Local Value Chain Models of Healthy Food Access: A Qualitative Study of Two Approaches
Abstract
:1. Introduction
1.1. Country Fresh Stops and Donation Station Programs
1.2. Objectives
2. Materials and Methods
2.1. Study Area
2.2. Methodology
2.3. Participant Sampling
2.4. Data Collection
2.5. Data Analysis
3. Results
3.1. Program Facilitators
3.1.1. Partner Support
“I felt that they listened very well … So, I have not been disappointed at all. I mean, if I told them, well, I really don’t need this. Then they would change it for next week. Or that, these came but they really were not in good shape. They would credit it. So, I felt that they were open … I mean, they sit down, they meet with you, they talk to you.”
“They [Donation Station staff] do a really great job and I’m really glad that we have them, that we’re in partnership with them because I don’t know what we would do [for fresh produce] if we didn’t have Donation Station.”
3.1.2. Program Stewardship
“I suggested to the Country Fresh Stop [partners] that they provide recipes for people because we were ending up giving people recipes … Some people didn’t know what to do with zucchinis or some people wouldn’t know what to do without kohlrabi or something. So, we came up with the idea that they could provide one recipe and people could just take a picture with their phone or write it down. And that seemed to help a lot.”
“Everyone that we have come in contact with, the people at the Donation Station, the people at the Auction, are so giving that how could we not? And we can help other people. The cost, yeah, it costs some money, but not that much, you know? We’re not overly wealthy but we can do that much. That’s just a little bit, but it’s more time. It’s a lot of time …”
3.2. Program Challenges
3.2.1. Food Waste
“Yeah, just getting used to the whole program. It was not known, really, not well advertised maybe. And we probably threw more away or gave it away than we sold, but then it kind of turned around … Well, that was probably when we were actually doing our own orders, so it was really hard to gauge … It made it a lot easier when [Rural Action] just brought a variety because they knew what’s in season, what’s selling, what’s not. And I had less waste.”
“We have two different pantries at the end of our distribution to clients that take the leftovers … So if we have some produce [leftover] which is typically not a lot … Whoever has the pantry soonest takes those items … So nothing, nothing gets wasted.”
3.2.2. Seasonality
“Sometimes we would get a whole bunch of green peppers and onions, and then there wouldn’t be a lot of variety. So, it would be kind of whatever fruit, whatever produce was in season, which I think is common. But I think patients were somewhat frustrated, that they were like, ‘Well if I go to Krogers and purchase this, then I can get a lot more variety, so I’m not going to shop here’.”
“Wintertime is tough because we’re not getting as much produce. Then, especially as people start relying on that or are more accustomed to getting that produce every week or so from their community health worker. Then, when that dies off, they’re like, ‘Oh where are my veggies?’ But CFI does a really good job at like doing what they can … It’s just not as abundant.”(Site that partners with a social service agency to deliver food to homebound patrons)
3.2.3. Donation Station Pick-Up Processes
“Well, this summer it kind of came to a head and we expressed our concerns about the aggression of those [fellow site affiliates] who were coming for food … We were very confused as to whether there was a limitation on the amounts and there seemed to be rather limited order or no order or very little structure.”
3.3. Perceived Impacts
3.3.1. Supporting Local
“I don’t think we would have moved forward, at least if it wasn’t locally sourced … The produce auction is such a massive operation that we were pretty confident that we would have a good quantity and variety of produce on a weekly basis … I think that’s primarily the reason we wanted to move forward was that economic development piece.”(CFS-affiliated site)
3.3.2. Patron Satisfaction
“And so just to have that option of fresh, nutritious, local produce is lovely. And people connect and are grateful, really grateful when they have that option. And they’re so impressed when we get it. And we brag about it. It’s a fresh local produce. Not that … I mean who could say, no I don’t want apples from Washington? But it’s just really special that it’s southeastern Ohio feeding southeastern Ohio.”(DS-affiliated site)
3.3.3. Mission Advancement
“I think it helps because it’s providing something that in prior years was never even an option for a convenience store. I would call it a rare opportunity because of us having a produce auction nearby, and able to get produce from that auction that is grown locally, to me is just outstanding.”(CFS-affiliated site)
“We have a goal to improve the quality of life of the people that we’re interacting with. We’re interacting with people who are in poverty or in food insecurity and, like he mentioned earlier, all of our food is donated … And so the Donation Station has been a valuable resource as far as getting whole produce and then people have choice … So it’s helped economically for our organization as well as just being a source of really high-quality produce.”(DS-affiliated site)
4. Discussion
4.1. Strengths and Study Limitations
4.2. Implications for Research and Policy
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
Topic | Questions |
---|---|
