1

Increasing Access to

Healthy Foods

for all Arkansans

Priorities and SMART Goals

November 30, 2017

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Table of Contents

Executive Summary ......................................................................................................... 3-5

Definition of Access to Healthy Food............................................................................... 6-7

Opportunities and Challenges ............................................................................................ 8

Strategies and Action Steps Overview ................................................................................ 9

Strategy 1: Work to eliminate food deserts ................................................................ 10-12

Strategy 2: Expand local food system to increase access to healthy foods ................. 13-15

Strategy 3: Increase participation in nutrition assistance programs ........................... 16-18

Strategy 4: Utilize evidence-based nutrition education programs ............................. 19-22

Strategy 5: Educate healthcare professionals and cross-functional hospital ............. 23-25

Strategy 6: Expand current public policies to assure inclusion of healthy foods ........ 26-27

Conclusion ........................................................................................................................ 28

List of Participants ....................................................................................................... 29-32

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Executive Summary

Increasing access to healthy foods is a critical action step to mitigate the heavy burden of chronic disease and address equity and key determinants that impact health outcomes in Arkansas. On November 8, 2017, a group of key stakeholders convened to prioritize focus areas and actions to increase access to healthy foods in the state. Participants represented in-person were:

• Medical Doctor

• University of Arkansas Medical Sciences Dept. of Dietetics and Nutrition

• Bethel African Methodist Episcopal Church

• Arkansas Children’s Research Institute at University of Arkansas Medical Sciences

• Hometown Health Local Coalitions

• The Arkansas Hunger Relief Alliance

• The Arkansas Department of Health Chronic Disease Prevention and Control Branch

• The Arkansas Department of Health Minority Health Commission

• Access to Healthy Foods Research Group

• Farmers’ Market Manager

• Arkansas Agriculture Department

• Local Community Members

• Department of Human Services Office of Family Care Expansion

• Department of Human Services – SNAP

• Healthy Active Arkansas

• Arkansas Coalition for Obesity Prevention

• Arkansas Department of Health Office of School Health

• Arkansas Farmer’s Market Association

• American Heart Association

• Arkansas Foundation for Medical Care

University of Arkansas Cooperative Extension SNAP-Ed

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Meeting goals:

• Establish a comprehensive snapshot of current activities addressing healthy food access

• Collectively define access to healthy food as it relates to Arkansas stakeholders

• Prioritize strategic focus to address access to healthy food

• Establish SMART goals for Access to Healthy Foods core action teams

• Establish a core action team to implement identified actions

An initial survey was sent out to networks to key stakeholders to collect information about current activities, stakeholders, and programs that currently address access to healthy foods in Arkansas.

Through facilitated discussion, participants defined Access to Healthy Foods as it related to them in the state of Arkansas. Participants then identified opportunities and challenges in Arkansas with regard to increasing access to healthy foods. Using the Healthy Active Arkansas (HAA) plan, partici-pants updated strategies based on current opportunities and challenges. Participants then mapped HAA strategies based on the perceived level of impact and the resources and time needed to implement strategic interventions. Finally, participants drafted S.M.A.R.T (Specific, Measurable, Achievable/Acceptable, Relevant, Time-bound) goals and established core work groups to focus on each of the 6 strategic areas outlined in the HAA plan. The process method used is outlined in Figure 1.

To ensure as much inclusion as possible, this report was posted for public input and distributed to stakeholders. Participants that were not included in the in-person meeting but that contributed public input include organizations listed below.

• University of Arkansas Cooperative Extension Food Safety Specialist

• University of Arkansas Cooperative Extension SNAP-Ed

This document is considered “living” and may be adjusted based on emerging best practices, available resources, opportunities, and challenges.

NOTE: Underlined words and phrases indicate language added or edited from the original HAA plan from stakeholders at workshop. Public comments, questions, and discussion points are noted in call-out boxes.

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Figure 1

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Definition of Access to Healthy Food

The concept of “Access To Healthy Food” is multi-faceted and complex. As such, the group started the meeting by coming to an agreement on a working definition. This definition acted as a foundation for discussion throughout the day. A working definition was agreed upon by participants and is outlined below. However, it should be noted that throughout discussion and public input, this definition should continue to be adapted. Throughout the discussion, participants identified key determinants of having access to healthy foods in Arkansas.

Starting Definition

All people, at all times, have physical, social and economic access to sufficient, safe and nutritious

food which meets their dietary needs and food preferences for an active healthy lifestyle.

