b'Waste Participants described hesitation to purchase fruits and vegetables due to the likelihood that they will go bad before they can be consumed. This concept was also described when identifying that quality of produce varies by location: some stores in particular are known for selling produce that goes bad within a few days. Experiences with low quality or rotting produce prevents people from purchasing more fruits and vegetables. Some participants describe a lack of knowledge about how to store fresh foods, or how to prepare and preserve them for later use. Aside from individual household waste, participants identified potential programs to reduce food system waste. Some examples include programs like the Flower City Pickers in Rochester and the Gleaners in Ontario County, who collect excess food from markets and from farms at harvest time and provides it to communities in need. Participants suggested that transportation waste could also be reduced by making better use of local products. Some participants suggested, for example, that schools should serve only NY apples, instead of shipping them in from other states.Experiential Learning and ExposureParticipants said that learning about fruits and vegetables, or dietary changes needed to address chronic disease, can be more impactful when combined with hands-on experiences purchasing and preparing food. Participants lauded programs offered through community organizations and medical offices that provide nutrition education accompanied by opportunities to cook and coupons to pur-chase fruits and vegetables on site or immediately after class at Curbside Markets. By pairing edu-cation with hands on exposure, participants felt better prepared to apply their new knowledge and to have questions answered by both the course instructors and peers. Medical professionals have also observed the power of learning from peers in classroom settings, compared to receiving messages in clinical visits. People feel more empowered to make day-to-day changes from people in their communities who have already made changes, despite experiencing similar challenges and barriers.For younger children, programs inA student at Vertus High School participatespreschools, schools and recreationin a Community Caf.centers can provide early exposure to fruits and vegetables. The Carlson YMCA Pre-K program in the Rochester is committed to being sugar free and does not provide any snacks or celebration treats with added sugar. This program was previously funded to provide a bag of groceries to each family every week to supplement weekend meals when children are out of school. One of our caf participants praised this program for exposing her grandson to healthy food choices early, and said she witnessed how this learning impacted his food choices. Through these two experiences the children in that program were re-ceiving early education and exposure to making food choices that they could bring home and share with their families. The Kids Farmers Market program conducted by the Food Bank of the Southern Tier is another opportunity where children can sample and learn about fruits and vegetables and bring home produce that their families might have been reluctant to try on their own. The theme of early exposure for children was repeated in many of the cafs; by making healthy food fun and a part of everyday life, it will become the norm. Multigenerational ApproachesSometimes change comes from the bottom, and sometimes it comes from the top, one partici-pant stated when describing that nutrition education and experiences should be focused on people across the lifespan, and that change can be promoted by any member of a family, from children to seniors. Programs should recognize that there are different needs and realities for people in differ-27'