ThumbsUpforHealthyChoices!

RetailSettingsToolkit

Increasingvisibilityofhealthychoices

atUtah’ssmallfoodstores

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TableofcontentsTableofcontents....................................................................................................................2

Welcome&ProjectGoals.......................................................................................................3

PromotingNutritionattheStore:WhydoesitMatter?..........................................................4

IdentifyingTargetStores........................................................................................................4

StoreManagerInterview........................................................................................................5

StoreObservationTool...........................................................................................................5

DefiningHealthyFoods..........................................................................................................6

MarketingTools.....................................................................................................................8ShelfTalkers.....................................................................................................................................8Posters.............................................................................................................................................9ShelfEducators................................................................................................................................9RecipeCards...................................................................................................................................10

Recipewebsites................................................................................................................................10

HealthyChangestotheRetailSetting....................................................................................10Promotion......................................................................................................................................10Placement......................................................................................................................................11Product..........................................................................................................................................11RecipeSampling.............................................................................................................................12PrepackagedRecipeBags...............................................................................................................12

Contactinformation..............................................................................................................13

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Welcome&ProjectGoalsWelcometotheThumbsUpforHealthyChoicesToolkit!Inthistoolkit,youwillfindtheinformationneededtosuccessfullyimplementthisprojectinaretailsettingsuchassmallcornerstores,orgrocers.Thegoalsoftheprojectaresimple:tomakehealthierchoicesmoreavailableandvisibletopeoplepurchasingfoodatsmallstores.WehopethatThumbsUpforHealthyChoiceswillmakeiteasierforpeopletomakehealthierchoices.TheThumbsUpsignswillbeplacedinfrontoffooditemsthatfitspecificnutritionguidelines,whicharedefinedinthistoolkit,forahealthychoice.Thesefoodsincludeitemsthatarehighinfiber,vitamins,andminerals,andlowinaddedsugar,sodium,andsaturatedandtrans-fats.Thehealthychoiceguidelinesarebasedonthe“Foods2Encourage”programdevelopedbyFeedingAmerica,aswellasthecurrentDietaryGuidelinesforAmericans.Inadditiontothetoolkit,theprogramincludesshelftalkers,shelfeducators,postersandrecipescards.Allthematerialscanbeadaptedtoavarietyofretailsettings.Weencourageyoutoexplorewhatoptionswillworkbestforthestoreanditscustomers.Youcanuseallofthetools,orsomeofthetoolsavailable,whateverworksbestforthestore’sneeds.Throughoutthetoolkityouwillfindtipsonhowtouseeachpieceoftheprojectindifferentsettings.Youcanorderadditionalmaterials,asneeded,throughtheFood$ensestateofficeorderformonthestaffwebsite.ThumbsUpforHealthyChoiceswasdevelopedbytheUtahFood$ense(SNAP-Ed)program.ImplementationoftheprogramissupportedbytheFood$enseNutritionEducationAssistants(NEAs)andtheUtahDepartmentofHealth(UDOH)HealthEducators.Contactinformationfortheseorganizationscanbefoundattheendofthistoolkit.Wehopeyouareasexcitedaboutthisprojectasweare.Researchhasindicatedthatnudges,liketheThumbsUpshelftalkersandeducators,areeffectiveatencouragingpeopletomakehealthierchoicesinavarietyofretailsettings.WehopethatourworkcanhelpUtahnsmakehealthierchoicesthatimprovetheirqualityoflife.HappyNudging!CaseyCoombs,MS,RD,CDUtahFood$enseAssistantDirectorNDFSExtensionProgramUtahStateUniversityCasey.coombs@usu.edu435-797-3725

