Local Food Purchasing Research Articles

THE POTENTIAL OF PUBLIC FOOD PROCUREMENT TO PROMOTE CITY-REGION FOOD SYSTEMS

Public procurement of food from family farming has emerged as a powerful tool to transform food systems, by creating demand for healthy and sustainable food. In urban centres, where there is a growing need for food, it can play a crucial role in connecting urban consumption with rural production, strengthening rural-urban linkages. This study aimed to contribute to the discussion on the potential of public procurement as a policy tool to promote sustainable city-regions, based on the city-region food systems approach. To this aim, a descriptive study was conducted on the public purchases of food from family farming by the Brazilian School Feeding Programme in a representative Brazilian metropolis, Campinas, São Paulo, from 2013 to 2019, based on public databases provided by the Accountability Management System of the National Fund for the Development of Education (FNDE) and the Brazilian Ministry of Agriculture, Livestock and Supply (MAPA). The results indicated that the potential of the programme was not fully realised in the metropolis of Campinas, given that the purchase of local, sociobiodiverse and organic food from family farming fell short of the incentives outlined in the legislation. This observation underscores the necessity for further improvements to better align the public policy with its sustainable objectives, not only in Campinas but also in other urban centres seeking to strengthen their linkages with rural producers.

Local food procurement behavior and overall diet quality among adults in Québec: results from the NutriQuébec project

BackgroundConsumption of locally produced foods is generally perceived as being part of a healthy dietary pattern. Accordingly, in 2020, the provincial government of Québec (Canada) promoted the purchase of local foods for economic and health benefits. The present cross-sectional study aimed to document the association between the behavior of local food procurement and overall diet quality in a sample of adults from the province of Québec.MethodsData were collected in a sample of 834 adults (86.6% females) from the NutriQuébec project, a web-based longitudinal population study that aims to document the lifestyle and eating habits of adults in Québec, Canada. Dietary intakes were measured using a validated web-based 24-h recall tool and diet quality was assessed using the Healthy Eating Food Index (HEFI-2019), which measures adherence to the 2019-Canada’s Food Guide recommendations on healthy food choices. Local food procurement behavior was measured using the Locavore-I-SF score, which assesses the frequency of short food supply chain use as well as the geographical origin of three locally produced foods.ResultsThe Locavore-I-SF score was weakly correlated with the HEFI-2019 score (r = 0.08, p < 0.02). Positive correlations were observed for the Vegetables and fruits (r = 0.09, p = 0.005), Beverages (r = 0.08, p = 0.04) and Free sugars (r = 0.14, p < 0.001) components of the HEFI-2019. Associations between the Locavore-I-SF and the HEFI-2019 scores were found in specific subgroups of participants: males (r = 0.33, p < 0.001), participants aged between 50 and 70 years (r = 0.16, p = 0.003), participants with a greater education level (r = 0.13, p = 0.003) and higher income (r = 0.12, p = 0.02), non-vegetarian participants (r = 0.10, p = 0.008) and participants living in Census Metropolitan Areas (r = 0.11, p = 0.004).ConclusionThese results suggest that the behavior of local food procurement is only weakly associated with better overall diet quality among a sample of adults from Québec, raising doubts on the relevance of promoting local food procurement as an effective public health measure for improving diet quality in Québec.Study registration numberNCT04140071.

Impacts of empathy, identity, and ethical branding on sustainable local food consumption

AbstractThis study clarifies the pathway to sustainable local food consumption highlighting ethical branding. Literature suggests that ethical brands promote continuous local food consumption, however, the structure of purchasing factors and impact has not been fully elucidated. A model is constructed in which empathy‐based social responsibility and self‐identity drive the purchase of local food, and ethical brand purchasing influences consumers’ perception of retailers’ ethics. The model is tested using a questionnaire survey and three years of actual purchase data on consumer purchases of ethically branded local foods. Results show that purchasing local food products, especially ethically branded ones, is mediated by consumers’ self‐identity toward social responsibility based on empathy, and self‐oriented purchasing enhances consumers’ perception of retailers’ ethics. Theoretical implications of the validated model for the studies on local food and ethical consumption, and the practical implications of ethical branding for organizations striving for sustainable development, are discussed.

