Local Food Promotion Research Articles

Neo-Traditional and Industrialized Dietary Patterns Coexist and Are Differentially Associated with Cardiometabolic Health among Adults in Puerto Rico

BackgroundAn increasingly industrialized food system has marginalized local, traditional food cultures in Puerto Rico (PR). Recent efforts to decolonize diets have promoted local food intake; however, how resulting dietary patterns may influence cardiometabolic disease remains unknown. ObjectivesThis study aimed to 1) identify dietary patterns in PR and 2) determine their associations with metabolic syndrome (MetS) and its components. MethodsData were obtained from participants (30–75 y) in PROSPECT (PR Observational Study of Psychosocial, Environmental, and Chronic Disease Trends; n = 989). Dietary patterns were derived using partial least squares analysis with food frequency questionnaire data, using nutrients associated with local food purchasing (dietary fiber, magnesium, saturated fat) as response variables. MetS was classified using harmonized criteria from clinical and laboratory measures and medication use. Fully adjusted generalized linear models tested associations between tertiles of dietary patterns and MetS. ResultsApproximately half (52%) of the participants were classified with MetS. Four dietary patterns were revealed: conventional (legumes, coffee, and dairy), industrialized starch and meat-centric (red/processed meats, pasta, and starchy roots), industrialized sugar-centric (rice, sugary beverages, and refined grains), and neo-traditional (local plants and seafood). Individuals in the highest (compared with lowest) tertile of the industrialized starch and meat-centric dietary pattern had higher mean waist circumference (102 compared with 99 cm) (P = 0.01), fasting glucose (106 compared with 98 mg/dL) (P = 0.019), and systolic blood pressure (123 compared with 119 mmHg) (P = 0.022). Individuals in the highest (compared with lowest) tertile of the neo-traditional diet were 0.69 (0.49, 0.97) times less likely to have MetS (P = 0.035) and had 4.1 cm lower mean waist circumference (P = 0.002). ConclusionsPromoting a neo-traditional diet and curbing industrialized starch and meat-centric diets may improve cardiometabolic health in PR. Results can guide local food promotion as a healthful, decolonizing approach in island settings.

Promoting local food products for sustainability: Developing a taxonomy of best practices

AbstractThe number of practices promoting local food have been rapidly growing in recent years, mainly in response to the increasing interest from consumers and their sustainability benefits. The objective of this scoping review is to present a taxonomy of the most promising promotion practices in this domain. A targeted search within a database specialized in storing newspaper articles resulted in the identification of 78 documents that were published prior to COVID‐19 pandemic. Their analysis led to the development of a taxonomy containing four major categories regrouping 14 types of initiatives to promote local food products. The review also highlighted the principal strengths of these initiatives (e.g., facilitating access to local food products, promoting social diversity, integration, and solidarity), as well as some obstacles (e.g., funding, infrastructure, and volunteer recruitment). The taxonomy presented in this review can be used to guide the analysis of existing or the development of new local food promotion initiatives, thus encouraging sustainability in this domain.

Abstract P605: Neo-Traditional Diets Are Associated With Lower Odds of Metabolic Syndrome Among Adults in Puerto Rico

