Reduction In Food Stamps May Lead To Poor Nutrition

The March 5th Issue of The Food Journal Will Provide an In-Depth Analysis on Budgets Cuts to The Supplemental Nutrition Assistance Program

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The Food Journal

Mar 05, 2013, 10:00 ET

SANTA MONICA, Calif., March 5, 2013 /PRNewswire/ -- Beginning October 31, 2013 nearly 48 million people will have a 10 percent reduction in their monthly Supplemental Nutrition Assistance Program (SNAP) benefits also known as "food stamps" when the Farm Bill extension of 2013 takes effect, according to the March 5th issue of a new publication titled The Food Journal. In this issue, editors will examine the budget cuts and what that means for SNAP recipients, retailers, farmers and more.

In addition to cuts to SNAP benefits, the SNAP-Ed program will be cut by one-third. The SNAP-ED program educates recipients on how to make healthy food choices and some programs even offer cooking classes.

"These cuts actually provide an opportunity for supermarkets to step in and fill the gap in education for their customers, perhaps with retail dietitians on staff," says Phil Lempert, editor of The Food Journal.   "If they can form relationships with SNAP recipients, teach them about nutrition and affordable better-for-you shopping habits, they will build a brand loyalty with their store."

In addition to cuts, The Food Journal examines the history of the Farm Bill, the importance of SNAP to consumers and retailers, the future of purchasing with SNAP benefits and more.

The Food Journal is a unique and in-depth e-newsletter providing bi-monthly unbiased analysis and commentary. Each issue examines one timely topic as it relates to the food chain from soil to shelves. In addition, each issue contains dozens of links within the body of its copy to provide comprehensive information about the particular subject. As a result, The Food Journal also functions as an annotated bibliography on a specific topic. For more information or to subscribe, please visit the website at http://www.thefoodjournal.com/signup/.

SOURCE The Food Journal

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