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PromotingNutritionattheStore:WhydoesitMatter?Manypeopleacrossthenationdothemajorityoftheirgroceryshoppinginsmallcornerstoresorgrocers.Historically,cornerstoreswereplaceswherepeoplewouldpickupafewitemsinbetweentripstolargergrocers.However,ithasbecomemorecommonthatmanypeople,includingchildrenandteenagers,donothaveeasyaccesstolargerstores,sotheyareturningtosmallerneighborhoodstoresforthemajorityoftheirfood.Thisgreaterrelianceoncornerstoresmakeitessentialthatcustomershaveaccesstohealthychoicesthatarebothappealingandvisible.Theshelftalkers,educators,andrecipesaregreatwaystoletcustomersknowwhichfoodswillhelpthemandtheirfamiliesimprovetheirhealththroughnutrition.BynomeansisThumbsUpintendedtodecreasetheamountoffoodsthatdonotfitthehealthychoicecriteriaoutlinedinthistoolkit.Itdoesnotintendtoshamepeopleforpurchasingthoseoptionsatyourstore.Rather,ThumbsUpintendstomakethehealthychoice,theeasychoiceforthosecustomerswhomakenutritiousfoodapriority.Wearehopefulthatthisprogramandtoolkitwillbenefitboththestoreanditscustomers.TheThumbsUpforHealthyChoicesprogramaimstomakehealthierchoiceseasierforUtahnstomake.Wehopethatbyimplementingtheprogramcustomerswillrecognizethatthestorecaresaboutthemandtheirfamilies’wellness.ImplementingtheprogrammayalsohelpimprovethesaleoffoodstargetedwiththeThumbsUpmaterials.

IdentifyingTargetStoresAsUtah’sSNAP-Edprogram,Food$enseisrequiredtofocusoureffortsonlocationswhereourtargetpopulationshop,live,eat,play,work,orlearn.Ourtargetpopulationincludeslow-incomeindividualsandfamilieswhoreceive,orareeligibleforSNAPbenefits.Therefore,storesthatreceiveourThumbsUpforHealthyChoicesinterventionsmustacceptSNAPbenefits.Iftheyarealargergrocerystore,suchasSmith’soranAssociatedFoodStore,thereisanadditionalfederalrequirementthatthestoreredeematleast$50,000inSNAPbenefitsmonthly.Youcanfindwhichstoresmeetthiscriteriainyourcounty’seligibilitypacketavailableon‘Box.’However,itisunlikelythatsmallcornerstores,orevensmallgrocersinsomeruralareashavethepopulationorsalestosupportthathighlevelofSNAPredemption.ThesestoresmaystillbeabletoreceiveprogrammingfromSNAP-Ed.Inordertoqualifyforourprogramming,theystillmustreceiveSNAPbenefitsandbelocatedwithinanareawhereourpopulationshops.Determiningthiswillbeonacase-by-casebasisandneedsapprovalfromthestateofficepriortoimplementation.Itisrecommendedthatyouidentifyafewstoresthatyouwouldliketoapproach,contactthestateofficewiththenameandlocationofthestore.ThestateteamwilldiscussthelocationswithyouanddecideiftheyareappropriatetoreceiveSNAP-Edprogramming.

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Finally,pleasetakeintoconsiderationtheamountoftimeyouareabletodedicatetothestore’sprogram.Thisinterventionisbestdesignedforsmallcornerstoresastheirinventoryisrelativelysmallandlikelymanageableby1-2NEAs.Startinganewprograminastorewhosesalesandinterestinpromotinghealthychoicesdependsdirectlyonyourworkisabigundertaking.Ifyoudonotfeellikeyoucanmeet100%ofthestore’sneedsatthebeginningoftheprocess,pleasedonotembarkonthisstrategy.Onestore’sbadexperiencecanresultinabadreputationfortheprogrammakingitdifficulttoenticeotherstotryitout.