Exploring Co-labeling Strategies in Local Food Markets: Insights from a Choice Experiment on Southern Buyers’ Preferences for Cherry Tomatoes

Labeling strategies are often discussed in the context of local food purchase. Substantial research has been undertaken to discern buyers’ preferences for different labeling strategies associated with a production practice or a geographic location. Some studies have also emphasized the substitution or complementarity effects that may occur across these different labels. Using a large choice experiment with 1820 respondents across six US southern states, this research evaluates buyers’ preferences for co-labeling strategies, focusing on the association of a production practice and certifications (USDA Organic and Certified Naturally Grown) alongside six different production locations, ranging from local to imported sources. We focus on pint baskets of cherry tomatoes, chosen due to their popularity among purchasers of fresh produce. Based on the results provided by a Bayesian Mixed Logit model, we derived the respondent-specific posterior distribution of the partworths associated with each production location and regressed each of those against demographic indicators. Our findings highlight that most buyers substitute between USDA Organic and Certified Naturally Grown (CNG), and a minority consistently opt for the same production practice option. In addition, we underscore that price, or an indication of origin predominantly guides nearly half of buyers’ choices. We find that the premium for CNG is slightly superior to the organic one. Last, older respondents and respondents with a higher degree of education value produce grown within their state over neighboring states and more distant origins.

Psychosocial drivers influencing local food purchasing: beyond availability, the importance of trust in farmers.

Although consumers bought more local food during the changing context of pandemic COVID -19, this positive modification may not become a stable habit afterward. To understand this change in drivers of consumers' intention to buy local food, we investigated the role of perceptions of various intrinsic and extrinsic attributes of local food, its perceived quality, price and availability, and consumers' trust in local food producers. We also investigated the role of sociodemographic variables as well as the moderating role of consumers' stage of change (i.e., absence, reduction, maintenance, and increase) in the purchase of local food. Structural equation modeling results on a representative sample of Italian consumers (N = 511) showed that local food availability is the main driver of purchase intention (β = 0.20; p = 0.001), especially among consumers who have changed their habits toward buying local food (reduction stage = β = 0.24; increase stage = 0.30; p = 0.001). In addition, trust in local food producers was found to be a key antecedent to consumers' perceptions of local food as environmentally friendly (β = 0.57; p = 0.001), healthy (β = 0.55; p = 0.001), authentic (β = 0.58; p = 0.001), tasty (β = 0.52; p = 0.001), socially sustainable (β = 0.59; p = 0.001), and as a product with a good appearance (β = 0.55; p = 0.001). Overall, these results improve our understanding of which food attributes should be emphasized in communication to promote the purchase of local food.

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.

Preferences of Food Consumption - Local Food vs Organic Food

Objective: The purpose of this research is to understand the change in food consumption patterns of consumers of organic food especially after the pandemic. Theoretical framework: This study draws suggestions from attitude-behaviour relationship model. The internal factors are - attitudes towards local food, and attitudes towards supporting the local economy, while the external factors are - high price and trust issues related to organic food. Method: Data from organic food consumers was quantitatively analysed using multiple regression in SPSS. A seven point Likert scale was considered to measure the responses and a Cronbach alpha score of 0.8 indicated that the constructs were reliable. Results and conclusion: The findings suggest organic food consumers who have an attitude towards local food consumption and an attitude to support local economy have positive intention towards local food purchase. Also the high price and trust issues related to organic food positively influence the intention to purchase local food. Implications of the research: This study uncovers the changes in food consumption pattern during and after the pandemic. COVID-19 has affected people financially too and affordability has become a key. Marketers will have to come up with affordable solutions to market healthy food. Originality/value: The shift in consumers' preference from organic to local has implications for the environment and the society. Local food is found to be sustainable, healthy and less expensive. Local food systems cater to food traceability and high food safety.

Local food procurement by hospitals: a scoping review.

Local food procurement by hospitals is gaining traction as governments and advocacy groups seek to influence food systems and strengthen local communities, but there is little empirical evidence as to its practical application or efficacy. The aims of this review were to describe the extent, range and nature of local food procurement models in healthcare foodservices, and to understand the barriers and enablers to implementation, including from the perspective of stakeholders across the supply chain. A scoping review was conducted following the protocol published in the Open Science Framework Registration (DOI: 10.17605/OSF.IO/T3AX2). Five electronic databases were searched for the following concepts: 'hospital foodservice', 'local food procurement practices', 'the extent, range and nature' and/or 'the barriers and enablers of procurement'. Eligible peer-reviewed original research published in English from the year 2000 was included following a two-step selection process. The final library included nine studies. Most studies (7 of 9) were from the United States. Three studies used survey methods and reported high rates (58%-91%) of US hospital participation in local food procurement. Studies offered minimal description of local procurement models, but two models, conventional ('on-contract') or off-contract, were typically used. Barriers to local food procurement included restricted access to suitable local food supply, limited kitchen resources and inadequate technology to trace local food purchase thereby limiting evaluation capabilities. Enablers included organisational support, passionate champions and opportunistic, incremental change. There is a paucity of peer-reviewed studies describing local food procurement by hospitals. Details of local food procurement models were generally lacking: categorisable as either purchases made 'on-contract' via conventional means or 'off-contract'. If hospital foodservices are to increase their local food procurement, they require access to a suitable, reliable and traceable supply, that acknowledges their complexity and budgetary constraints.

Eating Good Food and Helping the Community: The Drivers of Online Local Food Purchasing

Literature indicates that local food has enjoyed a surge in popularity partly due to increasing consumer awareness of its positive impact on both the economy and the environment of rural communities. However, little research has been dedicated to examining customer purchasing of local food in an e-commerce context. The objective of this research is to develop a model that draws from the sense of community theory and quality-based intention model to assess how a sense of community influences customer experience in purchasing local food via e-grocery. Data was collected from 404 customers in West Java, Indonesia via an online survey. The dataset was analyzed using partial least square structural equation modeling, and the results show that a sense of community combined with food quality and e-grocery quality contributes to a new approach to understanding and predicting satisfaction and behavioral intention. Specifically, a sense of community influences satisfaction and behavioral intention, and food quality drives satisfaction.

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.

Instagram adoption for local food transactions: A research framework

Several studies have been conducted on the use of social media, such as Instagram for various purchasing intentions, with limited knowledge on its use for buying local food. Therefore, this study aims to develop a research framework to measure potential buyers' perceptions and adoption of Instagram as a platform for purchasing local food. The construct of Perceived Characteristics of Innovation — covering attributes of relative economic advantage, social compatibility, and technical quality of Instagram, was employed to measure the perceptions. The Integrative Literature Review technique was used to review data from peer-reviewed journals. By extrapolating the data, a predictive model of the adoption of Instagram for local food purchasing was constructed. The model also covered the estimation of the salient sub-variables and corresponding indicators for each characteristic, the demographic factors, and the relationship with intention and/or actual purchase/re-purchase of local food. This framework is useful to conduct further research to assess the crucial role of Instagram as social commerce for local food from the perspective of the potential buyers.

Connecting Farmers’ Markets to Foodservice Businesses: A Qualitative Exploration of Restaurants’ Perceived Benefits and Challenges of Purchasing Food Locally

ABSTRACT This paper examines restaurant managements’ (owners, managers, or the chefs) perceptions, motivations, and constraints in buying local food ingredients from local farmers’ market vendors (farmer vendors) in a study conducted in Vancouver, Canada and Christchurch, New Zealand. Semi-structured interviews were conducted with restaurants (31 in Vancouver and 28 in Christchurch). Results revealed that purchasing local food from farmers’ market vendors was perceived as beneficial by restaurants, but they experienced challenges with purchasing. This study further presented evidence that restaurants satisfaction with wholesale distributors is an important purchasing factor in local food purchasing decisions while sustainable production products were not the main motivation among restaurants in both the samples. In the light of empirical findings, theoretical and practical implications are discussed.

P023 Examining College Students’ Willingness to Consume Local Foods Utilizing the Health Belief Model with the Addition of Social Influence and Self-identity

<h3>Background</h3> Due to the environmental burden of the current global food system, it is imperative to seek ways to reduce potential adverse effects within each step of the system. One such way is to reduce carbon emissions associated with transport through the purchase of local foods. College students are a population of interest in increasing local food consumption, which can positively impact their dietary habits and contribute to strong local economies and sustainable food systems. <h3>Objective</h3> The purpose of the present study was to examine the determinants influencing college students' willingness to consume local food using the Health Belief Model (HBM) with the addition of social influence and self-identity. <h3>Study Design, Setting, Participants</h3> A cross-sectional study was conducted with a total of 425 college students in the Southern region of the US. <h3>Measurable Outcome/Analysis</h3> Participants completed validated instruments measuring, HBM constructs, social influence, and self-identify. Confirmatory factor analysis was first conducted to assess the adequacy of the measurement model. Structural equation modeling (SEM) was performed to examine the hypothetical relationships using Mplus 7. <h3>Results</h3> The results showed that perceived benefits, cues to action, self-efficacy, social influence, and self-identity had a significant positive impact on willingness to consume local foods, while perceived susceptibility and perceived severity did not. Perceived barriers were not found to have a significant negative impact on willingness to consume local food. <h3>Conclusions</h3> Results of this study indicate that increased nutrition education on the benefits of local foods, advertisement through various marketing medias, and cooking classes could encourage increased local food consumption among this population. Further research should be conducted on the implementation of these practical strategies and whether they positively impact college students' local food consumption. <h3>Funding</h3> The University of Alabama

