Three years ago, Emily Durfey heard about produce prescription programs in passing. As a social worker in a leading healthcare provider's Endocrinology Department, she was intrigued but skeptical. Could fresh produce prescriptions really make a meaningful difference for her patients struggling with diabetes, pre-diabetes, and obesity?
"I wasn't really sure what to expect," Durfey admits. "But my patients really benefited from it."
What started as curiosity evolved into a two-year commitment as site coordinator for a research study serving forty-four patients annually across two clinic locations. The program exceeded her expectations, not just in health outcomes, but in ways she never anticipated.
Meeting Patients Where They Are
Durfey's role went beyond distributing prescriptions. Each month, she checked in with patients, troubleshot transportation barriers, and helped coordinate cooking classes. Many of her patients live in East Cleveland, where fresh markets and grocery stores are limited. Residents often rely on corner stores or discount chains with minimal produce variety.
"There's really not [any other program like it] to get fresh produce. Food pantries are great, but a lot of times it's shelf food, not fresh. Just having [the Produce Prescription] option was great."
The program gave patients $30 per household member monthly, with most choosing to shop at Cleveland’s West Side Market. "It's right off the bus route, which was super easy for transportation," Durfey notes. "A lot of my patients do struggle with transportation barriers."
The Power of Choice and Community
Patients’ shopping experiences offered something deeper than choice. The program provided dignity, autonomy, and a sense of "having a little extra money to splurge." It also helped patients enjoy healthier, home-cooked versions of the cultural recipes they loved.
Another aspect that Durfey’s patients enjoyed was the monthly cooking classes at the Stephanie Tubbs Jones Health Center, led by Chef Carol White and Chef Peggi Cryz. They created an unexpected community among participants. "My patients loved the cooking classes. They loved the community aspect of it," Durfey says.
Both chefs met patients where they were, teaching basics like proper knife techniques alongside accessible recipes that respected their economic realities and cultural backgrounds.
"My patients were saying they were trying new things they haven't tried. A lot of them started doing smoothies and things like that to try to eat healthier."
Measurable Impact Beyond the Scale
The health improvements were undeniable. Patients lost weight, blood sugar levels improved, and A1C numbers, which measure blood sugar over time, dropped significantly. Several patients reduced their medications because they managed their conditions better through diet.
"My patients just felt better," Durfey says. "They said their mood improved."
The program also created a ripple effect in patient engagement. Regular monthly check-ins kept patients connected to their healthcare. "It kept them coming back to the doctor's office," Durfey notes. "It was kind of a reminder, like, 'Hey, I should be making appointments. I need to come in and do this. I need to get my blood work done.'"
Data from Produce Perks Midwest revealed that clinical sites without a dedicated coordinator like Durfey had significantly lower patient engagement, highlighting the importance of that personal connection.
"It exceeded my expectations. My patients were really excited about it each month."
Future Outlook & Lessons for Other Providers
For Durfey, the ideal program expansion would include even more cooking classes, trips to farmers’ markets to teach produce selection skills, and expanded educational resources. She envisions teaching patients how to identify ripe fruits and vegetables, and providing storage guides to help them make the most of their prescription.
Durfey's advice to healthcare providers considering similar programs is practical and thoughtful: carve out dedicated time each week, select patients who will fully engage with the program, and set clear expectations about duration and funding.
The program reinforced what Durfey already knew from her referrals: food resources, particularly access to fresh, healthy options, are among patients' most pressing needs. For those managing chronic conditions like diabetes, fresh produce is fundamental to treatment.
"This was really helpful to be able to have for my patients," Durfey says simply.
As she continues advocating for produce prescription programs like this, Durfey carries forward the lessons learned. Healthcare extends beyond clinical settings, dignity matters as much as nutrition, and sometimes, the most powerful prescription a patient can receive doesn’t come from a pharmacy, but from a farmers’ market.
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