Boost Your Health: How Fresh Produce and Educational Resources Can Transform Your Well-Being

Every week, Kenneth Ray and his wife eagerly pick up fresh produce at the Blue Door Neighborhood Center in Chicago’s Morgan Park. After joining a Food as Medicine program through Blue Cross and Blue Shield of Illinois, they’ve embraced a healthier lifestyle. Both are cancer survivors. They’ve started cooking with new ingredients and attending cooking demos.

Ray, 63, feels the program has boosted their energy and made cooking enjoyable. “After my cancer treatment, I learned how much food can influence health,” he shares. He recently discovered how to make ratatouille using fresh eggplant, zucchini, and red bell pepper from the program.

This initiative aims to support over 87,000 Medicaid members facing food insecurity, which can lead to serious health issues. BCBSIL has invested $3 million in community organizations to promote access to healthy foods and nutrition education, targeting issues like diabetes and obesity.

Suzanne Letang, a clinical strategy manager at BCBSIL, explains, “In certain areas, we see significant health disparities.” This program connects members to healthy food and other community resources to tackle various health and social challenges.

Chronic diseases remain the leading cause of mortality in the U.S., with poor diets contributing to heart disease, cancer, and Type 2 diabetes, according to the Centers for Disease Control and Prevention. Nationwide, only 10% of Americans eat enough vegetables, and about 12% consume sufficient fruit. In Illinois, these figures are slightly better, with 9% of residents eating enough vegetables and 13% enough fruit.

Since 2023, BCBSIL has distributed over 60,000 food boxes, paired with nutrition education and cooking lessons. “You can’t just give someone food and expect them to know how to use it,” Letang points out. To extend their reach, BCBSIL has introduced food delivery programs in counties outside Chicago.

Feedback from members has been positive. Many report feeling healthier and more confident about making better food choices. Some have even shared experiences of weight loss and reduced financial strain, as the program allows them to save money on groceries.

At a recent cooking demonstration at the Blue Door center, chef Eric Meredith taught over 80 attendees about preparing vegetables. His approach engages participants, encouraging them to handle the produce themselves. “Hands-on experience is key to learning,” he emphasizes.

Meredith enjoys witnessing the positive impact of his demos on community members, including the Rays, who spent their 33rd anniversary at one of his sessions. “Their journey shows they’re committed to their health,” he says.

This program’s success highlights an essential truth: education and support can transform lives, especially in health-focused initiatives. It’s not just about providing food; it’s about empowering individuals to make informed nutritional choices that can lead to better health outcomes.



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BCBSIL Medicaid Food Medicine Health Outcomes