GASTRO-TURİSTLERİN YERELLİK VE YİYECEK KİŞİLİK ÖZELLİKLERİNİN YEREL YİYECEK SATIN ALMA NİYETİNE ETKİSİ: GAZİANTEP İLİ ÖRNEĞİ

Bu araştırmanın amacı Gaziantep ilini ziyaret eden turistlerin yerellik tercihlerinin ve yiyecek kişilik özelliklerinin yerel yiyecek tutumuna ve yerel yiyecek satın alma niyetine etkisini anlamaktır. Araştırmada yerellik tercihi, yiyecek kişilik özellikleri, yerel yiyecek tutumu ve yerel yiyecek satın alma niyeti ölçekleri kullanılmıştır. Araştırmanın birincil verilerini Gaziantep ilini ziyaret eden 412 turiste kolayda örneklem metodu kullanılarak uygulanan anketler oluşturmaktadır. Araştırma verileri SPSS istatistik programında kodlandıktan sonra Smart PLS istatistik programında yapısal eşitlik modeliyle analiz edilmiştir. Araştırma modelinde kullanılan ölçeklerden yerellik tercihi alt faktörü toplumsallaştırmanın formatif ve diğer ölçeklerin de reflektif özellik gösterdiği tespit edilmiştir. Bu bağlamda ölçüm yöntemi olarak kısmi en küçük kareler yöntemi kullanılmıştır. Araştırma sonuçları incelendiğinde, dikkat çekme tercihinin yerel yiyecek tutumunu pozitif yönde anlamlı olarak etkilemediği, karşı çıkma tercihi ve toplumsallaştırma tercihinin yerel yiyecek tutumunu pozitif yönde anlamlı olarak etkilediği sonucuna ulaşılmıştır. Ayrıca yiyecek neofilisi kişilik özelliğinin, yerel yiyecek tutumunu pozitif yönde anlamlı olarak etkilediği ve yiyecek neofobisi kişilik özelliğinin, yerel yiyecek tutumunu negatif yönde anlamlı olarak etkilemediği tespit edilmiştir. Son olarak yerel yiyecek tutumunun, yerel yiyecek satın alma niyetini pozitif yönde anlamlı olarak etkilediği sonucu bulunmuştur.

The Role of Government and Involvement of Muslim Community in Promoting Halal Organic Food Consumption Behavior

The main problem for Muslim farmers in organic food production tends to be the marketing aspect. This requires the government's intervention and related stakeholders in the marketing of organic food. So far, Muslim farmer groups have not been able to be independent, especially in marketing organic agricultural products. This study aims to analyze the role of local government and the involvement of Muslim communities as organic food consumers in North Sumatra Province. This research was conducted using a sample of 270 respondents taken from a local market that sells organic food in North Sumatra. The results showed that the role of the involvement of the Muslim community and local government had a significant effect on the purchase of local organic food. This research also confirms the role of non-governmental organizations (NGOs) in forming a Muslim consumer community involved in marketing organic food.

Beyond procurement: Anchor institutions and adaptations for resilience

According to prior research, local food purchases at anchor institutions (AIs) support community development and food system resilience. AIs are placed-based organizations, such as schools, uni­versi­ties, and hospitals, that support their commu­nities by virtue of their mission. The COVID-19 pan­demic presents a unique opportunity to exam­ine how these institutions can support food system resilience during a period of increasing food inse­curity and supply chain disruptions. This study uses mixed methods, including interview and survey data, to investigate how foodservice operations at New England AIs adapted to COVID-19 and sup­ported local food systems throughout the pan­demic. The findings demonstrate that AIs experi­enced shortages of everyday food items among their broadline distributors—large, national distrib­utors that carry a wide variety of food products. However, AIs adapted to these shortages and found alternate sources for these products thanks to mutually beneficial relationships with local pro­ducers. Having relationships with both local and national distributors was an important source of functional redundancy within institutional food supply chains, reducing institutions’ reliance on a single supplier and enhancing their resilience. This finding suggests that local purchasing relationships help AIs adapt to systemic disruptions, further incentivizing farm-to-institution programs. This study also found that AIs engaged in a wide array of food access initiatives during the pandemic, including pop-up grocery stores and serving free or reduced-price meals. These initiatives supported staff members and communities through food shortages and increased food insecurity. We sug­gest that these diverse food access initiatives, some of which were created in response to COVID-19 and many of which were in place before the pan­demic, are an accessible way for AIs to support food system resilience in capacities beyond procurement.

