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Wednesday, May 05, 20214:30 PM - 5:30 PM

Food Banks and Food Pantries: Enhancing the Nutritional Offerings and Making Progress During COVID-19
Location: Virtual

Learn how to improve the nutritional profile of foods distributed through food banks and food pantries during COVID-19. Explore recipients' efforts and successes for working on food systems strategies with emergency food partners.

Speakers

  1. Allison Schnitzer, RD, LD Health Educator, Office of Chronic Disease Prevention & Health Promotion Southern Nevada Health District, Las Vegas, NV
  2. Masey Smith, MPA Program Manager, Food Science, Nutrition, and Health Promotion Mississippi State University Extension Service, Starkville, MS
  3. Marven Cantave, MS, RD, LD Extension Agent, Mississippi State University Extension Service, Belzoni, MS
Session Learning Objectives:
  1. Identify effective strategies for advancing goals to improve the nutritional profile of foods distributed through the emergency food system during COVID-19
  2. Identify and apply strategies for working with community partners and food bank/pantry staff and volunteers

Moderated by:

Diane Harris, PhD, MPH, CHES Senior Health Scientist and Team Lead, Healthy Food Environments Team DNPAO, CDC, Atlanta, GA

The following documents and media are related to this event: