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J U N E 2 9 , 2 0 1 6

Federal and State Stocking Regulations Affecting Small WIC

Vendors

Objectives

Define small vendors and describe their role in the WIC program

Describe state variation in WIC vendor stocking requirements

Describe research and policy efforts to establish national minimum stocking guidelines affecting small vendors

Small Vendors

1 or 2 cash registers 25% of WIC-authorized vendors ~10% of WIC transactions

USDA 2013, 2014 Gittelsohn 2008; Laska 2009

Small Vendor Challenges

Infrastructure Distribution

Technical knowledge Norms/expectations

Gittelsohn 2012a, 2014

Minimum Stocking Requirements

Ensure variety, depth of stock, consistency Feasible and successful: 2009 WIC changes 1/3 small WIC vendors have insufficient stock

USDA 2013 Gleason 2011 Ayala 2012 Andreyeva 2011 Gittelsohn 2012b

Healthy Eating Research Report

Laska and Pelletier (2016)

WIC Minimum Stocking Requirements

Federal 2 varieties of fruits 2 varieties of vegetables 1 variety of whole grain cereal

States Extracted guidelines from WIC

program websites for 50 states and DC (2015)

Coded minimum requirements for 11 food/beverage categories

Pelletier, Schreiber, and Laska, in preparation

WIC Food/Beverage Categories

INCLUDED: Fruits and vegetables Breakfast cereal Whole grains Milk and soy-based beverage Cheese Eggs Mature legumes Peanut butter Canned fish Tofu 100% juice

EXCLUDED: Infant cereal Infant food meat Infant fruits and vegetables Infant formula WIC-eligible nutritionals


Fruits and Vegetables

Requirement N states Median Range

Varieties 48 4 4 - 24




Varieties 48 4 4 - 24

Depth of Stock Dollars Pounds Items Shelf space (ft)

22 18 8 1

30 18 16 4

15 – 100 4 – 100 5 – 144

4 – 4

36 states require FRESH fruits and vegetables


Breakfast Cereal


Varieties Whole grain-rich varieties

39

1

1 – 6


Breakfast Cereal


Varieties Whole grain-rich varieties Total varieties

39 46

1 4

1 – 6

1 – 10

“Must carry 6 varieties of cold cereal, 4 of which must be whole grain.” (Nebraska)


Breakfast Cereal



39 46

1 4

1 – 6

1 – 10

Depth of stock Whole grain-rich packages

8

8

1—12


Breakfast Cereal



39 46

1 4

1 – 6

1 – 10

Depth of stock Whole grain-rich packages Total packages Total ounces

8

40 9

8

12 72

1—12

3 – 50 60 –600


Whole Grains


Varieties 47 2 1 – 2

34 states require bread 26 states require a variety other than bread


Whole Grains


Varieties 47 2 1 – 2

Depth of Stock Items (loaves, packages) Pounds

45 39

6 6

2 – 24 2 –22


Milk, Cheese, and Eggs


Milk (gallons) 48 12 4 — 46

Cheese (pounds) 46 4 2 — 47

Eggs (dozens) 48 4 2 — 24


Milk, Cheese, and Eggs


Milk (gallons) 48 12 4 — 36*

Cheese (pounds) 46 4 2 — 12*

Eggs (dozens) 48 4 2 — 12*

*Excluding AK and DC


Variation within States

19 states set different requirements for peer groups

• Size • Type • Location


Implications: State WIC Requirements

Large variation across and within states May contribute to disparities in food access among

WIC beneficiaries May lead to confusion among store owners operating

stores in multiple states


Proposals for National Guidelines

Healthy Eating Research (HER) Expert Panel Up to 3 cash registers Including but not limited to WIC- and SNAP-authorized

vendors Two levels of stocking: Basic and Preferred

US Department of Agriculture Proposed Rule for Enhancing Retailer Standards in the Supplemental Nutrition Assistance Program (SNAP)