Working Definition

All people, at all times, have physical, social and economic access to high quality and adequate

quantity of safe and nutritious food which meets their dietary needs and food preferences for an

active healthy lifestyle.

Consider that the updated definition

does not encompass emergency food

services such as food pantries and

gleaning projects, potentially critical

components to increase access to

healthy food for many.

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Key Determinants of Access in Arkansas

• Affordability

• Knowledge around healthy foods

• Skills and knowledge of healthy preparation methods

• Knowledge of unhealthy foods

• Knowledge of “what” is a healthy lifestyle

• Knowledge of dietary needs for a healthy lifestyle

• Overabundance of unhealthy foods (food swamp)

• Marketing/Environment

• Social pressure/Norms

• Cultural acceptability

• Importance of nutrition in chronic disease prevention

• Quality of life

• Consumer behavior

• Individual resources and equipment

• Accommodation (meet people where they are)

• Policies, Systems, Environments

• Ecological approach (multi-level)

• Knowledge of food system (grow own food, food, agricultural, and environmental literacy,

entrepreneurism, economic development)

• Equity across food system/equity lens

• Transportation and distribution

• Level/value of food system

• Availability

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Opportunities and Challenges

Following the completion of an agreed upon working definition for the meeting, participants indi-vidually reported upcoming challenges and opportunities to increase access to healthy food in Ar-kansas.

Opportunities • Education on diet (plant-based,

healthy etc.) • Mobile health unit • On-campus garden-clinic

connection • Referral program to reach SNAP

population to increase enrollment • School gardens • Double Up Food Bucks • Food recovery program • Power of Produce program at

farmer’s markets • Health Department programs • Healthy Active Arkansas partner-

ships and board • Arkansas systems that reach

county-level and local communities

• Holistic approach to health with communities

• Connecting resources to address senior hunger

• Economic development • Empowering growers

• Education to families to make healthy choices

• Community gardens • Farmer’s markets • Local coalitions • Partnerships and Collaborations • This meeting • 2 of the largest food corporations

in the world • Entrepreneurism • Connection with childcare, youth,

school organizations • Farm to School resources

Challenges • Disparate populations • Competition for funding • Marketing of healthy foods • Motivation to choose healthy foods

when they are available • Awareness of programs and resources • Educating everyone • Community buy-in to importance of

healthy foods • Knowledge, attitude, belief that

healthy foods are important

• School administration buy-in • Using an equity lens to talk about

access and food systems • Understanding the difference

between equity and equality; diversity and inclusion

• Knowing how to build buy-in • Health/nutrition literacy • Linking in childhood experiences/

mental health

• Social inclusivity • Sufficient leadership, staffing, and

technical assistance

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Strategies and Action Steps

Meeting participants self-selected three strategies within the HAA Access to Healthy Foods priority area, one strategy for each round. In each round, groups edited and updated strategies based on identified challenges and opportunities, rated strategies on the level of difficulty it would be to implement each strategy, and rated strategies based on the level of impact each strategy would have once implemented.

Healthy Active Arkansas—Access to Healthy Food Priority

Defining Statement

State and local governments and other stakeholders will promote education, public policies and increased access to affordable healthy foods for all Arkansans.

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Strategy 1: Work to Eliminate Food Deserts

A. Work with Arkansas Economic Development Commission to address and incentivize access to healthy foods (gas stations, convenience stores, discount outlets, groceries, produce supply chain, farm to institution) such as incentivizing stores to sell fresh foods.

B. Promote nutrition education in retail food outlets such as Cooking Matters

in the Store, marketing, healthy check-outs, and kids receive a free fruit.

C. Educate policy- and decision-makers about access issues, actions, commitments, and model policies.

D. Identify local resources that can be utilized for food distribution (buildings, people and money including food pantries, churches, healthy stores, healthy vending in schools, senior centers, and gas stations and convenience stores) such as institutions for healthy grab-and-go and including education on nutrition for emergency food donation and distribution.

E. Develop local partnerships to ensure food outlets are making the healthy choice the easy choice by improving product, placement, prices, promotion, and portion sizes.

F. Identify all farmer’s markets and mobile food distribution and register all counties.

G. Work with residents to develop innovative solutions to create food businesses that solve access issues (offer food business development workshops, healthy food competitions,

entrepreneurial idea generation sessions.)

• An example of this is that Dollar General does not sell produce.

