Leafy greens

Food Smarts Workshops: Impact

Through our private questionnaires and data collection these are the positive responses from participants in our Food Smarts Workshops.

84% are consuming higher amounts of fruits and vegetables.

All of our recipes are plant-based dishes.  We shop where our participants shop and often source food from the local Food Bank.  Participants are able to easily integrate the veggies they use in class into their diets.

71% are drinking fewer sugary beverages.

We use the same messaging as the Network for a Healthy California ensuring consistency throughout programs.  Everyone is shocked when we show how much sugar is in their favorite drinks.

71% are decreasing total calories consumed from food and drink.

Learning what is in the processed foods we eat (and encouraging them to pass on the really yucky stuff), incorporating more veggies and whole grains, and decreasing sugared beverages all result in fewer (empty) calories for our clients.

98% report the recipes are easy to make.

Our recipes aren’t fancy, but they are super tasty and easy to make.  This is important for everyone - busy parents, kids, seniors, and clients with limited kitchens.  About 61% report making a workshop recipe at home during the course of the series.

97% reported they had a chance to participate in class.

We make sure clients get involved in the activities, discussions, and cooking.  Food is a great way to gather a diverse group and curiosity often wins over some of our shyest participants.

99% report the recipes are budget friendly.

All of our clients face economic restrictions.  By creating flexible recipes that take advantage of Food Bank items and ingredients that are commonly available, we help clients make healthy dishes they can replicate at home.

81% have made changes to eating habits.

We teach clients a framework for creating  specific, measurable, and realistic goals.  We check in with participants each week to give support and encouragement.  Some groups choose to create a group goal they all work toward.

99% report the information presented was practical and easy to implement.

The topics of health and nutrition often seem complicated, expensive, and inaccessible to our clients.  We keep it simple.  Our focus is on choosing fresh whole foods and minimally processed nonperishables.  We help clients navigate challenges presented by their environments.

84% feel more connected to their residential community.

When our workshops are held in housing communities, we find people make friends - often across generations and cultures.  Sitting together and sharing a meal is a great way to start new relationships.