, it is essential to engage those who will be affected by the project—local residents and community leaders. The National Community Building Network (NCBN) notes that, in such communities,


pilot projects are often initiated without community guidance and input and lack sufficient resources to remain sustainable. This may make communities wary of new initiatives. NCBN stresses the importance of resident involvement in both the design and structure of the program to better reflect the needs of the community. Legislators have the ability to ensure that community members of all age groups are included at the start of a project. One way to do this is to convene community roundtables for discussion during the planning stage. In addition, support and involvement from mothers in the community can be pivotal. Encouraging mothers to participate in projects will not only ensure their children’s participation, but also will provide the increased knowledge and opportunity for families to eat healthy food. Community and faith-based organizations can guide organizations when establishing a project in a new community. In terms of physical space, community centers and schools are good partners due to their well-known locations, connections to the residents, and potential to offer free meeting rooms and technical support.

How can th�s �n�t�at�ve be funded?Depending on the kind of initiative being designed and implemented, a number of federal funding sources may be available. Schools can draw on federal funding from the National School Breakfast or Lunch Programs or the Department of Defense Fresh Fruit and Vegetable Program. Schools and community groups also can participate in the Summer Food Service Program and in federal nutrition programs that provide after school snacks and meals. Federal funds can help support Food Stamp Program outreach campaigns and nutrition education. Community Development and Community Service Block Grants offer start-up grants that are available in most communities. For projects focused on hunger and nutrition, USDA programs such as the USDA Community Food Project and the USDA Commodity Supplemental Food Program are potentially strong funding resources. Other funding bodies include national funders such as Share our Strength, MAZON: A Jewish Response to Hunger and community foundations. Successful programs, including the ones featured here, emphasize working with the community by inviting residents to participate in various parts of the process—for example, asking residents to help package food for an emergency food box program—will further generate excitement about and commitment to the new initiative.

What barr�ers m�ght �mpede �mplementat�on?• Resident Participation – Residents sometimes are wary

of a new program in the community, even if it is badly needed. Therefore, the “community gatekeepers,” such as religious leaders or other well-respected community

members can be influential to facilitate outreach and community acceptance. Working with local institutions, such as schools and community centers, will further help a new program establish much-needed community connections. It also is important to encourage the participation of nontraditional partners, including individual family members.

• Leveraging Public-Private Partnerships – Fully funding programs to serve low-income communities using only federal or state funds can be a challenge. Fostering collaborations with community organizations can be key because they not only provide a connection to residents and community leaders, but also can help the state and locality leverage federal funds and may be a source of additional funding. Building partnerships between private and nonprofit organizations can help to qualify for federal funding, such as the USDA Afterschool Meal and Snack Program or the Summer Food Service Program, which serve low-income communities.

Resources

Federal Nutr�t�onal Program l�nks • USDA Commodity Supplemental Food Program: http://www.fns.usda.gov/fdd/programs/csfp/ • USDA Summer Food Service Program: http://www.fns.usda.gov/cnd/summer/ • USDA Community Food Project: http://www.csrees.usda.gov/fo/fundview.cfm?fonum =1080

Other useful l�nks• U.S. Department of Health and Human Services

Community Services Block Grant: http://www.acf.hhs.gov/programs/ocs/csbg/ • U.S. Department of Health and Human Services

Community Development Block Grant: http://www.hud.gov/offices/cpd/ communitydevelopment/programs/


WORKING WITH … FARMERSI see a difference in the way I feel after eating fresh vegetables. Now I will buy fresh vegetables all the time.It has meant a lot to me to be able to get fresh vegetables from our own local farms.

—Participants in CSA Farm Share Program

Working with farmers can provide important resources to address hunger and nutrition challenges in low-income communities. Building partnerships between government programs, nonprofit agencies and the agriculture community can help to leverage scarce resources. These relationships can be mutually beneficial–-farmers are able to increase their profits by establishing connections to new customers, and urban and rural residents are able to obtain the fresh produce that is key to reducing hunger and improving nutrition. Moreover, health studies consistently show that eating fresh fruits, vegetables, whole grains and legumes may decrease the risk of heart disease and cancer.