• Would SNAP label healthier foods and outlaw obvious unhealthy options?

• Can all areas support a farmers’ market if they are

in a food desert?

• Consider a mobile market from other regions in

lieu of a farmers’ market where appropriate.

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Priority Mapping

*Note that B needs more discussion about true impact.

SMART Goals

1. By March 2018, identify all farmer’s markets by updating current listing in Market Maker and

contacting all UA Cooperative Extension Agents with the outcome of an updated farmer’s

market listing.

2. By June 2018, partner with 5 retail food outlets to promote Cooking Matters at the Store in

high SNAP areas.

• This timeframe may need readjustment.

• What is the desired outcome of updating this list?

• This may need a “next steps” goal.

This action is already in progress in Arkansas.

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SMART Goals Cont.

3. a. By 2022, develop “Healthy Food Financing Initiative Act” with AEDC

b. Pilot a small project, recruit food business entrepreneurs to compete for creative solutions

to solve healthy food access issues in a small rural town with Healthy Food Financing

Initiative by 2020. Potential partners include Rison and Kickstart Cleveland.

4. By 2021 have AEDC present to legislative committee on benefits/findings of pilot project.

Work Group

Deven Daehn

Jeremy Adams

Marisha Collins

Becky Adams

Jackie Stubblefield

• This action may be missing a step because there is

insufficient production and processing of local foods to

support food business entrepreneurs.

• Long-term planning may be needed prior to this action.

• Suggestion to work with ArCOP in upcoming grant

application.

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Strategy 2: Expand local food systems to

increase access to healthy foods

Original Strategy Title: Expand local garden projects, small farms, farmer’s markets and gleaning programs.

A. Continue to expand participation in, marketing of, connection to and identification of UAEX and AAD MarketMaker/Arkansas Grown programs.

B. Continue to increase number of farmers and stakeholders participating in gleaning programs.

C. Establish a farm to school programs institution with a full-time program coordinator to include purchasing incentives and statewide leadership team.

D. Establish food system coordinator positions with separate positions that emphasis farm to institution, school and community gardens, direct to consumer and retail market development, new farmer development, food safety, and policy and planning.

E. Continue to expand the number of sustainable school and community gardens.

F. Establish a mechanism for developing local farmers’ markets and mobile markets.

G. Collaborate to educate assist, and develop new growers, the start-up of small and mid-size farm operations, provide small business training and training on the state procurement process.

H. Develop new growers, provide small business training for grower to include training.

I. Create mechanisms to facilitate the growth of urban food production such as square foot gardening and appropriate technology for urban environments.

J. Increase education and future research and development on how to expand local food systems to increase access to healthy foods.

K. Revitalize rural farm and agricultural operations.

L. Improve aggregation, processing, and distribution infrastructure to serve local small and mid

-size growers.

Suggestion to work with ArCOP on

upcoming grant for strategies J-L.

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Priority Mapping

*Note that the portion of G that was considered high impact was square foot gardening.

SMART Goals

1. By the end of December 2018, add 7 growers to the Arkansas gleaning project and glean at

least 1.5 million pounds of produce.

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SMART Goals Cont.

2. By the end of December 2019, identify best practices of successful markets and create a how

to guide for developing or sustaining a farmers’ market.

3. By the end of December 2020, create an online training course for starting and sustaining

farmers markets and mobile markets.

Work Group

DK Bolding

Sarah Powell

Mary Eakin

Mollie Howell

Michelle Shope

Rachael Tucker

Kim Hooks

Ellen Garrett

Bev Dunaway

Andi Ridgway

Jenna Rhodes

Amanda Perez

• Goal should be more specific (ex: Who is this for? What

will they do with it?).

• A similar tool was published some years ago by the

Arkansas Department of Health. Nashville has a tool as

well.

• Consider exploring/updating an existing tool rather than

creating new too.

Consider the time frame with this goal.

Could this really be accomplished sooner?

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Strategy 3: Increase participation in

nutrition assistance programs

A. Increase participation in all USDA food programs including marketing of information through partners, implementing programs such as Double Up Food Bucks, promotion of fund roll-over with SNAP, and creating advocates.

B. Increase the number of people trained in taking/assisting with SNAP applications, especially

health care providers that may be screening or plan to screen for food insecurity.

C. Increase the number of farmers’ markets accepting EBT, WIC, and Double Up Food Bucks

(DUFB) etc. and focus on increasing demand.