StoreManagerInterviewIdentifyingastorethatyoufeelwouldbenefitfromtheThumbsUpforHealthyChoicesprogramisjustonepieceofthepuzzle.Itisessentialthatthestoreownerand/ormanagervaluesofferingtheirconsumershealthyfoodchoices,andwantsFood$ensehelpinprovidingthisservice.Thiswilllikelybethehardestpartofthepuzzlesincemostownersandmanagersarelikely,andunderstandably,mostconcernedwiththebottomline.But,thegoodnewsisthatthesetypesofinterventionshaveshowntobebeneficialforstore’ssalesinotherareasofthecountry.Thebestwaytoapproachastoremanageristotalktothemaboutpromotingthingstheyarealreadydoingtomakehealthychoicesavailabletotheircustomers.Youcandothisbyimplementinganyoftheideasunderthepromotionsection(pg.10)inthistoolkit.PromotionstrategiesincludeusingtheThumbsUpshelftalkersoreducatorstoidentifyhealthyitemswithinthestore.Or,youcouldhaveanutritioneducationbooththatfeaturesahealthyrecipethatusesingredientsavailableinthestore.Customerscouldlearnaboutwhytherecipeishealthy,tastehowgooditis,andthenpurchasealltheingredientstheyneedtomakeitrightinthestore.Ifthestoreownerisopentoit,youcouldevenprepackagealloftheingredientsinabagwiththerecipecardsoitiseasierforthecustomerstogetwhattheyneed.Pitchingthesetypesofideastoastoreowner/manager,ratherthanallofthethingsyouwouldliketochangeaboutthestore,willlikelyresultinamorepositiveresponse.Onceyouhaveestablishedatrustingrelationshipwiththeowneritisappropriatetotalkaboutthestrategiesintheproductandplacementsectionsofthistoolkit.Onceyouidentifyastorethatisapprovedbythestateoffice,andyouhavethesupportofthestoreownerormanager,usethestoremanagerinterviewtogetabettersenseofwhatthemanagerwouldliketotryintheirstore.Youcanfindthestoremanagerinterviewonthestaffwebsite,underthePSEtab.Thesurveyisabrieftooltohelpyouidentifythestore’sinterests,barriers,andfacilitatorstoimplementingasuccessfulThumbsUpforHealthyChoicesprogram.

StoreObservationToolOnceyouhaveyourfootinthedooratastore,andhaveconductedyourstoremanagerinterview,itistimetocompletetheStoreObservationForm.Thisformwillhelpyouassesswhatthestorecurrentlystocksandpromotes,aswellasareasforimprovement.Conductthis

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assessmentwhenyoubegintoworkwiththestore,aswellasattheendofthefiscalyear(orwhenyoucompleteyourworkwiththestore).Yourgoalshouldbetoseeanimprovementinanyofthequestionsaskedontheform.YoucanrecordyourresultsfromtheforminPEARSunderaPSEactivityforthatretailsetting.

DefiningHealthyFoodsDeterminingwhichfoodsare“healthy”canbeanoverwhelmingandfrustratingtaskforconsumers.ThumbsUpforHealthyChoicesisdesignedtomakenutritiousfoodsstandoutamongtherest.BelowyouwillfindtherequirementsfordifferentfoodcategoriestogetaThumbsUpsign.Foodsmustmeetalloftherequirementstobedeemeda“healthychoice.”Meetingallrequirementsensuresthattheprogramisconsistentatalllocations.Itislikelyyouwillencounterdifferentproductsthanthoselistedbelow.Youmayusethecriteriaforanitemthatismostsimilartotheproduct.But,ifyouareunsureaboutanitem,itisbesttonotmarkitwithaThumbsUp.Thebelowcriteriaareallbasedonaperservingbasis.Informationonnutritionfactlabelsarealsoonaperservingbasis,soyoushouldbeabletocomparethesevaluestothoseonthefoodlabelswithrelativeease.ThecriteriawereadaptedfromFeedingAmerica’sDetailedFoodstoEncourage.Category:FruitsandVegetables CriteriaFreshfruitsorvegetables NothingaddedFruitorvegetablejuice 100%juiceCanned,dried,orfrozen NopartiallyhydrogenatedoilslistediningredientsAND

Sodium<230mgANDTotalsugar<12gORpackedinlitesyrupOR100%fruitjuiceANDSaturatedfat<2gTransfat0g

Category:Grains Criteria

Singlegrainproducts(oats,barley,rice,quinoa,etc.)

100%wholegrain

Bread&pasta(wholegrain)

WholegrainlistedasthefirstingredientAND>10%DVfiberOR>2.5gfiber

Cereal WholegrainlistedasthefirstingredientAND>3gfiber

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Bread,pasta,&cereal(notwholegrain)

Doesnothavetobewholegrain,butdoeshaveSodium<230mgTotalsugarBread/pasta0gCereal<12gSaturatedfat<2gTransfat0g

Category:Protein CriteriaEggs NospecialcriteriaNuts,seeds,driedbeans,lentils NothingaddedBeans,meat,poultry,seafood(cannedchicken,tuna,beans,frozenhamburgerpatties,frozenchickennuggets,etc.)

Sodium<480mg/servingSaturatedfat<2gTransfat0g

Nuts/seedspreads(peanutbutter,almondbutter,soybutter,etc.)

Sodium<230mg/servingTotalsugar<4gpertablespoonorper1ozTransfat0g

Category:Dairy CriteriaUnflavored/unsweetenedlow-fat(1%)orskim/non-fatmilkoryogurt

Nospecialcriteria

Unsweetenedmilksubstitutes(soymilk,almondmilk,etc.)

Nospecialcriteria

Cheese Sodium<480mg/servingSaturatedfat<3gTransfat0g

Flavoredmilk,milksubstitutes,&yogurt

Canbeskim,low-fat,orfullfatSodium<480mgTotalsugar:Milk<22gYogurt<30gSaturatedfat<3gTransfat0g

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Category:SnackFoods CriteriaGranola/ProteinBarsTrailMixCookiesPastries/BrowniesEtc.

£200caloriesperserving£7gramsoftotalfatperserving£2gramsofsaturatedfatperserving£15gramsofsugarperserving£200mg.ofperservingDonothavesugarorhighfructosecornsyruplistedasthefirstingredient

Nuts(nottrailmix,seeabovefortrailmix)

£220caloriesperserving£3.5g.saturatedfat£240mgofsodiumperserving£4gtotalsugar

CrackersPretzelsRiceCakesEtc.

£150caloriesperserving£1.5gramssaturatedfatperserving£230mg.ofsodiumperserving£10gramstotalsugar

MarketingToolsBelowareavarietyofmarketingtoolsavailabletohelpyoupromotehealthychoicesthroughoutthestore.Thetoolscaneitherbeprinteddirectlyfromthestaffwebsite,ororderedthroughtheordersupplyform.ShelfTalkers

Shelftalkersareamarketingtoolusedtodirectaconsumer’sattentiontoaspecificproduct.Theyaregenerallysmallsigns,liketheonesabove,thatareplacedonshelvesinfrontofcertainitems.Shelftalkershaveproventobeeffectiveatincreasingthelikelihoodthataconsumerwillpurchasetheitemtheyarepromoting.Manyfoodretailsettingsusethesetoolstoincreasethesaleofcertainitems.WearehopefulourThumbsUpshelftalkerswillhavethesameimpactontheselectionofhealthyitemsatyourstore.Therearethreedifferentsizedshelftalkersavailable.Currently,thereare4”signs,2”signs,and1x3”stripsigns.TheyareavailableinEnglishandSpanish.Youmayorderthesizethatworks

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bestforyourstore.Youcanorderthesematerialsthroughthesupplyorderformonthestaffwebsite.Sinceeachstoreissodifferent,thereisnotonerecommendedwaytoattachtheshelftalkerstoyourshelving,butbelowyouwillfindsomeideasonhowtoattachthem.Wedohavesomeshelfclipsavailabletoorderonthestaffwebsite.Somestoresfinditeasiertodesignatecertainshelvesorareasofthestoreforhealthychoices.Youcanusethenutritionguidelines,orteachthestorestaffhowtousetheguidelinestofilltheseshelveswithappropriatefoods.ThisseparationofhealthyitemscangreatlyreducetheamountoftimespentmovingtheThumbsUpsignsaroundthestore.Tryoneoftheideasbelow,orgetcreativetoattachyourshelftalkersneatlyandvisiblytoashelf:

• Punch1-2holesintheshelftalker.Useazip-tie,twisttie,ortwinetoattachtometalshelving.

