a toolkit for community organizers & storeownersa toolkit for community ... corner store project...

A Toolkit for Community Organizers & Storeowners

Delridge Healthy Corner Store Project

Delridge Neighborhoods

Development Association

&

Department of Urban Design and

Planning, University of

Washington

July, 2009

Seattle, Washington

A Toolkit for Community Organizers & Storeowners / ii

Delridge Healthy Corner Store Project: A Toolkit for Community Organizers and Store Owners

July 2009

Kara Martin, MUP, Department of Urban Design and Planning,

University of Washington

Branden Born, Assistant Professor, Department of Urban Design and Planning, University of Washington

Acknowledgments:

The Delridge Healthy Corner Store Project is funded by: City of Seattle’s Office of Economic Development Seattle Foundation’s Healthy Kids Fund Special thanks to:

Derek Birnie, Executive Director, Delridge Neighborhoods Development Association

Phillippia Goldsmith, Community Organizer, Delridge Neighborhoods Development Association

FEEST (Food Education Empowerment Sustainability Team), a Youngstown Cultural Arts Center youth program

The toolkit was developed for DNDA and other organizations developing healthy corner store projects. We encourage reproduction of the enclosed materials and kindly request recognition in the credits. If you would like to provide financial support for the Delridge Healthy Corner Store project, please mail donations to: DNDA, 5411 Delridge Way SW, Seattle, 98106 or visit www.dnda.org.

For more information please contact:

Questions specific to the toolkit: Branden Born ([email protected]) or Kara Martin ([email protected]) Questions specific to the DNDA project: Phillippia Goldsmith ([email protected])

http://www.dnda.org/�

mailto:[email protected]�



A Toolkit for Community Organizers & Storeowners / iii

What’s in the Manual? ...................................................................................................................................... iii

Introduction .......................................................................................................................................................... iv

Community Organizer Toolkit ...................................................................................................... A1

What is a Healthy Corner Store Project? .............................................................................................. A‐2

Case Study: Delridge Neighborhoods .................................................................................................... A‐3

Project Process ................................................................................................................................................ A‐6

Store Selection Process ................................................................................................................................ A‐9

Marketing Tools ............................................................................................................................................ A‐10

Technical Assistance ................................................................................................................................... A‐16

Healthy Corner Store Toolkit ........................................................................................................ B1

What’s in the Toolkit? .................................................................................................................................... B‐2

What is the Healthy Corner Store Project? ........................................................................................... B‐3

Project Expectations ....................................................................................................................................... B‐5

Making the Store Project Plan .................................................................................................................... B‐6

Marketing Healthy Foods ............................................................................................................................. B‐8

Stocking, Displaying & Purchasing Fresh Vegetables & Fruits ................................................. B‐14

What are Healthy Foods? .......................................................................................................................... B‐19

WIC and Food Stamp (EBT) ..................................................................................................................... B‐25

Resources ......................................................................................................................................................... B‐27

Appendix ............................................................................................................................................................. C‐1

Delridge

Healthy Corner

Store Project

What’s in the Manual?

A Toolkit for Community Organizers & Storeowners / iv

Delridge

Healthy Corner

Store Project

Introduction

Delridge is one of Seattle's few neighborhoods without sufficient access to traditional large‐format grocery stores. Due to its unique topography and associated lack of street connectivity, combined with the specific neighborhood challenges with mass transit, it is difficult to get to a grocery store without a car. Several community planning processes have indicated a strong need and desire for a neighborhood grocery store and better access to food. While we continue to work towards the long‐range goal of a local grocery, we can immediately begin transforming the local food environment. Fortunately, there are over twenty corner stores already established throughout the community. The Delridge Healthy Corner Store Project’s aim is to work the existing corner stores to increase community access to affordable, healthful, and locally produced foods. Who We Are: With funding from the Seattle Foundation’s Healthy Kids Fund and City of Seattle’s Office of Economic Development, the Delridge Healthy Corner Store Project was launched in the spring of 2009. The project is a collaboration between Delridge Neighborhoods Development Association (DNDA) and the University of Washington (UW) Department of Urban Design and Planning. DNDA is working with selected corner stores in the Delridge neighborhoods to help increase their sales volume and expand their customer base through selling a wider variety healthy food items, particularly fresh vegetables and fruits. UW is assessing best practices and lessons of the national Healthy Corner Store Network (www.healthycornerstores.org) and other food system organizations to provide the technical training and assistance necessary for implementing the project. DNDA is the community partner for the King County Food and Fitness Initiative (KCFFI) in Delridge. The Initiative, one of nine such efforts nationwide funded by the W.K. Kellogg Foundation, is concluding two years of outreach, base‐building, assessment, and planning in 2009 and beginning an eight‐year implementation period. The corner store initiative offers an exciting opportunity to move community members and partners into immediate action and achieve tangible results in the neighborhood. It also strengthens the Initiative's position to achieve more systemic community change in the following years.

http://www.healthycornerstores.org/�

A Toolkit for Community Organizers & Storeowners / v

How to Use this Toolkit: This manual includes technical, educational and marketing information and templates for the project’s overall implementation and management. The manual includes two toolkits—one for the community organizer and one for the participating store. There is some replication between the two toolkits; however, the community organizer toolkit includes greater detail to help guide them, based on the assumption that they may be the overall coordinator the project. It is encouraged that the community organizer be familiar with the contents of both toolkits. The following describes each toolkit and the appendix.

Community Organizer Toolkit

This toolkit is designed for the community organizer working with the stores. The materials are focused on the project’s implementation and ongoing management, which is categorized into four project phases:

Phase One: Store Outreach Phase Two: Project Development Phase Three: Project Implementation Phase Four: Project Evaluation

A description of each phase and activities involved are found in the Project Process. Text in bold and in brackets (i.e. [Application Form]) calls out templates of materials found in the Appendix. This toolkit also includes information on the technical and marketing assistance to be provided by the community organizer to the Healthy Corner Store. To reduce duplicity within the manual, some information is included in Part 2: Healthy Corner Store Toolkit. It is strongly suggested that the community organizer becomes familiar with the second part of this manual as well.

Healthy Corner Store Toolkit

This section is designed specifically for the storeowner as they begin to implement the tools and strategies agreed upon in the memorandum of understanding (MOU) and store project plan. The toolkit provides tools and techniques for how to stock and market healthy food. The toolkit also includes an educational guide for identifying healthy food items according to the USDA’s Dietary Guidelines for Americans and a list of other useful resources.

Appendix

The appendix includes templates for the forms and outreach material used throughout the project. Each template can be modified as needed.

A Toolkit for Community Organizers & Storeowners / vi

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Project


A collaborative project of:

Delridge Neighborhoods Development Association

&

Department of Urban Design and Planning, University of Washington

Funding provided by:

Seattle Foundation’s Healthy Kids Fund

&

City of Seattle’s Office of Economic Development

July, 2009

Community Organizer Toolkit

Community Organizer Toolkit / A‐2

Delridge

Healthy Corner

Store Project

What is a Healthy Corner Store Project?

What is a Healthy Corner Store?

A Healthy Corner Store is a corner store or convenience store that promotes the sales of healthy foods through stocking and marketing items such as fresh produce. Low‐income communities and neighborhoods with limited access to public and private transportation often rely on corners stores as their main grocer. As a result, communities across the country have partnered with corner stores to ensure healthy foods are more available and affordable. Neighborhoods in cities such as Philadelphia, Baltimore, and San Francisco have seen success in improving people’s access to healthy foods while also increasing the sales revenue and expanding the customer base for participating corner stores.

What’s the Community Organizer‘s role?

The community organizer, a staff person or volunteer of a community‐based organization, works directly with selected corner stores to help increase their market sales and expand their customer base through selling healthy food items such as fresh produce. The community organization can provide marketing, technical and educational assistance and resources such as:

• Assistance in improving store layout for storage and display • Advertisement and promotional materials (shelf signs, posters, flyers, etc.) • Social marketing to current and new customers living and working near the store • Information and training on how to purchase, price, stock and market healthy food • Small business development resources (i.e. loan assistance, applying for WIC

authorization)

To Learn More This toolkit is largely based on the resources made available through the Healthy Corner Stores Network (HCSN). HCSN is a national effort to bring together the ideas, best practices, research, and approaches to developing a successful healthy corner store project. To learn more visit: www.healthycornerstores.org.



Delridge

Healthy Corner

Store Project

Case Study: Delridge Neighborhoods

Delridge is one of Seattle's few neighborhoods without sufficient access to traditional large‐format grocery stores. Due to its unique topography and associated lack of street connectivity, combined with the specific neighborhood challenges with mass transit it is difficult to get to a grocery store without a car. Fortunately, there are over twenty corner stores already established throughout the community. The Healthy Corner Store project aim is to work with the existing corner stores to increase community access to affordable, healthful, and locally produced foods. The following describes the location of corners stores in the Delridge neighborhoods. DNDA visited each of the stores to share with them this potential business opportunity. See the Project Process section for more information on store outreach.

The Corner Stores:

There are twenty‐two corner stores in the Delridge neighborhood.1 The stores are predominantly locally‐owned businesses and a handful are franchises (i.e. 7‐Eleven, Chevron, AM/PM). Eighteen of the stores are located more than a half mile from a large‐format grocery store and twenty are within a half mile of a public school.2 Currently, one store is authorized to accept WIC (i.e. Naseem Mini Market).3 These characteristics were considered throughout the store selection process. The map, following the table below, shows where stores are located.

1 List compiled using public health licensing database and Google search. 2 Radial distance calculated using Google Maps. 3 Within Reach, a non‐profit organization, provides an online search tool to identify WIC‐authorized establishments (http://www.withinreachwa.org/wicsearch).


Store Street Neighborhood Near Grocery

Store (<1/2 mi)

# of NearbyCorner Stores(< 1 block)

Near School (<1/2 mi)*

16th Ave Grocery (TyTy Market) 9001 16TH Ave SW Highland Park ES, Day care

7‐Eleven 1600 SW Holden St Highland Park 1 ES, CC

7‐Eleven 9041 Delridge Way SW Delridge X 1 ES, Day care

7‐Eleven 3280 SW Avalon Way 2 Montessori

AMPM 7301 Delridge Way SW Delridge 1 ES, HS

Cigarette Depot 9001 Delridge Way SW Delridge 1 ES, Day care

Cottage Grove Mart 5445 Delridge Way SW Delridge 3 HS

Country Deli Grocery 7789 Highland Pkwy SW Highland Park Delridge Deli 3861 Delridge Way SW Delridge 2 ES

Delridge Food Mart 5235 Delridge Way SW Delridge 3 HS

Gasco Food Mart 8856 35th Ave SW Westwood X ES, MS

John's Corner Deli and Grocer 7500 35th Ave SW High Point 1 2 ES, PS

Morning Star Mini Market 8855 9th Ave SW Highland Park Naseem Mini Market 9405 16th Ave SW Highland Park 3 ES, Day care

North Delridge Shell 2308 SW Brandon St Delridge 3 HS

Rocky's Shell 7132 Delridge Way SW Delridge 1 ES, HS

Sea Mart 1513 SW Holden St Highland Park 1 ES, CC

South Seattle Market 6352 35th Ave SW High Point 1 2 ES, PS

Super 24 Food Store 5455 Delridge Way SW Delridge 3 HS

Super Deli & Mart 9051 35th Ave SW Westwood X 1 ES, MS

Ted Hegge Chevron 7580 35th Ave SW Westwood 1 2 ES, PS

Westwood Gas & Deli 9200 35th Ave SW Westwood X 1 ES, MS

*ES=Elementary school, HS=High school, MS=Middle school


Map created by author. GIS layers provided by King County GIS Center through Washington State Geospatial Data Archival (WAGDA).


Delridge

Healthy Corner

Store Project

Project Process

The following is a description of the four project phases with estimated length of time to complete. Text in bold and in brackets (i.e. [Application Form]) calls out templates of materials found in the Appendix.

Phase One: Store Outreach 12 months

Community organizer approaches corner stores about the project and begins building a relationship with storeowners. As the community organizer begins to identify which stores are interested, they should regularly visit the store. Communication with corner stores is tracked in a project database.

• Step One: Visit the store and introduce the project to the storeowner or manager. Provide an information packet and do a follow‐up phone call several days later. [see Invitation Letter, Fact Sheet, and Corner Store Success Stories]

• Step Two: Solicit requests for stores to participate. The application form is completed by the storeowner (with community organizer’s aid if necessary) and submitted. [see Application Form]

• Step Three: Evaluate applications and select participating stores. An Advisory Committee4 evaluates stores based on their location, capacity to participate as well as their level of interest. Level of interest is gauged through conversations with the merchant and personal observations of the store. Note: representatives from other Healthy Corner Store projects across the country have stressed that the storeowner interest is key to the success of the project. [see Store Selection Matrix]

4 The Advisory Committee is responsible for selecting the participating stores and evaluating their progress. The committee meets bi‐annually (twice a year) to evaluate each store’s progress, determine overall project needs and goals, and identify new potential stores. The committee members include representatives of the leading community organization, local residents, youth within the community and other organizations in the community.