D. Increase participation in farmers’ markets by removing barriers and improving access and affordability.

E. Start a mobile nutrition education unit with routes to the Delta.

F. Implement the SNAP Elderly Simplified Application Project (ESAP).

G. Create a partnership with the library system to improve access to knowledge of SNAP and

programs such as afterschool and summer feeding programs and Double Up Food Bucks.

H. Create backpack programs to support food insecure families.

Consider clarifying this strategy. Is

the strategy to increase vendors or

shoppers?

This may be a short-term fix.

How can this be more systems-

wide?

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Priority Mapping

*Note: G was not rated.

SMART Goals

1. Increase SNAP Senior Participation using ESAP by 5% by December 2018.

2. To promote SNAP enrollment and participation, 5 new partners/organizations will share SNAP

information through their regular communications with the public and/or clients.

3. Increase number of farmers’ markets accepting SNAP by 5% by June of 2018.

Consider including other USDA Programs:

SNAP, WIC, NSLP, CACFP etc.

What is the

timeframe on this

goal?

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Work Group

Andi Ridgway

Michele Rogers

Johnnie Branch

Becky Adams

Bryan Mader

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Strategy 4: Utilize evidence-based nutrition

education programs

A. Increase awareness of need and use of nutrition education among key stakeholders (faith-based organizations, schools, libraries, community leaders and elected officials, parents, food outlets and business, etc.).

B. Increase participation in community-based resources/programs such as Cooking Matters, Cooking Matters at the Store, SNAP-Ed, Expanded Food and Nutrition Education Program.

• Partner with organizations for funding to support programs.

• Increase marketing and social media of available classes.

• Offer programs in farmers’ markets.

C. Increase training opportunities linked to target populations in nutrition education for

caregivers (elderly, chronic disease, health care institutions, and senior centers).

D. Mandate statewide comprehensive pre-K to 12 nutrition education.

E. Integrate nutrition education into core content areas.

F. Ensure inclusion of nutrition courses education as degree professional development

requirement for majors education staff including non-traditional track teachers and staff.

G. Strengthen requirement for licensure in early child care settings to include nutrition standards

and nutrition education.

There is a potential resource with

the Arkansas Department of

Education Child Nutrition Unit Re-

source Library of curriculum.

• Consider referencing the Arkansas Rules Governing Nutrition, Physical

Activity and BMI 10.00 Nutrition Education.

• Another resource is the Health Frameworks for K-12 which was

recently updated this past Summer (2017).

Consider connecting with Arkansas

Department of Education which is

working on a comprehensive wellness

requirement.

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H. Educate after-school and early child care program providers in nutrition and nutrition

educa tion to include education around standards and best practices and grant

opportunities.

I. Require federal and state funded after-school programs to meet exceed nutrition standards

for example healthy vending.

J. Improve utilization of resources and create a comprehensive list of evidence based

resources for communities.

Priority Mapping

*Note that some elements of B, C, G, H, and J may be difficult.

*Note that C represents a captive audience. Difficult is working with institutions to incorporate

training, not reaching the audience.

For Strategies H and I: Current regulations about

Smart Snacks may apply to some of this.

Regulations are in effect until 30 minutes after

the school day ends so focus should be after that

30 minutes.

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SMART Goals

1. By January 2020, ask program directors for baseline figures and increase participation in all

Arkansans in community based resource programs below based on agency goals.

Arkansas Hunger Relief Alliance

Increase Cooking Matters by __%

Increase Cooking Matters at the Store by __ %

Cooperative Extension

Increase SNAP-Ed by ___ %

Increase EFNEP by ____%

2. Identify 10 relevant nutrition education organizations/programs with specific contact

information by the end of July 2018.

Preliminary list:

Cooking Matters

Cooking Matters at the Store

UAEX

UAPB

Kids Cook!

ADH CHPS/CHNS

ADH HHI

UAMS

WIC

3. Complete and disseminate a list and database of nutrition education organizations/programs

by July 2018.

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Work Group

Alex Handfinger

Shannon Borchert

Kaley Spears

Kerry Krell

Josh Phelps

Christianna Braddix

Sarah Brisco

Joni Padilla

Libby Seftar

Samantha Stadter

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Strategy 5: Educate healthcare professionals and cross functional

hospital teams in nutrition education and about access to healthy

food initiatives, services , and programs available as needed.