Comparison of Guidelines

Category WIC (Medians) HER (Basic Level) SNAP


Grains

Dairy

Protein




4 varieties and 18 lbs/16 items

10 varieties and 30 lbs

Grains

Dairy

Protein






Grains 1 variety and 8 packages WG-rich cereal

3 varieties and 4 packages WG-rich cereal

Dairy

Protein

WG=Whole Grain






Grains 1 variety and 8 packages WG-rich cereal 2 varieties and 6 lbs whole grains

3 varieties and 4 packages WG-rich cereal 2 varieties and 5 lbs whole grains

Dairy

Protein

WG=Whole Grain








Dairy 12 gal milk (42 states req. LF/FF) 4 lbs cheese

5 gal LF/FF milk 2 lbs LF/FF cheese

Protein

WG=Whole Grain LF=Low-fat FF=Fat-free










Protein 5 varieties, depth of stock for each

4 varieties, no depth of stock requirement







7 varieties, 6 items each (42 items)







Protein 5 varieties, depth of stock for each

4 varieties, no depth of stock requirement



Key Differences Between Guidelines

Depth of stock metrics (pounds vs. items/packages) Definition of variety HER and WIC specify qualifying standards for foods;

SNAP does not HER and WIC (in some states) set 2+ levels of

stocking for greater flexibility SNAP leaves flexibility for categories of perishable

items HER includes food marketing guidelines

Conclusions and Recommendations

Small vendors can successfully meet minimum stocking requirements Strong emphasis on training and technical assistance before

implementation

Ongoing research in this area HER-funded feasibility study (PI: A. Karpyn)

WIC regulations vary widely across states Federal regulations could contribute to increasing

food access and consistency across programs

Acknowledgments

Melissa Laska, PhD, RD University of Minnesota Liana Schreiber, MPH, RDN Minnesota Department of Health (formerly UMN) Funding from Healthy Eating Research

References

Andreyeva, T., et al. Changes in Access to Healthy Foods after Implementation of the WIC Food Package Revisions. New Haven, CT: Rudd Center for Food Policy and Obesity, Yale University;2011. Ayala, G., et al. Stocking characteristics and perceived increases in sales associated with the introduction of new food products approved by the Special Supplemental Nutrition Program for Women, Infants and Children. Public Health Nutr. 2012;15(9):1771-1779. Laska, MN., et al. (2009) Healthy Food Availability in Small Urban Food Stores: A Comparison of Four US Cities. Public Health Nutr 13(7): 1031-1035. Laska, MN, and Pelletier, JE. (2016) Minimum Stocking Levels and Marketing Strategies of Healthful Foods for Small Retail Food Stores. Durham, NC: Healthy Eating Research. Gittelsohn, J., et al. (2008) Understanding the Food Environment in a Low-Income Urban Setting: Implications for Food Store Interventions. J Hunger Environ Nutr 2(2-3):33-50. Gittelsohn, J., et al. (2012a) Interventions in Small Food Stores to Change the Food Environment, Improve Diet, and Reduce Risk of Chronic Disease. Prev Chronic Dis 9:110015. Gittelsohn J., et al. (2012b) Small retailer perspectives of the 2009 Women, Infants and Children Program Food Package Changes. Am. J. Health Behav. ;36(5):655-665. Gittelsohn, J., et al. (2014) Lessons Learned from Small Store Programs to Increase Healthy Food Access. Am J Health Behav 38(2): 307-315 Gleason, S., et al.. Impact of the Revised WIC Food Package on Small WIC Vendors: Insight From a Four-State Evaluation. Portland, ME: Altarum Institute;2011. USDA, Food and Nutrition Service (2013). 2013 WIC Vendor Management Study Final Report. By Stacey Gleason et al. USDA, Economic Research Service (2014). Cost Containment in the WIC Program: Vendor Peer Groups and Reimbursement Rates. By Tina Saitone et al.

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Federal and State Stocking Regulations Affecting Small WIC .../media/Files/Activity Files... · UNIVERSITY OF MINNESOTA . ... J Hunger Environ Nutr 2(2-3):33-50. Gittelsohn, ... et