Greening the Thrifty Food Plan - How Adding a Sustainability Constraint Effects Price, Availability and Composition

Abstract

The USDA Thrifty Food Plan (TFP) specifies types and amounts of foods for a minimal cost, nutritionally adequate diet and provides the basis for maximum Supplemental Nutrition Assistance Program benefits. The TFP meets several constraints, including: cost, energy, nutrient and MyPlate recommendations. The objective was to assess cost impact on the TFP of a sustainability constraint. Using existing sustainable dietary guidelines and organic certification and seasonality as proxies, we developed food lists reflecting the TFP. Food stores representing a range of retail for formats were selected: supercenters, full-service supermarkets, independent grocers, and discount grocery stores. Food price data were collected and recorded at three time points in five different retail food stores in one metropolitan low-income area of Central New York State (CNY). Food price differences were determined between standard TFP and sustainability adjusted TFP. Additional price comparisons were made with local, seasonal produce options available at a regional market. Organic options generated an average price premium of 47% and availability of 33%. Local, seasonal produce options had an average adjusted price discount of 7% based on average yearly availability. The premium/discount will be applied to the TFP. Effects these adjustments have on price and composition in relation to the TFP and reported consumption will be described. Initial adjustments of consumption resulted in 10% TFP monthly cost increase. These preliminary results suggest that the net effect of sustainable constraints is a premium TFP monthly cost, and organic option availability and variety may be limited in stores.