August 25, 2011 Purpose of Report Concluding a CDC calendar year - - PowerPoint PPT Presentation

Report Presented by --Healthy Hawai`i Initiative August 25, 2011

Purpose of Report

 Concluding a CDC calendar year  Report on activities conducted and data collected

• Potential to serve as model for other communities
• Potential to receive feedback and continued

support

Phases

March-June 2010:

Interviews with community members, review of existing health & population data, evaluation of the availability of FFV

July-August 2010:

13 Interviews with community leaders on health concerns, resources, barriers to nutrition and opportunities for improving community health

December 2010– June 2011:

2 Community Action Team meetings 6 Food Systems meetings (HHI participated)

May-July 2011:

Collection of baseline data on Food System components

Goals of project

 Encourage healthy eating and local cultivation  Create programs within a Hawaiian context -

for example, embrace and implement Hawaiian concepts of land stewardship, and the production and consumption of traditional Hawaiian foods

 Involve the whole community from keiki to

kūpuna

Purpose of tonight

 Share the information we collected (with your

help) and our recommendations

 Share what we learned about the Food System

by addressing each of the four food system components

 Listen to your thoughts about this process and

how to progress

The Food System Model

Waimānalo Food System: Production

Private Commercial Public

• Individual Consumers
• Farmers
• Community (non-

profit)

• School Garden

Organizers

Growing at home - 81 surveys

 41 households grow FFV  31 live in a household where FFV are shared from

another garden or backyard

 5 individuals identified their own home grown

produce as one of their main sources of fruits and vegetables.

 39 fruits and vegetables were listed as grown in

home gardens/ backyards

School and Community Gardens

Blanche Pope Elementary School Waimānalo Elementary and Intermediate School Waimānalo Health Center Weinberg Village

Strengths and Successes of School & Community Gardens

 Inspire new home gardens  Garden produce is used and appreciated for family and

community dinners and events

 Garden maintenance is supported by volunteers  Children increased consumption of fruits and vegetables  Improve morale  Gardens serve as places of learning about health and

Hawaiian cultural values

Commercial Growers

 According to WAA website, only 14 of 53 listed

members produce food

 According to DLNR, the majority of farm land in

Waimānalo is dedicated to plant nurseries and landscaping businesses

 7 commercial producers were interviewed

Where does commercially grown Waimānalo produce go?

 Most is distributed and consumed outside of

Waimānalo

 None of the interviewed producers sell

exclusively in Waimānalo and none of sell at the farmer's market in Waimānalo

 Four of the food producers sell some of their

produce in Waimānalo

Opportunities

 Land to grow produce exists (availability may be another

story)

 Opportunities to sell local exist (POM farmers market

and at local groceries and eateries)

 More research needs to be conducted to better

understand the underlying issues that discourage more food from being produced and consumed locally

 Farm-to-table initiatives (schools, institutions, eateries)

Recommendations for Production

Explore opportunities for farm-to-where you are programs Establish stable, paid positions to ensure uninterrupted maintenance at school and community gardens Policy makers, local businesses, and organizations-adopt a garden. Use garden space creatively to support community activities and strengthen linkages among community groups. Gardens could also be the sites for healthy eating educational outreach activities Conduct further research to determine which trees and plants are appropriate to promote local production and consumption from home and backyard gardens

Waimānalo Food System: Distribution

Five of 7 commercial growers use distributors and/or wholesalers One processing plant in Waimānalo

Recommendations for Distribution

 Explore this component in more detail  Explore farm-to-where you are programs (schools,

youth facility, women‟s detention center, private hospital, non-profit after school programs)

 Conduct further research and program

development to assess whether local producers could pool their produce in order to meet the demands from wholesalers and local institutions

Waimānalo Food System: Consumption

FFV and Fish Availability Survey FFV Quality Surveys People's Open Market Food Assistance Consumer Surveys

Fresh Fruit, Vegetable and Fish Availability - Survey

 Each establishment was rated for the number of types of

whole, unprepared fresh fruits, vegetables and fish and rated as 0, 1-3, 4-6, or 7+

