Social inequalities and precarious living conditions lead to significant disparities in dietary behaviors and nutritional risks (ABENA 2004–2005). The most vulnerable populations, excluded from traditional food systems, are often dependent on food aid and unresponsive to prevention messages. Access to, diversity of, and quality of products—particularly fruits and vegetables—are key drivers for reducing nutritional inequalities. Recognizing and valuing people’s food-related skills are two other critical factors. In these areas, staff members of food aid organizations—whether professionals or volunteers—play a fundamental role, although this role is rarely valued or fully integrated into their practices. At the request of the DGCS, INPES established in 2008 a training and support program to develop health promotion initiatives focused on nutrition. Participants receive three days of training on issues related to situations of food insecurity, nutrition for people in precarious situations, and health education and promotion. Methodological support is provided through group workshops and individual interviews to help them initiate and implement projects within their organizations. Rolled out across all metropolitan regions, the program has trained 946 people in 653 organizations: 538 staff members and 408 volunteers. This mix of participants was encouraged and demonstrated the value of exchanges and the sharing of perspectives. The initiatives developed and the partnerships created as a result of the program demonstrate the value of relying on trained facilitators, particularly given the diverse nature of the beneficiaries and the variety of possible responses. The challenge is to offer the widest possible range of initiatives. Beyond their mission of food distribution, they can work toward a more balanced diet and integrate nutrition into a preventive approach while strengthening people’s self-esteem and autonomy. Communication cited in the “Revue épidémiologique et de santé publique” in Supplement 4, Volume 61.