W�scons�n Homegrown LunchProgram: Wisconsin Homegrown LunchPartners: Farm to Cafeteria, National School Lunch Program, National School Breakfast ProgramOrganization: The University of Wisconsin’s Center for Integrated Agricultural Systems is a research center that seeks innovative solutions for sustainable agriculture. Founded in 1989, its mission has been to foster sustainable agriculture research programs and set research agendas. Including farmers and citizens in program implementation ensures their needs are being met.How It Works: Founded in 2001, the Wisconsin Homegrown Lunch program collaborates with elementary schools in Madison, Wisconsin, and with local farmers to provide fresh, nutritious produce for the National School Lunch and Breakfast programs. In the fall of 2002, presentations were made in various elementary schools to test student and faculty interest in incorporating fresh produce into daily meals. Following these successful presentations, pilot programs were introduced in the spring of 2003 in three elementary schools in Madison. In addition to receiving fresh, local produce, each school was assigned a “farmer educator” who made presentations at the schools about local agriculture issues, created farming demonstrations, and hosted farm tours. The program is in its third year, and schools continue to develop their programs and measures are being taken to expand the Wisconsin Homegrown Lunch district-wide.

Fund�ng: The main funder of the program is the USDA Sustainable Agriculture Research and Education (SARE) program. Other administrative support costs are shared by program affiliates—the Research, Education, Action and Policy (REAP) on Food Group and University Wisconsin-Madison Center for Integrated Agricultural Systems. Staff are working to create new private fundraising opportunities. Contact: Doug Wubben P.O. Box 5632 Madison, WI 53705

Wisconsin Homegrown Lunch(608) [email protected]://www.reapfoodgroup.org/ farmtoschool/index.shtml

Our students’ diets could be drastically improved [by] adding fresh fruits and vegetables into our school menus. Lack of healthy fruits and vegetables in a child’s daily diet contributes to the massive youth obesity and juvenile diabetes epidemics …

—Oklahoma Senator Susan Winchester

Just Food Program: Community Supported Agriculture (CSA) for food stamp and electronic benefits recipientsPartners: CSAs, Food Stamp ProgramOrgan�zat�on: Just Food is a New York-based nonprofit that works to create sustainable food systems in and around New York City. Founded in 1994, the organization oversees several programs that encourage the use of locally grown produce, such as its City Farms initiative. How It Works: Begun in 2002, Just Food’s Community Supported Agriculture (CSA) works with more than 20 farmers in the New York City metropolitan area. CSAs are programs that attempt to connect farmers who seek to increase the quality of food production through sustainable agriculture. Farmers sell shares that range in price from $360 to $500 for 22 to 24 weeks per year. Each weekly share consists of seven to 10 different kinds of vegetables, enough to feed a small family. Working with local groups, Just Food has established 42 central neighborhood distribution sites where farmers drop off their produce each week. This program is


unique because of its flexibility in payment methods for its customers. Just Food works closely with local farmers and neighborhood organizations to enable them to process Food Stamp vouchers. Thus, each food stamp recipient can pay for his or her share by giving their EBT card number to the farmer or a designated organization staff member, who then will fill out a voucher and submit it for payment. To alleviate the potential financial strain on participants, Just Food has collaborated with the local food stamp offices to allow the vouchers to be processed biweekly.Fund�ng: The CSA program has not required any supplemental funding. Full-time staff who operate and are funded by other programs coordinate the CSA program.Contact: Paula Lukats Just Food

208 East 51st Street, 4th Floor New York, NY 10022(212) [email protected]

from $175 to $210—and NOFA and the participating CSA farm evenly split the remaining cost. The only eligibility requirement for participating in this program is that the individual’s income fall within 185 percent of the federal poverty line. The program continues to grow rapidly; in 2006, more than 600 senior citizens and 100 individuals participated in the program. Using Farm Share as a model, and with support from a USDA Community Food Project program grant, NOFA has been able to expand the program to other areas, including summer feeding sites, low-income senior care centers and local child care facilities. These programs use federal funds from programs such as the Department of Defense Fresh Fruit and Vegetable Program to purchase fresh produce.Fund�ng: Innovative fundraising and strategic outreach to local farmers sustains NOFA’s programs. The majority of its monetary support comes through an annual fundraising campaign, Share the Harvest. NOFA collaborates with local restaurants and stores to donate up to 15 percent of their proceeds of the day to NOFA. Contact: Enid Wonnacott