• Step Four: Notify stores selected to participate. Present the letter of acceptance and memorandum of understanding (MOU). On this visit, review the project requirements with the storeowner and describe the next steps (i.e. store inventory and interview). The storeowner does not need to sign MOU at this time. [see Letter of Acceptance and Memorandum of Understanding]

Phase Two: Project Development 1 month

The community organizer works with each selected store to develop a store project plan. The project plan will identify the storeowner’s goals and the actions required to become a Healthy Corner Store. This process includes four steps:

• Step One: DNDA conducts an inventory to become familiar with store items, layout and infrastructure. The inventory is designed to be completed without store owner/staff assistance. This step requires taking photographs inside and outside of the store. This data also provides a baseline to measure the store’s progress during the evaluation period. [see Store Inventory]

• Step Two: The community organizer interviews the storeowner to become familiar with the business model, sales, customers, and types of changes the storeowner would like to make as part of the project. Business information is to remain confidential. [see Store Interview]5

• Step Three: The community organizer develops a draft store plan based on data collected and meets with the storeowner to discuss the plan. At this meeting, the community organizer helps the storeowner develop business goals, identify opportunities for business improvement consistent with the project and revise the plan accordingly. Each enhancement in the project plan should include a date to be completed by and the specific assistance required by the partner community organization for implementation. [see Store Project Plan]

• Step Four: The store project plan is finalized and a MOU (Memorandum of Understanding) between merchant and community organization is signed. [see Memorandum of Understanding]

5 The inventory and interview templates were adapted from the D.C. Hunger Solutions’ Creating Healthy Corner Stores in District of Columbia report. (www.dchunger.org)


Phase Three: Project Implementation Ongoing

The community organizer works with stores to implement their strategies while providing social marketing and technical assistance.

• The community organizer provides technical assistance (i.e. volunteers work parties, seeking funds for new equipment, etc.) as agreed upon in project plan. The Marketing Tools and Technical Assistance sections in this manual provide further details.

• Marketing materials (posters, shelf signs, etc.) are designed and provided for the store by the community organization. The community organizer can help identify where to place the signs. Materials should be provided in the first month of store’s participation.

• The community organizer, possibly with community assistance (residents, students, local university/college, etc.), conducts market research. Market research will help the storeowner identify what products or services customers would like to see offered—or discontinued—at the store [see Customer Survey].6

Phase Four: Project Evaluation Ongoing

The evaluation of the project is an ongoing process. The community organizer coordinates with the storeowners and the Advisory Committee to determine the project’s progress.

• The community organizer should regularly visit the store and check‐in with the storeowner. These informal visits not only help assess the project’s progress but also continue to strengthen the relationship with the storeowner.

• The community organizer conducts a formal evaluation on a bi‐annual basis of store progress. The community organizer meets with the Advisory Committee to review and evaluate the store’s status and determine if the store is meeting the project expectations outlined in the MOU and progress made in the store project plan. [see Project Evaluation]

• After completion of the first year and the formal evaluation, the community organizer and the storeowner update the store project plan and sign a new MOU.

6 To develop a customer survey, check out market research materials developed by Healthy Corner Stores for a Healthy New Orleans or Network for a Healthy California (see Resource section for web links.)


Delridge

Healthy Corner

Store Project

Store Selection Process

The Advisory Committee chooses the pilot stores based on the storeowner’s interest in the program and other criteria such as the store’s location and infrastructure [see Store Selection Matrix]. The matrix is completed through personal observations and the information provided on the store application. The selection is based on four general considerations:

• Store location and access: general location in the neighborhood and proximity to schools, grocery stores, and other corner stores.

• Storeowner’s willingness to participate: completion of application form, level interest expressed (i.e. conversation and application), willingness to share business‐related information (i.e. sales volume), willingness to meet project’s minimum requirements. Note: representatives from other Healthy Corner Store projects across the country have stressed that the storeowner interest is key to the success of the project.

• Store infrastructure and business activity: ability to accept EBT or WIC and sell fresh produce; overall store condition and cleanliness, target customer base (i.e. youth).

• Current or intended customer base: store markets to a specific ethnic group in the community (i.e. stocks culturally appropriate products).

The Advisory Committee should consider if the store can meet project minimum expectations:

• Stock Fresh Produce: increase the variety and quantity produce stocked. • Stock Healthy Foods: increase stock in store. • Food Affordability: accepts (or apply to accept) EBT and WIC. • Healthy Food Marketing: display Healthy Corner Store marketing materials. • Complies with established local public health codes. • Adheres to laws regarding transactions including sale of tobacco/alcohol to minors.

The Advisory Committee is responsible for selecting the participating stores and evaluating their progress. The committee meets bi‐annually (twice a year) to evaluate each store’s progress, determine overall project needs and goals, and identify new potential stores. The committee members include representatives of the leading community organization, local residents, youth within the community and other organizations in the community:


Delridge

Healthy Corner

Store Project

Marketing Tools

Marketing is critical for letting customers know healthy food options are available in the selected stores. The techniques described here are split into two categories: Onsite Marketing and Social Marketing. On‐site marketing focuses on the changes the community organizer can assist the store in order to promote the sale of healthy foods. In general, the techniques include placing the healthy food in high traffic areas, providing clear and colorful signs, setting up attractive displays and improving the store’s overall appearance. Social marketing is essentially using community outreach and organizing tools to encourage community members to shop at the Healthy Corner Stores. Community support of stores participating in the project is essential. Here are some tips and ideas collected from other projects across the country. Note: The Marketing Healthy Foods section in the storeowner’s toolkit is a useful tool for working with the storeowner as they decide what changes they would like to make.

Onsite Marketing Techniques

Technique #1: Display produce at the register counter.

Fruit makes a great healthy snack. Displaying fruit next to the register makes it easy for customers to grab a piece when making their purchase.

Tips:

• Display fresh‐looking fruit—remove bruised and moldy. Rotten fruit will make other fruit turn bad.

• Put out fruits such as bananas and apples that are easy on‐the‐go snacks and do not need to be refrigerated.

• Use inexpensive displays such as a wicker or wire basket.

• Price the fruit by individual piece rather than weight. Set a comparable price to other snack items such as 50 cents or a $1.

• Have a Healthy Corner Store project sign displayed. Figure 1: Fruit display in a corner store in Lansing, MI.


Technique #2: Set up a special display area or “health zone.”

Creating a special display will draw customer’s attention to the healthy items. This technique may require reorganizing the store layout to allow for a more open and welcoming sales area (see Figure 2).

Tips: • Set the display up at the end of aisle where it

is more visible and more customers pass by it (see Error! Reference source not found.). If possible, the display should also be seen when customer first enters the store.

• Arrange the display by having each produce item in its own basket or box. Regularly remove bruised and moldy items.

• Have clear signage each item name and their price.

• Include educational information such as the USDA’s “My Pyramid” program or “Veggies and Fruit Matter.” To find materials such as posters and recipe cards, and brochures see the educational materials in the Resources

section in this manual. Figure 3: Produce display in a corner store in Lansing, MI.

Figure 2: School Market reorganized the aisles to put in a produce display (Oakland, CA).


• This is good place to hand out giveaways such as recipe cards (see Social Marketing section).

• Display a wide variety of produce and other healthy items such as whole wheat bread.

• Put signs throughout the store directing customers to the healthy food area (see Figure 3). For example, put a shelf sign in candy aisle telling customers there is fresh fruit available in a deli case.

Technique #3: Taking a fresh approach. Changing the exterior to your store can make the storefront more attractive and bring in new customers. This is also a great opportunity to raise the community’s awareness of the Healthy Corner Store project through signage. Tips:

• Consolidate posters covering windows so customers can see into the store. Create a community board for flyers and other postings.

• Replace alcohol and cigarette posters with Healthy Corner Store marketing materials.

• Display “We Accept WIC” and “We Accept EBT” on outside wall. (Signs are available once store has been accepted in the program.)

• Have signage in languages customers speak (see Figure 5).

• Regularly pick‐up garbage and sweep sidewalks around store. Create an “adopt‐a‐corner‐store” program in which community members/residents have monthly volunteer clean‐up parties.

• Remove graffiti tagging on exterior walls.

Figure 5: Sidewalk sign in Spanish (Snackin’ Fresh program in Philadelphia, PA)

Figure 4: Sign in candy and chip aisle pointing out fresh produce area.


• Install outdoor lighting at the store’s entrance and in the parking lot. • Create a friendly and welcoming community space. For example, place tables and

chairs, potted plants, water bowl for dogs, a trash can, or a bike rack in front of the store. Help storeowners find funding for such items or provide them as an incentive.

• Have a fruit and vegetable display in front of store or in the parking lot. If the storeowner cannot set one up, work with a local farmer to have a farmstand in front of the store or in the store parking lot. The storeowner can receive a percentage of the sales and draw in new customers.

• Engage neighborhood youth to paint a mural on exterior walls with images that are neighborhood‐based and consistent with the Healthy Corner Store mission. (see Figure 6)

Figure 6: School Market in Oakland, CA (Note: bike rack and lighting installed over doorway.)


Social Marketing Techniques

Technique #1: Engage community members in the project.

Healthy Corner Store projects around the country have used a variety of ways to create a sense of community ownership of their projects. Creating opportunities for community members to work with stores and to get to know the storeowners increases their support and commitment to the overall success of the project.

Ideas:

• Involve grassroots leaders from the start in building the partnership with the store owner/operator.

• Have a volunteer party to help a store rearrange the displays and storage to better accommodate the sale of healthy products.

• Paint a mural on the storefront (see Figure 6). Work with a local artist, youth group or other community members.

• Develop an “adopt‐a‐corner‐store” program where community members/residents sign‐up for monthly clean‐up parties.

• Work with a youth group to create a video documentary on a store’s transition to a healthy corner store.

• Have community members pledge to purchase one lunch a week or spend a designated amount of dollars per month at the Healthy Corner Stores.

• Host a project launch at each store by working with community members to organize special activities such as a ribbon‐cutting ceremony, live music, interviews with local media and cooking demonstrations.

Technique #2: Advertise Locally

It is important to raise awareness of the project through local media outlets. Make sure to announce who the participating stores are and their locations on all marketing materials (poster, flyers, etc.). This is an ongoing effort.

Ideas:

• Create and distribute flyers at churches, social services, and other community meetings and events.

• Display posters (see Figure 7) at local community gathering places and businesses (i.e. Figure 7: Poster for Baltimore Healthy Stores

project.


libraries, food banks, community centers, parks, bus stops, etc.). • Announce the project and post updates on local blogs, websites and newspapers. • Send out press releases to the local media and public officials.

Technique #3: Promote the sale of healthy foods through incentives.

Use similar marketing techniques as other grocery stores and restaurants such as food sampling, coupons, and reward cards. These types of promotional activities provide an opportunity to increase the store’s sales while also providing nutritional education. The community organization is primarily responsible for the coordination and can help seek the necessary funding.

• Create a “Healthy Reward Cards.” A reward card encourages customers to purchase healthy products by “rewarding” them with a free healthy item after a number of purchases. The Baltimore Healthy Stores project has developed reward cards for healthy snack items, beverages, and breakfast items (see Figure 8).

• Provide other giveaways such as recipe cards, magnets, coupons for a price reduction on healthy foods.

• Host a taste test or food demo in front of the store (see Error! Reference source not found.). Offer samples of food or beverages with nutritional info. Or, have a chef or nutritionist demonstrate a recipe featuring the healthy ingredients sold in the store. Local nutrition programs are potential partners for coordinating this activity.

Figure 8: Sample of Baltimore Healthy Stores reward card.

Figure 9: Chef demo in front of a Cleveland, OH healthy corner store.


Delridge

Healthy Corner

Store Project

Technical Assistance

The following includes various tools and techniques the community organization can use to assist the store as they transition into a Healthy Corner Store.

Building a Relationship with the Storeowner:

Similar to other community‐based projects, it is important to build a trusting relationship with the storeowner. Consider the following:

• Keep in mind the organization’s commitments to the project (see Project Expectations section).

• Review all project materials with them and ask if they have any questions or concerns.

• Visit the store on a regular basis (weekly or bi‐weekly) to check in and see if they need anything. Go at a time that is convenient for them (often mid‐morning).

• Purchase a healthy snack or drink while at the store. • Learn the storeowner and employees’ names. • Bring an occasional gift or project materials (i.e. potted flowers, new poster, and

customer survey results).

Improving Store Design and Layout:

To improve the store’s efficiency in stocking healthy foods and setting up displays the community organizer should consider the following tools while implementing the store project plan. The tools vary in time and funds available.

• Review the Marketing Tools section, which provides ideas and tips on how to display and market healthy products.

• Assist the owner in finding appropriate and affordable display cases and shelving for healthy foods. Displays can include: baskets, wire racks, barrels filled with ice, and basic shelving (see Figure 10).

Figure 10: Ice barrel for fresh produce snack. Snackin' Fresh, Philadelphia, PA


• Fresh produce is likely to sell more quickly and have a longer shelf‐life if properly handled. Review the Stocking, Displaying & Purchasing Fresh Fruits & Vegetables section with the storeowner. Coordinate donating the less attractive but still edible produce as well as other perishable items to a local food bank, which may also provide a tax deduction for the participating store.

• Identify places to put signage such as: o Window decal at eye‐level on main door (preferably right door if a double‐

door) o Healthy Corner Store poster or flyer near register, at “Healthy Food Zone”

display and other places of high traffic o “WIC and EBT Accepted Here” sign outside and near register o Shelf signs placed at healthy food items such as “This Item is Low in Fat” by

skim or 1% milk o Sandwich board sign on sidewalk in front of store (check local ordinances).