A. Ensure integration of nutrition assessment, lifestyle modification, and the role of nutrition and

physical activity in disease management and prevention in medical school and allied health

curricula and continuing education opportunities to MD and DO programs, allied health

programs, health administration programs, and nursing programs to include training on

coaching patients through cultural or economic barriers associated with following some

prescribed diets.

B. Assist with best practices in establishing hospital-based access to healthy food initiatives

including food pantries, gardens, farm to institution/hospital programs, feeding programs,

food recovery, and nutritional education.

C. Develop resources and programs to link access to food and nutrition education to health care

teams via social needs screening, community health workers/lay advisors, community

outreach and programs.

A. Educate trauma professionals to care with a life-course perspective (child to adult).

B. Increase “human power” in under-served areas/regions such as dietitians and diabetes

educators.

• Consider that this may ascribe RD duties to other professions that may

be outside current licensure requirements such as that for Medical

Nutrition Therapy.

• Consider including someone from the Arkansas Dietetics Licensing

Board in work group.

• Consider/clarify what education/model is being proposed and

provided regarding inclusion of RDs and referrals to RDs.

Clarify what education needs to be provided.

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Priority Mapping

*Note: MD programs were identified as difficult for action A.

SMART Goals

1. Through partnership with the hospital association, survey Arkansas hospitals’ current access to healthy food initiatives and readiness to expand or enhance them by January of 2019.

2. By June 2019, offer 3 educational opportunities to Arkansas hospitals related to access to healthy food strategies via means such as webinar, grand rounds, conference presentation, white paper etc.

3. By January 2021, review/audit and assess all health related degrees and programs in AR for existence of courses/classwork related to nutrition and physical activity as it relates to disease management and prevention and the social determinants of health.

• Consider clarifying and narrowing the

scope of this:

• What is the cost?

• Could it be prioritized by profession?

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Work Group

Irma Cardenas

Dauphne Gaulden

Emily English

Becky Adams

• Consider adding an RD representative to this group from the

Arkansas Academy of Nutrition and Dietetics to help with the

licensure issues.

• Consider that there are ways to educate other professionals

about this issue without teaching them how to do Medical

Nutrition Therapy.

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Strategy 6: Expand current public policies to assure inclusion of healthy foods,

such as by increasing state food-purchasing program to include fresh fruits and

vegetables for distribution to low-income Arkansans and others.

• What does this strategy mean? This group will need to define and explore opportunities for

this strategy.

• Examples of state food-purchasing include prisons, state hospitals, vending and cafeterias in

schools and government offices etc.

• Purchasing contracts could increase demand for fruits, vegetables, and other healthy foods

and reduce cost for all (supply/demand).

• Purchasing would also increases access to employees and clients.

Priority Mapping

Can this strategy include working to secure

funding for the food system coordinators

through the Cooperative Extension Service to

meet the state demand for technical assistance?

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SMART Goals

1. By 2021, develop a plan and policy to address Arkansas legislators for a $500,000 funding increase to state food purchasing program for the purpose of purchasing locally grown and

produced products.

Work Group

Michelle Shope

Becky Adams

Emily English

Consider including an economic impact

assessment.

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Conclusion

The participants attending the meeting successfully accomplished the goals identified:

• Establish comprehensive list of current activities and stakeholders working to increase

access to healthy foods in Arkansas (via pre-survey).

• Define “Access to Healthy Food” as it relates to Arkansas stakeholders.

• Prioritize strategic focus to increase access to healthy foods.

• Establish SMART goals in each strategic focus area.

• Establish core work groups to lead implementation.

The scope of stakeholders across the state is far-reaching and a single meeting date

accommodated many but not all key stakeholders. In an effort to make this report comprehensive

reflection of all stakeholders, the report was made publicly available for comments and input and

distributed via multiple existing networks. All input has been incorporated into this final living

report to be used to guide next steps.

Following this report, core work groups will be coalesced to make any needed outstanding changes

or to update SMART goals and begin implementation of actions to achieve goals. The Access to

Healthy Food Leadership Chair Persons will schedule regular meetings to coordinate core groups

and help guide any future adjustments that may be needed based on emerging opportunities or

changes to the food system landscape.