Northeast Organic Farmer’s AssociationP.O. Box 697 Richmond, VT 05477(802)[email protected] www.nofavt.org

Farm Share Program: Produce Recovery and Distribution Partners: USDA, Florida Department of Agriculture and Consumer ServicesOrgan�zat�on: Farm Share, established in 1991, is a unique collaborative effort dedicated to acquiring local commodities in order to provide nutritious meals for vulnerable populations such as low-income households and the elderly. From a central packinghouse provided by the Florida Department of Agriculture, Farm Share is able to oversee several major projects, including a gleaning program, USDA commodity distribution programs, nutrition education and food drives. How It Works: To gather all the food for distribution, Farm Share uses multiple methods of produce acquisition. For local gleaning efforts, Farm Share uses a small, dedicated staff and inmate labor, contracted with the state of Florida. Other supplemental produce is shipped in bulk—in excess of 20,000 pounds–-from various farmers and large-scale producers from around the country. Farm Share also partners with packers, wholesalers and grocers to redirect produce that is deemed unfit for sale because of minor blemishes or size. Then, working with local and statewide organizations and particularly with the large farmers’ markets in the state,

In the StatehouseIn 1998, North Carolina provided $1,000 “start-up” grants to 50 schools to make purchases from North Carolina farmers; the state provided $500 in the second year of the grant program. The program now operates successfully in approximately 60 school districts (out of 114) without grant funding, although all school districts have the option to participate. The program works with 30 farmers in 10 counties of the state. Primary financial support is provided through a partnership between the North Carolina Department of Agriculture and Consumer Affairs and the U.S. Department of Defense.

Northeast Organ�c Farmer’s Assoc�at�on of Vermont Program: Vermont Farm SharePartners: Community Supported Agriculture (CSA), USDA Community Food Project, USDA Commodities Supplemental Food Program, Department of Defense Fresh Fruit and Vegetable Program Organization: The Northeast Organic Farmer’s Association (NOFA), founded in 1971, has a mission to strengthen the agricultural system in Vermont by working with farmers, consumers and gardeners to promote the benefit of locally grown commodities. How It Works: Established in 1998, Vermont Farm Share works with social service organizations and community action agencies to inform potentially interested low-income individuals and their families about purchasing a CSA share from a local farm. This share will provide the family with fresh meat and produce for 22 weeks of the year. The client is responsible for half the cost of a farm share—anywhere


Farm Share distributes the food to community and faith-based organizations that feed the needy and to low-income individuals and families.Fund�ng: A key component of this operation is that Farm Share can provide these services at no charge to the participating organizations. A majority of its fiscal support is provided by the Florida Department of Agriculture and Consumer Services. Strategic partnerships, such as those with major manufacturers who ship their products at no charge to Farm Share, help to defray operation costs.Contact: Richard Perez

Farm Share300 North Krome Avenue, Building 12 Florida City, FL 33034(305) [email protected]

produce. Participation at this level will not only enhance the marketability of the program, but also can decrease potential staff costs.

What barr�ers m�ght �mpede �mplementat�on?• Community buy-in: Through various means of

distribution, people are becoming increasingly aware of the health benefits of eating fresh fruits and vegetables. Though this information may be widespread, access to the produce is not. Consistent and methodical outreach to community leaders will ensure that the message of eating healthy is heard by all. Once these relationships have been established, the process of creating opportunities for receiving or purchasing produce, such as at a farmer’s market, can be enhanced.

• Physical space: Hosting events, meetings or establishing produce distribution locations can pose challenges for new initiatives. Working with local municipalities to secure donated space may be one solution. Other successful programs have worked closely with community action organizations to engage their staff in the programs. These connections not only ease the outreach process, but also provide in-kind space for the interested program.

