This comprehensive twelve-week program will be implemented in four sites in the Richmond region from July 2014 to June 2016, and will include these components:

  • A Nurse Practitioner will meet weekly with 15 caregivers, measure their BMI and blood pressure, and “prescribe” fresh produce.
  • A local producer—Shalom Farms—will fill the prescription onsite with one serving of produce per day for every household member.
  • Caregivers will participate in six cooking classes to gain skills in preparing the produce and eating it with their families.
  • Participants can supplement prescriptions by purchasing affordable produce at a weekly farm stand which accepts SNAP and doubles food stamp dollars.
  • Participants will learn strategies for selecting healthier food choices on a tour of their closet grocery store.
  • The food bank—FeedMore— will pilot a “healthier” mobile pantry at PPP sites, distributing more nutritious options and no sugar-sweetened beverages.

By participating in the Prescription Produce Program, caregivers will know how to purchase and prepare fresh vegetables and will understand the impact healthy, home-cooked meals have on themselves and their families.

“I love the zucchinis. I never ate them before. But I love them now.”

Lorraine Cavell, a participant in the PPP who lost nearly 30 pounds during the 3 month program

Key Result: 100% of participants in the PPP report eating more fresh produce during the program and 58% tried a new fruit or vegetable.