Prolonged marginalization of traditional food cultures has diminished local food production and increased dependence on highly processed imports in Puerto Rico (PR), contributing to low-quality diets and cardiometabolic disease. Recent efforts have been made to decolonize diets by increasing local food intake; however, what dietary patterns (DPs) exist and how they are associated with cardiometabolic disease risk remain unknown. This study aimed to 1 ) identify food-system-specific DPs and 2 ) determine associations with metabolic syndrome (MetS), a multicomponent cardiometabolic risk factor, among adults in PR. We hypothesized that a neo-traditional DP would emerge, characterized by use of minimally processed local foods and associated with lower odds of MetS. Data were obtained from adults (30-75 y) in the PR Observational Study of Psychosocial, Environmental, and Chronic Disease Trends ( n = 989). DPs were derived using partial least squares analysis on food frequency questionnaire data, with nutrients significantly associated with local food purchasing (fiber, magnesium [Mg], saturated fat) as response variables. MetS was classified using harmonized criteria from clinical and laboratory measures (waist circumference, fasting glucose, systolic/diastolic blood pressure, triglycerides, HDL cholesterol) and medication use. Fully adjusted generalized linear models tested associations between tertiles of DPs and MetS. Approximately half (52%) of participants were classified with MetS. Four DPs were extracted, described as neo-traditional (local plants and seafood), transitioning (beans and coffee), industrial: meat-centric (red/processed meats and fast foods), and industrial: sugar-centric (rice and sugary beverages). Individuals in the highest (vs. lowest) tertile of the neo-traditional DP were more likely to purchase local (not imported) fruits, vegetables, and seafood; those in the transitioning DP were more likely to reside in rural areas; those in the meat-centric DP were more likely to purchase local meats; and those in the sugar-centric DP had lower educational attainment and household income. Individuals in the highest (vs. lowest) tertile of the neo-traditional DP were 0.69 (0.49, 0.97) times less likely to have MetS ( P = 0.035); they also had 4.1 (1.3) cm lower mean (SE) waist circumference ( P = 0.002). In contrast, individuals in the highest (vs. lowest) tertile of the meat-centric DP had higher mean waist circumference (102 vs. 99 cm, P = 0.01), fasting glucose (106 vs. 98 mg/dL, P = 0.019), and systolic blood pressure (123 vs. 119 mmHg, P = 0.022). The sugar-centric and transitioning DPs were not significantly associated with MetS or its components. A neo-traditional diet in PR holds promise in supporting local food production and augmenting cardiometabolic health. Results can guide local food promotion as a healthful, decolonizing approach in island settings.

문화 콘텐츠를 이용한 지역재생사업의 방향 모색: 농촌 공동체 지역 활성화 사례 중심으로

According to the constant decrease of birth rate in developed countries, most notably in Korea recording the smallest in the world, we are now worrying about the cavitation and/or extinction of local communities in the near future. Actually many developed countries in recent decades actively put into practice a variety of local regeneration projects. While the local regeneration in the early stages focused on the income increase in the communities such as local tour or local food promotion, currently it aims at sustainability of the communities, which embraces wider range of elements to sustain a community including population, habitat, job, environment and cultural assets. In this regard, this study reviewed several local regeneration cases which produced successful results in Korea, and analyzed success factors and suggested the key points to advance the local regeneration project. As a result, we identified the local regeneration should be based on the local community-specific amenity which consists of natural asset(e.g. scenic view, life resources, geography). material asset(e.g. specialty, local industry) and cultural asset(e.g. historic heritage, lifestyle, customs, etc). Based on this, we can set up an effective strategy to start a local regeneration project. This study suggested four different model cases of local regeneration including local festival model, storytelling model, rural and urban networking model, and home-coming model. In spite of many different approaches, this study identified the driving factors in successful local regeneration projects, which are the differentiation of cultural contents, the engagement of local residents and the capacity building process assisted by relevant experts, the mobilization of financial resources to carry out the projects. In recent days in Korea, while the central and local governments are expanding their subsidy and investment into local regeneration projects, still the human resources required in this projects need to be enhanced, at the same time, we need to explore this as a new occasion where MZ generations facing limited job opportunity to take part in.

The Role of Youtube in Promoting Indonesian Local Wisdom in Industrial Revolution 4.0 Era

<p>There are some Indonesian local wisdom that have not been promoted yet. Consequently, some people will not access them due to less promotion. Hence, Indonesian should keep all of the local wisdoms in appropriate ways. One of the ways is by using promotion the local wisdom through youtube. This paper explores the promotion of Indonesian local wisdom through social media particularly YouTube and the values of local wisdom. It used a qualitative method. Data were primarily collected through documentation of eight videos created and uploaded into YouTube by the students in the department of Islamic broadcasting and communication from the fifth semester at state Islamic Institute of Kudus. The result reveals that social media have been beneficial for promoting the local wisdom especially in Central Java. Indeed, social media offers flexibility and mobility for people in uploading the videos of Indonesian local wisdom into YouTube, it offers an opportunity to expand the Indonesian local wisdom through widespread social networking around the world and fostering their innovation of making amazing videos and contents. The values of local wisdom include beliefs and religion, Indonesian local culture and traditions, local food promotion and business production, Indonesian architecture and heritage, nature and environment preservation.</p>

Let's Get This Bread: A Study of Cottage Food Laws and How Cottage Bakers are Baking the Way to Sustainability

