Monthly Events Introduction

1. Cooking Matters at the Store Monthly EventsIntroduction

2. Agenda • Overview of Inter-Faith Food Shuttle • Overview of Cooking Matters at the Store • Who, What, When, Why, Where • Objectives of Monthly Events • Event Day Overview • Event Day Schedule • Tour Logistics • National and Local Partners • Station Facilitator Training – Orange Blocks, Slide 12 Station FacilitatorTraining Stops Here but you can continue into “Additional Information for Tour Facilitators” section if you wish to have insight into the other components of the grocery tour experience. • Additional Information for Tour Facilitators – Burgundy Blocks, Slide 12

3. Inter-Faith Food Shuttle

4. Inter-Faith Food Shuttle Programs

5. Cooking Matters at the Store

6. Cooking Matters at the Store

7. Inter-Faith Food Shuttle Partners

8. 4 Research-Based Objectives

9. Objectives of Monthly Events Our Focus: Hunger and food access • Bring awareness to hunger in our community • Spread the word about the Cooking Matters at the Store program • Educate participants on how to shop healthfully on a budget at their regular grocery store

10. Event Day Overview • Facilitated grocery store tours • 6 participants per tour • Tours run every 15 minutes • $10 gift card challenge • Station Layout • One facilitator per 6-8 participants • Five stationed facilitators to discuss each major category: • Meats & Dairy • Whole Grains • Cereals • Frozen produce • Canned produce • Participant incentives • Reusable grocery bags

11. Event Day Schedule

12. Tour Logistics • Facilitators • Station Volunteers

13. Cooking Matters at the Store Station Facilitator Training

14. Station Facilitator Agenda • Event Day Schedule • Your Responsibilities • Fundamentals • Facilitated dialogue • Four research-based objectives • Station Talking Points • Meat • Dairy • Bread • Cereal • Frozen • Canned

15. Responsibilities • Station facilitators • Encourage participation using facilitated dialogue techniques • Provide expert knowledge to participants in one subject: • Meat & dairy • Whole grains • Cereals • Canned produce • Frozen produce

16. Facilitated Dialogue Share Our Strength’s Cooking Matters

17. Facilitated Dialogue Involves active participation of both the learner & educator • Recognizes that learners are 'experts' in their own lives • Involves sharing & comparing of experiences from members of the group • Creates a safe environment for learners to consider changing behaviors

18. Facilitated Dialogue Tools

19. Participant Surveys Station Talking Points

20. Tour Logistics • Facilitators • Station Volunteers

21. Meat Station: Choosing Lean Proteins • ASK: • What type of protein foods do you enjoy? • How do you prepare them? • SHARE: • Explain difference between fat varieties of ground meat or poultry • Point out lean cuts • Try seafood, canned or dried beans and legumes, eggs, nuts and seeds instead of meat and poultry

22. Meat Station: Saving $$ on Proteins • ASK: • What tips do you have for saving $$ on protein foods? • SHARE: • Try buying larger packages with a lower unit price • Look for less expensive seafood options • Eggs, beans and legumes are less expensive protein options • Try replacing half the meat in tacos or soups with beans

23. Dairy Station: Choosing Low Sugar Dairy • SHARE: • The 2 main nutrients to be concerned with in most dairy foods: fat (esp. saturated fat) and sugar • ACTIVITY: • Compare fat content in whole v reduced fat v nonfat milk • Also compare protein and vitamin content • SHARE: • Try gradually moving to lower-fat dairy foods to get used to the taste

24. Dairy Station: Choosing Low-Sugar Dairy and saving $$ • SHARE: • Try buying plain dairy foods and flavoring them with fruit and granola • SHARE: • Larger containers typically have a lower unit price • SHARE: • Dairy foods can be frozen

25. Bread Station: Choosing Whole Grains • ASK: • What have you heard about whole grains? • SHARE: • Whole grains provide many nutrients such as fiber, that keep you healthy, help you feel full and help reduce risk for some diseases • ASK: • How can you tell if a food is a whole grain? • SHARE: • Check the ingredient list on grain foods (pasta, rice, crackers too)