Store Characteristics | What is the name of your store (or operation)? What is the store’s (or operation’s) address? Tell me a little about (store name). What are the main products sold? What foods do you sell? For how many years has this operation been in business? What are the operating hours? How many individuals are employed here? On average, how many customers do you serve in a day? Does it vary? How much produce (in lb) do you typically sell? What portion (%) of your sales is represented by fresh produce? Do you accept federal food assistance benefits (e.g., WIC, SNAP)? What is your organization’s mission? What are some challenges that you face in pursuing this mission? (If active site) How does your role as a Country Fresh Stop help you to achieve that mission? |
Program Perceptions and Participation | Did your site serve as a Country Fresh Stop in 2019? (If yes) For how many years have you done so? (If no) For how many years did you do so? In what year did you stop? Tell me about your experience as a Country Fresh Stop. Why did you originally choose to be a Country Fresh Stop? What appealed to you about the program? What has gone/went well? What are/were the challenges of being a Country Fresh Stop for your establishment? Is there anything that you would like to see changed about the program? (For current CFS sites) Are there any factors that may impact your willingness to be a Country Fresh Stop moving forward? (For prior CFS sites) Why did your store stop participating as a Country Fresh Stop? What resources or assistance would/would have help(ed) you to be a successful Country Fresh Stop? How satisfied are/were you with the training, resources, and support provided to you as a Country Fresh Stop partner? How familiar are you with the produce auction from which most Country Fresh Stop produce is sourced (the Chesterhill Produce Auction)? How important was the source of the produce to you when considering your decision to participate as a Country Fresh Stop? Are you aware of how local farmer communities benefit from your participation as a Country Fresh Stop? (If needed, explain the provenance of the produce purchased at auction and distributed to consumers.) Would this knowledge of benefitting local farmers affect how your organization operates at all? Why/why not? |
Produce Inventory | Did you sell produce prior to becoming a Country Fresh Stop? (If yes) Did you offer any locally sourced produce? (If yes) Have you continued sourcing produce from anyone other than Rural Action? (If yes) Who/how/how often? What % is from Rural Action? (If no) Why did you stop sourcing from them? How often did/do you receive produce replenishments for Country Fresh Stops? How many pounds of produce did/do you typically get per shipment from Rural Action? What factors dictate how frequently you request produce? What factors dictate how much produce you request (e.g., storage, demand)? Does the amount vary? What factors drive this variance (e.g., changing demand, changing capacity, etc.)? Do you request certain types of produce or let Rural Action dictate what you get? (If request) What types of produce do you request most frequently? Show pictures and check off mentioned produce. (If request) How consistently are you able to get the produce that you request? (If request) What factors drive your request for certain types of produce? Is there any produce that patrons prefer consistently over others? Which one(s)? How much does the type of produce that you sell vary from week to week? Are there any types of produce that patrons opt not to take? Which ones? How much, if any, produce are you unable to sell on a weekly basis? (Ask for %) (If any unsold) What do you do with produce that you are unable to sell? |
Pricing and Cost | How do you go about setting your produce budget for Rural Action? What is your typical produce budget? Does it vary week to week? How much does the quantity of produce that you receive vary week to week? (If it varies) What factors drive this variance (e.g., varying weekly budget, varying value of produce purchased on a fixed budget, varying demand for different quantity/mix of items)? Do you add a mark-up to the produce sourced from Rural Action? (If no) Why not? (If yes) What is your typical mark-up? How do you set this? Is the produce sourced from Rural Action labeled or marketed as being part of Country Fresh Stops? Is the Donation Station produce marketed any differently from other produce—such as canned or frozen—that is offered to patrons? (If any marketing) What costs do you incur in marketing your Country Fresh Stop produce to patrons? (Probes: cost of materials? Of staff time?) What strategies do you use to promote produce selection and consumption among your patrons (e.g., recipe tastings, recipe cards)? Do you have (additional) strategies for encouraging patrons to select the produce sourced from Rural Action (e.g., display placement)? |
Clientele | Describe the clientele of your operation. Who is your target customer? Do you see the same clientele frequently? To your best estimate, what is the average value of produce per client transaction? What other items, if any, do your customers tend to purchase with produce? Is there a time of the week or time of the day that you observe more produce purchases? What kinds of feedback have you received from patrons about the offered produce? Do you have a system for documenting what customer purchase? |
Other | Have you had any interactions with Country Fresh Stop administrators in which you had to decide between competing interests? (If yes) Can you describe that situation? How was it resolved? Is there anything else that you would like to share about your experience as a Country Fresh Stop? |
Topic | Questions |
---|---|
Site Characteristics | What is your operation’s name? (What is it known by to those in the community?) What is the address of this location? Is it located in a church or other establishment? Is your operation sponsored by an organization (e.g., church, community organization)? Tell me a little about this pantry and how it works. For how many years has it been active? How frequently are you open to patrons? How many individuals work/volunteer at this location when the pantry is open? How many individuals do you serve during each distribution? What kinds of foods are distributed? How much produce (lb) do you typically distribute? What portion of it is fresh? What is your organization’s mission? What are some challenges that you face in pursuing this mission? (If active site) How does your Donation Station partnership help you to achieve that mission? |