Resources

USDA Federal Nutr�t�on Program l�nks• National Farm to School Program: http://www.farmtoschool.org/ • National School Breakfast Program: http://www.fns.usda.gov/cnd/breakfast/ • National School Lunch Program: http://www.fns.usda.gov/cnd/Lunch/ • USDA Commodity Supplemental Food Program: http://www.fns.usda.gov/fdd/programs/csfp/ • USDA Community Food Project: http://www.csrees.usda.gov/fo/fundview.cfm?fonum =1080 • Department of Defense Fresh Fruit and Vegetable

Program: http://www.fns.usda.gov/FDD/programs/dod/ default.htm • USDA Sustainable Agriculture Research and Education:

http://www.sare.org/

In 2005, Farm Share, working with 650 agencies and community-based organizations, was able to serve 1.3 million low-income families around the state of Florida, all at no cost to the consumer.

From There to Here - How to br�ng these programs to your commun�ty Who are the key players to engage?Local farmers are often looking for ways to enter into secure markets, and for opportunities to grow food for people who really need it. Engaging the consumer is critical; individuals and families alike are always interested in creative ways to increase the quantity and quality of nutritious foods that they can enjoy. Legislators can facilitate such interactions and relationships between farmers and local residents by working with community-based organizations and social service agencies. In addition, they can seek to involve other key community stakeholders, such as faith-based and charitable organizations and representatives of local government.

How can th�s �n�t�at�ve be funded?All these programs use various grant and private funds—as well fundraising efforts and gifts-in-kind—to support their projects. The USDA’s Community Food Project, the Department of Defense Fresh Fruit and Vegetable Program, and private agencies such as the Sustainable Agriculture Research and Education program offer various funding streams. In addition, many programs receive gifts-in-kind, such as the donation of space from local organizations. An essential component of these programs has been to incorporate volunteers or to seek hands-on involvement by consumers, such as inviting them to pick their own


working with … Public-PrivAte PArtnershiPs

We are very grateful to the federal, state, and city governments for their vision in funding and implementing such an innovative and important effort. —Joel Berg of the New York City Coalition Against Hunger on a City

of New York partnership to increase access to food stamps

By partnering with organizations in the private, public and nonprofit sectors, unique opportunities can be created to serve low-income individuals and families. Establishing collaborations among organizations of all sizes with the common goal of addressing the hunger and nutrition needs of their communities’ most vulnerable populations can foster innovative solutions and capitalize on the locally available resources and expertise to address these issues.


Ch�ldren’s Hunger All�ance Program: Feeding Hungry Bodies and Feeding Hungry Minds Partners: USDA Afterschool Meal and Snack Program, Ohio Department of Education, 50 community and faith-based after school programs in Ohio, Corporation for National and Community Service – Americorp program, Meals-on-Wheels, Huntington National BankOrgan�zat�on: Children’s Hunger Alliance (CHA), through programming, education and advocacy, seeks to end child hunger in Ohio. The Alliance, created in 1970, works to engage the residents of Ohio communities to better use and expand access to the USDA Child Nutrition Programs.How It Works: CHA works with community and faith-based organizations to enhance their after school programs by enabling them to serve snacks through the USDA After school Meal and Snack Program in their Feeding Hungry Bodies program. CHA offers technical assistance to more than 45 sites to operate their meal and snack programs and also provides nutrition education and physical fitness activities for participating youth. In Feeding Hungry Minds, often operated in tandem with the Feeding Hungry Bodies program, Americorp volunteers provide staff support to the after school programs and teach the nutrition education and physical fitness classes. The goal is not only to provide children with healthy snacks, but also to show them the overall benefit of creating a healthy lifestyle for themselves. Fund�ng: For their Feeding Hungry Bodies program, the CHA works to increase the use of the federal child nutrition programs. To maximize federal funds and keep administrative costs at a minimum, CHA works only with programs where at least 82 percent of the children served are eligible for

free lunch. With this percentage, each meal costs only $1.75, and CHA is able to fully fund the program by using USDA Afterschool Meal and Snack Program funds. The Feeding Hungry Minds program is funded through CHA in collaboration with the Corporation for National Community Service’s Americorps program. In addition, Huntington National Bank provides supplemental funding for outreach to faith-based organizationsContact: Shelly Roth

Children’s Hunger Alliance370 South Fifth Street Columbus, OH 43215(614) [email protected] www.childrenshungeralliance.org

In the 2004-2005 school year, the Children’s Hunger Alliance was able to offer 979 additional youth snacks, to a total of 3,324 children, in its after school programs. That translates to 426,000 more snacks in just one year.

