Last March, we shared the exciting ways seasonal produce was making a big impact in our Grocery Centers, helping to provide more sustainable, culturally appropriate, and nutrient-dense food options to those who need it most.
While the Produce Prescription Program, funded by the Gus Schumacher Nutrition Incentive Program, has now concluded, its impact is undeniable. In total, the program reached over 3,900 people, including clients at Project Open Hand’s grocery centers, as well as their dependents and caregivers across the Bay Area.
In addition, it allowed us to increase the availability of plant-based foods, contributing to the health and well-being of our clients by offering a wide range of culturally appropriate fruits and vegetables.
Produce purchased was carefully selected based on client feedback gathered through surveys, town halls, and conversations with our nutritionists. Items such as tomatoes, avocados, cilantro, shitake and cremini mushrooms, pomegranates, Bok choy, and garlic became staple items for our clients.
“Our end goal was to support the health of our clients by promoting increased consumption of nutritious fruits and vegetables, and it is essential to provide selections that align with their taste preferences and values,” said Erika Tribett, Director of Program Strategy and Design.
Increased fruit and vegetable consumption is closely linked to improved overall health outcomes. Studies have consistently shown that eating more fresh produce reduces the risk of chronic disease, while also supporting better digestion and immune function. And variety is key.
“Not one vegetable or fruit has all of the micronutrients our clients need in order to address their health needs. So this increase in fiber, micronutrients, vitamins and minerals means our clients received more opportunities for anti-inflammatory nutrients including antioxidants, phytochemicals, and more,” said Madeline Timm, a Culinary Nutritionist and Registered Dietitian at Project Open Hand.
To better understand the program’s impact, we surveyed participants about their experience. Early data suggests promising improvements in consumption of produce and confidence in eating a diet rich in fruit and vegetables. Among those who responded:
- 92% said they saw an increase in the variety of fruits and vegetables they consume on average
- 88% agreed that Project Open Hand’s services have increased their confidence in their ability to eat fruits and vegetables on a budget
- 75% cite sustained or improved general health
More data for the program will become available in Spring 2025.