Sponsor
Support for the 2018 CSA Partnerships for Health was provided by Kaiser Permanente’s Healthy Eating Active Living Grants and Partnerships, Kaiser Permanente Special Initiative Grants, Providence Health and Services Grants and Sponsorships, OHSU Knight Cancer Institute Community Partnership Program, Community Food Project grant no. 2015-33800-24194/project accession no. 1006979 from the USDA National Institute of Food and Agriculture, Bob’s Red Mill, and the Uber Northwest Community Impact Initiative. The Madison research was supported by the U. S. Department of Agriculture, National Institute of Food and Agriculture, Hatch grant WIS01925, and draws on the data collected for Claire Barrett’s doctoral dissertation.
Published In
Journal of Agriculture, Food Systems, and Community Development
Document Type
Article
Publication Date
11-2020
Subjects
Nutrition -- Research -- Citizen participation, Food security, Community-supported agriculture, Local foods, Community-supported agriculture, Poor families -- Nutrition
Abstract
Alternative food practices, including farmers markets and CSAs, are often inaccessible to lowincome families. Subsidized CSAs and fruit and vegetable prescription programs have the potential to decrease food insecurity, increase fresh fruit and vegetable consumption, and generate better health outcomes. However, several challenges can limit logistics of distribution and an inability to cook from scratch due to a lack of kitchen infrastructure, time, or skills. In this paper, we investigate two dietrelated health programs conducted with community partners in Madison, Wisconsin, and Portland, Oregon. We used photovoice to evaluate and enhance these programs, which supplied lowincome participants with free or subsidized weekly shares of local food, addressed transportation barriers associated with access, and offered recipes and cooking education. Drawing on social practice theory, we demonstrate how these programs altered food provisioning practices for low-income individuals and families by building their competence in the kitchen, fostering meaningful social relationships, and cultivating new meanings related to fresh, local food. The short-term gains were positive, and such community-based nutrition programs warrant continued support as part of a broader strategy to address poverty and food insecurity.
Rights
Copyright © 2020 by the Authors. Published by the Lyson Center for Civic Agriculture and Food Systems. Open access under CC-BY license.
DOI
jafscd.2020.101.019
Persistent Identifier
https://archives.pdx.edu/ds/psu/34333
Citation Details
Citation: Gaddis, J. E., Coplen, A. K., Clark-Barol, M., Martin, A., Barrett, C. K., & Lubowicki, L. (2020). Incorporating local foods into low-income families’ home-cooking practices: The critical role of sustained economic subsidies. Journal of Agriculture, Food Systems, and Community Development. Advance online publication. https://doi.org/10.5304/jafscd.2020.101.019