This paper provides a two-part analysis showing how cottage bakers are the newest key players in a sustainable, cradle-to-grave bread movement. The first part gives an illustrative analysis of the different cottage food laws among states and breaks down the impact that different restrictions within cottage food laws can have on cottage bakers. It also emphasizes how cottage food laws have allowed bread bakers to enter the local market that otherwise would be laden with higher financial and regulatory barriers. The second part analyzes the federal programs that provide support and funding for establishing the infrastructure needed to create local grain economies. This highlights the relatively new Local Food Promotion Program grant that has been used by several entities for a local grain economy's infrastructure. The conclusion brings the two-part analysis together to show that conditions are ripe for wheat to become sustainable and local. The most exciting part? These laws and this movement are still in their infancy and should be watched closely. The hope is that putting out this research will help shed light on the real-life and tangible impacts of cottage food laws, and how they can be improved to further support these systemic changes.

O10 Personal Food Values in 2020: Reimagining the Food Choice Process Model Using Consumer Input from Urban New Jerseyans

Background The Food Choice Process Model (FCPM) was developed in the 1990s to provide a constructionist model of personal food choice. Today, with growing consumer demand for locally sourced farm products, the FCPM must be revisited to explore how it can accommodate evolving food values. Objective To use the FCPM as a guide in exploring and understanding the food values consumers in New Brunswick, NJ apply when considering the purchase and consumption of value-added products (VAP) sold at local farmers’ markets. Study Design, Setting, Participants Semi-structured focus groups were conducted by a trained moderator and translator with urban residents in the New Brunswick community. Participants spoke either English or Spanish as their primary language. Interviews were audio recorded and transcribed verbatim. Measurable Outcome/Analysis Qualitative content analysis was performed by 3 trained researchers. Constructs from the FCPM were adapted and used as a priori themes. Upon analysis, researchers identified a posteriori themes; when discrepancies arose with initially coded themes, new themes were developed as appropriate. All supporting quotes were systematically recorded using Microsoft Excel. Results Four community focus groups (33 total participants, 73% female) were conducted. Cost and quality were the most impactful food values when considering VAP, with each theme being supported by over 30 quotes among the 4 interviews. Three a posteriori themes were identified that lay outside the constructs of the original FCPM: seasonality (ie, summer versus winter), familiarity (with brands, farmers, processors), and social value (ie, supporting local business and food equity). Conclusion Imagining a new food future requires reassessing the values people have regarding new food products, particularly in novel settings such as farmers’ markets, and adapting keystone theoretical frameworks like the FCPM as needed. This allows for community partners, like local farmers and non-profit organizations, to create VAP that increase food access and strengthen local food systems in urban communities. Funding United States Department of Agriculture - Agricultural Marketing Service (CFDA #10.172, Local Food Promotion Program).

Local Food Promotion Program (USDA)

Federal Grants & ContractsVolume 44, Issue 9 p. 3-4 Grant Alerts Local Food Promotion Program (USDA) First published: 27 March 2020 https://doi.org/10.1002/fgc.30993Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume44, Issue92 April 2020Pages 3-4 RelatedInformation

Local Foods and Local Economic Performance

AbstractUsing US county‐level data, we employ a difference‐in‐difference approach to model the effect of direct to consumer local foods activity on local economic performance. We find no evidence that growth in local foods activity is linked to economic performance measured by per capita income and some evidence of a decline in employment. These results casts doubts on the notion that the promotion of local foods can improve the performance of local economies. While the local foods market can present viable business opportunities for some producers, the overall size of the market is too thin to influence overall local economic performance.

Türk Mutfağındaki Fonksiyonel Gıdaların Gastronomi Turizmi Açısından Önemi

Nutrition is not only the primary need for the survival of people, also one of the basic motivations. Nutrition has become a travel goal in an attempt to taste a new dish or to experience different tastes and flavors. The desire of this experience is a factor that contributes to development of tourism sector as a part of gastronomy tourism and stimulates the touristic activities. New world circumstances have made people more aware of the necessity of a healthy diet to live a healthy life. The increasing interest towards healthy foods increased awareness about functionality of foods and make it necessary to develop new activity plans in the service industry. The present review was introduced some functional foods in Turkish cuisine and emphasized their contributions to tourism industry. In this study, literature review is done and a review is prepared. As a result of the literature review, the most common problem is the deficiencies in the promotion of products and marketing activities. These problems in the promotion of local foods prevent functional foods from becoming prominent in the region and adversely affect the recognition and spread of some foods.

