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May 2015
Working Group Guidelines
Enhance the connectivity and capacity of the key food systems actors in your
issue area
Identify and target critical capacity gaps in your issue area
Coordinate information and resources
Food and Health Systems Working Group
Chair/Co-Chairs: Jessica Arney, Elizabeth Hall
WG goal statement: To promote and increase access to locally grown healthy
foods and to coordinate a consistent message of health and nutrition which will be
available to high risk populations and communities who are receiving services
throughout the region.
Desired outcome(s):
To increase the awareness of the relationship between food, nutrition and
health.
To prepare community members for emergent food situations through
education and assistance with food storage, preservation, meal planning and
growing.
Major activities/outputs (besides routine WG meetings):
To create a series of educational bookmarks to cover basic health, food and
nutrition topics which will be distributed in various settings across the region.
Topics may include: food utilization, seasonal produce, food budgeting, meal
planning, etc. These educational materials would also list resources available
to populations of high risk/need (WIC, food bank, mobile food pantry, 211).
To bring organizations together where high risk populations may be to provide
services; thus decreasing the transportation issues experienced by much of
our high risk population. (ex: providing WIC or HD services at mobile food
pantry sites)
To create a calendar of events which would be available to all involved
organizations so outreach can be more easily coordinated.
Who