Food as Medicine: Cooking for Health

Abstract

The Food as Medicine: Cooking for Health program is bringing local food and valuable resources to residents of the Indiana Uplands as a way to support better health.

The program provides cooking lessons, physical activity events, and meal kits, with many ingredients sourced directly from the communities, to residents who qualify through programs such as SNAP, WIC, and other local services. Participants may also receive supplies that support meal preparation, such as oil, spices, knives, cutting boards, pots, and peelers.

Launched by Dr. Julia Valliant of Indiana University Food and Agrarian Systems and The Ostrom Workshop in collaboration with the IU Center for Rural Engagement, this initiative harnesses a food-as-medicine approach to strengthen local food systems and increase health and well-being across the Indiana Uplands region.

Local and regional partners spanning the food, health, and education sectors have collaborated to launch this program, including: Linton Farmers’ Market, Purdue Extension, Greene County Health Department, Greene County WIC, Greene County General Hospital, Greene County Health Clinic, Pregnancy Choices, RSVP Volunteer Center, Produce Patch, Indiana Rural Health Association Healthy Start Communities that C.A.R.E., Daviess Community Hospital, Schneck Medical Center, Community Health Center of Jackson County, New Hope Services Inc., Healthy Families Jackson County, VanAntwerp’s Farm Market, Plumer & Bowers Farmstead, Gleaners Food Bank, Lost River Market and Deli, Lincoln Hills Development Corporation, Healthy Families, Hoosier Uplands, and Mitchell Schools.