The impacts of the Farmers Market and Local Food Promotion programs

Farmers Market Promotion Program (FMPP) and Local Food Promotion Program grants are awarded by the US Department of Agriculture to bolster local food markets. We assess the impacts of these programs by analyzing responses to a national survey of farmers market administrators, undertaking two case studies of grant recipients, and reviewing previous literature. We find that there is a high association of FMPP recipient markets with greater organizational administrative capacity and improved market performance between 2013 and 2014. Our case studies reveal how grants can be effective when the projects have strong stakeholder support and collaborate with other community organizations. We also describe how some of the pilot projects supported by FMPP led to more targeted local food grant programs.

Coastal Tourist Interest in Value-Added, Aquaculture-Based, Culinary Tourism Opportunities

ABSTRACTDespite increasing focus on sustainable aquaculture investment in the U.S. coastal zones, the aquaculture industry continues to face skepticism among consumers due to perceived negative environmental impacts, and health and food safety concerns. Partnering with culinary tourism and local food promotion efforts has potential for improving public outreach about the benefits of aquaculture, especially in coastal destinations where sustainable marine aquaculture and tourism are both occurring. Culinary tourism implies that local foods reflect the local livelihood and culture, and may be important to the tourist's experience. Aquaculture is becoming increasingly valuable to coastal destinations for assuring the steady availability of local seafood to meet demand and retaining commercial fisheries as a means to differentiate themselves to tourists. This study examined the role of subjective knowledge and attitude about aquaculture, and their effect on intention to participate in value-added culinary aquaculture tourism experiences. The study found that tourists' subjective knowledge and attitude about aquaculture influenced intentions to participate in culinary aquaculture tourism. In order for farmers or tour operators to be successful in diversifying with value-added culinary aquaculture, attention needs to be paid to educating consumers, which may be possible through strategic partnerships with tourism organizations, chefs, and restaurants.

Public health promotion of "local food": Constituting the self-governing citizen-consumer.

This article explores how the recent and growing promotion of local foods by public health units in Ontario, Canada, rhetorically interpellates the "good" health citizen as someone who not only takes responsibility for personal health but, through the consumption and support of "local food," also accepts and fulfills her responsibilities to care for the local economy, the community's well-being, and the natural environment. Drawing on Charland's concept of constitutive rhetoric, we analyze a selection of public health unit documents about local food to develop a textured account of the complex, multifaceted forms of health citizenship they constitute. Our analysis reveals that, despite their appeals to environmental sustainability and community well-being, these materials primarily characterize the ideal health citizen as an informed consumer who supports the interests of the neoliberal state through individualized lifestyle behaviors, consuming goods produced and distributed through private enterprise. By exhorting individuals to "buy local," public health discourse therefore frames responsible health citizenship principally in consumerist terms that constrain the range of available options for citizens to engage in meaningful action vis-à-vis their food systems.

Assessing sustainable food behaviours of national park visitors: domestic/on vocation linkages, and their implications for park policies

This study compares the “at-home” and “while travelling” sustainable food practices of national park visitors in the US Intermountain West through an in-person survey. Results show that tourist's sustainable food practices do not carry over into their national park experience. Specifically, they shop for and consume fewer local foods and participate in fewer food-related activities when travelling, such as farmers' market and local farm visits. When divided into groups of low, medium and high sustainable food practices at home, the medium and high-level groups exhibited a significant reduction in sustainable food practices while travelling. This likely stems from poor promotion of local foods and food related events, lack of linkages between the tourism and food industries, as well as limited recognition of local food labelling schemes and interest in local culture by visitors. These results imply that local foods and culinary experiences do not currently play an essential role in national park experiences in the US Intermountain West. It raises important questions. Is there a link between sustainability practices at home and when on vacation? Should national park managements widen their environmental remits by becoming involved in local food production and promotional practices?

Importance of Social Influence in Consumers' Willingness to Pay for Local Food: Are There Gender Differences?

ABSTRACTThe authors assess consumers' willingness to pay (WTP) for a local food product using an experimental auction. As local foods involve a social component, they aim also to test if social influence affects WTP for local foods and if the effects of social influence on WTP are different between men and women. They found that consumers are willing to pay a premium for the analyzed local food product. Moreover, social influence indeed affects WTP values, but the effects are different between men and women. Although social influence positively affects WTP for local foods for women, the effect is negative for men. The results have significant marketing and policy implications related to the promotion of local foods.

Study on Recognition and Development of Native Local Foods in the Young-ju Area

This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations' taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.