• Recruit a volunteer who has experience working in a grocery store to assist in working with the storeowner. The volunteer could help identify how to make changes in the store such as rearranging the shelving and setting up a “Healthy Food Zone” display.

• Ask a local grocery store if you (or a volunteer) may attend any trainings for produce clerks or apprentice for a week to learn more about produce handling, promotions, and merchandising.

• Hire a consultant to work with the storeowners. The consultant could work with each storeowner individually or provide group trainings on best practices for stocking and selling healthy products, pricing, and inventory tracking systems.

• Seek funding for replacing old refrigeration with newer, energy efficient cooling systems. Refrigeration is often a costly expense for storeowners who are unable to afford the upfront costs of new refrigeration. Though older refrigeration units are less expensive to purchase, newer units will save stores money as they are less costly to operate and need fewer repairs.

Identifying Healthy Foods to Stock:

Storeowners may be unfamiliar with what foods are considered healthy. The project coordinator can assist them in identifying what foods healthy items to stock as well as which items to reduce inventory in by evaluating their low nutritional value. The following resources can help you become familiar with healthy foods:

• Refer to What are Healthy Foods? section to learn the basic health benefits of different food types. The section is largely based on the USDA’s Dietary Guidelines for Americans


(http://www.health.gov/dietaryguidelines/dga2005/document/html) and other sources found in the Resource section.

• Learn to read the nutrition facts label (also found in What are Healthy Foods? section). Understanding nutrition labels will help you more easily identify healthy foods to make suggestions to storeowners. Nutrition labels provide information such as how much nutrients are in each product and the number of servings it contains. o FDA’s How to Understand and Use the Nutrition Fact Label,

http://www.cfsan.fda.gov/~dms/foodlab.html o Seattle‐King County Public Health’s Understanding the Nutrition Facts Label,

http://www.kingcounty.gov/healthservices/health/nutrition/nflabelfacts.aspx • The WIC approved list is designed to promote healthy eating

(http://www.doh.wa.gov/cfh/WIC/newfoods.htm). • Work with a nutritionist. Contact the local public health department to see what

resources are available.

Increasing Food Affordability through Food Stamps and WIC:

The public health and nutrition programs, SNAP (what is commonly known as food stamps) and Women, Infants, and Children (WIC) put healthy food within reach for low‐income families and their children who have substantial buying power. Food Stamps and WIC dollars provide an additional source of revenue to retail food stores. Storeowners may need assistance in the application process and in implementing a system to accurately track sales and inventory once authorized. The following will help the project coordinator work with the storeowners to begin applying for each program. Applying for WIC:

To improve the store’s affordability and customer base, the project coordinator can work with the storeowner to apply for WIC authorization which is state managed. Here are some general things to know about the program and links to their resources (provided by Washington State’s Department of Health and Human Services):

• Each store is required to meet a certain set of criteria to be WIC authorized (http://www.doh.wa.gov/cfh/WIC/retailer‐select.htm).

• Stores must stock a minimum quantity of WIC approved foods at all times (http://www.doh.wa.gov/cfh/WIC/stock‐levels.htm).

• The WIC approved list will include fresh produce and other healthy items beginning October 1, 2009 (http://www.doh.wa.gov/cfh/WIC/newfoods.htm).

• WIC provides a retailer handbook to assist each store in pricing, bookkeeping and other program needs (http://www.doh.wa.gov/cfh/WIC/retailers.htm).

http://www.health.gov/dietaryguidelines/dga2005/document/html�

http://www.cfsan.fda.gov/~dms/foodlab.html�

http://www.kingcounty.gov/healthservices/health/nutrition/nflabelfacts.aspx�

http://www.doh.wa.gov/cfh/WIC/newfoods.htm�

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• Contact information to begin applying:

Email: [email protected] Phone: 1‐800‐841‐1410 and press Fax: 360‐236‐2345 http://www.doh.wa.gov/cfh/WIC/default.htm

Mail: Washington State WIC Nutrition Program PO Box 47886 Olympia, WA 98504‐7886

Applying for Food Stamps (EBT):

To improve the store’s affordability and customer base, the project coordinator can work with the storeowner to apply for foods stamp authorization which is managed by USDA’s Supplemental Nutrition Assistance Program or SNAP (formerly Food Stamp Program). Here are some general things to know about the program and links to their resources:

• To be eligible to accept SNAP benefits, a store must sell food for home preparation and consumption and meet at least one of the criteria below (http://www.fns.usda.gov/fsp/retailers/store‐eligibility.htm): (A) Offer for sale at least three different varieties of food in each of the following

four staple food groups, with perishable foods in at least two categories, on a daily basis: (a) breads and grains, (b) dairy, (c) fruits and vegetables, and (d) meat, poultry and fish.

OR

(B) At least 50 percent of the total sales (e.g., food, non‐food, services, etc.) at your store must be from the sale of eligible staple food.

• Stores can apply online or request a paper application (http://www.fns.usda.gov/fsp/retailers/application‐process.htm)

• Contact the staff of the local Food and Nutrition Service (FNS) Office for information and advice on SNAP rules and procedures.

Food and Nutrition Service, USDA 2029 Lloyd Center Portland, OR 97232‐1314 Phone: 503‐326‐5971


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Public Health Permitting:

It is important to ensure storeowners are in compliance with local public health codes. The types of food sold and the food processing and preparation steps (cutting, heating, cooling, etc.) performed determines the types of public health license a store is required to have. If a storeowner is considering expanding their operations (such as cutting and packaging fresh fruits or making deli sandwich), they should contact their local health department to determine if they will require a new permit classification. Food Safety:

It is important for storeowners and their employees understand food safety practices. Foodborne illness can happen when food is handled in the store and is mostly caused by germs. However, avoiding foodborne illness is easy! Resources such as the Washington State Food & Beverage Workers’ Manual explain how foodborne illness occurs and how to prevent it. The manual describe the three key ways to prevent almost all foodborne illness:

• Food workers with good personal hygiene (i.e. hand washing), • Food cooked to or held at correct temperatures, and • Prevention of cross contamination (i.e. preventing bacteria from raw foods,

particularly raw meats from getting onto other foods).

The storeowner is likely to be aware of these standards through the food worker permit required by the state. The community organizer can seek the appropriate resources for food safety concerns by contacting the local public health department for more information and tools.

Purchasing Produce: There are a variety of options for selecting a produce vendor. It is important that the vendor meets a storeowner’s financial means (i.e. affordable wholesale prices) and business needs (i.e. ability to deliver small quantities).

• Wholesale Distributors carry a wide variety of produce at a low price. Distributors typically deliver and may require a certain amount of produce to be ordered.

• Local farmers are a potential source of fresh and in‐season produce. Storeowners may be able buy produce at lower cost through buying directly from the farmer. Produce could be purchased through farmers’ markets, community supported agriculture (CSA) programs and farmstands.

• If stores are concerned about delivery fees, other expenses and the amount required to place an order being more than they can sell, the community organizer could work the stores to create a cooperative among the Healthy Corner Stores. Stores can then combine produce orders to get a lower cost and cut down on delivery fees.


Healthy Corner Store Toolkit

A collaborative project of:

Delridge Neighborhoods Development Association

&

University of Washington Department of Urban Design and Planning

Funding provided by:

Seattle Foundation’s Healthy Kids Fund

&

City of Seattle’s Office of Economic Development

July, 2009

Storeowner Toolkit / B‐2

Delridge

Healthy Corner

Store Project

What’s in the Toolkit?

Thank you for choosing to become a Delridge Healthy Corner Store! Marketing and selling healthy foods can help you improve your total sales, increase customer loyalty and bring new shoppers to your store. This opportunity not only betters your business but also creates healthy benefits for the community. This toolkit is equipped with useful tools and resources to help you achieve your business goals. This toolkit includes the following:

Page What is the Healthy Corner Store Project?: describes the project and who is involved

B‐3

Project Expectations: outlines what you agree to do for the project and what will be provided in return

B‐5

Making a Store Project Plan: helps you think about what changes or improvements you will make in the store to increase your sales of healthy foods

B‐6

Marketing Healthy Food: provides ideas and techniques on how to market healthy foods, particularly fresh vegetables and fruit

B‐8

Stocking, Displaying & Purchasing Fresh Fruits and Vegetables: shares techniques and tips on how to properly handle fresh produce to increase your sales and lengthen their shelf‐life

B‐14

What are Healthy Foods?: identifies what types of healthy food to stock

B‐19

WIC and Food Stamp (EBT) Info: provides information about applying for each program

B‐25

Resources: points you to more information beyond this toolkit

B‐27


Delridge

Healthy Corner

Store Project

What is the Healthy Corner Store Project?

Delridge is one of Seattle's few neighborhoods without sufficient access to traditional large‐format grocery stores. Due to its unique topography and associated lack of street connectivity, combined with the specific neighborhood challenges with mass transit, it is difficult to get to a grocery store without a car. Several community planning processes have indicated a strong need and desire for a neighborhood grocery store and better access to food. Fortunately, there are over twenty corner stores already established throughout the community. The Delridge Healthy Corner Store Project’s aim is to work with the existing corner stores, such as yours, to increase community access to affordable, healthful and locally produced foods. How was this project created? With funding from the Seattle Foundation’s Healthy Kids Fund and City of Seattle’s Office of Economic Development, the Delridge Healthy Corner Store Project was launched in the spring of 2009. The project is a collaboration between Delridge Neighborhoods Development Association (DNDA) and the University of Washington (UW) Department of Urban Design and Planning. DNDA is working with selected corner stores in the Delridge neighborhoods to help increase their sales volume and expand their customer base through selling a wide variety healthy food items, particularly fresh vegetables and fruits. UW is assessing best practices and lessons of the national Healthy Corner Store Network (www.healthycornerstores.org) to provide the technical training and assistance necessary for implementing the project.

What is a Healthy Corner Store?

A Healthy Corner Store is a convenience store or corner store that promotes the sales of healthy foods through stocking and marketing items such as fresh produce. Low‐income communities and neighborhoods with limited access to public and private transportation often rely on corners stores for their main grocer. As a result, communities across the country have partnered with corner stores to ensure healthy foods are more available and affordable. Neighborhoods in cities such as Philadelphia, Baltimore, and San Francisco have seen success in improving people’s access to healthy foods while also increasing the sales revenue for neighborhood corner stores.



Who is Delridge Neighborhoods Development Association (DNDA)?

DNDA is a private non‐profit based in the community of Delridge in West Seattle. The purpose of DNDA is to engage residents, business, and institutions in creating a thriving Delridge. Since 1996, DNDA has brought together Delridge neighbors, other non‐profits, the business community and local government to build community, preserve affordable housing, design and build a trail along Longfellow Creek and to partner with other groups to further the vision of Dells & Ridges, bring a new library to the community, and assist dozens of groups with their community projects. Much of their work combines multiple goals such as providing affordable housing while enhancing the pedestrian environment and supporting local artists and the children residing in their residential units through their Youth Development Program.

What is DNDA’s role?

As a community‐based organization, DNDA works directly with selected corner stores to help increase their market sales and expand their customer base through selling healthy food items such as fresh produce. They can provide marketing, technical and educational assistance and resources such as:

• Assistance in improving store layout for storage and display • Advertisement and promotional materials (shelf signs, posters, flyers, etc.) • Social marketing to current and new customers living and working near the store • Information and training on how to purchase, price, stock and market healthy food • Small business development resources (i.e. loan assistance)

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Delridge

Healthy Corner

Store Project

Project Expectations

In order to become a Healthy Corner Store, each store commits to a set of minimum set of expectations. These requirements will be more clearly defined as we work with you. The general expectations are as follows:

Stock Fresh Produce: increase produce types stocked. Stock Healthy Foods: increase total stock in store. Food Affordability: store must accept (or apply to accept) EBT and WIC. Healthy Food Marketing: Store must display Healthy Corner Store marketing materials.

Comply with established Seattle‐King County Public Health codes. Adhere to laws regarding transactions including sale of tobacco/alcohol to minors.

Healthy Corner Stores will receive assistance and resources in order to meet the expectations listed above and their set business goals. DNDA is responsible for providing the following:

Assistance in improving store layout for storage and display. Free advertising and promotional materials (shelf signs, posters, flyers, etc.). Social marketing to current and new customers living and working near your store through leafleting, announcement at public meetings, etc.

Information and training on how to purchase, price, stock and market healthy food. Assistance in filling out application and other paperwork for EBT (food stamps) and WIC.

Small business development resources from City of Seattle’s Office of Economic Development.

Bi‐annual (i.e. twice a year) evaluations of store progress to determine how DNDA can further assist the store.


Delridge

Healthy Corner

Store Project

Making the Store Project Plan

To become a Healthy Corner Store, DNDA will work with you to develop a store project plan. This plan will outline your overall goals for the projects and identifies the specific changes you plan to make with your business. To ensure a successful and sustainable store project plan, first ask yourself the questions below:

• What are your store’s strengths? The weaknesses? • What changes would you like to make in your store? • Which items pull in the most profits? The least? • What type of assistance, training and information do you need? • What are your goals for becoming a Healthy Corner Store?

