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G2S Project Code: 2022-TX-92312
State: Texas
Fiscal Year: 2022

Grantee
BEDFORD PUBLIC LIBRARY

Project Director
Director Name: Maria Redburn
Director Phone: 517-952-2332
Director Email: maria.redburn@bedfordtx.gov

General Information
Title: FED: Food Education
State Project Code: SPP-23001
Start Date: 09/01/2022
End Date: 08/31/2023
Abstract: The Bedford Public Library (BPL) created a FED: Food Education Program focused on educating families about food and nutrition through hands-on cooking, food demonstrations, and gardening classes. BPL purchased a mobile kitchen for onsite classes and a hydroponic garden which produced fresh produce to stock its food pantry for "check out" to patrons.
State Goal: Goal 3: Access to library services for early literacy, digital literacy, and lifelong learning

Budget Information

LSTA

MATCH-State

MATCH-Other

Total

$24,975.79

$0.00

$24,975.79

Intent(s)
Improve users' ability to apply information that furthers their personal or family health & wellness.
Personal/Family health & wellness

Activities
Activity Details
Title: Gardening
Narrative: BPL purchased a hydroponic growing system that was placed in the lobby of the library. The food grown was used for cooking classes, tastings, and a fresh food pantry. The fresh food pantry was located in the lobby next to the hydroponic growing system. Fresh food was available on a first-come, first-served basis. The harvests were "checked out" to 152 patrons. In an effort to combat food insecurity, the Library already had a seed library, allowing Bedford families to create container gardens and grow their own food. Additional seeds were added to the seed library. In addition, library staff incorporated container gardening into existing programs. Seeds were checked out 142 times while 328 plant/seedlings were checked out. BPL also held 9 informative gardening/farming programs and activities for 229 attendees. Classes included bee pollination, building your own green house, raised bed gardening, vegetable gardening, and plant swap.
Intent: Improve users' ability to apply information that furthers their personal or family health & wellness.

Activity: Content
Mode: Lending
Format: Physical

Quantity
Total number of items circulated: 622
Average number of items circulated / month: 52
Total number of ILL transactions: 0
Average number of ILL transactions / month: 0

Partner Information

Organization Type of Partner Organization(s):
Libraries: Yes
Historical Societies or Organizations: No
Museums: No
Archives: No
Cultural Heritage Organization Multi-type: No
Preschools: No
Schools: No
Adult Education: No
Human Service Organizations: No
Other: No

Legal Type of Partner Organization(s):
Federal Government: No
State Government: No
Local Government (excluding school districts): No
School District: No
Non-Profit: No
Private Sector: No
Tribe/Native Hawaiian Organization: No

Beneficiaries
Is the activity directed at the library workforce: No
For a targeted group or for the general population: General

Locale
Is the activity state-wide: No
Specific Locations: Yes
Name: BEDFORD PUBLIC LIBRARY
Address: 2424 FOREST RIDGE DR
City: BEDFORD
State: TX
Zip: 76021

Activity Details
Title: Food literacy
Narrative: The BPL established a partnership with the Tarrant Area Food Bank (TAFB) to address food insecurity issues in our community. The TAFB presented Cooking Matters classes during the grant period. This innovative program provides long-term solutions to hunger and poor nutrition by demonstrating strategies to get the best nutrition possible on a limited budget. To help facilitate food education, BPL purchased a mobile kitchen for cooking classes and demos for all ages. Classes included "Cooking Matters for Community," making smoothies, kitchen basics, and nutrition literacy. In all 12 classes were held with 132 attendees.
Intent: Improve users' ability to apply information that furthers their personal or family health & wellness.

Activity: Instruction
Mode: Presentation/performance
Format: Combined in-person & virtual

Quantity
Presentation/performance length (minutes): 60
Number of presentations/performances administered: 12
Average number in attendance per session: 11

Partner Information

Project Outcomes
Project Outcomes
List any important outcomes or findings not previously reported:
The Bedford Public Library wanted to educate patrons on how to develop healthy eating habits, which meant for us having professionals coming in to teach easy recipes. We also had staff put on programs that exhibited healthy eating with everyday cooking tools, demonstrating that it is possible for the public to learn and build on these ideas. While it is difficult to have families with young children come in, we felt that it was important to assist parents in building healthy habits at an early age. We received back seven surveys by the end of this program, where as a group, 100% responded that they felt more confident in trying new foods. Several of the parents noted that it was not as difficult to prepare a healthy meal as they previously thought, with 100% of them agreeing that they felt more confident in preparing healthy meals. We wanted patrons to have access to fresh produce in their own neighborhood at no cost, as accessibility is a barrier to healthy eating, and the city of Bedford is at high risk of food insecurity among our population. After some difficulties with the hydroponic garden, since our first harvest, we have checked out 423 bags of fresh produce to the public. Each of the bags included a healthy recipe which was popular with patrons. These recipes were also posted on social media so that anyone could try the recipes. With some of these bags, we did get survey responses back and comments on social media pages, reporting excitement and satisfaction with their fresh produce. In addition, the library has checked out 142 seed packets to Bedford residents. This means that many patrons, who have access to a garden space, have had the opportunity to grow their own produce, such as herbs, spinach, radishes, and more.
Please briefly describe the importance of these outcomes and findings for future program planning:
Not applicable.
Explain one or two of the most significant lessons learned for others wanting to adopt any facets of this project:
Find more ways to advertise the cooking classes to patrons and schedule them at times that patrons prefer, which tends to be the evening. We did also have differing opinions partnering with the YMCA, as their cooking demonstrations with families were intended for very young children. This was prohibitive to families who had children that ranged in ages, and did limit the library's goals of sharing healthy eating habits with patrons. Patience and persistence were required when using the hydroponic garden as it gave staff a lot of trouble in the beginning. We had issues that developed from building the hydroponic garden that we later learned were due to manufacturing issues. However, ever since we had the faulty part replaced the garden has been easy to use and troubleshoot. One of the resources that helped the most was the community for the hydroponic unit. Users shared knowledge about maintaining the unit, growing crops, and harvesting them. Due to popularity, gardening classes should be done more frequently for both adults and children. Again, due to turnover in the adult department, maintaining a regular programming schedule was difficult.
Do you anticipate continuing this project after the current reporting period ends:
Yes
Do you anticipate any change in level of effort in managing this project:
No
Explain:

Do you anticipate changing the types of activities and objectives addressed by the project:
No
Explain:

Was an evaluation conducted for this project:
No
Was a final written evaluation report produced:
No
Can the final written evaluation report be shared publicly on the IMLS website:
No
Was the evaluation conducted by project staff (either SLAA or local library) or by a third-party evaluator:
Third-Party
What data collection tools were used for any report outcomes and outputs:
Did you collect any media for the data:
What types of methods were used to analyze collected data:
Other:
How were participants (or items) selected:
What type of research design did you use to compare the value for any reported output or outcome:

Exemplary: No
Exemplary Narrative

Project Tags: Nutrition/Food science, Outdoor Activities