Cooking Matters at the Store

From guided grocery store tours, adults experiencing limited food resources learn how to shop smart and use nutrition information to make healthier choices. Cooking Matters at the Store is a widespread program and is implemented in community settings throughout the United States.   Settings:  Pre-K & C hildcare, Community-wide, Retail, Schools, Farmers Markets, Faith-Based centers, Food Pantries, Healthcare, Tribal Reservations Age/Population Group: Pregnant/Breastfeeding, Parents/Caregivers, Adults, Older Adults, Unhoused Race: All Ethnicity: All

Cooking Matters at the Store consists of up to a 1.5-hour i ntervention held as an in-store tour or a pop-up variation in alternate settings . The program covers four key food selection skills: Reading food labels Comparing unit prices Finding whole grain foods Identifying three ways to purchase produce

Cooking Matters  facilitator materials   support guided conversations with participants focused on the four key skills. Participants take home a booklet with recipes and shopping tips.

In 2013, Altarum Institute evaluated Cooking Matters at the Store's impact. Highlights from the report include: Following a grocery store tour, most families have high confidence in their ability to make their food purchases go farther (74%) and to get the most produce for their money (72%). 89% of families report saving money on groceries five weeks after a tour. Food security increased from 53% to 64% after taking a tour. The percentage of families comparing food labels for ingredients when shopping more than doubled from 40% pre-tour to 83% post-tour. After a tour: 76% of families buy more fruits and vegetables 62% of families buy more low-sodium foods 55% of families buy more low-sugar foods 62% of families buy more lean proteins 54% of families buy more low-fat dairy 85% of families buy less unhealthy food For more information, visit   https://cookingmatters.org/about/ and click on Tour Program Evaluation.     Evidence Base: Practice-tested

Based on the SNAP-Ed Evaluation Framework, the following outcome indicators can be used to evaluate intervention progress and success.   Readiness and Capacity - Short Term (ST) Changes - Medium Term (MT) Effectiveness and Maintenance - Long Term (LT) Population Results (R) Individual ST1 , ST2 MT1 , MT2 LT1 , LT2   Environmental Settings       Sectors of Influence

Materials are available to organizations that had signed, active partnership agreements with Cooking Matters to provide programs for the organizational fiscal year beginning July 1, 2022.

SNAP-Ed in Colorado brings nutrition education into the grocery store: https://snaped.fns.usda.gov/success-stories/snap-ed-colorado-brings-nutrition-education-grocery-store

Website: The Cooking Matters website includes recipes with full nutrition information and links to print and share on social media, videos and tips on saving money at the store, turning kid favorites into healthy meals and holidays on a budget, stories from graduates and volunteers. Contact Person(s): Cooking Matters at The Food Trust 1617 John F Kennedy Blvd, Suite 900 Philadelphia, PA 19103 Phone: 215-575-0444 Email: cookingmatters@thefoodtrust.org   *Updated as of August 23, 2023