Consider the following to answer the questions above.7 Current Financial Status: The main goal is to maintain or to increase your current profit margin, so creating a budget to promote and sell healthy foods will allow you to stay on track with your financial goals. Will you need any additional storage or display equipment? If so, how much can you afford to invest and what kind of sales will you need to pay for the equipment and other needs? Many corner stores spend an average of $2,000‐$3,000 on equipment to sell, or increase the sales of, produce. Depending on what you are starting with, you may spend more or less. Consider any extra electricity costs for new equipment. Are there any cosmetic improvements (i.e. better lighting, painting walls) that you will need to make? How can you make the outside of your store more appealing and attract new customers to come shop? What are the associated expenses? Space: Look around the store. Where can you stock fresh produce so that they can easily be seen by customers? This will help you determine how much produce you can stock and how you 7 The following is adapted from the Network for a Healthy California’s draft of the Retailer Fruit and Vegetable Education Kit. (www.networkforahealthycalifornia.net)


layout your store. Can you identify items that can be decreased or eliminated to make room for the fresh produce items and other healthy items you would like to carry? Storage and Display Equipment: The size of your store determines the amount of healthy food you will be able to stock and sell. To increase your sales, you may need to move around display cases and even replace equipment such as old refrigerators. Though used equipment is more affordable than new, newer models are more energy efficient and can lower your monthly electricity bill and repair costs. We will work with you to find potential financial resources such as a small business loan to purchase new equipment. Also, make sure that your store electrical wiring is up to date and new units are compatible to your outlets (most refrigeration units use 220‐volt outlets) Find the unit that is compatible to your outlets.

Now that you have thought about some of the issues above, it is time to begin developing a store project plan. After a store inventory and an interview with you, we will first develop a draft of the plan with recommendations on potential changes to make. Remember, the store plan is designed to meet your business goals and in the end the final plan is based on what you agree to do. Please review the rest of this toolkit to get ideas about what other Healthy Corner Stores have done. If you questions, please do not hesitate to ask.


Delridge

Healthy Corner

Store Project

Marketing Healthy Foods

Marketing is important for letting customers know you are selling healthy food options. Basic changes stores make include: placing the healthy food in high traffic areas, providing clear and colorful signs, and setting up attractive displays. Here are some tips and ideas from other Healthy Corner Stores projects across the country. The pictures and commentary are provided to help you determine what you would like to do in your store. We will help you set up displays and provide marketing material such as shelf signs.

Tip #1: Display produce at the register counter.

Promotional Sign

Clear and affordable price tag

Fresh‐looking produce. No bruises. No mold.

Use a simple wire or wicker basket.

Keep in mind what fruits or vegetables need to be refrigerated.


Tip #2: Set up a special display area or “health zone.”

Educational poster on healthy foods

Large, colorful sign

Wide variety of fruits and vegetables

High traffic area: display at end of aisle where it is more visible.

Consider a produce stand outside, in front of your store


Tip #3: Take a fresh approach to the store’s outside appearance.

Tip #4: Display signs throughout store directing customers to healthy food items

Mural of fruits and vegetables painted by community members. (School Market in Oakland, CA)

Clear and colorful sign pointing out produce area

Outdoor lighting

Clean sidewalks (no garbage)


Tip #5: Host a taste test or cooking demo

Tip #6: Display signs in languages your customers speak.

Feature foods sold in store. Hand out recipe cards.

Offer samples of food or beverages with nutritional info

Sidewalk sign in Spanish (Snackin’ Fresh program in Philadelphia, PA)


Tip #7: Let customers know healthy foods are affordable.

Place signs like these in your window and near the register.


Tip #8: Provide customers with nutritional information.

Shelf sign pointing out healthy foods and their health benefits. (New Orleans, LA)

Handout recipe cards featuring healthy foods (National Heart, Lung and Blood Institute)

Poster showing health benefits of snack foods.


Delridge

Healthy Corner

Store Project

Stocking, Displaying & Purchasing Fresh

Vegetables & Fruits

Handling and selling fresh vegetables and produce requires special care. These produce handling guidelines will help increase your sales of fresh produce and prevent them from getting bruised or going bad. Fresh produce can be contaminated by harmful bacteria from where it grows, during transport, and in preparation and storage. However, avoiding foodborne illness caused largely by germs is easy—just follow the safe handling tips below. Quick Tips:

Storage and Display Fresh produce is very delicate and needs to be sold quickly as possible. Display produce near the front of the store to sell the produce faster.

Store produce in a cool, dry, and clean area. Fresh produce should be kept at least 6 inches above the floor.

Remove produce with decay such as mold, fungus, insects, discoloration, bruises, holes or off‐odor. Note: Moldy items increase the decay of other produce.

Separate fresh produce from being stored and displayed with raw meats and fish. Refrigerate cut or peeled produce below 40 degrees. Different produce items require different storage temperatures to maintain good quality, which will improve sales, prevent decay and increase shelf‐life. (see table below)

Remove cut produce with damaged packaging. When picking up or receiving a produce delivery, accept only produce items that are within the temperature ranges (see table below).

Cleaning Clean display areas, counter tops, shelves and equipment regularly. Use a solution of 1 teaspoon of bleach chlorine to a 1 quart of water. Cloths used for wiping up food spills should be used for no other use.

Wash hands frequently and effectively when working with fresh produce. Check packaging and display areas for wet leaks and decay indicating rotten food. Throw out any rotten food.

Wash produce to remove soil and other contaminants before cutting and preparing. Whole produce (uncut) does not require washing before being sold.


Don’t unplug refrigeration units at night! The produce you have in storage needs a consistent temperature.

Caring for Fresh Produce Fresh vegetables and fruit need to cared for and handled in different ways to increase their shelf‐life and prevent decay.8 Temperature: Produce lasts longer if it is displayed at a temperature that is close to its storage temperature. Be sure not to display produce items on the ground. Not only is it unappealing, but also the ground temperature can heat up the produce items and cause them to spoil sooner. Most refrigerated open air display cases are not powerful enough to cool warm produce items, so make sure the produce items are already cold before placing them in the case.

Best Temperature for Storage

Vegetables Fruits

32‐36 degrees Alfalfa sprouts, Artichoke, Arugula, Asparagus, Bean (fava, lima), Bean sprouts, Beet, Belgian endive, Bok choy, Broccoli, Broccoflower, Brussel sprouts, Cabbage, Carrot, Cauliflower, Celery, Chard, Chinese cabbage, Collard, Corn, Cut vegetables, Endive, Escarole, Fennel, Garlic, Green onion, Herbs, Leek, Lettuce, Mushroom, Mustard greens, Parsley, Parsnip, Radicchio, Radish, Rhubarb, Shallot, Snow pea, Swiss chard, Turnip, Water chestnut

Apple, Apricot, Avocado (ripe), Cherries, Blackberries, Blueberry, Cantalope, Coconuts, Currants, Cut fruits, Dates, Figs, Grapes, Kiwifruit, Loquat, Nectarine, Peach, Pear, Persimmon, Plum, Pomegranate, Prune, Quince, Raspberry, Strawberry

45‐50 degrees Basil, Bean (green, snap and wax), Cucumbers, Eggplant, Okra, Peppers (bell, chili), Squash (summer), Tomatillo

Avocado (unripe), Cranberry, Grapefruit, Guavas, Kumquat, Lemon, Lime, Mandarin, Olive, Oranges, Passion fruit, Pineapple, Tamarillo, Tamarind, Tangelo, Tangerine, Watermelon

55‐65 degrees (or an air

conditioned room)

Dry onions, Ginger, Jicama, Potato, Pumpkin, Squash (winter), Sweet Potato, Taro, Tomato, Yam

Bananas, Chermoya, Honeydew melon, Mango, Papaya, Plantain

8 The following is largely adapted from the Network for a Healthy California’s draft of the Retailer Fruit and Vegetable Education Kit. (www.networkforahealthycalifornia.net)


Icing: Some produce items can tolerate being displayed in crushed ice. While this is not a requirement, it may help the items last longer and give your produce display a fresh look. Be sure to ice only items (listed below) that can tolerate freezing temperatures because other produce items are damaged by ice. Produce items that can be put on ice are:

Artichokes Cauliflower Kale Asparagus Celery Parsnips Broccoli Collard Greens Spinach Cantaloupe Corn Watermelon Carrots

Misting: Some produce items go bad because they dry out too quickly. These items would benefit from regular misting while on display. Misting can help double the shelf life of certain produce items and gives produce a fresh crisp look. Be careful not to soak these items with water, but to very lightly spray them. Produce items that benefit from regular misting are:

Artichoke Collard Greens Kale Asparagus Eggplant Lettuce Bell Pepper Mustard Greens Parsnips Broccoli Kale Spinach Carrots Parsnips Swiss Chard Cauliflower Spinach Yellow Squash Celery Watermelon Zucchini


Stacking: When putting produce on display, make sure that it is not stacked so thickly that air can not circulate. If stacking produce in a refrigerated display case, be sure not to stack so high that the top layer of produce is exposed to warm air. Delicate produce items should not be stacked more than two layers deep so that the bottom layer is not bruised, crushed or damaged. Rotation: Check your produce items a few times a day as you are going about your other duties in the store. Throw away any bruised, damaged, foul smelling, or shriveled items. It is hard to throw away inventory, but if you don’t, your customers may not buy anything because their attention will be drawn to the damaged produce in your display and not the good quality items. Be sure to restock whenever the display starts to look empty. Empty displays look picked over and unappealing. Remember to stack older produce in front or on top of the newer items.

Purchasing Produce: There are a variety of options for selecting a produce vendor. It is important that the vendor meets your financial means (i.e. affordable wholesale prices) and business needs (i.e. able to deliver small quantities). Here are some things worth considering:

• Wholesale Distributors carry a wide variety of produce at a low price. Distributors typically deliver and may require a certain amount of produce to be ordered.

• Local farmers are a potential source of fresh and in‐season produce. You may be able buy produce at lower cost through buying directly from the farmer. Produce could be purchased through farmers’ markets, community supported agriculture (CSA) programs and farmstands.

Produce display of Romano’s, a Healthy Corner Store in Philadelphia, PA.


• Delivery or Pickup? Consider how frequently you will need to restock your produce. Once a week, twice a week, three or more times a week? All this will depend on how much produce you are selling before it goes bad. Can you afford the convenience of a delivery, or would you prefer to pick up—and, do you have a local produce terminal? As your profit margins increase from the produce sales, delivery will become a more affordable option. These decisions will help you find the vendor that is best for you.

• If you are concerned about delivery fees, other expenses and the amount required to place an order is more than you can sell, we could work with you and other Healthy Corner Stores to create a food‐purchasing cooperative. Stores would combine produce orders to get a lower cost and cut down on delivery fees.

Potential Produce Vendors in the King County, WA area: Charlie’s Produce (www.charliesproduce.com), 206.625.1412

Rosella’s Fruit and Produce Co. (www.rosellas.com), 206.764.1360

Costco, (www.costco.com) – warehouse location at 4401 4th Ave. S.

Produce stands such as: ~Tony’s Produce on 35th Ave SW and Barton St SW ~Lee’s Produce at 9435 Delridge Way SW

West Seattle Farmers Market Location: Alaska Junction (California Ave. SW and SW Alaska) Time: Every Sunday from 10 a.m. – 2 p.m. Managed by: Neighborhood Farmers Market Alliance (www.nfma.org)

Puget Sound Fresh has a list of farms in the area (www.pugetsoundfresh.org)

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Delridge

Healthy Corner

Store Project

What are Healthy Foods?

This guide will help you identify healthy food items to stock in your store as well as tips on how to display and market them in your store. Based on the USDA’s Dietary Guidelines for Americans, a list of potential healthy items to stock along with items they can replace is provided. Items with “*” indicate they are accepted by WIC. Please check with the state WIC office for a current and complete list of WIC‐approved items.

The end of this section provides a diagram on how to read a nutrition label found on food packaging. Learning to read nutrition labels will help you more easily identify healthy foods to stock in your store. Nutrition labels provide information such as which and how much nutrients are in each product and the number of servings it contains.

In general, healthy foods to stock include:

Fruits and vegetables Whole grains (in breads, cereals, pasta, crackers, etc.) Foods low in salt (sodium) Foods low in sugar Foods low in fat (low in saturated fats, trans fats and cholesterol) Lean meats and poultry


Fruits & Vegetables

Health Benefits: Fruits and vegetables provide a variety of nutrients (i.e. vitamins and minerals), are low in calories and fat and contain valuable fiber that reduces the risk of chronic diseases (i.e. heart disease and some cancers). The USDA recommends 2‐1/2 cups of vegetables and two cups of fruit each day for an average diet of 2,000 calories.

Healthy Options to Stock: Reduce Stock in: Fresh fruits* such as bananas, apples, oranges, pears, and other seasonal fruit

Fresh vegetables* such as lettuce, onions, peppers, and carrots

Frozen fruit or vegetables Canned fruit with light sugar Canned vegetables with low or no salt added

100% juice* Dried fruit such as raisins, cranberries, apples, etc.

Juices that are less than 100%

Tips:

In October 2009, fresh fruits and vegetables can be purchased with WIC coupons! Ask your customers what fresh produce they would like to buy. Display a basket of fruit at the register. Remove produce with bruises, holes and decay from displays. For more on how to properly store and care for produce read the Stocking, Displaying & Purchasing Fresh Fruit and Vegetables section.


