A Food Hub to Address Healthy Food Access Gaps: Residents' Preferences

Jill K. Clark, Chaturia Rouse, Ashwini R. Sehgal, Mary Bailey, Bethany A. Bell, Stephanie N. Pike, Patricia A. Sharpe and Darcy A. Freedman

Journal of Agriculture, Food Systems, and Community Development, 2019, vol. 9, issue 1

Abstract: Interventions aimed at improving access to healthy food in low-income communities should consider the preferences of residents. Household food shop­pers in two urban, low-income communities were asked about their preferences for vendors at, and qualities of, a potential nearby food hub. Universally, participants preferred availability of whole foods, primarily fruits and vegetables. They also favored cleanliness, quality, and affordability. The demographics and preferences of potential customers raise central issues that would need to be integrated into the development of a food hub, namely affordability (likely through subsidization), attention to accommodation and cultural accessibility, and programming that builds community. See the press release for this article.

Keywords: Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Consumer/Household Economics (search for similar items in EconPapers)
Date: 2019
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