The Fresh Rescue Experience: How to Manage Large and Small Perishable Donations and Encourage Healthy Choices. Diversity & Inclusion

Transcription

1 The Fresh Rescue Experience: How to Manage Large and Small Perishable Donations and Encourage Healthy Choices

2 1 in 4 Vermonters Who do we serve? are at risk of hunger & food insecurity 33,900 children 26,000 seniors 12,000 veterans 72% of people served could not afford healthy food options

3 In the Beginning Fresh Rescue began with mostly canned, frozen product and shelf stable items Logistically prohibitive Perishables have shorter shelf life More frequent pick ups

4 Who We Partner With + Other Local Retail stores

5 3 Aldi 19 Hannaford 215 Network Partners 57 Retail Partner Agencies 15 Price Chopper 19 Shaw s? 22 Cumberland Farms 6 Walmart

6 Food to People 2,241,659 1,868,049Meals lbs. Rescued Food

7 Approaching a local retailer Inquire Resources Implement - Current waste disposal procedure? - Have you ever donated? - Existing Partnerships? -Call me! -Food Rescue with the Vermont Foodbank -Good Samaritan Law -Act Available product for donation? - Pick up days/ procedure? - Acceptable vs. unacceptable

8 Tools on MealConnect and FoodKeeper App

9 Pantry Transformation In the changing face of hunger, providing the most nutritious food available has become a responsibility.

10 What is Behavioral Economics and Nudge Theory? Behavioral Economics: a method of study that applies psychological insights into human behavior to explain economic decision making. Nudge Theory: relies on choice architecture to restructure environments to facilitate or nudge better choices while fully preserving the freedom of choice

11 Nudge Theory Principles All nudges should be transparent and never misleading. It should be easy to opt out of the nudge. There should be a good reason to believe that the behavior being encouraged will improve the welfare of those being nudged.

12 What is a nudge? Nudges do not restrict the freedom of choice! 1) Placing brown rice at eye level 2) Removing white rice from the food shelf

13 Environment

14 Environment: Priming & Color

15 Environment: Smells & Samples

16 Environment: Inclusion

17 Placement

18 Placement: Order Less Healthy Place on top shelf healthy choice Healthy Choice Place at eye level Reduce Place least healthy on lowest shelf

19 Samples Placement: Repetition Place nutritious foods in more than one place.

20 Convenience

21 Convenience: Accessibility Create Abundance Procurement Strategies

22 Convenience: Meal Bundling Displaying items in a recipe together

23 Convenience: Prepackage

24 Convenience: Tools

25 Visibility

26 Visibility: Signage

27 Visibility: Display

28 Visibility: Information

29 Social

30 Social: Normalize Behavior Include positive reinforcement in conjunction with an item Elevate excitement when a repetitive item is still available Re-word questions of choice

31 Social: Sense of Place

32 What is the hardest healthy item to encourage at your food shelf? In Real Life Beans

33 Framing a positive nudge Example: Great Northern Beans These beans are a great source of protein. They are also low in fat and healthy for your heart. I like to add them to my favorite soup recipes.

34 Less Healthy Nudge Beans are a good source of protein. I like to add them to chili cheese dip. I also like to put them on top of hotdogs and melt cheese over the top! Encouraging, but not a healthy suggestion.

35 Time Funding Space Challenges Volunteers Variability

36 Resources The Power of Nudge: Making the Healthy Choice the Easy Choice in Food Pantries Foods To Encourage The Nudge Project Feeding America Resource Hub