When health providers partner with community food resources, we build stronger networks of care.

We recently spoke with one patient who’s been involved in several of our food efforts. While everyone’s needs and experiences are different, his comments offered some insight into how these efforts have gone. 

 

Food access is deeply linked to health. When food resources become part of the care experience, barriers that often stand between our patients and their ability to eat well can be removed.  Accessing food resources after appointments means fewer trips for individuals who may not have reliable transportation, less stress, and sometimes, the chance to try foods our patients have never tried before.

Smiling, one patient shared, “The eggplant, yeah that one didn’t really work out the first time. But I’m going to try it again. I’ve never tried it before!”. Overall, he’s felt that the food options, including the cooking class, has lifted a tremendous amount of weight from his shoulders. For this patient in particular, these connections have also led to ongoing food assistance within the community.

Through conversations with staff, our patients are able to learn about what else is available in the community to help support their food needs. This patient added, “I learned about the Haven and have started going there when I need it. I’ve brought my neighbor with me too and let people know in my neighborhood who may need a little extra help where to go”.

Since 2024, we’ve been working to address the food needs as part of supporting their overall health. Thanks to funding from Hannaford, we established a small patient food pantry stocked with shelf-stable items, including low-chew, limited preparation options to accommodate different dietary needs. Dr. Emily Cohen, one of our medical clinic volunteers, introduced a patient cooking class hosted at Open Door. This opportunity gave patients a chance to learn about preparing simple, nutritious meals, but also gave an opportunity to connect with the food, staff, and one another. To expand the nutrition options we offered, we also partnered with Vermont Youth Conservation Corps (VYCC) to bring local, seasonal produce to the clinic.

Through these efforts, we saw positive results. Our patients shared that they were eating more vegetables than before, and several reported a decrease in food insecurity. But most importantly, an overwhelming amount of individuals told us they wanted to participate in programs like these again. This year, to bring nutritious options to the clinic year-round, we also partnered with Willing Hands.

When talking about cooking at home, he admitted, “I’m not that creative. It’s why I liked going to the cooking class because there were new ideas I wouldn’t have come up with on my own.” The recipes and conversations gave a better sense of what to make and how to make it. With suggestions like linking nutritious recipes to our website, we know that there is still work to be done to assist our patients.

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