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List of Participants

Healthy Access Inc. healthyaccess16@gmail.com

Bootz seed to feed Thompsonleanard1@gmail.com

Alex Handfinger Arkansas Hunger Relief Alliance

alex@arhungeralliance.org

Andi Ridgway Arkansas Department of Health (ADH)

andrea.ridgway@arkansas.gov

Ann Patterson University of Arkansas Partners for Inclusive Communities

cap009@uark.edu

Becky Adams Arkansas Department of Health

becky.adams2@arkansas.gov

Beverly Dunaway Arkansas Farmers Market Association

bevdunaway@gmail.com

Bryan Mader University of Arkansas Cooperative Extension

bmader@uaex.edu

Carey Woods North Little Rock Health Unit

carey.woods@arkansas.gov

Christianna Braddix Hometown Health Improvement (Central Region)

christianna.braddix@arkansas.gov

Daphne Gaulden Arkansas Foundation for Medical Care

dgaulden@afmc.org

Dave Oberembt American Heart Association

dave.oberembt@heart.org

Debra Bolding Nashville Growing Healthy Communities

dkb1032@gmail.com

Deven Daehn American Heart Association

deven.daehn@heart.org

Dr. Amanda Philyaw Perez University of Arkansas Cooperative Extension Service

aperez@uaex.edu

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Elizabeth Seftar Arkansas Department of Health

elizabeth.seftar@arkansas.gov

Ellen Garrett ADH

ellen.garrett@arkansas.gov

Erica Benoit Access to Healthy Food Research Group

eabenoit@uams.edu

Hannah Baroni UAMS/ACRI

hbaroni@uams.edu

Harold Hedges MD Little Rock Family Practice Clinic

hhhedges3@gmail.com

Irma Cardenas Arkansas Children's

Child Advocacy and Public Health Division

cardenasic@archildrens.org

Jackie Stubblefield Office of Communication and Community Engagement

jackie.stubblefield@dhs.arkansas.gov

Jaimi Allen University of Central Arkansas

jallen@uca.edu

Jenna Rhodes Access to Healthy Foods Research Group

at the Arkansas Children's Research Institute

at Arkansas Children's Hospital

jennarhodes@uams.edu

Jenna Siebenmorgen Mercy Hospital Fort Smith

jenna.siebenmorgen@mercy.net

Jeremy Adams ArCOP

jeremy.adams@arkansasobesity.org

Joni Padilla Arkansas Department of Health

Joni.Padilla@arkansas.gov

Josh Phelps UAMS - Department of Dietetics and Nutrition

japhelps@uams.edu

Kaley Spears Arkansas Department of Health

kaley.spears@arkansas.gov

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Kati Trejo Access to Healthy Foods Research Group

katrejo@uams.edu

Kerry Krell Arkansas Department of Health

kerry.krell@arkansas.gov

Kim Hooks ADH

kimberly.hooks@arkansas.gov

Leanard Thompson Bootz seed to feed

thompsonleanard1@gmail.com

Marisha Collins Arkansas Hunger Relief Alliance

mcollins@arhungeralliance.org

Mary Eakin Arkansas Department of Health, Hometown Health

mary.eakin@arkansas.gov

Mary Miller Springdale Public Schools

miller9238@sbcglobal.net

Matthew Stripling American Heart Association

matthew.stripling@heart.org

Michele Rodgers AR Dept. of Human Services, SNAP Outreach

michele.rodgers@dhs.arkansas.gov

Michelle Hood Central Arkansas Development Council

mhood@cadc.com

Michelle Shope Arkansas Hunger Relief Alliance

mshope@arhungeralliance.org

Mollie Howell Arkansas Department of Health

mollie.howell@arkansas.gov

Rachael Tucker Arkansas Agriculture Department

rachael.tucker@aad.ar.gov

Samuel Branch Bethel A.M.E. Church

samuelbranch@att.net

Sandy DeCoursey St. Joseph Center of Arkansas

stjosephcenter@gmail.com

Sarah Powell ADH - SW Region

sarah.powell@arkansas.gov

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Shannon Borchert Arkansas Department of Health, Child and Adolescent

Health, School Health shannon.borchert@arkansas.gov

Shanta Baro North Little Rock Housing Authority

Shanta.baro@nlrha.org

Unity Milner Union District Baptist Association Health & Wellness Min-

istry Ugmilner@gmail.com

ShaRhonda Love AR Minority Health Commission

sharhonda.love@arkansas.gov

Johnnie? Branch Volunteer

johnniebranch72@att.net ?

Sarah Brisco ADH

sarah.brisco@arkansas.gov

This report was generated as documentation summarizing a facilitated meeting.

Facilitator contact:

Lauren Morris

EMAIL: lrfmorris@gmail.com