2014 Rosa Wims Volunteers of the Year: Jane Barnard- Pittsford Food Cupboard Nancy Schoenberger- Honeoye Lake Food Pantry
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Since opening its first home in 1984, Heritage Christian Services (HCS) has grown to support, in the Greater Rochester and Buffalo regions. At Heritage Christian Services, people come first. HCS is a thriving human services agency that serves thousands of people throughout the greater Rochester and Buffalo areas by providing meaningful introductions and offering experiences that assist others in navigating and achieving what matters most to them. The agency offers residential support, service coordination, respite, community habilitation and employment supports .
State designation: Compass National accreditation:
Not many people can say they saved a food pantry, but these seven people can. They volunteer each week with Loop Ministries. Without their help, the pantry would have closed and hundreds of needy families would have been effected.
2011 2012 2013 2014 total Number of 23 45 62 65 81 total sites sites – signed up at utilizing Foodlink Foodlink $ on $38,249 $74,806 $91,984 $31,577 product ( first quarter) $ 236,61 6,617.35 7.35
• What your experience has been in your work with Foodlink…what has worked well, what are opportunities? • Foodlink has grow with HCS as a agency and opportunities to diversify our quality programs and services. • What is the Foodlink Agency Advisory Council, from your perspective, and how your peers can let you know information/issues they’d like brought to the table - • We have a great relationship … communication is key…
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Become a Partner Grown your Volunteer Program
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Sugar Sweetened Beverages & The Importance of Produce
Objectives • Bring awareness to the ways our network influences public health • Impact the health of people in our care and community – Decrease medical costs resulting from obesity related diseases – Increase quality of life
Agenda • Why is it important? • How can we make an impact? – Sugar sweetened beverages – Fruits and vegetables
Hunger- Obesity Paradox Food insecurity increases the risk of obesity and related chronic health problems. Factors that contribute: • Limited knowledge and experience • Limited access to healthful, wholesome foods • Low cost of calorie dense foods
Health Challenges for Monroe County Indicators Monroe County New York State % of adults who are obese 31.7% 23.1% Rate of hospitalization for short-term 3.9% 3.2% diabetes complications (ages 6 – 17 years) Rate of hospitalization for short-term 6.0% 5.6% diabetes complications (ages 18 + years) http://www2.monroecounty.gov/files/health/DataReports/Mon roe%20County%20cha%20chip%202013.pdf
Behavioral Risk Factors For Chronic Disease Risk Behaviors (% of Monroe County City Suburbs population) Obese 30 36 27 Consume > 1 soda/SSB 23 30 21 per day
Sugar-Sweetened Beverages(SSB ) Beverages that contain sucrose, high-fructose corn syrup, or fruit juice concentrates: • Soda • Soft drinks • Lemonade • Iced tea • Energy drinks • Fruit drinks
SSB Intake • SSBs make up ~9% of daily calorie intake in the US • ~91% of children between the ages of 6 and 11 consume SSBs • 1 in 4 Americans get at least 200 calories from SSBs daily • An excess of 200 calories/day can lead to a weight gain of 12-15 lbs/year
SSBs and Diabetes-Research Studies have shown that • Individuals who consume 1-2 servings of SSBs per day have a 26% greater risk of developing type 2 diabetes than those who consume < 1 serving/month • Consumption of more than 1 SSB/day is associated with a 37% higher risk of obesity • Obesity increases the risk for developing diabetes
Small Changes • Focus health policies on limiting SSB’s at your organization • Provide water, low fat milk, and/or 100% juice
The Other Side…
Fruits &Veggies: Access to a Variety • Increasing the variety of vegetables offered at a meal is associated with increased consumption of vegetables at that meal. • Offering greater variety increases the likelihood that individuals would find items that are more appealing.
