Process Evaluation of Culturally Preferred Food Pilot for Arkansas Food Pantries and Farms
DOI:
https://doi.org/10.70434/j-tich.v3i1.28Keywords:
community of practice, culturally preferred foods, food insecurity, farmersAbstract
Background: Limited research documents how organizations implement programs to increase culturally preferred foods. This project explores organizational factors in implementing a cultural food preference pilot across food pantries and farms, with specific attention to Hispanic and Marshallese culturally preferred foods.
Methods: Food pantry and farm partners were engaged through a low food security community of practice (i.e., a partnership with community-based organizations). Six partners were funded for seven months to grow and distribute culturally preferred foods. An evaluator conducted semi-structured interviews with partners, which were recorded and transcribed. Transcripts were analyzed using rapid thematic analysis.
Results: Rapid thematic analysis revealed six themes: 1) frequent organizational discussion about culturally preferred foods; 2) positive client feedback; 3) incorporation of knowledge into broader programming; 4) new partnerships with procurement and distribution sites; 5) sustainability concerns; and 6) ongoing commitment to growing culturally preferred foods.
Discussion: Findings can inform practitioners in food pantries and farms implementing interventions with culturally preferred foods and highlight the need to address sustainability concerns related to food access and cost to ensure long-term impact of such interventions.
