WIC LVL Quality Fresh Produce Initiative

1. WIC LVL Quality Fresh Produce Initiative Fall 2013

2. Let’s get started • Materials • Agenda • Break • Evaluation Form

3. Ice Breaker • State your local agency • Introduce each person’s name • What type of salad describes your LA?

4. Think: Shopping Experience • Variety (MSR) • Freshness and appearance • Display • In-store Location • Signage • Large posters • In-store cues

5. Minimum Stocking Requirement (MSR) FOOD CATEGORY: FRESH BANANAS Fresh only……………………. (8) yellow bananas FOOD CATEGORY: FRUITS AND VEGETABLES Fresh………………………………. $32 worth of a combination of 5 varieties of fresh fruits and 5 varieties of fresh vegetables

6. 5 and 5

7. What is fresh produce? • Near same state as when it was harvested • In season • Bright color and crispness • Free of decay and defects • Appropriate storage

8. Freshness and Appearance

9. Keep it or Toss it? Practice Activity

13. Storage and Display

14. One bad apple…

15. Ethylene Sensitivity Chart

16. In-store Display

17. Tips to keep produce fresh • Storage temperature/display temperature • Keep it off the ground • Avoid direct sunlight • Mist or bag them • Ethylene impact • Restock and rotate regularly

19. Materials for LVL LVL Packet • Quality Produce Checklist • Fresh Produce Talking Points • Quality Fresh Produce Q&A Additional Resources • Produce handling, storage and display guide • WIC Fruit & Vegetable signage • Vendor Materials Order Form

27. Share with vendor… Requirement Storage Sales Display Visual

28. Materials for Vendor Vendor Packet • Resource listing • Seasonal produce flyer

31. Activity

32. Activity

33. Evaluation Reminder Your feedback is important to us!

34. Thank you!