Development of a Method to Locate Deserts and Food Swamps Following the Experience of a Region in Quebec, Canada.

Éric Robitaille,Marie-Claude Paquette

doi:10.3390/ijerph17103359

Abstract

Unhealthy eating and food insecurity are recognized risk factors for chronic diseases. Collective and environmental factors, such as geographic access to food condition food choices. The objective of this study was to map food deserts and food swamps in Gaspesie, a region of Quebec (Canada), using geographical information systems (GIS) and field validation. Eleven sectors (5 rural and 6 urban) where 5% of the Gaspesie population lives were considered food deserts. Eight sectors (all rural) constituting 4.5% of the population were considered food swamps. Nearly 88% (3/8) of food swamps were located in disadvantaged and very disadvantaged areas. The Gaspesie region is already actively involved in changing environments to make them conducive to healthy eating for all. The mapping of food deserts can support intersectoral collaboration on food security. Food swamp mapping will make it possible to more accurately characterize the existing food environment in the region. Both indicators will be useful in raising awareness and mobilizing partners for a comprehensive strategy to improve the food environment that is not only based on the food desert indicator alone but also takes into account the presence of food swamps.

Highlights

Healthy eating is an important determinant of health [1]
The first objective of this study was to develop indicators of food deserts and food swamps to be used by the Gaspesie region
This study has shown the presence of food deserts and food swamps in Gaspesie, a region located in Canada’s province of Quebec

Summary

Introduction

Healthy eating is an important determinant of health [1]. Overweight and unhealthy eating habits, especially when combined with food insecurity, compromise the population’s health [2,3,4]. The high prevalence of these conditions has been shown to generate significant individual, social, and health service costs [5,6]. Overweight and chronic diseases can be prevented by reducing energy intake and improving the quality of the food offer, among vulnerable populations [9]. The adoption of healthy eating habits depends on individual and collective determinants such as the characteristics of the physical, economic, political, and sociocultural environments [10,11,12]

Objectives

Methods

Results

Discussion

Conclusion