Nutrition Environments Measures Survey (NEMS)
This website provides a training program on nutrition environment measures for researchers and community advocates and leaders so they can use the tools for research and action in their own communities.

Leadership for Healthy Communities Action Strategies Toolkit
Created to support local and state leaders nationwide in their efforts to promote healthy, active communities and access to affordable healthy foods.

Working with Restaurants: Tips, Examples, Resources & Research
Tips and resources for working with restaurants and other dining out venues to create healthy food environments in states and communities.

Implementing a Healthy Restaurant Program
A resource toolkit developed by the Howard County Health Department in Maryland.

Center for Science in the Public Interest, Menu Labeling Resources
This web site offers menu labeling resources including fact sheets, polls and studies.

Enact Strategy: Incentives for Store Owners
A resource for providing training to small store owners to carry healthier food items, such as produce.

Hannaford Guiding Stars Program
This website provides information about Hannaford Supermarket's well known healthy shopping program.

Fruit & Veggie Recipes
This NH Department of Health and Human Services website provides fruit and vegetable based recipes that can be used in a variety of settings including restaurants and institutional food service programs.

A Smooth Start
At first, the task ran smoothly: the Carter Community Building Association offered land, liability insurance, 501(c)3 non-profit status, and a willingness to act as fiscal agent. The site they offered had access to water, full sun, and was centrally located. Looking good! But the soil evaluation, done by UNH Extension, indicated lead contamination. The report came with an advisory to not plant leafy greens, which are most likely to absorb lead, to wash root vegetables with soap and water . . . and to protect children under 6 and pregnant women from the soil - a far cry from our hopes for a healthy food supply!

A Rocky Road
Lead was not the only issue. When the sod and many rocks and boulders were removed from the garden site Memorial Day weekend, we found that our garden site was a long ago rubbish heap: Glass and pottery shards, rusted metal, coal and coal ash (no plastic, styrofoam, or pop tops.). We could not drive a stake into the ground, not even an inch. Our small garden committee was devastated! We had no money and no apparent options so late in the season.

A Silver Lining
There was a silver lining to the dark cloud: the response from our community. First to respond to our need was Upper Valley HEAL with funds that would allow for the building of raised beds with clean soil. Other individuals, businesses and organizations contributed labor, tools, compost, wood chips and other materials, and more funding.

As of August, we have a Children's Garden with a spiral pathway and a teepee hide-away which will be covered with beans next year. Seven raised beds are planted, shared by 10 gardeners, young and older, hailing from diverse backgrounds and countries. Our plan is for 40 raised beds next year and to integrate CCBA campers and other children into the life of the garden. It is with much gratitude that we thank UV HEAL and all those who have helped make this project happen - it took a village and the village responded!

• Learn more about Community Gardens
• For more information on the Canillas Community Garden, contact Pat McGovern.
• The Canillas Community Garden is named in honor of Frank Canillas, who for many years owned Emerson Gardens, which was adjacent to the current garden site. Frank was a much loved member of the Lebanon community.

Thanks to Pat McGovern for sharing this story and to Greg Norman of Upper Valley HEAL.

As we move deeper into the economic downturn, food assistance programs are being asked to provide for an increasing number of New Hampshire families. While meeting the needs of so many requires collaboration on several fronts, the Giving Gardens Network has begun work on a cooperative campaign to promote and support the donation of food from home gardens, CSAs, and farms and farmers' markets to food pantries and shelters. This initiative is intended to complement the diverse and established programs already in place around the state, while assisting the development of new efforts.

According to the NH Foodbank, their food distribution is about 40% higher than a year ago and food pantries, soup kitchens and shelters are seeing a similar increase in service demand. This increase in demand comes as donations to food assistance programs are falling. At the same time, more New Hampshire residents are turning to home gardens to meet a portion of their own food supply. The excess food that is frequently grown by these new and existing home gardeners, as well as by local farmers, presents an opportunity to alleviate some of the state's food assistance need as many food pantries and shelters are capable of accepting fresh food.

The Giving Gardens Network was established to help support and expand on the existing efforts around the state that are already advocating for the donation of this locally raised excess harvest. The GGN is currently identifying partners and working to create a web-based portal that will provide the resources needed to plan efforts, grow the most needed items, and donate to the right locations.

While these resources are being developed, the concept driving the Giving Gardens Network is being promoted through established partners in order to encourage New Hampshire residents to plan to grow a little extra... to grow foods that are most needed... and to donate to locations that can accept fresh foods.

To get involved and to begin to plan for this season, visit the Giving Gardens Network website or email for more information.

Written by Chris Skoglund

• Learn more about the New Hampshire Center for Food Secure Future
• List of localvore groups working with New Hampshire food systems
• Listen to NHPR's The Exchange: New Effort to Fight Hunger in the Garden State
• Read more about food assistance programs in New Hampshire

Founded in 1936 in the midst of the Great Depression, the Co-op is among the oldest food cooperatives in the nation.

Owned by its members and governed by a board of local citizens, the Co-op now boasts more than 16,000 active members.

To join, a member buys ten $5.00 shares of Co-op stock, a one-time $50 investment that entitles him/her to all co-op membership benefits.

The stores: High-quality food and much more
"The stores themselves make it easy to eat well by offering a large selection of local, organic, and conventionally grown produce, low-cost whole grains, nuts and beans in the bulk foods department, vegetarian products, local/regionally raised antibiotic-free meats, poultry, and fish, plus a large selection of ethnic, natural, and conventional foods," says Mary Choate, a registered dietitian and full-time Co-op employee.

Choate answers food and nutrition questions in person, by phone, or email, and has developed a gluten-free food list and shelf-label program. She also offers nutrition presentations to area schools at no charge.

"Mary skips jargon and fad diet ideas. Instead, she sticks to the basics of finding ways to make it easier for busy people to eat right, says Co-op Communications Director, Allan Reetz. "She's always coming up with new ways to help our people who visit our Co-op. In fact, her book Better Eating for Life is used by professionals at Dartmouth-Hitchcock Medical Center."

"The Co-op offers classes in food preparation, nutrition, gardening, and much more, as well as popular weekly food-tasting events featuring quick-to-prepare, healthful meal ideas and treats," says Reetz.

"Plus we have a lending library and the stores have a wide variety of free brochures available on food preparation, recipes, nutrition, and other health topics. Education of members is at the core of all cooperatives. Mary Choate's work is complemented by the Co-op's education department."

Supporting local food producers
The Co-op not only supports local food producers, but educates interested producers and directs them to resources to help them become successful. "Our practice of paying fair prices to farmers and small businesses for their products kept nearly two million dollars in the local small business economy in 2007," says Reetz.

In addition, for 30 years, the co-op has managed a community garden, where members can rent space to grow their own vegetables. Since 1995, a project called Harvest Partners has organized volunteers to produce vegetables at the site for distribution to local food outlets serving the needy.

A former Co-op employee also founded Willing Hands, an organization that collects and distributes two to three tons each day year-round of excess fresh fruits, vegetables, baked goods, and other edibles to more than 40 local human service organizations.

Says Reetz, "We're not here to sell products. We're here to help our members and customers buy the products that best serve their needs. We are literally buyers on their behalf, not sellers of goods.

Furthermore, doing good in the community and being good educators is just part of the process. When our members benefit, that means the communities we all share in benefit, too."

Photo credit: Allan Reetz. Used with permission.

For more information

• Coop Stores, Hanover and Lebanon

• Co-op history

• Saving Dollars on Food

• Co-ops to Kids Program

• Starting a Co-op