Our current leadership includes Lisa Gemlo (MN), Chair; Megan Hlavacek (SD), Chair-Elect; and Ashley Davis (OH), Past Chair.

FV Council Fact Sheet → Council Work Plan 2017-2018 →

Our Mission

To serve as an organized voice of state public health nutrition leaders in public health planning that affect fruit and vegetable consumption.

Our Vision

Strong policies, programs, systems and environments that increase access to and support consumption of fruits and vegetables.

Here are ways your agency can partner with the National Fruit & Vegetable Council:

  • Collaborate with the Council to provide insight and guidance on decisions that affect national fruit and vegetable public health policies and planning.

  • Work with the Council to connect relevant work with Fruit & Vegetable Nutrition Coordinators from each state, territory and the District of Columbia.

  • Coordinate with the Council to broaden the scope and reach of state and national strategies that improve fruit and vegetable consumption.

Helpful Resources

  • Using Law and Policy to Increase Fruit and Vegetable Intake in the United States – The report, The Role of Law and Policy in Achieving the Healthy People 2020 Nutrition and Weight Status Goals of Increased Fruit and Vegetable Intake in the United States, documents policy solutions that can help communities increase access to and intake of fruits and vegetables in support of Healthy People 2020 nutrition objectives. Download the report here.
  • State Indicator Report on Fruits and Vegetables, 2018 – CDC’s 2018 State Indicator Report highlights state-level policies and supports that increase access to fruits and vegetables.  Download the report here.
  • Health & Wellness Resource Guide for Fruits & Vegetables – The Guide includes new nutrition fact panels, health and nutrient content claims, social media posts, and healthy recipes with photos for 41 top produce items, with enhanced information about artichokes, potatoes, pears, and 100% Concord Grape Juice.  Background information on consumption trends and responses to common consumer questions are also provided.  Download the guide here.
  • A new Behavior Risk Factor Surveillance System (BRFSS) Fruit and Vegetable (F&V) Module was approved by the state BRFSS Coordinators and will be implemented in 2017 BRFSS core component.
  • The 2015-2020 Dietary Guidelines for Americans is designed to help Americans eat a healthier diet. Intended for policymakers and health professionals, this edition of the Dietary Guidelines outlines how people can improve their overall eating patterns — the complete combination of foods and drinks in their diet. This edition offers 5 overarching Guidelines and a number of Key Recommendations with specific nutritional targets and dietary limits.
  • Produce for Better Health Foundation has released the 2015 Gap Analysis: The Fruit & Vegetable Consumption Challenge, How Federal Spending Falls Short of Addressing Public Health Needs.  The report shows  fruit and vegetable consumption gap is large, chronic and growing: Dietary Guidelines’ recommendations continue to greatly exceed per capita intake.
  • USDA Farm to School’s Revised Local Procurement Guide
    USDA Farm to School’s revised local procurement guide is now available. Procuring Local Foods for Child Nutrition Programs covers procurement basics, defining local, where to find local products, and the variety of ways schools can purchase locally in accordance with regulations. For more information, click here.
  • Local Food Meets SNAP-Ed in Calistoga, CA Schools
    With support from Napa County’s Healthy Cooking with Kids, Inc. program, Calistoga Joint Unified School District (CJUSD) serves local fresh vegetables straight from the school garden in summer meals as part of the Seamless Summer Option. With SNAP-Ed funding, Healthy Cooking with Kids, Inc. provides health educators and garden specialists to assist with the CJUSD’s school garden-to-cafeteria program. Read more here.
  • Fresh Fruit and Vegetable Program Can Help Reduce Childhood Obesity Rates  Elementary schools in Arkansas that participated in USDA’s Fresh Fruit and Vegetable Program (FFVP) experienced a decline in obesity rates, according to a study from the University of Arkansas Division of Agriculture. The study found that once FFVP began, obesity rates declined from 20 percent to 17 percent in the sampled low-income elementary schools. Read more here.

Fruit & Vegetable Nutrition Council Member Activities

Dates for upcoming calls are:


  • November 29, 2018, 1 -2 pm ET: All Council Networking Call
  • December 13, 2018, 3-4 pm ET: Leadership Team Open Call (all Council members welcome)
  • February 14, 2019, 3-4 pm Leadership Team Open Call (all Council members welcome)
  • February 26, 2019, 1-2 pm ET: Webinar; Skill Based Training on Influencing Policy
  • March 28, 2019, 1-2 pm ET: All Council Networking Call
  • April 11, 2019, 3-4 pm ET: Leadership Team Open Call (all Council members welcome)
  • May 14, 2019, 1-2 pm ET: Webinar; Community-Clinical Linkages to Increase Fruit and Vegetable Consumption
  • July 25, 2019, 1-2 pm ET: All Council Networking Call
  • August 8, 2019, 3-4 pm ET: Leadership Team Open Call (all Council members welcome)
  • September 17, 2019, 1-2 pm ET: Webinar; Policy at the Local Level


Listen to previous calls and view the presentations here


Reminder.  Do you have resources or information you would like to share with other F & V Nutrition Council members?  If so, send it to Sandy Perkins for distribution.

The National Council of Fruit & Vegetable Nutrition Coordinators is a member of the National Fruit & Vegetable Alliance (NFVA).  The Alliance brings together government agencies, noprofit organizations and industry to work for increased  access nationwide and demand for fruits and vegetables to improve public health.

The Canned Food Alliance, a member of the NFVA, has developed the following fact sheets to encourage consumtion of fruits and vegetables.

Fruit & Vegetable Council Partners

The Council’s partners assist and collaborate with us to provide resources and learning opportunities for Nutrition Coordinators.

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