Working in collaboration with other groups or organizations with food and nutrition programs can help you address issues such as space, staff, and other resource constraints. For example, partnerships could be established with Expanded Food and Nutrition Education Program (EFNEP), local Food Banks, community garden groups, and other local organizations working in the area of nutrition education.
Food preparation modules require advance planning and additional time to present vegetable demonstrations and tasting activities. Consider group education sessions to maximize the use of your staff time. Partnering with the Expanded Food and Nutrition Education Program (EFNEP), dietetic internship programs, and other nutrition education programs can lead to successful implementation of these modules.
Partnering with farmers markets, community-supported agriculture (CSA), community garden projects, food banks, and local grocery stores can help lower the expense of the modules by providing vegetables for tasting activities.