 Multiple varieties were not counted individually  3 locations had 7+ types of fruit, while 4 had 7+ types of

vegetables

 14 of the retail sites had no fresh fruit, and 19 had no

fresh vegetables available

 No sites had more than 1-3 types of whole fish

WHOLE

Quality of FFV : Understanding Neighborhood Determinants of Obesity (UNDO) Survey

1 = Poor: Produce appears very old or very unripe, several pieces are damaged, quality of firmness is too firm or too soft. Color may indicate extreme unripeness

• r general low quality

2 = Mediocre: Produce appears to be a little old, some pieces may be damaged (spots or dents), but have the appropriate firmness and the appropriate color 3 = Good: Produce appears to be fresh, undamaged, have the appropriate firmness, and the appropriate

• color. NOTE: Bananas may be less than ripe

Quality of the FFV: Scores from Modified UNDO conducted in 2010

Quality of Fruits (averaged scores ranged between 2.0 to 3.0 or mediocre to good) Fruit Item

• Avg. Score

Pineapple, melons, pears 3.0 Apples 2.7 Oranges and papayas 2.5 Bananas 2.4 Avocados and grapes 2.0 Quality of Vegetables (averaged scores ranged between 2.0 to 3.0 or mediocre to good) Vegetable Item

• Avg. Score

Poi, squash, sweet potato, and zucchini 3.0 Carrots, cucumbers, ginger, lettuce 2.7 Broccoli 2.5 Cabbage, onion, green pepper 2.3 Taro/ti/lau lau leaves, eggplant, and tomatoes 2.0

UH Nutrition Student's Survey

 Four businesses were assessed (7-Eleven, Shima‟s

Supermarket, Mel‟s Market, and Bobby‟s Market).

 Personal Judgment Criteria  Excellent to Poor, Students

rated the quality of the produce available

 Shima‟s Supermarket  Excellent grade; Mel‟s Market and

Bobby‟s Market  poor to fair grades; 7-Eleven  Unrated

 RECOMMENDATIONS: Improve the quality of the FFV in

markets by incorporating more local produce, thus keeping more money in the community instead of spending it at large grocery stores outside Waimanalo

People's Open Market

 Of the 55 farmers markets in Oahu, the POM is the

• nly farmer's market in Waimānalo

 Average number of vendors - 8 or 9  Average number of attendees – 200/ market day  9 vendors were surveyed  6 have family involved in farming and 3 of these

have farms only in Waimānalo

What is sold at the POM?

Popular - papaya, mango, apple banana, greens (e.g., watercress, choy sum), tomato, lettuce, corn, and “Filipino vegetables such as long squash, long bean.” Waimānalo-grown tomato, long beans, eggplant, long squash, mint, basil, soybean, mango, lychee, pomello , apple banana, and sweet peppers

What is sold at the POM? Cont’d

Produce grown outside - comprises the majority of the volume and variety in the market. tomato, eggplant, beans (long, string, green) carrots, pumpkin, leafy greens (e.g., kale, squash, watercress, ong choy, mustard cabbage), zucchini, yellow squash, peppers, cucumbers, green

• nions, herbs, okra, banana, mango, bitter mellon,

cucumber, white cabbage, daikon, lettuce, corn, papaya, mountain apple, guava, lime, lemon, sweet potato, beets, avocado, Chinese parsley, and more Fresh eggs and fish –occasionally/irregularly. According to POM regulations and to the vendor, these are from Hawai„i

Sources of produce Waimānalo POM

 Primarily O„ahu farms  Smaller portion derives from Waimānalo-based farms  Even a smaller portion comes from off-island farms

(including other Hawaiian Islands, the U.S. continent, and international locations)

 Some of the produce likely comes from “semi-cultivated”

(e.g., mountain apples) or is “wild harvested” (e.g., fiddlehead ferns) and not from areas tended as traditional farms

Waimānalo POM

Challenges

• Continuation of farmers

and customers at POM is at risk

• POM is not well known

by producers or consumers

• Limited availability -
• nly 1 hr/week

Opportunities

• Potential niche for

backyard gardeners and collectors

• Potential site for

educational events

• Increase attendance by

promoting EBT-friendly and investigating how to link POM and WIC

Food Assistance & Charitable Feeding: Hawai`i Foodbank

 500-650 families (estimated)  33% of those who attended the event are

children,

 56% are adults, and  11% are seniors  ~70 adults with no permanent place to stay

regularly attend the event

Food Assistance & Charitable Feeding: Kokua Food Basked

• St. Matthew’s Episcopal Church

 40 families (estimated)  10-15 individuals served are children,  80% are seniors  60% are people with no permanent place to stay  They receive fresh produce from a farmer items

such as squash, bananas, bitter melon and papaya

• n rare occasions

Food Assistance & Charitable Feeding:

