FAHC Community Grant Awardees

Northern Tier Center for Health (NOTCH) is expanding its Food Is Medicine programs by combining nutrition security screening, produce prescriptions, and nutrition education to better support patients with diet-related chronic conditions. Through partnerships with local farms, the Northwest Healthy Roots Collaborative, and the University of Vermont Culinary Medicine team, participants will receive access to fresh produce, practical nutrition resources, and educational tools designed to improve both food and nutrition security. The project will also evaluate outcomes and explore sustainable approaches to integrating nutrition security screening into routine patient care.

The Champlain Valley Office of Economic Opportunity (CVOEO) Feeding Champlain Valley program is leading a collaborative pilot initiative to improve food security and nutrition access for rural Vermonters experiencing cancer treatment or survivorship. In partnership with the University of Vermont Medical Center oncology social work team, Vermonters Taking Action Against Cancer, and other community organizations, the program provides medically tailored groceries, nutrition resources, online ordering support, and coordinated delivery services. Serving participants in Addison, Franklin, and Grand Isle Counties, the initiative reduces barriers to healthy food access while strengthening connections between health care and nutrition support. By integrating food insecurity screening and referral pathways into oncology care, the program helps ensure that Vermonters facing cancer can access the nutritious foods and resources needed to support their health and well-being.

Little Rivers Health Care is expanding its Food Farmacy program to strengthen the connection between nutrition and health care across rural Orange and Caledonia Counties. Building on the successful launch of Food Farmacy shelves in four clinic locations, this project will train providers and staff in Lifestyle Medicine principles, introduce Food Farmacy prescription pads, and enhance partnerships that connect patients with fresh, nutritious foods. By integrating food access into routine clinical care, LRHC aims to improve health outcomes, support healthy eating, and ensure that food is recognized as an essential part of prevention, treatment, and long-term wellness for patients facing barriers to accessing nutritious foods.

Northwestern Counseling & Support Services , in partnership with Attune2Food , is expanding access to pediatric nutrition and responsive feeding support for families with young children across Franklin and Grand Isle counties. This project will provide caregiver education, provider training, parent support groups, nutrition resources, and food assistance to help children develop positive relationships with food and support healthy growth and development. By equipping families, early childhood educators, and community providers with practical tools and evidence-based guidance, the initiative aims to strengthen feeding environments, reduce caregiver stress, and improve nutrition outcomes for children with feeding and nutrition challenges.

Vermont 211 is expanding its role in addressing food insecurity by integrating the Hunger Vital Sign screening tool into its resource navigation services. Through this initiative, trained Community Resource Specialists will identify individuals and families at risk for food insecurity and connect them to local food programs, nutrition resources, and other health and human services. The project will also strengthen Vermont’s statewide food resource database, enhance outreach to rural communities, and build provider capacity to use Vermont 211’s resource navigation tools. By improving screening, referral, and coordination efforts, the initiative will help more Vermonters access the resources they need to support their health and well-being.

Vermont Youth Conservation Corps is expanding hands-on culinary education for older adults participating in the Health Care Share Produce Prescription program. In partnership with Support and Services at Home (SASH), the project will offer accessible, in-person cooking classes that help participants build confidence preparing healthy meals using the fresh produce they receive each week. Classes will be tailored to the unique needs of older adults, while also fostering social connection and reducing barriers to healthy eating. Through a train-the-trainer approach, the initiative will also equip staff and volunteers with the skills to continue delivering nutrition and culinary education, creating lasting community capacity for Food is Medicine programs across Vermont.