Marketing Analysis

The first intervention will be to implement the Healthy Bodegas Initiatives that will use a variety of approaches to help increase and promote healthy food in the corner stores within the underserved neighborhoods. The initiative will involve outreach staffs that will work in collaboration with the owners of the corner stores given limited resources. The outreach workers will help the owners to rearrange the stores in order to make shelf-space and increase visibility of healthier food items such as fresh fruits and vegetables and healthier beverages. The outreach staff will also help the owners to advertise the healthy food options by posting flyers and providing educational materials. Furthermore, the outreach workers will help the owner to obtain permits for displaying fresh fruits and vegetables in the storefront (Dannefer, Williams, Baronberg, et al.,

For example, I drove around the neighborhood previously looking for healthy food choices at an affordable price. However, I found that around the clinic, there were not many healthy food options in walking distance. For example, Hillen Grocery store, a convenient store that sells snack options is located eleven minutes walking distance from the clinic. Giant food market, which serves more healthier options at a high price range, is located eighteen minutes walking distance from the clinic. Because of this reason, I provided patients at the clinic with alternatives to remedy the problem. Besides teaching them how to replace meals, I also gave them information about virtual supermarkets provided through the program Healthy Baltimore

The first option follows the federal food and nutrition program model mixed with wholesale pricing and distribution. Philadelphia, a metropolitan area with its share of struggling neighborhoods, has tried to find success by partnering with Food Trust; a regional advocacy group on the east coast funded by a variety of public and private sources (Hargreaves, 2015). The Trust “provides training on how to handle fresh produce, like not storing bananas next to apples” since “apples give off ethylene, which rots the bananas” (Hargreaves, 2015). In addition, the Trust gives advice on how to sell produce, as well as training with ordering and bookkeeping. For local store, Olivares, the Trust provided “money and expertise, sprucing up the store with a new refrigerated display case, awning, vegetable kiosk, as well as signs throughout directing customers to the” healthful options (Hargreaves, 2015). The Food Trust and Philadelphia’s health department became partners in 2010 and since, the Trust has to some degree or another renovated over 200 stores around the city. For reference, “a full-on conversion like Olivares ' cost about $60,000” (Hargreaves, 2015). Though somewhat costly and no guarantee, preliminary data suggests the makeovers are having a positive impact. Some participating stores offer monthly neighborhood health checkups, and early indicators are that people who shop in these stores are losing weight and lowering their blood pressure (Hargreaves, 2015). Nationwide, at

“I could eat the apple in my backpack that I didn't eat for lunch today at school”

Of course, Carol should go along with Dave’s plan and limit the number of new items while still pushing the side items and desserts. Then again, I understand where Carol is coming from, due to Carol is the team lead and she looking out for her staff members who might take time to adjust to sailing the new items and asking if they would like to up-grade there meals. But, if Carol feels like her staff members cannot handle the change Carol should ask for additional training for her staff. According, to Dave’s statement in the meeting, once the healthy items run out you should offer the customers food from the regular menu. Thus, with that being said, Dave is only going to order a limited number of salads and once they are gone they are gone. In the final analysis, Carol values might not agree with Dave who would result in Carol leaving the company or expressing how she feels to Dave’s supervisor (Ghillyer,

The staff facilitated a session focused on grocery shopping. The staff reminded Kenyatda to bring his list along with him. In which he did. The staff taught Kenyatda about budget management. The staff taught kenyatda to keep track of his total cost. Moreover, the staff reminded Kenyatda to try not to go over his budget due to him not having funds in his EBT card. The staff educated Kenyatda how important is to purchase healthy food and still maintain the same weight or gain few pounds. Therefore, the staff encouraged Kenyatda to make good choices. As we move forward, the staff will continue to train Kenyatda how to manage his groceries funds and making good choices.

With roughly 40% of produced foodstuffs going to waste in the U.S. alone, the world can hardly afford to discard perfectly good food without even putting it on offer. At most grocery stores, however, this is precisely what happens. Any products that appear malformed, imperfect or otherwise aesthetically displeasing, aren’t even put on the shelves. That means they don’t even have a chance of being consumed, despite being just as nutritious as their picture perfect brothers and sisters.

“Fantastic!” He replied. “I don’t need produce, though. I need a walk-in cooler.” My stomach dropped to my knees- that seemed impossible. We trudged back to school, dejected that

Melissa and I were given the opportunity to give two tops grocery tours at the end of the semester. These tours were given through Cooking Matters and Cooperative extension. Each tour we gave had between one and 6 Ithaca college students of varying nutrition education levels. Through the tour knowledge was gained from both the giving and taking the tour.

‘They might not like cornflakes like you. They will be more into cornmeal porridge. Come to think of it. I can do with some cornmeal right now. I’ll just go and sort things out with the milkman and then I’ll fix us some cornmeal.’

On March 6th, at around 12:20 pm, Ms. Rachel McCall interrupted an eighth grade English class at Escola Americana to make an announcement. The school board of EARJ has collectively decided to stop giving out fruit to the students. Students were outraged that they will now have to start buying/bringing their own food, because the Snack Shack is quite expensive. The reasons as to why the school board decided to take this action remain unclear. Students at EARJ reacted to Ms. Rachel McCall's announcement with astounding quotability, "this is absurd!" and "why would they do this to us?" Students will now have to either purchase or find a way to bring healthy snacks from home, and they are not happy about it. Many students gasped and groaned at

ByFoods plans for a unique strategy to sell its non-premium products in school and University cafeterias for students for reduced price than the market price. ByFoods plans to schedule a meeting with school nutritionist to discuss about its products and its benefits. Despite the profit from this incentive is low, a constant set of new customers is built.

Add new healthy items on our menu with fewer calories to meet customers need in this region.

She continues down the aisle and spots a jar of pickles. She puts those pickles she found in her basket. Now she has an additional item. The plan worked!

“Since I got old, we don’t get a lot of fresh meat; and now that the wife has passed, the child and me have been lacking in fresh vegetables- our gardening skills is lacking.”