• Rollducttapeonthebackonshelftalkerandtapetowoodenorplasticshelving.• Useabindercliptoattachtothinplasticormetalshelving

PostersThepostersreceivedaspartofthetoolkitareintendedtogivepeoplemoreinformationaboutthefoodsthathavebeendeemeda“healthychoice.”Itdoesn’tgiveallofthedetailsofhowhealthyfoodsaredeterminedsincetoomuchnutritioninformationcanoftenbeoverwhelming.Youcanorderadditionalpostersasneeded.ThepostersareavailableinEnglishandSpanish.NewpostersarecurrentlybeingdevelopedthatcanbeusedtoadvertisethatthestoreisparticipatingintheThumbsUpHealthyStoresprogram.Onceavailable,youcanorderthesepostersfromthestafforderform.ShelfEducatorsShelfeducatorshighlightsomeofthemostcommonhealthychoicesavailableatsmallcornerstores.Youcanprintandlaminateshelfeducatorsonthetoprowbelow.Youcanorderthestripsfromthesupplyorderfromavailableonthestaffwebsite.Placeeitheroftheseeducatorsontheshelfinfrontoftheproducttheyarehighlighting.SincethesehavetheThumbsUpsymbols,feelfreetousetheseinplaceoftheThumbsUpshelftalkersifyouthinkthecustomerswouldappreciatetheinformation.Ifyouneedashelfeducatorforaproductnotalreadyincludedonthewebsite,pleasecontactthestateoffice.Wewouldliketheeducatorstobeconsistentaroundthestate,sopreferNEAstonotcreatethematthecountylevel.

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RecipeCardsOneofthebiggestbarrierstochoosingsomeofthehealthychoicesisnotknowingwhattodowiththem.Sharingsimple,easy,healthyrecipeswithcustomerswillgreatlyincreasethelikelihoodthattheywillchooseandusetheThumbsUpitem.BesuretomarktheingredientsneededfortherecipewiththeThumbsUpsignwithinthestoresocustomersknowwhichitemstoselect.Youcanfindmanysimple,tasty,healthyrecipeideasonthefollowingwebsites:RecipewebsitesExtension.usu.edu/fscreateEatwellutah.org

HealthyChangestotheRetailSettingMakingchangesinastoresettingcaninvolveawidevarietyofstrategies.BelowyouwillfindavarietyofideasthathavebeenadaptedfromNewYorkCity’sAdopt-a-Shoptoolkit.Thestrategiespertaintotheplacement,promotion,andstockingofhealthyproducts.Rememberthatallofthestrategiesbelowshouldbeusedtoencourageconsumerstopurchaseitemsthatfitthenutritionguidelinesoutlinedinthistoolkit.Youdonothavetoimplementallofthestrategies.Workwithyourstoremanagerandcustomerstofindtherightcombinationofstrategiestotryinyourlocalstore.PromotionBelow are some ideas to help promote the healthy options the store already offers. It isrecommendedthatyouapproachyourworkwithastorepitchingoneormoreofthefollowingstrategies.

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o Promote healthy foods and beverages using Thumbs Up signage on shelves andrefrigerators.

o Removeunhealthyfoodadvertisingfromtheentrydoorandstore.ReplacewithThumbsUporMyPlateposters.

o Offerrecipesforhealthyproductsthroughoutthestore.Placerecipesclosetothefoodstheyutilize.

o Ifpossible,createprepackagedbagsthatcontainallthenecessaryingredientsandtherecipetomakeahealthymeal.

o Promoteonlywaterandlow-caloriebeveragesincircularsandotherin-storeadvertising,insteadofhigh-caloriedrinks.

o Scheduleweeklyormonthlyrecipesamplesandnutritioneducationboothinthestore.Reachouttolocalmediaoutlets(radiostations,newspapers,etc.)toadvertisethedaySNAP-Edprogrammingwillbeavailableatthestore.