Recommendations

 Promote more people to attend the Foodbank

distribution

 Explore opportunities for some produce grown

in Waimānalo to get into the system

 Work on integrating recycling of left over foods

Consumer Surveys

 83 Surveys Total  Collected data using a convenience sample  Self-administered: Food Systems meeting,

Waimānalo Health Center, Sweet Home Waimānalo

 Staff-administered: Food Bank, People's Open

Market

FFV Consumption

How Often Frequency Percent (%) Every meal 18 23.7 1 time every day 30 39.5 2 or more times a week 18 23.7 1 time every week 1 1.3 A few time a month 3 3.9 Other 6 7.9

Where do people get FFV

Primarily from sources

• utside Waimanalo
• Foodland (24), Safeway

(13), Costco (12), Times (5), Down to earth (4), Don Quixote’s (3), Whole Foods (2), Chinatown, Kailua farmer’s market, Kaneohe farmer’s market at Windward Mall, O‘ahu Market (Chinatown), Sam’s club, Target Inside Waimanalo

• Shimas (26), Personal

garden (5), Aunty Kim’s Farm (2), Waimānalo People’s Open Market (2), Bobby’s (1), Glen's (1), Frankie's nursery (1)

Do people in Waimānalo eat enough FFV?

Consumer Recommendations to Increase FFV Consumption in the Community

Lower the cost (21) Improve access (15) More education including classes taught at places like clinics, libraries, schools (5) Improve knowledge of how to prepare (4) Improve the quality (4) More offered/more attendance at farmer‟s markets (4) Have own gardens (4) Get rid of fast food restaurants (3) Make a nutrition plan (2) Provide incentives (2) Improve taste (1)

Producer/Vendor Recommendations to Increase FFV Consumption in the Community

Emphasize the cost of eating unhealthy foods including

• the financial cost of doctor and

hospital bills,

• the emotional cost that a family must

endure if a loved one is sick or hospitalized for something resulting from poor nutrition

Education Awareness

Interest in Learning about Gardening, Aquaponics and Food Preparation

Gardening

• 47 respondents

(62.7%)

Aquaponics

• 34 respondents

(44.2%)

How to prepare healthy foods with fresh fruits and vegetables

• 61 respondents

(78.2%) checked “somewhat,” “maybe” or “yes”

Waimānalo Food System: Recycling

Commercial producers - yes and no School Gardens - yes Community gardens - no Consumers at home - almost 30% said yes Room for more research and promotion of composting and other modes of recycling

The Way Forward: Ongoing HHI Work

Food Policy Council Discus- sions Network Analysis Policy- Level Work to enact Changes benefiting the Food System Incorpor- ate SNAP-ED activities Explore Farm to where you are programs, and methods to develop future farmers

The Way Forward: Community driven projects

Food Systems Website and resource directory Backyard Gardening Pilot Projects

• Aquaponics
• Bucket gardening

Partnerships to support existing school and community gardens with maintenance and security

Mahalo

All of you for attending these meetings and supporting the work! Veronica Tomooka & Haunani Valente (Waimanalo Health Center) Joanne Kapololu (Sweet Home Waimanalo) Farmers, Venders, Community Members Coordinators from POM, Foodbank, St. Matthew's Nandar Aung – PowerPoint Technician and Magician Vanessa Buchtal, Christine Kaakau, Bronwyn Sinclair – Photographs

Presenters’ Contact:

 Vickie Ramirez, MA

Healthy Hawai‘i Initiative Evaluation Team Office of Public Health Studies University of Hawai‘i at Manoa 1960 East-West Rd, Biomed D-210 Honolulu, HI 96822 Ph: 808.956-2334 vramirez@hawaii.edu

 Heather L. McMillen  hmcmille@hawaii.edu