Program Participation and Perceptions | Did your site source produce from the Donation Station through Community Food Initiatives in 2019? (If yes) For how many years have you done so? (If no) For how many years did you do so? In what year did you stop? Tell me about your partnership with the Donation Station. Why did you originally choose to partner with the Donation Station? What appealed to you about the program? What has gone/went well? What are/were the challenges of being a Donation Station partner for your establishment? Is there anything that you would like to see changed about the program? (For current DS sites) Are there any factors that may impact your willingness to be a Donation Station partner moving forward? (For prior DS sites) Why did your site stop partnering with Donation Station? What resources or assistance would/would have help(ed) you to be a successful Donation Station site? How satisfied are/were you with the training, resources, and support provided to you as a Donation Station partner? How familiar are you with the produce auction from which most Donation Station produce is sourced (the Chesterhill Produce Auction)? How important was the source of the produce to you when considering your decision to participate as a Donation Station partner? Are you aware of how local farmer communities benefit from your organization through Donation Station? (If needed, explain the provenance of the produce purchased at auction and distributed to consumers.) Would this knowledge of benefitting local farmers affect how your organization operates at all? Why/why not? |
Produce Inventory | Did you distribute produce to patrons prior to becoming a Donation Station site? (If yes) Did you offer any locally sourced produce? (If yes) Have you continued sourcing produce from anyone other than Community Food Initiatives? (If yes) Who/how/how often? What % is from CFI? (If no) Why did you stop sourcing from them? How often did/do you source produce from Community Food Initiatives? How many pounds of produce did/do you typically pick up on each occasion? What factors dictate how frequently you get produce (e.g., transportation)? What factors dictate how much produce you get at each pickup (e.g., storage)? Does the amount vary from distribution to distribution? What factors drive this variance (e.g., changing demand, changing capacity, etc.)? Are there certain types of produce that you prefer for your operation? (If yes) What types of produce do you prefer? Show pictures, check off mentioned produce. (If yes) How consistently are you able to get the produce that you prefer? (If yes) What factors drive your preference for certain types of produce? Is there any produce that patrons prefer consistently over others? Which one(s)? Are there any types of produce that patrons opt not to take? Which ones? How much produce (per person) do you provide to patrons at each distribution? Does it vary by distribution? Do you ever have produce left after a distribution? If so, how much (%)? How often? (If any) What do you do with produce that you are unable to distribute? |
Distributions and Cost | Is the produce sourced from Community Food Initiatives labeled or marketed as being part of the Donation Station program? Is the Donation Station produce marketed any differently from other produce—such as canned or frozen—that is offered to patrons? (If any marketing) What costs do you incur in marketing your Donation Station produce to patrons? Probes: cost of materials? Of staff time? What strategies do you use to promote produce selection and consumption among your patrons (e.g., recipe tastings, recipe cards)? Do you have (additional) strategies for encouraging patrons to select the produce sourced from Community Food Initiatives (e.g., display, line order)? |
Clientele | Could you tell me about the patrons of your site? Who is your target beneficiary? Do you see the same patrons frequently? What kinds of feedback have you received from patrons about the offered produce? Do you have a system for documenting the food received by each patron (e.g., amount, type, and/or value of food received)? |
Other | Have you had any interactions with Donation Station administrators in which you had to decide between competing interests? (If yes) Can you describe that situation? How was it resolved? Is there anything else that you would like to share about your experience as a Donation Station partner? |
Appendix B
Emergent Themes | Illustrative Quotes | |
---|---|---|
Program Facilitators | Partner support |
|
Program stewardship |
| |
Program Challenges | Seasonality |
|
Food waste |
| |
CFI distribution |
| |
Perceived Program Impacts | Support local |
|
Patron satisfaction |
| |
Mission alignment |
|
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Krzyzanowski Guerra, K.; Hanks, A.S.; Plakias, Z.T.; Huser, S.; Redfern, T.; Garner, J.A. Local Value Chain Models of Healthy Food Access: A Qualitative Study of Two Approaches. Nutrients 2021, 13, 4145. https://doi.org/10.3390/nu13114145
Krzyzanowski Guerra K, Hanks AS, Plakias ZT, Huser S, Redfern T, Garner JA. Local Value Chain Models of Healthy Food Access: A Qualitative Study of Two Approaches. Nutrients. 2021; 13(11):4145. https://doi.org/10.3390/nu13114145
Chicago/Turabian StyleKrzyzanowski Guerra, Kathleen, Andrew S. Hanks, Zoë T. Plakias, Susie Huser, Tom Redfern, and Jennifer A. Garner. 2021. "Local Value Chain Models of Healthy Food Access: A Qualitative Study of Two Approaches" Nutrients 13, no. 11: 4145. https://doi.org/10.3390/nu13114145