Report on the results of reflection and listening sessions conducted by the Oregon Public Health Institute on healthy eating at Farmers Markets

Report arguing that the availability of locally grown and non-local food encourages diversity at farmers markets and makes some suggestions to increase market diversity across the categories of class, race,…

A one-page visualization of market data from the WV farmers Market census in 2018.

The Gus Schumacher Nutrition Incentive Program (GusNIP) is designed to increase fruit and vegetable purchases and intake among consumers with a low-income, reduce food insecurity, decrease healthcare utilization and cost,…

This brief contains recommendations to assist community benefit staff and community partners in conducting program evaluation for healthy food access programs. It contains guidance for evaluation planning and links out…

A research paper sharing a model for the Cook-Ed program, for planning and evaluating cooking education programs focused on diet and health

PHI’s Center for Wellness and Nutrition conducted a comprehensive formative evaluation with SNAP-Ed states and implementing agencies in the Southeast Region to identify strategies to ensure that a racial equity…

SNAP-Ed Evaluation framework

In 2017, nearly 140 SNAP-Ed implementing agencies (SIAs) and hundreds of contractors delivered nutrition education to almost 5 million people in nearly 60,000 low-resource sites. Millions more were impacted with…

Here you’ll find evaluation resources both by and for SNAP-Ed programmers around the country, as well as additional resources and websites to support the development of strong prevention programs and…