Save-A-Lot Grocery StoresProgram: Food Stamp Enrollment and OutreachPartners: Save-A-Lot Grocery Stores, Food Stamp Program, Greater Philadelphia Coalition Against Hunger, Virginia Federation of Food Banks, Virginia Department of Social Services, Maryland Food Bank, Maryland Department of Human ResourcesOrgan�zat�on: Save-A-Lot Grocery StoresHow It Works: Save-A-Lot recognized the possibility that a sizeable percentage of its customers may be eligible for, but may not participate in, the food stamp program and saw the opportunity to increase access to this public benefit for its customers. Save-A-Lot grocery stores in Philadelphia, Baltimore and Richmond hosted fairs at which customers could enroll in the food stamp program and learn about low-cost cooking tips—for example, what $10 can buy in a Save-A-Lot store—and nutritional information about diabetes. Staff from local social service organizations were on hand to verify eligibility and process applications. At several outreach events, such as the one in Philadelphia, nutrition educators were available to discuss the link between diabetes and healthy eating and to distribute food samples and healthy recipes.

National Conference of State Legislatures�0

Fund�ng: Save-A-Lot, in collaboration with its partner organizations, covered any administrative costs associated with implementing the outreach campaign. Partner organizations paid for other costs, such as tables and tents, and many of the events were staffed by volunteers from social service agencies. Contact: Save-A-Lot Headquarters

100 Corporate Office DriveSt. Louis, MO 63045(314) 592-9100www.save-a-lot.com

to teach the classes; in 2005, it offered nine full series to local organizations. In addition, where necessary, SEE-LA has been able to offer the series in Spanish. Fund�ng: For the first four years of the program, the California Nutrition Network was the primary funder. As the program enters its fifth year, program operations will be made possible through a generous grant from the Kaiser Permanente Community Benefits Department. Contact: Cynthia Agustin

Sustainable Economic Enterprises of Los Angeles

6605 Hollywood Boulevard, Suite 220Hollywood, CA 90028(323) [email protected]://www.see-la.org/

M�ssoula Food BankProgram: Recognizing Other Opportunities To Serve (ROOTS) Partners: Montana Department of Health and Human Services, USDA Commodity Supplemental Food Program, City of Missoula, Montana, U.S. Department of Housing and Urban Development Organ�zat�on: The Missoula Food Bank works to creatively leverage its assets to serve its small community. It currently oversees several programs, such as a Kids Café, a free meal program for low-income children, and Food Circle, a food recovery program. The food bank distributes more than 250 tons of food annually. How It Works: The ROOTS program at the Missoula Food Bank is a subsidiary of the USDA Commodity Supplemental Food Program. As such, the food bank distributes commodity food packages to the elderly in the community and, for the first year after eligibility ends, to those mothers and youth who are enrolled in the Special Supplemental Program for Women, Infants and Children (WIC) Program. To qualify, participants must be at least age 60 with an income of no more than 130 percent of the federal poverty line; WIC participants must be no more than 185 percent of the federal poverty line. Access to eligible clients is facilitated through a relationship with the Montana Department of Health and Human Services. Each month, commodities arrive from Helena, Montana, and volunteers gather to assemble 405 customized food packages for the families in need. Through private funding and a grant from the City of Missoula, the Missoula Food Bank is able to include fresh produce in the packages. Next, volunteer drivers pickup and deliver several food packages to the various neighborhoods in and around Missoula. Approximately 40 families do not meet the federal guidelines to participate in the program; through private

In the Statehouse The Food Trust, the Greater Philadelphia Urban Affairs Coalition (GPUAC) and The Reinvestment Fund (TRF) have formed a public-private partnership to support the Pennsylvania Fresh Food Financing Initiative, working with the Commonwealth of Pennsylvania. The state has appropriated $20 million (SB 1026, 2004, LaValle) for this initiative, and TRF will match this funding with $60 million to form an $80 million multi-faceted pool that will provide a single source to finance fresh food retailers in underserved areas. The matching $30 million will come from private sources and from TRF’s New Markets Tax Credits allocation.

