FINAL BILL REPORT

SHB 1587

C 168 L 19

Synopsis as Enacted

Brief Description: Increasing access to fruits and vegetables for individuals with limited incomes.

Sponsors: House Committee on Appropriations (originally sponsored by Representatives Riccelli, Entenman, Harris, Stonier, Peterson, Chandler, Gregerson, Thai, Senn, Hudgins, Macri, Lekanoff, Griffey, Steele, Goehner, Wylie, Appleton, Chapman, Lovick, Shewmake, Valdez, Bergquist, Morris, Doglio, Robinson, Tharinger, Goodman, Pollet, Slatter, Ormsby and Frame).

House Committee on Human Services & Early Learning

House Committee on Appropriations

Senate Committee on Human Services, Reentry & Rehabilitation

Senate Committee on Ways & Means

Background:

Food Insecurity Incentives Program.

The Department of Health (DOH) manages the Food Insecurity Incentives Program (FINI). The FINI was funded in 2015 by a $5.86 million grant from the United States Department of Agriculture (USDA). The USDA FINI grant period ends March 31, 2020.

The FINI incentivizes the purchase of fruits and vegetables by participants in the Supplemental Nutrition Assistance Program (SNAP). The FINI consists of three components: Farmers' Market Incentives, Grocery Store Incentives, and Fruit and Vegetable Prescriptions. Farmers' Market Incentives and Grocery Store Incentives provide SNAP participants with matching funds to purchase fruits and vegetables. Fruit and Vegetable Prescriptions are vouchers issued by health care providers to food-insecure patients for the purchase of fruits and vegetables.

The SNAP, also referred to as Basic Food, provides nutrition assistance to low-income individuals. The Department of Social and Health Services administers SNAP benefits.

Generally, a household must have a monthly income at or below 200 percent of the federal poverty guideline in order to qualify for the SNAP. Participating households receive a monthly benefit in the form of electronic debit cards also known as electronic benefit transfer. The SNAP benefits are limited to the purchase of food items for use at home as well as seeds and plants to produce food.

Summary:

Fruit and Vegetable Incentives Program.

The Fruit and Vegetable Incentives Program (FVIP) is created and is administered by the DOH. The FVIP consists of the following three components, subject to funds appropriated:

1. Farmers' Market Basic Food Incentives: additional SNAP benefits for the purchase of fruits and vegetables at a farmers market authorized by the DOH.

   When authorizing farmers markets, the DOH may give preference to a farmers market that accepts or has previously accepted SNAP program benefits, has the capacity to accept SNAP benefits, or is located in a county with a high level of food insecurity.

2. Grocery Store Basic Food Incentives: additional SNAP benefits for the purchase of fruits and vegetables at a grocery store approved by the DOH.

   When approving a participating grocery store, the DOH may give preference to a store located in a county with a high level of food insecurity.

3. Fruit and Vegetable Vouchers: cash-value vouchers that may be distributed by a health professional to a patient who is eligible for SNAP and has a qualifying health condition or who is food insecure. The vouchers may be redeemed at a participating retailer, including an authorized farmers market or grocery store.

   The DOH must approve participating health care systems and may give preference to systems that have operated fruit and vegetable prescription programs, routinely screen patients for food insecurity, have a high percentage of Medicaid clients, or are located in a county with a high level of food insecurity.

Food insecurity is defined as a state in which consistent access to adequate food is limited by a lack of money and other resources at times during the year.

The DOH must collaborate with other state agencies, provide technical assistance and coordination to program partners, and adopt rules to implement the program.

Subject to the availability of funds, the DOH must evaluate the FVIP for effectiveness and submit a progress report to the Governor and the Legislature by July 1, 2021. When evaluating the FVIP, the DOH must collect information related to fruit and vegetable consumption by participants, levels of food security, and likely impacts on public health outcomes resulting from the FVIP. The progress report must include a description of results of the program and recommend any legislative or programmatic changes to improve the effectiveness of program delivery. A complete program evaluation is due December 1, 2023.

Votes on Final Passage: