Nutrition Guidelines for Charitable Food Systems

Overview

Cuyahoga County has a number of shelters, soup kitchens, food pantries, after-school programs, and recreation centers that are committed to providing meals to those in need. However, there is no unifying policy or organization that regulates the administration of meals in Cuyahoga County for all of these different sites. There are no base nutrition guidelines. With such a high risk for nutrition deficiency in populations that depend on charitable food, it is recommended that Cuyahoga County meal providers be united under food service guidelines (FSGs), as they have shown promise in other communities.

Under the  CDC-REACH initiative with HIP-Cuyahoga, the PRCHN is working with local supportive housing, food pantry and congregate meal sites to address these gaps and provide resources to implement food service guidelines. 

Why is this important to our community?

For many in our community, access to fresh produce and other healthy items is not easily attainable. Through emergency food assistance programs, help can be received, but it is not regulated to be the best for the health and well-being of the individuals in Cuyahoga County. This intervention aligns with our mission to prevent and reduce the burden of chronic diseases in a sustainable way.

Project Goals

Working within and across the three following areas, our main goal is to strengthen the connection and availability between charitable food systems and nutritious foods. Below are the specific activities under each area:

Food Pantries

  • Establish behavioral design systems to promote healthier options inside choice pantries
  • Create action plans to prioritize changes inside food pantries who are interested in adopting and implementing behavioral design systems and nutrition standards

Supportive Housing

  • Improve the nutrition guidelines for the residents of permanent supportive homes to combat nutritional deficiencies and chronic health conditions.
  • Use nutrition as a tool for the mental and physical well-being of our residents

Congregate Meal Sites

  • Improve the nutrition guidelines for clients of congregate meal sites/

Across all three areas, the PRCHN will work with community partners and their sites to provide technical assistance in adapting and implementing healthy nutrition standards and food service guidelines. 

Timeline & History

This work is one component of the 2nd REACH cycle (2019-2023) through HIP-Cuyahoga. The PRCHN  is the lead agency for the “Food Service Guideline and Nutrition Standard” and Small Food Retail strategies. 

  • Year 1 (2018-2019): We spent the first year of the grant to explore and assess the most feasible and responsive venues to establish Food Service Guidelines at. In stead of focusing on vending machines, workplace wellness, or recreation centers, the PRCHN chose to work within the charitable food system such as food pantries and hot meal sites and extending into supportive and emergency housing centers. 
  • Year 2 (2019-2020): The second year was spend solidifying our partnerships and strategy areas with local partners. Site assessments and  Additionally, in March 2020, our work shifted to conducting COVID-19 provider surveys to better understand the impact of COVID-19 on these food & resource outlets. We are currently working on a findings summary to provide insight on system efficiencies and adaptations pantries and hot meal sites have had to make. 
  • Year 3 (2020-2021): Beginning in October 2020!

Team Members & Collaborators

Team

Morgan Taggart, MUPD: Director of Healthy Food Access Initiatives, PRCHN

Briana McIntosh, MPH, CPH: Food Systems & Nutrition Project Coordinator, PRCHN

Erin Ogden, MS, RD, LD: Food & Nutrition Manager, Hunger Network 

Nicole Evans, Director of Food Service, YWCA of Greater Cleveland 

Local Partners

Resources

Infographics

Recipes

We have packaged USDA Bulk Standardized recipes for kitchens, hot meal  and congregate meal sites to use. Find more here. 

For more information, please contact Briana McIntosh at bxm285@case.edu 

This work is funded by the Centers for Disease Control and Prevention.