Susta�nable Econom�c Enterpr�ses of Los AngelesProgram: Good Cooking/Buena CocinaPartners: California Nutrition Network, Kaiser Permanente Community Benefits DepartmentOrgan�zat�on: Sustainable Economic Enterprises of Los Angeles (SEE-LA), established in 1991, has been dedicated to improving the quality of life in Los Angeles through creating and maintaining sustainable food systems. The organization has been able to do this by establishing a series of farmer’s markets, providing health and nutrition education, and contributing to economic development by supporting the creation of micro-enterprises in low-income neighborhoods in Los Angeles.How It Works: SEE-LA’s Good Cooking program is designed to encourage the consumption of fresh fruits and vegetables among low-income populations and caregivers. Serving neighborhoods located within a five-mile radius of its Hollywood Farmer’s Market, the program consists of a six-week series of cooking and nutrition education classes. Each two-hour class focuses on a specific food group with a demonstration that uses a “farmer’s market-friendly” recipe, and each participant receives a bag of produce from the local market. SEE-LA partners with parent resource centers at elementary schools, WIC clinics, subsidized housing complexes, family centers and other community-based groups


funding, however, the food bank is able to provide them with customized food packages. Fund�ng: All the food for qualified participants is provided through the USDA Commodity Supplemental Food Program. Supplemental funding also has been provided through the U.S. Department of Housing and Urban Development’s Community Development Block Grant program. To provide the fresh produce, and to serve those families that do not qualify, the food bank has leveraged private and city funds.Contact: Aaron Brock

Missoula Food Bank219 South 3rd WestMissoula, MT 59801(406) [email protected]

offer organizational skills; expertise such as web design, or grant-funding; or simply community service and interaction. Such human and social capital is invaluable to building relationships among organizations with similar goals.

What barr�ers m�ght �mpede �mplementat�on?• Outreach: Reaching the target audiences for new

programs can be difficult when working with a large number of partners. Thus, coordinated efforts should be made to engage local media outlets, as well as community and faith-based organizations that are likely to have direct access to the community.

• Conflict over methodology: When several entities work together, especially at the beginning of a new collaboration, time must be devoted at the outset to create a shared vision and process to handle conflicts over the goals and methods.

Resources

Federal Nutr�t�on Program l�nks• USDA After school Meal and Snack Program: http://www.fns.usda.gov/cnd/menu/cyclemenu.htm • USDA Commodity Supplemental Food Program: http://www.fns.usda.gov/fdd/programs/csfp/ • U.S. Department of Housing and Urban Development,

Community Development Block Grant: http://www.hud.gov/offices/cpd/ communitydevelopment/programs/ • California Nutrition Network: http://www.dhs.ca.gov/ps/cdic/cpns/network/• The Food Stamp Nutrition Connection: http://www.nal.usda.gov/foodstamp/Training/social_ marketing.html

Other useful l�nks• Corporation for National and Community Service: http://www.nationalservice.org/ • USDA Food Stamp Participation Grant program: http://www.fns.usda.gov/fsp/

I have long believed that the continuing problem of hunger - and especially hunger amongst children - is a political problem. We can end hunger - we have the resources - what we need is the personal and the political will to make it happen.

—Massachusetts Congressman Jim McGovern


Who are the key players to engage?When establishing partnerships to address the hunger and nutrition needs in any given community, it is essential to engage the community and faith-based organizations that offer direct services to the community. Engaging local businesses is important and mutually beneficial. Communities benefit from the philanthropic work of the businesses because they can provide supplemental funding, and businesses also can increase their market share. Social service agencies, such as the local office of the Department of Health and Human Services, can provide direct contact to the communities in need. Potential partners also can be found in national foundations that have dedicated funds and efforts to increasing the overall health and well-being of disenfranchised communities across the nation. Finally, in general outreach efforts, the media and community residents, through word-of-mouth, will be invaluable in disseminating the mission and events of a new initiative.

How can th�s �n�t�at�ve be funded?Public-private partnerships are applauded in many policy arenas. Partnerships highlighted in this section were successful not only in leveraging federal funding streams, such as food stamps, but also an overlooked form of “funding”: the time, resources and innovation of volunteers. Such in-kind gifts

Creating partnerships between farmers and the anti-hunger community does more than fight hunger and build agricultural markets. These relationships create the opportunity for nutritious meals to reach students who need them, they enhance their ability to learn, and ultimately lead to a more productive society.