Whole Grains Health Benefits: Whole grains provide fiber and a variety of nutrients (i.e. vitamins and minerals). The USDA recommends at least 3 ounces each day to help reduce the risk of chronic diseases; whole grains also may help with weight loss and management.

Healthy Options to Stock: Reduce Stock in: Whole grain breads*, pasta and crackers—whole wheat or multi‐grain

Whole grain cereals* such as bran flakes, Cheerios

Oatmeal* (includes instant) Brown rice* and wild rice Popcorn with low salt or salt‐free Other whole grain products with bulgur* (or “cracked wheat”), barley, and rye

White, enriched bread White rice Cereals with sugar added such as frosted flakes or fruit loops

Tips:

Whole grain foods cannot be identified by color. Read the nutrition label and look for the words “whole” or “whole grain” before the grain ingredient’s name.

Look for the whole grain listed as the first ingredient on the nutrition label. Wheat flour, enriched flour, and degerminated cornmeal are not whole grains.

WIC accepts any bread labeled “100% Whole Wheat” bread (16 oz or 24 oz packages).

If you make deli sandwiches provide a whole wheat bread option.


Food Low in Fat Health Benefits: Reducing the amount of saturated fats, trans fats and cholesterol can reduce the risk of heart disease and weight control. The USDA recommends keeping total fat intake between 20 to 35 percent of calories with most fats coming from polyunsaturated and monounsaturated fatty acids such as fish, nuts and vegetable oils.

Healthy Options to Stock: Reduce Stock in: Fat‐free (skim) or low‐fat (1%) milk* Fat‐free, Reduced fat or Low‐fat cheese*

Frozen yogurt, low‐fat Extra lean ground beef (5% fat) Baked potato chips Roasted items such as chicken and potatoes

Soft margarine with zero trans fats

Whole milk (3.25%) Regular cheese Regular ice cream Regular ground beef (25% fat) Potato and corn chips with trans fat

Fried items such as chicken and potatoes

Tips:

Replace a portion of ice cream shelf space with frozen yogurt. Stock items with total fat less than 5% Daily Value (found on the nutrition label). Watch out for items with trans fat above .5 grams per serving on nutrition label or “partially hydrogenated” listed in the ingredient list.


Food Low in Salt

Health Benefits: Decreasing salt (sodium) intake reduces the risk of high blood pressure which is associated with health issues such as heart disease, stroke, congestive heart failure, and kidney disease. The USDA recommends individuals should consume less than 2,300 mg (approximately 1 tsp of salt) of sodium per day.

Healthy Options to Stock: Reduce Stock in: Salt‐free or reduced salt pretzels Salt‐free or reduced salt nuts Salt‐free or reduced salt crackers Salt‐free or reduced salt popcorn Salt‐free canned items such as tuna,* beans and vegetables

Potato and corn chips Canned items with added salt

Tips:

Look for labels that say “Salt‐free” or “Reduced Salt.” Display salt‐free snack items such as nuts and pretzels near the register. Put up “Low in Salt” shelf signs.

Food Low in Sugar

Health Benefits: Decreasing sugar intake improves weight control, the body’s intake of nutrients and dental health. The USDA recommends reducing intake of “added sugars” (also known as caloric sweeteners) often found in processed foods such as soda and candy.

Healthy Options to Stock: Reduce Stock in: Water Sparkling or carbonated water Unsweetened tea Diet soda

Soda Energy and sports drinks Sweetened tea Candy

Tips:

Watch for added sugars such as: sucrose, glucose, high fructose corn syrup, corn syrup, maple syrup, and fructose.

Read the ingredient list on the nutrition label and make sure added sugars are not one of the first items listed.

Place healthier beverage options (i.e. water and 100% juice) in front of display case.


How to Read a Nutrition Label

Source: U.S. Food and Drug Administration, (http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm078889.htm)

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Delridge

Healthy Corner

Store Project

WIC and Food Stamp (EBT)

Applying for WIC and Food Stamp (EBT) authorization will help you increase the affordability of your food for your customers. By accepting these two additional types of payment, you will be able to increase your sales volume and customer base. We recognize applying takes time and can be confusing, therefore we will help you fill out the necessary paperwork and assist you through any other steps along the way. Once you are authorized to accept WIC and food stamps, we will continue to work with you to meet the program’s requirements such as reporting sales.

Applying for WIC:

The Women Infants and Children (WIC) Program is a federally‐funded health and nutrition program for women, infants, and children. WIC helps families by providing checks they can use to buy healthy supplemental foods from WIC‐authorized vendors. Participants must meet the income guidelines, and be a pregnant woman, new mother, infant or child under age five. WIC is managed by Washington State’s Department of Health and Human Services. Here are some general things to know about the program and how to become authorized:

How can my store become eligible to accept WIC? Each store is required to meet a certain set of criteria in order to be WIC authorized. For example, stores must stock a minimum quantity of WIC approved foods at all times. (http://www.doh.wa.gov/cfh/WIC/stock‐levels.htm).

What types of products does a store need to stock? The WIC approved list will include fresh produce and other healthy items beginning October 1, 2009 (http://www.doh.wa.gov/cfh/WIC/newfoods.htm).

How do I apply? Stores can apply online by contacting the Washington State WIC Nutrition Program or downloading an application from their website. We will assist you through this process.








Applying for Food Stamps (EBT):

Food stamps authorization is managed by the U.S. Department of Agriculture’s Supplemental Nutrition Assistance Program or SNAP (formerly Food Stamp Program). The food stamp program provides low‐income households with electronic benefits (EBT) they can use like cash. Here is some information about becoming authorized:

• How can my store become eligible to accept SNAP benefits (EBT)? A store must sell food for home preparation and consumption and meet at least one of the criteria below (http://www.fns.usda.gov/fsp/retailers/store‐eligibility.htm): Offer for sale at least three different varieties of food in each of the following four staple food groups, with perishable foods in at least two categories, on a daily basis:

Breads and grains Dairy Fruits and vegetables Meat, poultry and fish

OR At least 50 percent of the total sales (e.g., food, non‐food, services, etc.) at your store must be from the sale of eligible staple food.

• How do I apply? Stores can apply online or request a paper application. We will

assist you through this process. Paper application:

The staff of the local Food and Nutrition Service (FNS) Office is available to answer your questions and advise you on SNAP rules and procedures.

Food and Nutrition Service, USDA 2029 Lloyd Center Portland, OR 97232‐1314 Phone: 503‐326‐ 5971

OR Online: http://www.fns.usda.gov/fsp/retailers/application‐process.htm






Delridge

Healthy Corner

Store Project

Resources

Food Handling and Safety:

Network for a Healthy California, Fruit and Vegetable Handling Guide, http://www.cdph.ca.gov/programs/cpns/Pages/RetailResources.aspx

Seattle‐King County Public Health’s Food Protection Program: http://www.kingcounty.gov/healthservices/health/ehs/foodsafety.aspx

Washington State Food & Beverage Workers’ Manual (available in six languages) http://www.doh.wa.gov/ehp/food/workermanual.pdf

Food Worker and Industry Resources, http://www.doh.wa.gov/ehp/food/industryresources.html

Washington State Food Regulations: http://www.doh.wa.gov/ehp/food/ruleworkingdoc‐chapter3.pdf

Healthy Eating: Understanding Health Issues and Identifying Healthy Foods:

Center for Disease and Control Prevention (CDC)’s Nutrition for Everyone Program, http://www.cdc.gov/nutrition/everyone/index.html

CDC’s Fruit and Veggies Matter Program, http://www.fruitsandveggiesmorematters.org

CDC’s Rethink Your Drink, http://www.cdc.gov/nccdphp/dnpa/nutrition/pdf/rethink_your_drink.pdf

USDA’s Dietary Guidelines for Americans, 2005, http://www.health.gov/dietaryguidelines/dga2005/document/default.htm

FDA’s How to Understand and Use the Nutrition Fact Label, http://www.cfsan.fda.gov/~dms/foodlab.html

National Heart, Lung and Blood Institute’s Keep the Beat: Heart Healthy Recipes, http://www.nhlbi.nih.gov/health/public/heart/other/ktb_recipebk/ktb_recipebk.pdf

http://www.cdph.ca.gov/programs/cpns/Pages/RetailResources.aspx�

http://www.kingcounty.gov/healthservices/health/ehs/foodsafety.aspx�

http://www.doh.wa.gov/ehp/food/workermanual.pdf�

http://www.doh.wa.gov/ehp/food/industryresources.html�

http://www.doh.wa.gov/ehp/food/ruleworkingdoc-chapter3.pdf�

http://www.doh.wa.gov/ehp/food/ruleworkingdoc-chapter3.pdf�

http://www.cdc.gov/nutrition/everyone/index.html�

http://www.fruitsandveggiesmorematters.org/�

http://www.cdc.gov/nccdphp/dnpa/nutrition/pdf/rethink_your_drink.pdf�

http://www.health.gov/dietaryguidelines/dga2005/document/default.htm�

http://www.cfsan.fda.gov/~dms/foodlab.html�

http://www.nhlbi.nih.gov/health/public/heart/other/ktb_recipebk/ktb_recipebk.pdf�


Seattle‐King County Public Health’s Understanding the Nutrition Facts Label, http://www.kingcounty.gov/healthservices/health/nutrition/nflabelfacts.aspx

Seattle‐King County Public Health’s Trans Fat Help Center, http://www.kingcounty.gov/healthservices/health/nutrition/healthyeating/transfat/GettingStarted.aspx

Seattle Public Schools –see Kids First links, http://www.seattleschools.org/area/nutrition‐svc/nutritionals/nutritional_info_index.html

Supplemental Nutrition Assistance Program (aka Food Stamp Program):

SNAP Retailer Eligibility, http://www.fns.usda.gov/fsp/retailers/store‐eligibility.htm

SNAP Application Process, http://www.fns.usda.gov/fsp/retailers/application‐process.htm

Food and Nutrition Service (FNS) Office‐The staff of the local FNS field office is available to answer your questions and advise you on SNAP rules and procedures.

Food and Nutrition Service, USDA 2029 Lloyd Center Portland, OR 97232‐1314

Phone: 503‐326‐5971

Washington State WIC Nutrition Program:

Information for retailers, http://www.doh.wa.gov/cfh/WIC/retailers.htm (included in appendix)

WIC Approved Food List, http://www.doh.wa.gov/cfh/WIC/newfoods.htm (included in appendix)

WIC Retailer Minimum Stock Requirements, http://www.doh.wa.gov/cfh/WIC/stock‐levels.htm (included in appendix)

WIC Retailer Selection Criteria, http://www.doh.wa.gov/cfh/WIC/retailer‐select.htm (included in appendix)



http://www.kingcounty.gov/healthservices/health/nutrition/nflabelfacts.aspx�

http://www.kingcounty.gov/healthservices/health/nutrition/healthyeating/transfat/GettingStarted.aspx�

http://www.kingcounty.gov/healthservices/health/nutrition/healthyeating/transfat/GettingStarted.aspx�

http://www.seattleschools.org/area/nutrition-svc/nutritionals/nutritional_info_index.html�

http://www.seattleschools.org/area/nutrition-svc/nutritionals/nutritional_info_index.html�



http://www.doh.wa.gov/cfh/WIC/retailers.htm�




http://www.doh.wa.gov/cfh/WIC/retailer-select.htm�




Delridge Neighborhoods Development Association (DNDA)

Questions about the Healthy Corner Store project? Contact Phillippia Goldsmith at: 206.923.0917 x116 or [email protected].

