Nibble with Willow Parent Handouts

The following steps comprise the CHEFS for Change project

1. Stores and community organizations are engaged in an assessment process or their own assessments are reviewed to identify the most beneficial adaptation of CHEFS for Change model for their store(s) and community.
2. Store ‘make over’ plan is designed and implemented based on the assessment process/review in #1 above, includes merchandising of new items, grab n go and signage etc.; couponing, in-store and mail flyers with coupons etc.
3. Store (produce manager, other stock managers and deli staff etc) and community partner staff are trained in CHEFS for Change model, including culinary training to create their own “Grab ‘n Go Mini Meals” from the program assortment – with opportunity to develop their own “Grab n Go” concepts that will be culturally relevant to their store clientele.
4. Community partner groups trained in CHEFS for Change healthy retail modules to support store font and in-store promotions by CBO staff and local high school youth leaders (who have culinary training from CHEFS for Change) to add excitement and bring attention and press to the new healthy food access.
5. Staff retail point of sale training to manage coupon redemption, track sales and utilize profit calculator to ensure net change in sales over time and profitability is tracked.
6. Additional point of sale components and “Grab n Go” items can be added over time.
7. Community partner groups continue to support and promote within their own networks and help support with social media.

NOTE: While CHEFS for Change offers branding for customer awareness, this branding is not required to participate. Healthy retail project partners can use their own existing branding with the CHEFS for Change components. Their brand identifiers can be added to these tried and true merchandizing and promotional components as needed.