—U.S. Representative Jo Ann Emerson, Missouri

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Appendix. FederAl nutrition progrAms

“Working with …” Schools Children SeniorsDiverse

Communities Partnerships Farmers

FEDERAL PROGRAMS

National School Lunch Program X X X

National School Breakfast Program X X X

Commodity Supplemental Food Program X X X X X X

Community Food Project X X

Summer Food Service Program X X

Child and Adult Care Food Program X

Senior Farmers Market Nutrition Program X

Community Services Block Grant X

Community Development Block Grant X X

Afterschool Meal and Snack Program X X

Food Stamp Program/Nutrition Education X X X

Older Americans Act X

USDA Commodities Program X

USDA Sustainable Agriculture and Research Education X

DoD Fresh Fruit and Vegetable Program X

This chart cross-references the examples of programs in each thematic area with federal hunger and nutrition programs that provided funding. Please note that the federal programs can offer important resources and partnership opportunities beyond those identified in this brief. For additional information on these programs and a glossary of terms, see www.ncsl.org/statefed/humserv/HNtoolkit.htm and www.ncsl.org/programs/immig/Glossary.htm.


glossAry oF FederAl nutrition ProgrAms And termsAfterschool Meal and Snack Program — A program funded through the National School Lunch Program, this program offers cash reimbursements to after school activities aimed at promoting the health and well-being of our nation’s youth.

Child and Adult Care Food Program — This USDA program provides subsidized meals to children and adults cared for by participating child care centers, family child care homes, and adult day care centers.

Commodity Supplemental Food Program — Commodity Supplemental Food Program is a USDA program that makes commodity foods available to low-income pregnant women, new mothers, infants, children up to age six, and the elderly. The USDA makes the commodities available to state agencies, which then distribute them to public and non-profit local agencies that serve these populations. This program does not operate in all states.

Commodity Food Program — As a result of federal surplus-removal and price-support programs, the USDA purchases excess food produced by American farmers. The USDA utilizes a number of commodity distribution and nutrition programs to provide these excess commodities to low-income Americans.

Community Food Project — This grants program is administered by the USDA Cooperative State Research, Education and Extension Service to help communities become more self reliant at maintaining their food systems while addressing food, nutrition, and farm issues. Grants are awarded on a one-time basis to eligible private nonprofit entities. Community Food Projects grants have been used to establish Farm to School programs.

Community Development Block Grant — This program is funded through the Department of Housing and Urban Development, provides grants to communities so that they may create projects and foster development in areas that they deem most necessary.

Community Services Block Grant — Funded through the U.S. Department of Health and Human Services, this program provides formula grants to federal and state-level organizations, Native American Tribes and tribal organizations.

Community Supported Agriculture — This is a type of farm where growers and consumers share the risks and benefits of food production. Typically CSA farm members or “share-

holders” pledge in advance to cover the anticipated costs of the farm operation and farmer’s salary. In return, the share-holders receive shares in the farm’s production throughout the growing season. Share-holders also share in the risks of farming, including poor harvests due to unfavorable weather or pests. By direct sales to community members, who have provided the farmer with working capital in advance, growers receive better prices for their crops, gain some financial security, and are relieved of much of the burden of marketing. CSAs are increasingly used as a way to provide low-income, urban neighborhoods with access to fresh produce. More information can be found at the USDA’s Alternative Farming Systems Information Center (http://www.nal.usda.gov/afsic/csa/).

Elderly Nutrition Program — Administered through the Administration on Aging at HHS, this program provides grants and meal subsidies to state agencies to support meals for the elderly in group settings and meals delivered to participants’ homes. The program does not include means testing, but it targets its services to elderly with the greatest economic or social need. In addition to providing meals, the program also has a goal of increasing socialization of its participants. At the state level, this program is administered through the State Agency on Aging or Indian Tribal Organizations.

Farm Share — See Community Supported Agriculture.

Farm to School/Cafeteria — Part of the Child Nutrition and WIC Reauthorization Act of 2004, Farm to Cafeteria projects link local farmers and schools to bring locally-grown food into the National School Lunch Program. Examples of Farm to Cafeteria projects include salad bars, seasonal items incorporated into lunch menus, and school gardens. Although currently no funds have been appropriated for the implementation of this program, schools in 17 states have started their own programs, sometimes referred to as Farm to School programs, with funding from community organizations and the USDA Community Food Projects Grants.

