Results from a Community Food Assessment : Oliver
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.
• Understand 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.
• Determine interest and feasibility
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:
•
•
•
•
•
of a community garden/urban
agriculture project.
Food Stores
Perceived Relationship
of Health Conditions to Diet
Diabetes (50%)
Obesity/overweight (6%)
6%
4%
2%
High blood pressure (12%)
Heart Disease (13%)
26%
62%
No health conditions (33%)
Fruit and Vegetable Consumption per Day
Strongly
agree
Somewhat
agree
Somewhat
disagree
Strongly
disagree
Don’t know
Gardening
Lifestyles and Diet
• 51% are somewhat or very interested
• Only 21% report eating 5 or more
in learning to grow their own food.
• 6% already participate in a
community garden.
• 37% were interested in growing their
own food in a community garden
specifically.
22%
7%
none
1 to 2
71%
5 or more
• 74% were very or fairly interested in
learning how to prepare meals from
scratch.
servings of fruits and vegetables daily,
• 53% believe that their or their family
while 67% eat 1-2 servings daily.
member’s health condition is strongly
• 54% are sometimes unable to buy
related to diet. Another 35% believe
healthy food because of financial
that their or their family member’s
hardship.
health condition is somewhat related
to diet.
In 2009, 53 people were surveyed for this report.
Results from a Community Food Assessment : Oliver
Reported Barriers
Current Habits
to accessing healthy foods:
Cooking Habits: 19% prepare meals
from scratch daily, 25% several times a
week, 15% weekly, 12% monthly, 17%
a few times a year, and 12% never
prepare meals from scratch.
•
•
•
•
Affordability (47%)
Taste (28%)
Preparation time (23%)
Need more knowledge of how to
prepare (30%)
• Family preference (11%)
• Other (6%)
Food Purchased at Grocery Store/
Supermarket
12%
25%
19%
vpm)
• Supermarket/Grocery store (8.9 vpm)
• Carry-out Shop (3.05 vpm)
*vpm= visits per month
Average per month spent in:
• Supermarkets - $267
• Corner stores - $152
• Public markets - $51
Ready for Change
45% are very interested in learning how
to prepare meals, and 29% are fairly
interested.
15%
never
6%
once a year
55%
twice a week
22%
daily
monthly
2%
twice a week
a few times per year
twice a week
Neighborhood Food Satisfaction - Oliver
Neighborhood Food Satisfaction
100%
• Corner store/Convenience store (12.5
twice a month
weekly
19%
Most visited shopping locations:
Food Purchased at Warehouse Store
monthly
4%
21%
Neighborhood Food
Satisfaction
Transportation: When asked how they
get to the supermarket, 68% reported
that they walk, 13% drive themselves,
23% get a ride from someone else, 19%
take the bus, 11% use a hack, and 2%
use other transportation.
90%
80%
8%
6%
6%
13%
17%
19%
70%
60%
50%
33%
56%
45%
49%
40%
20%
23%
32%
26%
Very
Dissatisfied
Somewhat
Dissatisfied
Somewhat
Satisfied
35%
30%
10%
15%
Very
Satisfied
17%
0%
Quality
Selection
Availability
Price
36% are interrested in growing their
own food in a comminity garden.
87% would buy produce from a farmers
market if their were one in their
neighborhood.
Find more maps at www.mdfoodsystemmap.org