In practice, the process of developing a nutrition policy takes several months, yet this course runs for just 6 weeks. The course is designed to engage participants in real world examples of challenges that food banks encounter with the opportunity to develop skills and competencies before embarking on an actual nutrition policy with a food bank.
Topics covered include:
Week 1: Hunger and health in the U.S.
Week 2: Advocating for a food bank nutrition policy (the rationale)
Week 3: What foods should be part of a food bank nutrition policy?
Week 4: What are the features of a sound nutrition policy?
Week 5: Bringing the right stakeholders to the table
Week 6: Convening a successful nutrition policy working group
This course is primarily designed for:
- Staff and volunteers of food banks, food pantries, and other charitable feeding organizations
- Nutritionists and other public health professionals to whom food bank staff may turn for technical assistance
- Anti-hunger advocates, food policy councils, and community groups who want to better understand and support nutrition focused food banking
- Educators who want to promote “food system literacy,” including the charitable food assistance system
Although the details of the nutrition guidelines, the sources of foods, and the distribution system for emergency foods may differ in other countries, the process, rationale, and course resources for developing a nutrition policy may be useful to adapt.