Why is it important? • Study shows fried potatoes represent 15% of total vegetable intake among women who consumed < 5 different vegetables in 1 week • Individuals with high intakes of fruits and vegetables are less likely to be obese • Consumption of a greater variety is associated with a more optimal intake of some nutrients such as fiber and potassium
Cauliflower, cabbage Avocado Onions, garlic Summer squash High variety Green beans Green pepper Moderate Other beans variety Refried beans Low variety Green peas Corn Potatoes Fried Potatoes Yams, Sweet potatoes Winter Squash Red pepper Carrots Tomatoes Cooked greens Broccoli 0 0.5 1 1.5 2 2.5 3 Categories of vegetables consumed by low, moderate and high variety groups among low-income women in California. Each participant fit into one of three groups determined by 21 different vegetable categories she consumed per week. Values plotted in ~cups /week for each vegetable category. Adapted from Keim et al., 2014
Small Changes • Access, variety, promotion • Increased storage • Education • Tracking • Stories .
References Koning Ld, Malik VS, Rimm EB, Willett WC, Hu FB. Sugar-sweetened and artificially sweetened beverage consumption and risk of type 2 diabetes in men. The American Journal of Clinical Nutrition . 2011; 93(6): 1321-1327. Malik VS, Popkin BM, Bray GA, Despres J-P, Willett WC, Hu FB. Sugar-Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes. Diabetes Care . 2010; 33(11): 2477- 2833. Malik VS, Popkin BM, Bray GA, Despres J-P, Hu FB. Sugar Sweetened Beverages, Obesity, Type 2 Diabetes and Cardiovascular Disease risk. Circulation. 2010; 121(11): 1356-1364. Keim NL, Forester SM, Lyly M, Aaron GJ, Townsend MS. Vegetables variety is a key to improved diet quality in low-income women in California. Journal of the Academy of Nutrition and Dietetics. 2014; 114(3): 430-435. Just DR, Lund J, price J. The role of variety in increasing consumption of fruits and vegetables among children. Agriculture and Resource Economics Review . 2012; 72-81. http://www.nhlbi.nih.gov/health/public/heart/obesity/wecan/healthy-weight-basics/balance.htm http://www.urmc.rochester.edu/community-engagement/documents/2013-Monroe-County- CHNA-CHIP.pdf http://www.hsph.harvard.edu/nutritionsource/sugary-drinks-fact-sheet/
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25,000 20,000 15,000 received shipped 10,000 5,000 0 FY07 FY08 FY09 FY10 FY11 FY12 FY13 FY14 est.
5,220 4,074 1,585 4,700 2,312 4,752 1,525 1,414 1,462 1,103 870 1,900 1,158 2,193 2,157 1,559 697 2,610 877 2,247 1,388 7,834 6,674 5,761 5,774 4,923 4,057 3,627 2008 2009 2010 2011 2012 2013 2014
37 28 21 17 12 1 1 0
360 292 200 181 134 29 9 0
1500 466
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Foodlink’s Curbside Market
• Expansion in Nutrition education efforts, including fee-based programs (Cooking Matters, CMATS, kidsCAN, JSY, JSY at the Market) • Expansion in Agriculture Programs, including garden support (HPNAP Garden Project, Lexington Ave Farm, Green Walls/Indoor Growing, Apiary) • Primarily an internal goal impacting Foodlink labor force and workforce development priorities (WEP, food-related job training) What are we doing network-wide?
• Continued effort to develop and leverage partnerships that improve the health outcomes of low income and disadvantaged neighbors • Increase communication around our transformation to a public health organization, including rebranding • Strategic fundraising efforts to support capital needs and programmatic growth • Continue to promote the Finger Lakes Regional Volunteer Center • Continued local, state and federal advocacy efforts to support healthy food access
• Committed to building a skilled, strong team and structure to better serve you! • Leveraging technology for efficiency gains in distribution and service delivery (Primarius, COMET) • Move Freshwise Kitchen from Joseph Ave to Mt Read Blvd. • Increased safety measures
Please fill out evaluations on the back side of your agenda & leave on your table
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