Chapter 2: Getting to 2020: Goals and Indicators Add to Collection

Goal 10: All Vermonters will have a greater understanding of how to obtain, grow, store, and prepare nutritional food. Add to Collection

Objective

To increase the number of training and learning opportunities available (e.g., in food production and preservation techniques) and the number of participants.

Performance Measurement

VT Fresh - a Nutrition Education Program of the Vermont Foodbank

What did your organization or program do?

VT Fresh LogoVT Fresh is a nutrition education program run by the Vermont Foodbank that increases access to and improves the availability of fruits and vegetables at food shelves. VT Fresh is inspired by research on nutrition intervention programs which have found that modifying the food environment can have a large impact on food-related behaviors. VT Fresh incorporates additional strategies for improving the food environment with displays, promotions and messaging tools that help make it easier for clients to choose fruits and vegetables.

Participants (2015)

  • 198 cooking demos / activities completed
  • 428 hours of cooking demos
  • 2132 unduplicated adult ‘participants’ of cooking demos
  • 3013 duplicated adult ‘contacts’ of cooking demos

 Food Shelf Community (2015)

  • 15 food shelves / locations served
  • 28,082 pounds of produce distributed by Vermont Foodbank as result of program. 

How well did your organization or program do it?

Participants

  • 63% of adult participants demonstrated the intention to eat a specific vegetable again by taking the food item home.

  • 41% of adult participants were engaged in a more in-depth nutrition or food discussion/interaction.

  • 55% of adults that visited the food shelf during program (i.e. had the opportunity to participate) and decided to participate in the program.

  • 62% of participants that are women.

Food Shelf Community

  • 100% of food shelves formally “adopting” in writing at least 5 strategies to improve access or appeal for healthy eating/consumption of fruits and vegetables.  

Is Vermont better off as a result

Participant Behavioral Changes

  • 31% of participants will increase the quantity of vegetables they are consuming each day.*

  • 33% of participants will increase the quantity of fruits they are consuming each day.*

          *results analyzed for only 307 participants

  • 36% overall increase in adult preference for 31 different types of vegetables demoed among participants.**

  • 44% of participants will indicate they like a specific fruit or vegetable at least 30% more after the taste test than before. (note: 64% indicated an increase in taste preference).**
  • 77% of participants will indicate the intention to change their diet by stating that they were “more likely to eat” a specific fruit or vegetable again after participating in the program.**

          *results analyzed for 1635 participants

Community/Environment Changes

  • 100% of food shelves implemented at least one new or improved strategy to modify their food environment to promote consumption of more fruits and vegetables. Improvements included:

  1. Layout and prominence of produce displays
  2. Procurement to increase availability and variety
  3. Storage to increase availability and distribution
  4. Convenience to increase accessibility
  5. Food shelf staff/volunteers agreeing to continue conducting activities to promote increased fruit/vegetable consumption as part of their food shelf operational policy.
  • 100% of food shelves implemented point-of-decision prompts and signage to influence choices for fruits and vegetables.  

Progress Updates

There have not been any updates to this performance measurement.