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The Implementation Guide references: Culturally Relevant, Culturally Appropriate, and Culturally Diverse foods. 

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The Implementation Guide references: Culturally Relevant, Culturally Appropriate, and Culturally Diverse foods. 

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How to also capture the Healthy Retail work in this Strategy?

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How to also capture the Healthy Retail work in this Strategy?

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Each of our communities and populations should be able to help us with culturally relevant foods- as each Family or Origin is different. ---Key Community Engagement Opportunity

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Each of our communities and populations should be able to help us with culturally relevant foods- as each Family or Origin is different. ---Key Community Engagement Opportunity

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access to hydration stations and clean drinking water

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access to hydration stations and clean drinking water

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MN Food Charter http://mnfoodcharter.com/the-charter/food-availability/strategies/

...culturally familiar to customers.

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Places and Options

Provide support (such as tax breaks or incentives) to stores, restaurants, and other places that serve and sell food to limit the number of unhealthy options and improve the availability of affordable, healthy foods, including foods familiar to people of many ethnicities.

Develop policies and incentives that encourage food retailers (such as corner and convenience stores), restaurants, concessions, and vending machines, to offer a greater number of healthy options and reduce the number of less healthy options.

Establish policies and incentives that limit the availability of unhealthy foods and increase the availability of healthy foods served in schools, childcare centers, group homes, and hospitals.

Serve a larger and wider variety of healthy items, and substantially reduce or eliminate unhealthy options at institutions.

Create healthy food guidelines and establish contracts based on these guidelines that determine what types of food vendors and foodservices provide at institutions, organizations, and events that serve the public.

Manufacture a wider variety of healthy products sold by food industry, including those that use crops raised on nearby family farms.

Enact staple foods ordinances at state, county, or municipal levels to ensure corner stores and other small markets stock a greater variety and amount of healthy foods.

Offer native communities more nutritious, culturally familiar foods as part of USDA commodity program.

Increase the amount of healthy foods, decrease the amount of unhealthy foods, and provide a greater variety of healthy foods that are culturally familiar to customers distributed by food banks and food shelves.

Increase resources available to hunger relief programs for obtaining and storing healthy foods, including food grown by nearby farmers and foods familiar to customers' cultures.

Permit hunger relief programs to choose to accept or redistribute food supplied by food banks, in order to meet healthy food guidelines established by food shelves.

Educate employers and mothers about state and federal statutes that support break time for nursing and expressing breast milk in the workplace.

Launch and sustain employer-supported, high quality lactation support programs for employees.

Provide nursing mothers with clean, accessible, safe, comfortable, private spaces to breastfeed their children or pump breast milk.

Sell foods raised and harvested by tribal members (including traditional foods) and foods grown at nearby family farms at farmers' markets located in or near tribal communities.

Offer affordably priced native products, such as wild rice, bison, and other traditional foods, at tribally owned facilities that sell and serve food, including casinos, meals programs, and stores.

Strengthen community food assets, including community gardens, seed banks, community kitchens, and community-supported agriculture farms.

Provide a wider variety of food sources in communities with few options for healthy food, such as farmers' markets, mobile markets, or community-supported agriculture delivery sites.

Change zoning policies to encourage more small-scale food production in communities.

Distribute unused crops grown by Minnesota farmers for processing into other products or sell surplus produce to buyers through programs that target both institutions and individuals.

Climate and Environment

Increase support for research to understand the source, transmission, prevention, and treatment of tickborne diseases, and their effect on people who hunt, fish, forage, garden, and gather wild food.

Increase capacity of farmers to use season extension, season moderation, and food crop preservation technologies (such as high tunnels or community root cellars) to grow, preserve, and store healthy food, including financial and informational resources.

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Provide support (such as tax breaks or incentives) to stores, restaurants, and other places that serve and sell food to limit the number of unhealthy options and improve the availability of affordable, healthy foods, including foods familiar to people of many ethnicities.

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A holistic eating approach with nutrients that support likelihood of positive health outcomes and meets individual cultural and taste preferences.

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I would like more collective training/TA about weight neutral language, weight bias, etc. as we work through this question. I feel like creating specific definitions of "healthy" (i.e. grams of fat, sodium, sugar, etc.) goes against some of the support for moving to a weight neutral approach. Also, it feels uncomfortable to define healthy for a large population. At the same time, we know that only having access to high sodium, high sugar, high saturated fat foods can lead to chronic disease regardless of a person's weight. How do we live in both places?

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Reduced sugar and sodium in vending of beverages and food.

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Nutritious foods and beverages

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Food that is identified and consumed by people in alignment with their cultural practices.