Other Corner Store Projects and Resources:

Baltimore Healthy Stores, http://healthystores.org/BHSmaterials.html

California Food Policy Advocates, Neighborhood Groceries: New Access to Healthy Food in Lowincome Communities, http://www.cfpa.net/Grocery.PDF

DC Healthy Corner Store Program, http://www.dchunger.org/projects/cornerstore.html

Hartford’s Healthy Food Retailer, http://www.hartfordfood.org/pubs/healthy_retailers.pdf

Healthy Corner Store Network, http://www.healthycornerstores.org/index.php

Healthy Corner Stores for Healthy New Orleans Neighborhoods, http://www.sph.tulane.edu/PRC/Files/NOLA_Healthy_Corner_Stores_Toolkit.pdf

Literacy for Environmental Justice’s Good Neighbor Program, (San Francisco, CA) http:/www.lejyouth.org/programs/food.html

Network for a Healthy California’s Retail Program, http://www.networkforahealthycalifornia.net

Snackin’ Fresh, a program of The Food Trust in Philadelphia, PA, http://www.thefoodtrust.org/php/SnackinFresh/about.html


http://healthystores.org/BHSmaterials.html�

http://www.cfpa.net/Grocery.PDF�

http://www.dchunger.org/projects/cornerstore.html�

http://www.hartfordfood.org/pubs/healthy_retailers.pdf�

http://www.healthycornerstores.org/index.php�

http://www.sph.tulane.edu/PRC/Files/NOLA_Healthy_Corner_Stores_Toolkit.pdf�

http://www.lejyouth.org/programs/food.html�

http://www.networkforahealthycalifornia.net/�

http://www.thefoodtrust.org/php/SnackinFresh/about.html�

Healthy Corner Store Toolkit / C‐1

Delridge

Healthy Corner

Store Project

Appendix

The appendix includes the following templates and information materials:

Information Packet for Storeowners − Invitation letter to participate − Frequently Asked Questions − Corner Store Success Stories

Store Application Form Store Selection Matrix Letter of Acceptance Project Requirements Memorandum of Understanding (MOU) Store Inventory Store Interview Store Project Plan Project Evaluation Customer Survey

Healthy Corner Store Toolkit / C‐2


Delridge

Healthy Corner

Store Project

Store Date Address CSZ Dear Storeowner, We are excited to share with you a potential business opportunity for your store! The Healthy Corner Store Project, a project led by Delridge Neighborhoods Development Association (DNDA), is working to increase community access to healthy, affordable food through neighborhood corner stores. We are seeking 3‐5 stores, such as yours, to participate in this community‐supported business venture. Your store…..[INSERT PERSONAL NOTE HERE]. We will work directly with the selected stores to help increase their market sales and expand their customer base through selling healthy food items such as fresh produce. We will provide marketing, technical and educational assistance and resources such as:

• Assistance in improving store layout for storage and display • Free advertisement and promotional materials (shelf signs, posters, flyers, etc.) • Social marketing to current and new customers living and working near your store • Information and training on how to purchase, price, stock and market healthy food • Small business development resources from City of Seattle’s Office of Economic Development

Neighborhoods in cities such as Philadelphia, Baltimore, and San Francisco have seen success in improving people’s access to healthy foods while increasing the sales revenue for neighborhood corner stores. A Seattle PostIntelligencer article last year showed that Delridge residents are in need of healthy food—products your store can market. In this packet we have included more details about the project along with a couple articles on corner store success stories. We will begin selecting stores in mid‐May 2009. If you are interested or want to learn more, call or stop by the DNDA office (5411 Delridge Way SW –next to the library). Please contact Phillippia Goldsmith at: 206.923.0917 x116 or [email protected]. We look forward to hearing from you soon! Sincerely, Derek Birnie Phillippia Goldsmith Executive Director Community Building Manager


Delridge

Healthy Corner

Store Project

Frequently Asked Questions

What is the Delridge Healthy Corner Store Project?

The Healthy Corner Store Project, a project led by Delridge Neighborhoods Development Association (DNDA), will increase community access to healthy, affordable food through neighborhood corner stores. In this first year DNDA will work with 3‐5 corner stores in the Delridge neighborhood to help increase market sales and expand their customer base through selling a variety of more healthy food items.

What will the project do for my store?

DNDA will provide marketing, technical and educational assistance for participating stores. Working with each store, DNDA will develop an individualized store project plan to help stores stock, market and sell healthy food items. Examples of what DNDA will provide include:

• Assistance in improving store layout for storage and display

• Free advertising and promotional materials (shelf signs, posters, flyers, etc.)

• Social marketing to current and new customers living or working near your store

• Information and training on how to purchase, price, stock and market healthy food

• Small business development resources from City of Seattle’s Office of Economic Development

What will I be required to do in my store?

Store owners will be asked to work with DNDA to: develop store business goals and identify opportunities for business improvement consistent with the project, choose appropriate strategies to be integrated into a store project plan, and implement the store project plan.

Has this project been done in other cities?

Yes! Neighborhoods in cities such as Philadelphia, Baltimore, and San Francisco have seen success in improving people’s access to healthy foods while increasing the sales revenue for neighborhood corner stores. The Healthy Corner Store Network website shares successful stories from across the country. Visit www.healthycornerstores.org to learn more.


What is the project timeline?

• April‐May 2009: Store outreach and selection

• May 2009: DNDA works with each participating store to develop the store project plan

• June 2009: Project kickoff! Stores begin to implement project plans

• June 2009‐May 2010: DNDA will provide ongoing assistance for stores

• June 2010: DNDA will evaluate the project to improve and expand it to more Delridge stores

What will actually happen in the stores?

Participating stores will, working with DNDA, identify the appropriate actions to increase availability and sales of more healthy food items. They will choose which actions to take, and develop a reasonable schedule for implementation. The stores will implement their part of the store project plan, such as new product offerings and improving shelf space and displays for healthful foods. DNDA will provide free marketing materials such as shelf labels, posters and advertisements to promote the store’s participation. In addition, DNDA will provide ongoing assistance and training throughout the year. DNDA recognizes that each store’s level of participation in the program will vary due to the unique circumstances of each store and will design the store project plan accordingly.

What kinds of food will be promoted?

Some of the foods include fresh fruits and vegetables, low sugar cereals, low‐fat milk, and healthful snack items such as baked chips or pretzels. DNDA will provide assistance in identifying appropriate food items and potential distributors/vendors.

How can my store become a participant?

DNDA will select participating stores in May 2009. If you are interested or want to learn more, please call or stop by the DNDA office (5411 Delridge Way SW –next to the library). Contact Phillippia Goldsmith at: 206.923.0917 x116 or [email protected].

www.dnda.org


Corner Store Success Stories

Good Magazine

Corner Store Cornucopia: Philadelphia By Tracie McMillian

At Romano’s Grocery, a small bodega in northeast Philadelphia, former staples like beef jerky are suddenly hard to find. That’s because last December, Juan Carlos Romano renovated his old establishment and 'created what many hope will become a national model: the healthy corner store.

With assistance from Philadelphia’s Food Trust, a food advocacy group, Romano is pairing a sustainable makeover—low-energy coolers and lights—with a transformation of his store’s wares, from packaged and processed to fresh and healthy. Studies have found that for each additional supermarket in a given area, fruit and vegetable consumption increases by as much as 32 percent. By increasing access to fresh produce in Romano’s neighborhood, the Food Trust hopes it can improve community health and, if the plan works, expand the program to other areas.

There’s no official verdict on the store’s success yet, but David Nixon, a diabetic and regular customer, was pleased on opening day: “I’d rather have an apple than a Little Debbie,” he says.

Printed from the East Bay Express Web site: http://www.eastbayexpress.com/news/rethinking_the_corner_store/Content?oid=772554

Rethinking the Corner Store

A neighborhood market says no to alcohol and yes to fresh produce.

By Susan Kuchinskas (June 18, 2008)

Last month, North Oakland's A & Sons Market got a makeover. Sharp, hunter-green awnings and a colorful building wrap with inviting pictures of fresh foods replaced the generic white rectangle that had hung limply from the building. For years the old sign had said "Liquor, Groceries," but in recent months the word "liquor" had been painted over.

The market's new facade contrasts with the area's grimy liquor stores like a daisy sprouting in a weedy lot. The decor is just the latest sign of evolution at A & Sons, which has been owned and operated for 32 years by Yemeni immigrant Mohamed Algarmi and his wife and four sons, who live next door.

Eldest son Menir Algarmi said the new signs were chosen because his father wanted the store's outside to tell customers what it had inside. The store's focus is certainly different than that of most other Oakland corner stores. An open cooler near the front door holds neatly wrapped fruits and vegetables, including cherries, oranges, and lettuce. Two rows of shelving hold a variety of boxed, bottled, and canned food, while a large assortment of cleaning supplies lines the back wall. There's always been a deli counter, but today it's stocked with many foods made in the store. In addition to sandwiches made to order and the standard sides, it features falafel and hummus. "You can make a whole meal out of this store," Menir said.

Mohamed Algarmi, Photo by Greg Traverso

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There's simmering hostility in Oakland to corner stores like A & Sons Market. They're demonized and blamed for social ills from alcoholism and drug dealing to litter and noise. After a gang of suited and bow-tied thugs connected to Your Black Muslim Bakery used tire irons to smash up two West Oakland liquor stores in November 2005, the city council decided to crack down — on the stores. If neighbors complained, city lawyers would make a store's owner sign a compliance plan, and shut it down if the plan wasn't followed.

What role should such stores play in their neighborhoods? Do they have a responsibility to provide the components of a healthy diet? No one complains that 7-Eleven doesn't sell vegetables, but corner stores are held to a different standard. Activists want to make them responsible for changing the dietary habits of their customers. They'd like to see them distributing locally grown, organic food.

Last year, as part of the national Healthy Corner Stores Network, Alameda County worked with 32 corner-store merchants to train them in how to be certified as Women, Infants and Children Support vendors. Organizers say such stores can increase their business by selling approved foods to families with vouchers. Yet, while several stores were certified by the program, things in Oakland didn't seem to change much. "If the neighborhood isn't used to going to a venue to buy their produce, they don't even see that it's there," said Linda Franklin, director of Alameda County's program. "It may be better to make people aware of shops that already sell fruits and vegetables, rather than try to convert a liquor store into a food store."

Although the Algarmis were not aware of the program, their market's revitalized exterior was the result of Mohamed's own desire to increase awareness of his offerings. Like many small merchants, the Algarmis struggle to find the balance between surviving and upgrading. Menir said most shopkeepers do the math on store improvements and say, "I don't want to spend the money." Such investments are particularly tough to justify when cash-strapped cities keep piling on new taxes and fees. A & Sons managed to absorb Oakland's recent litter tax, but now it's looking at having to pay for a license to sell cigarettes.

For the most part, the Algarmis' changes have been pragmatic, rather than ideological. The store first opened in the pre-supermarket 1920s, so it's always carried a wider assortment of food than some of its neighbors. And the June 2007 decision to stop selling alcohol came after the store's license was revoked for failing to check a customer's ID. During the ten-day suspension, the family decided that the incremental sales revenues weren't worth the hassle — not only from customers, but also from the license board and the city. "I had been thinking about doing this anyway," Mohamed said. "I thank God that he gave me the encouragement to stop selling liquor."

And yet, the family has long set a different standard for its store. When it was time to replace the market's shelving eight years ago, they chose the kind of wire shelves used by Andronico's because they're neater and cleaner. And instead of the standard beer and lottery banners, the store's interior is decorated with original oil paintings by Walid Algarmi, another son.

Operating on minuscule margins, the Algarmis must control their costs — and that means limiting perishables. So while A & Sons offers a selection of organic dry goods and conventionally grown fruits and vegetables, Menir said "the demand for organics is not there yet." Likewise, while one shelf offers fresh orange juice, several shelves feature Sunny D, the high-fructose beverage that's only 5 percent juice. The Algarmis tested Odwalla, the pricey juice blends, but ended up selling them off at cost or drinking them before they went bad.

Because the one constant at A & Sons is that customers keep voting with their wallets. The poorer ones can't see spending $3 for a small bottle of juice, while the richer ones stop in for candy and then drive out of the neighborhood for major shopping expeditions. But if customers ever do start voting for more veggies, A & Sons is ready to meet the demand.

Yes / No

Please take a moment to fill out this application for the Delridge Healthy Corner Store Project. This information will help us select this year’s participating stores. If you have questions or need assistance with the form, please contact Phillippia Goldsmith at: 206.923.0917 x116 or [email protected]. Please return the form to the DNDA office by Friday, May 8th, 2009. The office is located at 5411 Delridge Way SW, Seattle, WA 98106 (next to the Delridge Library). We look forward to hearing from you!

Store Name: _____________________________________________ Main Contact: ____________________________________

Address_________________________________________________________________ Phone: ________________________________

Email: ________________________________________ Best way to contact you? Phone / Email / Stop by store

1. How long have you owned or operated the store? ____________________________________

2. What time of day is the store most busy? Morning / Lunchtime / Evening

3. What types of customers shop at the store most frequently? (youth, seniors, etc.)

______________________________________________________________________________________________

4. Who is your target customer? ______________________________________________

5. Do you accept food stamps? Yes / No If not, would you like to? Yes / No

6. Do you accept WIC? Yes / No If not, would you like to? Yes / No

7. Do you currently sell fresh produce? Yes / No

8. If so, what items (apples, bananas, etc.)? ___________________________________________________________

9. DNDA will provide ongoing project assistance. Please check what you are most interested in.

Assistance in improving store layout for storage and display Free advertising and promotional materials (shelf signs, posters, flyers, etc.) Social marketing to current and new customers living or working near your store Information and training on how to purchase, price, stock and market healthy food Small business development resources and market research

10. Please describe your interest in the project.

11. If your store is selected, will you be willing to share more information about your store such as

volume of sales and square footage? (This information will help us develop a project plan with

you and will remain confidential.)