PlacementBelowaresomeideasaboutwhere/howtodisplayhealthyfoodstoincreasethevisibilityoftheitems.Thesestrategiesareknowntoincreasethepurchaseoffoodswithinretailsettings.

o Offerfruitsandvegetablesatthefrontofthestoreoratthecheckout.Offerreadytoeatfruitsorvegetables,suchasbananas,orangesand/orwashedapplesrightattheregister.

o Forsupermarkets,createandmaintainahealthycheckoutaislethatstocksonlyhealthyfoodsanddrinksand/ornonfooditemslikemagazinesorhouseholditems.Placingproduceandotherhealthyproductsinhighvisibilityareasandatacheckoutincreasesimpulsepurchasesofthesehealthyitems.

o Displaywaterandlow-caloriedrinksateye-level.o Movesugarycerealstothetopshelves,sotheyareoutoftheeyelevelofchildren.o Placewholegrainsateyelevelshelvingthroughoutthestore.o Createahealthyend-cap(adisplayattheendofanaisle)andotherspecialdisplays;only

promotewaterandlow-caloriebeverages.Product

o Askcustomerswhattypeofproductstheywouldliketoseeinthestore!Placealargechalkordry-eraseboardinavisibleareaandaskcustomerstowritedownwhattheywouldliketoseestocked.Thisisagreatwaytogetcustomerinvolvement.

o Stocklow-sodiumcannedgoodsandcannedfruitin100%juice.o Mostofthesaltandsugarweeatcomesfrompackaged,processedandstore-

boughtfood.Themajorityofstoresalreadystockcannedgoods,soitmakessensetoprovideahealthieralternativetoexistingitems.Low-sodiumorlow-addedsugarproductsoftendonotcostanymore.

o Stockatleasttwohealthysnacks.o Childrenfrequentlyshopatcornerstoresneartheirschools.Stockinghealthier

alternativeshelpskids(andadults)makebetterchoices.

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o Insupermarkets,improvetheproducesection.o Trainretailersonhowtobestprocure,handleanddisplayproducetokeepits

qualityhigh.o Stockgrabandgofruitandvegetablesnacks(ie:cutupfruitincontainers,vegetable

stickswithlow-fatdips),baggedsalads,ormealpacks(suchassoupkitsthatincludeanassortmentofvegetables).

o Stock100%wholegrains,suchas100%wholewheatbread,brownrice,wholewheatpasta,oatmeal.

o Stockonlysmaller(notmorethan16ounces)bottles/cansofsugarydrinksinrefrigeratorcases(includingfruitdrinks,sportsdrinks,andenergydrinks).

RecipeSamplingAsmentionedaboveinthepromotionsection,havingaphysicalpresenceatthestoretopromotethenewmarketingstrategiesand/ornewhealthyfoodsthatareavailablewillbeessentialtoasuccessfulstoreintervention.Itisrecommendedthatyousetuparegularscheduletohaveanutritioneducationboothatthestore.Forexample,letcustomersknowthatFood$ensewillbeatthestoreeveryotherSaturdaywillgreatnutritioneducationandadeliciousrecipesample.Theboothcanprovideinformationtotheconsumersabouthowtomakehealthychoices,aswellasanexplanationoftheThumbsUpprogram.Iftimeandbudgetallow,preparingasampleordoingarecipedemonstrationatthestorewillalsolikelyincreasethesaleoftheitem(s)beingfeatured.PrepackagedRecipeBagsAnotheroptionthatsomeNEAshaveusedtohelpincreasetheselectionofhealthyfoodsistopre-packagebagswithingredientsneededtomakeahealthyFood$enserecipe.Youcanorderstrong,clearbagsfromthestafforderformforthisstrategy.Besuretofeaturerecipesthathaveonlyingredientsthatareavailablerightinthestore.

