Results from a Community Food Assessment : Hollins Market
What is a Community Food Assessment?
Assessment Objectives
A Community Food Assessment (CFA) is a collaborative and participatory process
that systematically examines a broad range of community food issues and
assets, to take action to make the community more food secure. CFAs discover
challenges in the local food system and food environment and also identify
community assets to improve these weaknesses.
• Recognize residents’ current habits
regarding how and where they
currently access food.
• Identify reported barriers and
readiness for change at the
neighborhood level.
• Describe residents’ satisfaction with
food available in their neighborhood.
• Gauge residents’ awareness of diet
and disease.
• To assess the neighborhood residents’
Find more maps at www.mdfoodsystemmap.org
Food Consumption
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Supermarkets
þ
þ
þ
Full Service Restaurants
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þ
þ
þ
Farmers Markets
Virtual Supermarket
Small Grocery / Corner Stores
‘Behind Glass’ Corner Stores
Convenience Stores
Restaurants
Fast Food Chain Restaurants
Carry Out Restaurants
Other
Public Markets
Emergency Food Centers
Food Deserts
Health Conditions
Reported in the household:
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•
•
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patronage of and satisfaction with
Hollins Market.
Food Stores
Diabetes (16%)
High blood pressure (26%)
Perceived Relationship
of Health Conditions to Diet
1%
11%
Heart disease (3%)
3%
none
Agreement
Cancer (2%)
Obesity/overweight (20%)
Fruit and Vegetable Consumption per Day
Disagreement
1 to 2 Servings
39%
47%
3 to 4 Servings
5 or more Servings
99%
No conditions (46%)
Public and Farmer’s Markets
Lifestyles and Diet
• 82% of respondents visit Hollins
• 46% of the people surveyed eat a
Market.
• 25% of those asked were aware of a
farmers’ market in the neighborhood.
• 46% of respondents participate in
meal with their family more than 3
times a week; 37% eat a meal with
their family 1-2 times per week; 9%
eat a meal with their family monthly,
and 7% eat a meal with their family a
few times per year.
SNAP (food stamp program).
• 75% of respondents are very or
somewhat interested in learning
more about how to prepare foods in
a healthy way.
In 2012, 123 people were surveyed for this report.
Results from a Community Food Assessment : Hollins Market
Reported Barriers
Current Habits
to accessing healthy foods:
Cooking Habits: 47% prepare meals from
scratch daily, 30% several times a week,
9% weekly, 8% monthly, 4% a few times
a year, and 1% never prepare meals
from scratch.
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Rent (26%)
Utilities (20%)
Medical bills (7%)
Transportation: When asked how they
get to the supermarket 33% reported
that they walk, 57% drive themselves,
13% get a ride, 16% ride the bus, and 6%
use a hack.
Child support (5%)
Average Amount Spent Per Trip
Transportation (11%)
140
Frequency of Supermarket Visits
1%
4%
27%
120
100
80
15%
Daily
2 or more times a week
Weekly
1 time a month
53%
A few times a year
Neighborhood Food
Satisfaction
• 33% of respondents want to buy
fresh fruits that aren’t available
in their neighborhood and 30%
of respondents want to buy fresh
vegetables that aren’t available in
their neighborhood.
• When asked, 9% reported that they
are often unable afford food, 17%
sometimes are unable to afford food,
25% are rarely unable to afford food,
and 49% are never unable to afford
food.
Ready for Change
When asked what would attract them
to a public market such as Hollins
Markets, respondents said:
• “Make it safer”
• “It needs to be cleaner”
• “Fresher produce”
• “Fresher seafood”
• “More like a farmers’ market”
$124
60
$105
40
20
0
$44
$21
$14
Corner
Store
Super
Market
Warehouse
$5
Public
Market
Take-Out
Public
Market
Groceries
Arabber
$31
Fast Food
Carry Out
Neighborhood Satisfaction with Food Stores
100%
90%
80%
45%
47%
40%
39%
34%
70%
60%
50%
40%
33%
39%
17%
26%
20%
2%
3%
2%
6%
Selection of
Fruits and
Vegetables
Selection of
Meat
Cleanliness
Treatment
30%
41%
39%
24%
20%
30%
20%
10%
0%
Quality of
Food
When respondents were asked what
they would change about the way that
they eat, responses included:
• “More variety, fresher”
• “More visible produce”
• “Less preservatives”
• “Higher quality”
• “Food with color”
Very Good
Good
Average
Poor
• “Organic and free range”
• “Farmers market”
• “Cheaper prices for fresh fruits and
veggies”
• “Easier access to food”
• “More ethnic choices”
Find more maps at www.mdfoodsystemmap.org