Working with our partners, we developed a nutritional curriculum that can be delivered in short interactions when customers were waiting to pick-up their shares. Monthly themes included eating local and in season, reading food labels, healthy substitutions, using MyPlate, cutting out sugar, and weekly lessons built upon the theme for the month.
We also recommend customers receive weekly newsletters that reinforce the lesson of the week and feature a seasonal "produce of the week." Recipes and cooking demonstrations (when offered) should be centered around the produce of the week. Newsletters may also include information about the current Veggie Van sites and hours, program policy changes or special events, and share contents for the week.