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ContactinformationFood$ense(SNAP-Ed)andHealthDepartmentEducatorsContactInformationManylocalhealthdepartmenteducatorsarerequiredtodosimilarPSEworkasanNEA.IfyouneedadditionalhelporsupportinimplementingThumbsUpforHealthyChoicesineitherfoodpantriesorsmallretailsettings,pleasereachouttotheappropriatehealthdepartmenteducatorbelow.ThisisanespeciallygreatresourceforourcountiesthathavejustoneNEA.County Name Organization ContactInformationBeaverCounty CindyNelson Food$ense 435-438-6452

cindy.nelson@usu.eduBoxElderCounty AnnHenderson Food$ense 435-695-2542

ann.henderson@usu.eduJennieMurri BearRiver

HealthDept.435-792-6466jmurri@brhd.org

CacheCounty CelinaWille Food$ense 435-752-6263adrie.roberts@usu.edu

CarbonCounty

EllenSerfustini Food$ense 435-636-3236ellen.serfustini@usu.edu

DavisCounty EmmaThompson Food$ense 801-451-3404emma.thompson@usu.edu

MarcieClark DavisHealthDepartment

801-525-5072mclark@co.davis.ut.us

DuchesneCounty SuzannePrevedel Food$ense 435-738-1140Suzanne.prevedel@usu.edu

EmeryCounty ChrisJensen Food$ense 435-381-2381Christine.jensen@usu.edu

GarfieldCounty KathyRiggs Food$ense 435-586-8132Kathy.riggs@usu.edu

IronCounty KathyRiggs Food$ense 435-586-8132Kathy.riggs@usu.edu

JuabCounty TashaKillian Food$ense 435-623-3451tasha.killian@usu.edu

KaneCounty ElizabethDavis Food$ense 435-644-4901Elizabeth.davis@usu.edu

MillardCounty MaryAnnaHenke Food$ense 435-864-1484maryanna.henke@usu.edu

PiuteCounty ChrisJessen Food$ense 435-577-2901chris.jessen@usu.edu

SaltLakeCounty

MelanieJewkes

Food$ense

385-468-4838

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Melanie.jewkes@usu.eduLeslieChan SaltLakeHealth

Department385-468-4041lchan@slco.org

SanpeteCounty ShannonCromwell Food$ense 435-283-7596Shannon.cromwell@usu.edu

SevierCounty RebeccaMills Food$ense 435-893-0471Rebecca.mills@usu.edu

SummitCounty SusanHaws Food$ense 435-336-3218susan.haws@usu.edu

SaReneBrooks SummitHealthDepartment

435-333-1509sbrooks@summitcounty.org

TooeleCounty DarleneChristensen Food$ense 435-277-2406Darlene.christensen@usu.edu

KimClausing TooeleHealthDepartment

435-277-2362kclausing@tooelehealth.org

Uinath/DaggettCounty

SuzannePrevedel Food$ense 435-738-1140Suzanne.prevedel@usu.edu

UtahCounty MelanieJewkes Food$ense 435-468-4838Melanie.jewkes@usu.edu

MelissaPorter

801-851-7510melissap@utahcounty.gov

WasatchCounty TriciaMathis Food$ense 435-657-3233tricia.mathis@usu.edu

WashingtonCounty

Food$ense 435-634-2692

WayneCounty GaelynnPeterson Food$ense 435-836-1313gaelynn.peterson@usu.edu

WeberCounty

TeresaHunsaker Food$ense 801-399-8200Teresa.hunsaker@usu.edu

SunnyHayes Weber-MorganHealthDept.

801-399-7188shayes@co.weber.ut.us

StatewideProgramCoordinator

CaseyCoombs Food$ense 435-797-3725casey.coombs@usu.edu