This guide contains training materials, resources, tips, and examples of practices to help food banks improve the implementation of Healthy Eating Research (HER) Nutrition Guidelines for the Charitable Food System. To create this guide, the research team interviewed people working in food banks across the country to learn how they approach ranking foods using the HER Guidelines. Additionally, they analyzed these food banks’ inventory reports to identify specific categories of foods that are most confusing to rank and topics that needed clarification or more training.

For more information, visit the Rudd Center’s landing page for resources related to the HER Guidelines.