Delridge

Healthy Corner

Store Project

Application Form Deadline: May 8th, 2009


Store Selection Matrix

Criteria [Store Name]

Location and Access

General location (neighborhood)

# and types of schools within .5 mile

# of other corner stores within a block

# of grocery stores within .5 mile

Near intersection with crosswalk Yes/No Yes/No Yes/No

Parking Street/Lot/Both Street/Lot/Both Street/Lot/Both

Store Infrastructure & Business Activity

Length of store ownership/operation

Sells fresh produce? Yes/No Yes/No Yes/No

Accepts WIC? Yes/No/ No, but interested Yes/No/ No, but interested Yes/No/ No, but interested

Accepts food stamps? Yes/No/ No, but interested Yes/No/ No, but interested Yes/No/ No, but interested

Time of day store most busy Morning/Lunchtime/

Evening Morning/Lunchtime/

Evening Morning/Lunchtime/

Evening

Most frequent customer base

Cleanliness Good/Average/Poor Good/Average/Poor Good/Average/Poor

Overall store condition (lighting, shelving, windows, floors, etc.) Good/Average/Poor Good/Average/Poor Good/Average/Poor

Merchant’s Willingness to Participate

Storeowner expressed interest High/Med/Low High/Med/Low High/Med/Low

Customers have requested healthy foods Yes/No Yes/No Yes/No

Willing to share store info (i.e. sales) Yes/No Yes/No Yes/No

Store’s desired target audience

Store owner’s described interest (see application)

Additional comments

Ranking

Delridge

Healthy Corner

Store Project

STORE NAME DATE Address City, State Zip Dear NAME OF STOREOWNER,

Congratulations! We are excited to share that your store has been selected to become a Delridge Healthy Corner Store! The Delridge Healthy Corner Store Project, a project led by Delridge Neighborhoods Development Association (DNDA), is working to increase community access to healthy, affordable food through neighborhood corner stores. Your store is one of several selected to participate in this community‐supported business venture. We will work directly with each of the selected stores to help increase their market sales and expand their customer base through selling healthy food items such as fresh produce. In order to do this we need to become familiar with your store and develop a store project plan. Starting in [Month Year], we will work with you to do the following:

• Project Agreement‐ a year‐long agreement will be signed by you and DNDA to begin the project.

• Store Inventory‐ this step does not require your assistance, and we will schedule a time that will not interrupt your business operations. We would like to get a general sense of what types of products you currently sell.

• We will not actually count items. Storeowner/Manager Interview‐ we want to learn more about your current business practices so we can best assist you. We will schedule a time that works best for you to discuss how you run your store. This should take no more than an hour.

• Store Project Plan‐ we will work with you to identify your project goals and review the basic participation expectations. We will also identify what resources you will need over the next year to implement your plan. We will schedule a time that works best for you. This step will take 1‐2 hours of your time.

Please see the attached document for a description of the minimum expectations each store must agree to as well as the assistance and resources DNDA will provide in return. If you have questions or concerns, please contact Phillippia Goldsmith at: 206.923.0917 x116 or [email protected]. We look forward to working with you! Sincerely, Derek Birnie Phillippia Goldsmith Executive Director Community Building Manager


Delridge

Healthy Corner

Store Project

Project Expectations

In order to become a Healthy Corner Store, each store commits to a set of minimum set of expectations. These requirements will be more clearly defined as we work with you. The general expectations are as follows:

Stock Fresh Produce: increase produce types stocked. Stock Healthy Foods: increase total stock in store. Food Affordability: store must accept (or apply to accept) EBT and WIC. Healthy Food Marketing: Store must display Healthy Corner Store marketing materials.

Comply with established Seattle‐King County Public Health codes. Adhere to laws regarding transactions including sale of tobacco/alcohol to minors.

Healthy Corner Stores will receive assistance and resources in order to meet the expectations listed above and their set business goals. DNDA is responsible for providing the following:

Assistance in improving store layout for storage and display. Free advertising and promotional materials (shelf signs, posters, flyers, etc.). Social marketing to current and new customers living and working near your store through leafleting, announcement at public meetings, etc.

Information and training on how to purchase, price, stock and market healthy food. Assistance in filling out application and other paperwork for EBT (food stamps) and WIC.

Small business development resources from City of Seattle’s Office of Economic Development.

Bi‐annual (i.e. twice a year) evaluations of store progress to determine how DNDA can further assist the store.

Delridge

Healthy Corner

Store Project

Memorandum of Understanding

A Delridge Healthy Corner Store is a local retail food store that collaborates with the Delridge Neighborhoods Development Association (DNDA) and the community to promote healthy food access and to discourage activities that are detrimental to the

well being of the community. It does so by stocking and advertising healthful products, discouraging unhealthy practices in the vicinity of the store, abiding by existing laws, and participating in activities that meet the nutritional needs of local

community residents.

This Memorandum of Understanding outlines the activities that will be provided by the Delridge Neighborhoods Development Association (DNDA) in a supporting role to implement the Delridge Healthy Corner Store Project at STORE NAME, STORE ADDRESS. These services will be provided to STORE NAME for compliance with specified criteria. The agreement will be effective for the period of one year ending ______________________________.

STORE NAME is committed to the well‐being of the neighborhood in which my store is located and pledges to do the following as further developed in my store project plan:

Stock Healthy Foods Sell a variety of the high quality fresh fruits and vegetables Stock whole grain products Stock low‐fat and skim dairy products Listen to and try to accommodate customers’ requests for healthy foods

Market Healthy Foods

Display healthy foods prominently in the store Label and promote healthy items Limit the advertising of unhealthy foods, drinks and substances

Adhere to High Business Standards Keep prices of healthy foods affordable by participating in Federal Nutrition programs such as Food Stamps and WIC

Remove items past the sell‐by date from shelves Maintain high standards of cleanliness and safety inside and outside the store Adhere to all laws regarding sales of tobacco and alcohol to minors

Delridge Neighborhoods Development Association (DNDA) will implement the Delridge Healthy Corner Store Project by:

Providing free marketing and advertising through a local media campaign including leafleting, press opportunities, and in‐store promotional materials (posters, window decals, shelf labels, etc).

Assisting the store in meeting the goals agreed upon in the store project plan. Monitoring the store’s progress, including bi‐annual formal evaluations and monthly informal check‐ins with the storeowner.

The following parties pledge to uphold the standards listed above and will continue to collaborate with community members to make the neighborhood a healthier place to live.

__________________________________________________

MERCHANT NAME Owner, STORE NAME __________________________________________________ Derek Birnie, Executive Director, DNDA __________________________________________________ Phillippia Goldsmith, Delridge Healthy Corner Store Project Coordinator, DNDA Date: ____________________________________________

1

Delridge

Healthy Corner

Store Project

Store Inventory

The intake form includes two parts—the store inventory and the store interview—as the first step to developing the store project plan. Designed to be completed without the storeowner or staff assistance, the store inventory provides DNDA with familiarity of items in the store, store layout and infrastructure. The interview should be scheduled and conducted with the storeowner after the inventory is completed. The information collected will help DNDA evaluate the store’s progress over time. Store: ______________________________________________ Storeowner: ______________________________ Store Address: _____________________________________ Date: _______________________________________ Inventory Completed by: ________________________________________________________________________ □ Store photos taken (in/outside)

1. Please draw the store layout (indicate aisles, entrance, register and refrigeration). If there fresh produce is sold, show location.

2

2. Please indicate the number, size, and type of contents of the refrigeration units.

Units Approximate size Primary Contents Comments Example: 1 freezer

5 ft x 2ft x 3ft Ice cream treats, frozen juice Makes rattling noise

3. Shelves are stocked: □ full □ empty 4. How much space is devoted to (indicate number of aisles, endcaps, shelves,

wireracks and refrigerators/freezers):

Food Type # of Aisles # of Endcaps # of Shelves # of Wireracks # of Coolers Candy

Chips

Soda

Ice cream Fresh produce Staple groceries (dried goods) Staple groceries (refrigerated goods)

5. Is there room for Healthy Corner Store signage on shelves? □ Yes □ No 6. Is there space on the walls for Healthy Corner Store posters, etc.? □ Yes □ No

3

7. Please rate the store on the following characteristics:

Characteristic Quality Comment Cleanliness

□ Good □ Average □ Poor

Overall store condition


Condition of windows


Condition of walls


Condition of ceilings


Lighting


8. Please indicate the services the store provides:

Service Yes/No Comment/Describe

Accepts EBT (food stamps) □ Yes □ No Is there a sign?

Accepts WIC □ Yes □ No Is there a sign?

Has a kitchen or deli space □ Yes □ No

Sells heated foods (i.e. fried chicken) □ Yes □ No

Sells alcohol □ Yes □ No

Sells cigarettes □ Yes □ No

Has an ATM □ Yes □ No

9. Please provide the number existing tobacco and alcohol advertisements in the interior and exterior of the store. Signs # Comment/Describe

Tobacco Signs Outside

Alcohol Signs Outside

Tobacco Signs Inside

Alcohol Signs Inside

4

10. Please indicate which of the following healthy food items are available in the store, variety available (for example, 3 types of juice), price (select lowest available in the category) and the quantity the price is based on, and approximate the quality of the item. If pricing is not on the shelf or on the item, write “no price.”

Section A: Fresh Fruits and Vegetables

Item (please specify) # of types Price (per item, lb, bag) Quality □ Good □ Average □ Poor □ Good □ Average □ Poor □ Good □ Average □ Poor □ Good □ Average □ Poor □ Good □ Average □ Poor □ Good □ Average □ Poor □ Good □ Average □ Poor □ Good □ Average □ Poor □ Good □ Average □ Poor

Section B: Healthy Snack Items

Item # of types Price (per item, lb, bag) Brands Pretzels (low or no salt) Baked Chips Granola Bars Popcorn (low salt and butter) Single serving yogurt Nuts (low or no salt) Crackers (low or no salt) Protein bars (i.e. Power Bar)

5

Section C: Healthy Beverages

Item # of types Price (Single serving) Price (Full size) Low‐fat milk (1% or no‐fat)

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

Water $ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

100% Juice (specify type) $ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

Unsweetened tea $ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

Carbonated water (no sugar added)

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

$ ________________ Per: _____ (oz) container

Section D: Other Healthy Items

Item # of types Price (per item, lb, bag) Brands Whole grain or wheat bread Whole grain cereal (i.e. Cheerios) Whole grain pasta Brown rice Dried beans Reduced fat cheese (low‐fat, Skim, 1%)

Eggs Frozen vegetables (specify type)

Canned vegetables (specify type)

Canned fruit (specify type)

11. Additional observations:

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Delridge

Healthy Corner

Store Project

Store Interview

The intake form includes two parts—the store inventory and the store interview—as the first step to developing the store project plan. The interview should be conducted with the storeowner after the inventory is completed by DNDA. The interview provides DNDA with familiarity with the storeowner’s business and sales, customers, and level of interest in the project. The information shared will remain confidential. Store: ______________________________________________ Storeowner: ______________________________ Address: ___________________________________________ Date: _____________________________ Interviewer(s): _______________________________________________________ Background Questions

1. I’d like to begin with a brief history of the store. When did _________ (store name) first open?

2. Has the store changed much since it opened? (Listen for change of ownership,

product offerings etc.)

3. How many employees do you have now? Are there times of the day when you have more or less employees working? (for example, before or after school)

4. What hours/days are you open?

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Customers

5. Who shops at the store most frequently? (for example, seniors, youth, workmen etc)

6. Who spends the most money at the store?

7. Do youth shop here on their way to and from school? During lunch breaks?

8. About how many students come in on an average day?

9. What do youth buy?

10. What stores are your biggest competitors? In what ways are you competing with them?

Food Stamps (EBT) & WIC Sales Ask question #11 or #12 based on whether they accept EBT or not. Ask question #13 or #14 based on whether they accept WIC or not.

11. I see that you DO NOT accept EBT. Has the store ever considered accepting food stamps? (skip to question #6)

• If yes, what have been the barriers?

• If no, what issues have factored into the decision NOT to accept EBT?

12. I see that you ACCEPT EBT, do many of your customers use EBT?

• About how many per week? _____________ • About how much in weekly sales do you make in Food Stamps? $ ________ • What percent of your total sales is that? __________ %

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13. I see that you DO NOT accept WIC. Has the store ever considered accepting the coupons? (skip to question #15)

• If yes, what have been the barriers?

• If no, what issues have factored into the decision NOT to accept WIC?

14. I see that you ACCEPT WIC, do many of your customers use WIC coupons?

• About how many per week? _____________ • About how much in weekly sales do you make in Food Stamps? $ ________ • What percent of your total sales is that? __________ %

Product Offerings & Inventory Systems

15. How do you decide what items are sold?

16. How do you track your inventory?

17. Do you know your average sales volume per day? Month? (Ask them what the sales volume is if they appear comfortable to share it with you).

18. Where does most of your inventory come from?

19. What items do you sell most of?

20. What items do you sell least of?

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21. About how many vendors do you have?

22. How often do tobacco (cigarette) company reps visit your store? Do you have contracts with them?

23. Do tobacco reps place ads/promotional items in your store? If yes, do you receive incentives (i.e. payment, discounts) for the placement of these promotional items? If yes, how much?

24. How often do alcohol (beer and wine) company reps visit your store? Do you have contracts with them?

25. Do they place ads/promotional items in your store? If yes, do you receive incentives (i.e. payment, discounts) for the placement of these promotional items? If yes, how much?

26. Do you have a contract with any chip or candy vendors (i.e. Frito‐Lay) to stock the store? (If no, where do you purchase those items?)

27. Tell us about your refrigeration system. How old are the refrigerators and freezers? Do they break down often?

28. Are your energy bills high from running them? Would you be interested in replacing them with more energy‐efficient refrigeration?

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Listen for: • Conscious or unconscious decision • Infrastructure limitations • Supply limitations • Customer demand issues • Cost (but be careful to clarify why it is costly)

Fresh Produce Sales If fresh produce is NOT sold ask:

29. I noticed that you do not sell fresh produce in the store. I’d like to hear a little about that decision. (What are the advantages and disadvantages?) (skip to question #38) OR

If fresh produce is sold ask:

30. I noticed that you sell ____________ (state fresh item(s)). About how much in weekly sales do you make from fresh fruits and vegetables?