26. Bread Station: Saving $$ on Whole Grains • ASK: • What tips do you have for saving money on whole grains? • SHARE: • Use nearly stale bread to make French toast, stuffing or breadcrumbs • Freeze bread or tortillas for up to 6 months if you have the space

27. Bread Station: Identifying Whole Grains • HOW CAN YOU TELL A WHOLE GRAIN? • Check the ingredient list. • First ingredient must be a whole grain. • This is the only way! • COMMON TRICKS: • Brown bread • Name of the bread: “multi-grain,” “wheat,” “stone-ground • Front-of-package labels: “made with whole grains” or “X grams of whole grains”

28. Frozen Produce Station • SHARE: • Frozen produce can be a well-priced alternative to fresh, especially when that produce is out of season • ACTIVITY: • Compare unit cost of fresh green beans to frozen • ACTIVITY: • Show participants to look at ingredient list to ensure bag includes ONLY the frozen produce • and not any extra sodium, fat or sugar

29. Cereals Station: Choosing Healthy Cereals • SHARE: • Look for cereals with whole grains and less sugar. • Always read the label! • Add fruit to sweeten low-sugar cereal

30. Cereals Station: Saving $ on cereals • SHARE: • Save money by buying larger boxes • Save money by purchasing store brands

31. Canned Produce • SHARE: • Canned produce can be a well-priced alternative to fresh, especially when that produce is out of season • ACTIVITY: • Compare unit cost of fresh green beans to canned • ACTIVITY: • Compare sodium levels in regular v. low-sodium v. no sodium • ACTIVITY: • Show participants how to find fruits canned in juice instead of syrup

32. Canned Produce: Reading Food Labels

33. This Slide Concludes Station Training

34. Tour Facilitators

35. Tour Logistics • Facilitators • Station Volunteers

36. Responsibilities • Tour facilitator • Provide expert knowledge about MyPlate and Produce • Guide participants between stations • Explain and lead $10 Challenge • Administer end-of-tour surveys • See participants through checkout lane and collect receipts

37. Tour Sign Up • REGISTRATION • Aided by sign-up volunteer • Tour Participants should complete/receive • Enrollment Form • Waiver • Tour Participants receive the Recipe Booklet • WAITING FOR NEXT TOUR • Registered participants should gather near the produce section to begin the tour • Tour will last about 1hour, 30 minutes

38. MyPlate ASK: Have you seen MyPlatebefore? SHARE: MyPlate is a tool we can use to make balanced, healthy food choices

39. Produce ASK: Which forms of fruits and veggies do you prefer and why? Are they fresh, frozen or canned? SHARE: There is no best form of produce. Discuss pros and cons of each kind MONEY SAVING TIP #1: Most fresh fruits and vegetables are priced lower when in season MONEY SAVING TIP #2: Buy whole produce Show participants how to compare unit prices

40. Produce: Comparing Unit Prices

41. Your total cost for the item. Unit price = Total Cost/ Number of units Produce: Comparing Unit Prices

42. Produce: Comparing Unit Prices • Before leaving fresh produce section: • Jot down unit price of 1 pound fresh green beans • Use to compare to unit price of canned/frozen green beans later in the tour

43. $10 Challenge • ASK: • How did you decide this food was a whole grain? • Why did you choose this fruit or vegetable? • Did you compare unit prices/read food labels when picking items?

45. The Ideal $10 Challenge Receipt • Has an item from every area of MyPlate • Stays under $10 • Incorporates talking points • Whole grains • Low-fat milk • Fresh produce • Alternative proteins

46. Surveys and Wrap Up: Surveys • PASS OUT SURVEYS FOR COMPLETION: • Demographic information • Ways participants shop for food • What participants learned

47. Surveys and Wrap Up: Final Activities • Bring participants through checkout line • Pay cashier with gift cards directly • Collect receipt • Hand out incentive bag • Thank participants for attending tour

48. Organizing Paperwork Ensure all surveys, waivers, and enrollment forms are filled out Group surveys with receipts from same tour in large envelope

49. Thank You!