This comprehensive twelve-week program was implemented at four sites in the Richmond region from July 2014 to June 2016, and included the following components:

  • A Nurse Practitioner met weekly with 15 caregivers, measured their BMI and blood pressure, and “prescribed” fresh produce.
  • A local producer—Shalom Farms—filled the prescription onsite with one serving of produce per day for every household member.
  • Caregivers participated in six cooking classes on preparing the produce to eat with their families.
  • Participants were able to supplement prescriptions by purchasing affordable produce at a weekly farm stand that accepted SNAP and doubled food stamp dollars.
  • Participants discussed strategies for selecting healthy food choices at a local grocery store.
  • A food bank—FeedMore— piloted a healthy mobile pantry at PPP sites, distributing more nutritious options and no sugar-sweetened beverages.

By participating in the Prescription Produce Program, caregivers purchased and prepared fresh vegetables to create healthy, home-cooked meals for 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.