Resources to Improve Healthy Food Access

In addition to the Federal Nutrition Programs, a variety of initiatives have been created to improve the diets of low‐income people. Most of these efforts exist at a small scale; yet they provide valuable ideas for scaling up in the Farm Bill. Current federal programs include the following:

The Food Stamp Nutrition Education Program (FSNE) reimburses State Food Stamp agencies with 50% of the cost of pre‐approved nutrition education plans. The agencies typically contract with either the State Department of Health or the Cooperative Extension Service to carry out the nutrition education plan (FNS, 2006a). Unfortunately, FSNE recently limited its scope to exclude food system assessments and projects related to food access. A broader vision would be more useful in addressing the challenges faced by low‐income families.

The Community Food Projects (CFP) Competitive Grants Program funds projects that link low‐income people with sources of locally grown food. CFP recipients create and expand many outlets, including farmers’ markets in low income neighborhoods, mobile markets, community gardens, food production for food banks, farm‐to‐school programs, and community kitchens. Rather than work with existing food stores, these projects tend to directly link farmers and consumers to provide the freshest possible products for consumers and the highest possible income for farmers. Furthermore, these projects increase access to the very foods often least available in low‐income areas: affordable fresh fruits and vegetables.

The Farmers Market Nutrition Program (FMNP) provides WIC families and low‐income seniors with vouchers to use at farmers markets. These vouchers provide access to fruits and vegetables and create markets for small farmers in the area. A survey of WIC FMNP participants found that 40% had never been to a farmers market before receiving the vouchers, 94% found the produce to be as good as or better than the produce in their nearby grocery stores, and 73% ate more fresh fruits and vegetables because of the program (NAFMNP, 2003).

The Fresh Fruit and Vegetable Program (FFVP) provides a snack of fruits and vegetables to children in selected schools in eight states. All students receive the snack, regardless of income. While the program is quite new, an early evaluation has found uniform enthusiasm from students, teachers, parents, school administration and food service personnel (Buzby et al., 2003).

The Expanded Food and Nutrition Education Program (EFNEP) is an extension‐based program designed to assist low‐income people in acquiring the knowledge and skills necessary for achieving and maintaining a nutritionally balanced diet. A series of hands‐on lessons are offered, providing practical experience to reinforce positive decision‐making and contribute to personal development (CSREES, 2006).

The Commodity Supplemental Food Program (CSFP) is a state‐administered program created to improve the health of low‐income women, infants, children, and the elderly. CSFP distributes USDA commodity foods rich in the nutrients lacking in the diets of the target populations. Participants cannot be enrolled in CSFP and the WIC program at the same time (FNS, 2006).

Excerpt from the Making Healthy Food More Accessible for Low‐Income People published in 2007 by the Farm and Food Policy Project. Access this report by clicking here.