31. What percent of your total sales is that? ___________ %

32. Who buys the fresh produce? (i.e. youth, seniors)

33. Do you have any problems when it comes to selling these types of items? Do they go bad? Do you have to throw out some inventory?

34. How long has the store sold fresh produce?

35. What made you decide to sell fresh produce?

36. How do you supply the store with fresh produce? Who is your vendor(s)?

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37. Do neighborhood residents ever comment about the fresh produce for sale here?

(What do they say?)

Role of Store in Community

38. Do you do advertisements for your store? Flyers? Newspaper ads?

39. When it comes to the neighborhood, how do the people living around here feel about the store? (listen for issues of shoplifting, drugs, violence)

40. Would you be interested in working with youth groups and other neighborhood residents to make store improvements? (Mention ideas such as volunteer work/cleaning parties, painting a mural, etc.)

41. DNDA can provide a variety of assistance. What are your top 3‐4 interests from the list below?

____ Produce handling and display

____ Assistance with applying for WIC and EBT

____ Business Management (i.e. inventory systems, getting loans)

____ Energy efficiency (refrigeration, lighting, etc.)

____ Marketing and promotion

____ Building improvement (i.e. painting)

____ In‐store display materials

____ Market research (i.e. customer surveys)

42. Is there anything else you would like to share?

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Delridge

Healthy Corner

Store Project

Project Plan

Store: ____________________________________________ Storeowner/Manager: _________________________________ Date: _________________

DHCS Staff: ______________________________________ Plan Duration (start and end date): ___________________________________

This project plan will help the storeowner identify and plan for the changes and improvements or “enhancements” to be made in the store to increase the sale of healthy food items. Prior to completing the tables below, the storeowner should consider their project goals. These goals will help DNDA develop the project plan with the storeowner. Please be specific as possible.

Goal 1: _________________________________________________________________________________________________________________________________________

Goal 2: _________________________________________________________________________________________________________________________________________

Goal 3: _________________________________________________________________________________________________________________________________________

The project enhancements are organized into three areas for improving the healthy food environment while increasing business:

• Stocking Healthy Foods • Marketing Healthy Foods • Overall Store Appearance and Business Standards

Each of these categories is split into three levels of enhancements‐ low, medium, and high. The store must meet the low level in order to receive program incentives and assistance. The medium and high level interventions are optional and designed to further increase store sales. Complete the tables below by specifying the level of commitment the enhancements the store agrees to complete over the next year. Specify the date of implement and other pertinent details in the far right column. If an enhancement is already in practice, make note.

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Stocking Healthy Foods

Enhancement change the storeowner can make for project plan based on level of effort required

Commitment specify the action or measurement to achieve enhancement

Comment –provide details such as resources required and date of completion

Low (expected)

Stock fresh produce ___ separate varieties of vegetables or fruit.

Stock healthy foods (At least ___% percentage of total stock).

___(#) shelves, ___(#)endcap and ________________ of healthy snacks

Stock items on WIC minimum requirements list

Begin stocking WIC list when authorized.

Remove damaged and aged produce (see Toolkit for tips and guidelines) Daily/Weekly

Medium Stock low‐sugar cereal ___ (#) types Stock low‐salt snack item ___ (#) types Stock frozen vegetables ___ (#) types Stock low‐salt snack items ___ (#) types Stock 100% juice ___ (#) types Stock whole grain bread (includes whole wheat) ___ (#) types

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Stock lower fat alternatives to dairy products and condiments (like mayonnaise) ___ (#) types Stock canned fruit with low sugar ___ (#) types Stock canned vegetables with low salt ___ (#) types

High Reduce stock of candy

___ # items or ___ shelves/endcap/rack

Reduce stock of soda and energy drinks


Reduce stock of snack items with high salt (i.e. chips)


Reduce dairy products with high fat content


Reduce stock of fried items ___ # items

Stock locally grown and organic produce ___ # items

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Low (required) Display Healthy Corner Store sign inside and outside of store Yes/No

Display “We accept WIC” sign inside and outside of the store

Yes/No

Display “We accept EBT” sign inside and outside of the store

Yes/No

Place DHCS shelf signs by healthy items (i.e. “This item is low‐fat”) Yes/No

Medium

Display fresh produce and other healthy items in high traffic area Display fresh produce at register Yes/No Display other healthy snack items or beverages at register Display signs throughout store directing customers to healthy food items

Display healthy items in prime rack locations (i.e. juice more visible/accessible than soda)

Point out healthy food choices to customers

Have Healthy Corner Store food tastings or cooking demos

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Provide clear and consistent pricing for easy price comparison for customers

Price healthy items at same or lower than less healthy alternatives

High Set up special display area or “health zone” for healthy foods items Offer single servings of fresh, cut‐up produce

Offer a healthy food incentive card to customers or other special price offering

Overall Store Appearance and Business Standards




Low (expected) Accept (or apply to accept) EBT as payment.

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Accept (or apply to accept) WIC as payment. Record monthly sales of healthy products, WIC and EBT (food stamps)

Medium Paint inside of store

Paint outside of store Remove any tobacco/alcohol ads that are not used to gain additional income for stores

Reorganize store layout to increase shelf space for healthy foods Place any indoor tobacco/alcohol advertising a minimum of three feet above the ground

Improve indoor lighting (i.e. replacing light bulbs, removing signage covering windows, etc.)

Remove graffiti tagging on exterior walls

High Create a community space

Use energy efficient appliances

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Provide outside lighting to illuminate the sidewalk and parking area directly adjacent to the store

Apply for delicatessen licenses to prepare healthy foods (i.e. salads, packaged single servings of fruit)

Reduce stock of cigarettes ___ # items or ___ %

Reduce stock of alcohol ___ # items or ___ %

Eliminate all outdoor advertising of tobacco and alcohol products

Eliminate all indoor advertising of tobacco and alcohol products

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Ask these questions if they were not clearly answered during the store interview.

Specific Assistance and Resource Needs to Begin Implementing Plan:

Do you need assistance identifying healthy snack items? Yes / No

Do you need assistance identifying what types of produce to stock? Yes / No

Do you need assistance in finding a produce vendor? Yes / No

Do you need assistance in developing a system to record monthly sales of healthy items? Yes / No

Will you need assistance filling out paperwork to apply for WIC? Yes / No

Will you need assistance filling out paperwork to apply for EBT (Food Stamps)? Yes / No

Do you need assistance understanding or meeting public health codes? Yes / No

Will you need additional storage and display equipment (i.e. coolers, racks, shelving) to make these changes?

Yes / No

Do you need a POS (point‐of‐sales) system? Yes / No

Comments:

Have questions? Contact Phillippia Goldsmith at: 206.923.0917 x116 or [email protected].


1

Delridge

Healthy Corner

Store Project

Project Evaluation

Store: ____________________________________________ Storeowner/Manager: _________________________________ Date: _________________

Staff: _____________________________________________ Plan Duration (start and end date): ___________________________________

This evaluation is designed to assess the progress of each Healthy Corner Store. The evaluation is conducted every six months and is then reviewed by the Advisory Committee. Split into two parts, the evaluation first measures the progress of the goals and actions defined in the store project plan. After reviewing the plan, a series of questions follow to determine the overall success of the project and project assistance and materials provided for the stores.

Part I: Store Plan Review Prior to meeting with the storeowner, check each of the enhancements the store committed to and the action or measurement defined in the store project plan. Note the current status of each enhancements in the six‐month or one‐year review. Please make comments on additional information such as challenges, successes and needs in the “comment” column. Example:

Enhancement check each enhancement the store has committed to (see store project plan)

Action as defined in project plan

SixMonth Review

OneYear Review

Comment –provide details such as challenges and requested services

Low (expected)

Stock fresh produce 12 separate varieties of vegetables or fruit.

Stocking 8 Needs assistance on how to care for produce.

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Stocking Healthy Foods

Enhancement check each enhancement the store has committed to (see project plan)


SixMonth Review

OneYear Review

Comment –provide details such as challenges & requested services

Low (expected)

Stock fresh produce ___ separate varieties of vegetables or fruit.

Stock healthy foods (At least ___% percentage of total stock).

Stock items on WIC minimum requirements list

Begin stocking WIC list when authorized.

Remove damaged and aged produce

Daily/Weekly

Medium Stock low‐sugar cereal

___ (#) types

Stock low‐salt snack item

___ (#) types

Stock frozen vegetables

___ (#) types

Stock low‐salt snack items

___ (#) types

Stock 100% juice

___ (#) types

Stock whole grain bread

(includes whole wheat) ___ (#) types

Stock lower fat alternatives to dairy products and condiments ___ (#) types

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SixMonth Review

OneYear Review


Stock canned fruit with low sugar ___ (#) types

Stock canned vegetables with

low salt ___ (#) types

High Reduce stock of candy

___ # items or ___

shelves/endcap/rack

Reduce stock of soda and energy

drinks


Reduce stock of snack items with high salt (i.e. chips)


Reduce dairy products with high fat content


Reduce stock of fried items ___ # items

Stock locally grown and organic produce ___ # items

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SixMonth Review

OneYear Review


Low (required) Display Healthy Corner Store

sign inside and outside of store Yes/No

Display “We accept WIC” sign inside and outside of the store Yes/No

Display “We accept EBT” sign inside and outside of the store

Yes/No

Place DHCS shelf signs by healthy items

Yes/No

Medium Display fresh produce and other

healthy items in high traffic area

Display fresh produce at register Yes/No Display other healthy snack

items or beverages at register

Display signs throughout store directing customers to healthy food items

Display healthy items in prime rack locations (i.e. juice more visible/accessible than soda)

Point out healthy food choices to customers

5



SixMonth Review

OneYear Review


Have Healthy Corner Store food tastings or cooking demos

Provide clear and consistent pricing for easy price comparison for customers

Price healthy items at same or lower than less healthy alternatives

High Set up special display area or

“health zone” for healthy foods items

Offer single servings of fresh, cut‐up produce

Offer a healthy food incentive card to customers or other special price offering

6

Overall Store Appearance and Business Standards

Enhancement check each enhancement the store has committed to (project plan)


SixMonth Review

OneYear Review


Low (expected) Accept (or apply to accept) EBT

as payment.

Accept (or apply to accept) WIC

as payment.

Record monthly sales of healthy

products, WIC and EBT (food stamps)

Medium Paint inside of store

Paint outside of store

Remove any tobacco/alcohol ads that are not used to gain additional income for stores

Reorganize store layout to increase shelf space for healthy foods

Place any indoor tobacco/ alcohol advertising a minimum of 3 ft above the ground

Improve indoor lighting (i.e. replacing light bulbs, removing signage covering windows, etc.)

7

Enhancement check each enhancement the store has committed to (project plan)


SixMonth Review

OneYear Review


Remove graffiti tagging on exterior walls

High Create a community space

Use energy efficient appliances

Provide outside lighting to illuminate the sidewalk and parking area directly adjacent to the store

Apply for delicatessen licenses to prepare healthy foods

Reduce stock of cigarettes ___ # items or ___ %

Reduce stock of alcohol ___ # items or ___ %

Eliminate all outdoor advertising of tobacco and alcohol products

Eliminate all indoor advertising of tobacco and alcohol products

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Part 2: Overall Project Performance

Following the review of the store plan, ask the storeowner the following questions.

Measuring Store Performance:

1. Has your total sales increased since _______ [insert month/year]? By how much?

2. Have the sales of fresh produce increased? By how much?

3. Have you experienced any challenges in selling fresh produce? If so, please explain.

4. Have the sales of other healthy foods increased? By how much?

5. Has there been a change in your customer base? If yes, how so?

6. Please share any other changes you have noticed since becoming a Healthy Corner Store.

7. When we first developed your store project plan you identified the several goals. [Review goals.] Do you feel you have made progress towards achieving the goals, and do you want to update your goals? Please explain.

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Measuring Project Services:

8. Has the project assistance been helpful? [Describe some of the services provided.]

9. How can project assistance and services be improved?

10. Have the promotional materials provided been helpful?

11. How can promotional materials be improved?

12. What has been your experience with EBT?

13. Are there challenges? If so, what are they?

14. What has been your experience with WIC?

15. Are there challenges? If so, what are they?

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Customer Survey

Store: _____________________________________ Storeowner/Manager: _____________________________

Staff: ______________________________________ Survey date and time: ______________________________

This survey is designed to collect data on what items customers frequently purchase and to determine the types of fresh produce they would be likely to buy at the store. Each customer is assigned an ID number to maintain anonymity—make sure to fill out responses for the same ID# in each of the tables. Ask customers if they have a moment to take a quick five‐question survey. Read each question aloud to the customer check the appropriate responses. Write in responses when necessary. Questions #12

ID 1. How often do you shop here? 2. Do you live in the neighborhood?

1‐2/year 1/month 2/month 1/wk 2/wk Daily Yes No

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Question #3

Questions #45

ID 3. What do you typically buy?

Chips/Candy Veg/Fruit Soda Milk Beer/Wine Cigarettes Other:

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ID 4. If this store sold more fresh fruit & vegetables, how likely would you be to buy

them here?

5. What fruits and vegetables, or additional items, would you like to

see for sale here? Very likely Somewhat likely Somewhat unlikely Unlikely (list below)

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a toolkit for community organizers & storeownersa toolkit for community ... corner store project...

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