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Improving access to community‐based food systems: Comparing perspectives of low socioeconomic individuals and food system representatives
Author(s) -
Markow Kylie,
Booth Sue,
Savio Stephanie,
Coveney John
Publication year - 2016
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/1747-0080.12153
Subject(s) - socioeconomic status , thematic analysis , disadvantaged , stakeholder , focus group , food systems , agriculture , business , political science , qualitative research , environmental health , economic growth , public relations , marketing , sociology , medicine , geography , population , food security , economics , social science , archaeology
Aim The present study compares perspectives of low socioeconomic individuals and food system representatives to identify ways of increasing access to community‐based food systems. Methods Focus groups with low socioeconomic individuals and semistructured interviews with representatives of farmers' markets, community‐supported agriculture schemes, and a commercial fruit and vegetable box scheme explored enablers and barriers to accessing community‐based food systems for those of low socioeconomic status and potential solutions to improve participation. Data were analysed using grounded theory and thematic analysis, respectively. Results Affordability, convenience and knowledge were barriers for low socioeconomic individuals. Food system representatives acknowledged these same barriers, but showed different understandings of their importance. Some strategies to improve access suggested by low socioeconomic individuals were amenable to representatives; however, for other strategies, views between the two groups were divided, particularly for strategies addressing affordability. Conclusions A disconnect exists between views of low socioeconomic individuals and food system representatives in regard to improving disadvantaged groups' access to community‐based food systems. Several strategies amenable to both stakeholder groups are identified; however, further communication and collaboration is required to identify additional innovative solutions.