4.1 Food Distribution and Accessibility 4.1.1 Develop a food distribution/food safety plan that ensures proper refrigeration and storage of perishable and non-perishable items. 4.1.2 Establish a produce cycle to include a variety of seasonal fresh, dried and canned produce. 4.1.3 Establish food distribution sites at schools, community centers, and home delivery. 4.1.4 Ensure culturally appropriate and nutritionally balanced meal options. 4.1.5 Implement a system for meal tracking and reporting usage data. 4.2 Educational Initiatives 4.2.1 Provide workshops on nutrition, meal planning, and food budgeting. 4.2.2 Develop outreach materials to educate families on available resources. 4.2.3 Include culturally appropriate recipes with cooking instructions to accompany items in English, Spanish and French.