Food Distribution Program on Indian Reservations — This USDA program provides commodity foods to low-income households, including the elderly, living on Indian reservations, and to Native American families residing in designated areas near reservations.


Fresh Fruit and Vegetable Program — A pilot program begun in 1994 and operated by the U.S. Department of Defense (DoD) that allows school food service directors to use federal commodity dollars to purchase state-grown produce from DoD. DoD purchases the products from small and mid-size family farmers. The DoD Fresh Program is operational in 43 states, the District of Columbia, Puerto Rico, the Virgin Islands and Guam and also funds fresh produce purchases through the Food Distribution Program on Indian Reservations.

Food Stamp Program — This is the largest nutrition program for low-income Americans that provides an allotted monthly benefit on electronic debit cards. Benefits can be redeemed at many grocery stores, some farmers markets and other retail sites, allowing low-income individuals to obtain food through normal channels of trade. The Food Stamp Program, operated by the USDA, is an entitlement for low-income people. Benefits are 100 percent federally funded. Administrative costs are shared between the federal and state governments. Food stamp benefits can be used only for food and cannot be used to purchase any nonfood item (such as pet food, household supplies, grooming items, etc.), alcoholic beverages and tobacco, vitamins and medicines, any food that will be eaten in the store, or hot foods.

National School Breakfast Program — This USDA program helps public and private schools provide nutritious breakfasts to all students. Low-income students are able to receive free or reduced-price meals through the program.

National School Lunch Program — This USDA program helps public and private schools provide nutritious lunches to all students. Low-income students are able to receive free or reduced-price lunches through the program.

Senior Farmers Market Nutrition Program — A USDA program that provides fresh, locally grown fruits, vegetables and herbs to low-income seniors, as well as increases the consumption of fresh fruits and vegetables. The program was first authorized in the 2002 Farm Bill. The program does not operate in all states.

Summer Food Service Program — This USDA program provides free meals primarily to children in low-income areas through sponsored programs when school is not in session.

Sustainable Agriculture and Research Education — The Sustainable Agriculture and Research Education program is a part of the USDA’s Cooperative State Research, Education and Extension Service and was established in 1988. The project funds and conducts programs that seek to improve and innovate agriculture systems.


The National Conference of State Legislatures is the bipartisan organization that serves the leg-islators and staffs of the states, commonwealths and territories.

NCSL provides research, technical assistance and opportunities for policymakers to exchange ideas on the most pressing state issues and is an effective and respected advocate for the interests of the states in the American federal system. Its objectives are:

• To improve the quality and effectiveness of state legislatures.• To promote policy innovation and communication among state legislatures.• To ensure state legislatures a strong, cohesive voice in the federal system.

The Conference operates from offices in Denver, Colorado, and Washington, D.C.


bringing legislAtors to the tAbleAddressing hunger And nutrition in AmericA

This booklet provides state legislators with practical examples of how to leverage resources and expertise across sectors to reach vulnerable populations. The six sections address “working with” various sectors, e.g., children, senior citizens, diverse communities, businesses, farmers and schools. Each section includes innovative programs and describes how they were funded, relevant legislation, and ideas for replication through identifying key players, funding resources, and potential barriers to implementation and ways to overcome them.

The Hunger and Nutrition Partnership was established in December 2004 with support from The UPS Foundation. The partnership works across public and private sectors and across disciplines to enhance the ability of state policymakers to respond to the challenges of hunger and of improving nutrition in their communities. Through the work of the partnership, state decision makers can become aware of the challenges in addressing hunger and nutrition and innovative and effective ways to respond to those challenges. The partnership supports efforts to catalyze local partnerships in creating a comprehensive approach to reducing hunger and improving nutrition, creates networks that will expand that will expand the base of expertise available to state decision makers, and provides a mechanism for sharing common challenges and models for possible solutions in this policy arena. For their generous support of this project, NCSL gratefully acknowledges UPS.

http://www.ncsl.org/statefed/humserv/hunger.htm

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Th�s publ�cat�on was produced w�th support from UPS.

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