The Influence of Message Framing on Consumers’ Selection of Local Food

Although local food purchasing provides several benefits to both consumers and producers, research on what recommendation messages can effectively promote the purchase of local food is still lacking. In the present study, 410 participants were involved in a 2-week intervention relying on prefactual (i.e., “If … then”) messages promoting the purchase of local food. All messages were sent through a research app to participants’ mobile phones and were focused on environmental consequences of purchasing (or not purchasing) local food. Four experimental conditions involving messages differing as to outcome sensitivity framing (i.e., gain, non-loss, non-gain and loss) were compared to a control condition. To test the effectiveness of the messages, before and after the 2-week intervention participants were involved in a choice task. They were asked to choose among fruits with different provenience, that is, from the participants’ municipality of residence or abroad. Results showed that all message frames increased the selection of local food, compared to control. Furthermore, pro-environmental consumers were more persuaded by messages formulated in terms of gains and non-gains, whereas healthy consumers were more persuaded by messages formulated in terms of losses or non-losses. Discussion focuses on the advantages of tailored communication to promote the purchase of local food.

Exploring consumer constructions of local food: meanings and influences

PurposeThis study aims to focus on local food consumption and specifically seeks to explore how consumers construct the meaning of local food and the nature of relationships between key influences on the local food purchase intention.Design/methodology/approachA two-stage qualitative methodology was adopted consisting of five focus group discussions and 25 semi-structured interviews with consumers in Northern Ireland. Focus groups explored consumer meanings of local food. Semi-structured interviews sought to explore in more depth the inter-relationships between the influences on the purchase intention and the role of moral norms.FindingsFive key influences on the purchase intention are identified (quality attributes, experience and familiarity, emotional attributes, the setting, support for the local economy). These influences are connected with a range of self-interest, altruistic and moral factors.Research limitations/implicationsThis study was undertaken in a specific geographical setting and thus the generalisation of the findings is limited. Future research should ascertain the views of stakeholders (producers and retailers) to provide multi-actor constructions and understandings of local food.Practical implicationsThere are a number of practical implications for marketers from this study that provide considerable scope to differentiate local food products. A more nuanced understanding of consumer motivations and their understanding of local food will help marketers to develop brand image linked to the themes identified here such as product familiarity and rural connections. Furthermore, the local food servicescape or setting should be managed carefully to construct an emotional attachment and positive consumer experience, whilst promoting trust and perceptions of quality.Originality/valuePrevious studies on local food consumer behaviour have considered the influences on local food consumer behaviour in quite binary terms (self-interest and altruistic factors). This study unpicks the key influences on the purchase intention, based on a thematic analysis, and proposes a new categorisation and set of interrelationships around five key themes.

Farm-to-hospital programs and public health: Leveraging local food for organizational and behavioral change

Farm-to-hospital (FTH) programs have emerged over the last decade as an approach for hospitals to leverage their buying power and growing influence in the food system to support healthier eating hab­its, as well as stimulate local economic develop­ment and community wealth building, often within a broader set of policy, systems, and environmental (PSE) interventions. While FTH programs have increased in prominence over the last decade, sev­eral challenges prevent widespread adoption. These include distributor contracts that limit outside pur­chases, logistical challenges receiving products from local vendors, and a lack of buy-in from key decision-makers. These challenges frequently reflect foodservice operations organized to maxim­ize revenue, which lends itself to an approach that sources cheap and unhealthy food products. In this paper, we present findings from a case study of two hospitals part of the University of Wisconsin Health system in their efforts to develop a farm-to-hospital program from 2008 to 2017. Specifically, we study the organizational strategies used by the We Are Health Committee (WAHC) and its infor­mal predecessors to create the conditions to facili­tate and encourage local food procurement. We find that stakeholders reorganized their foodservice operations around the value of supporting public health, leveraging their clinics’ mission as a public health institution. This resulted in the creation of new organizational structures and roles, including merging their nutritional and foodservice depart­ments, creating the infrastructure for institution-wide change. Local food procurement was per­ceived as a means to develop nutritional interven­tions targeting the availability of healthier food items without creating the perception of paternal­ism among visitors. Finally, as stakeholders observed the local economic impact of their pur­chasing decisions, the values of their foodservice evolved to explicitly include supporting local eco­nomic development, resulting in an evolution of their relationship with their broadline distributor to facilitate increased local food purchases.

The Origins of Food Supplied to an Australian Public Hospital.

Local food procurement by public institutions such as hospitals offers multiple benefits including stimulating the local economy, creating jobs, and building resilience within the food supply. Yet no published study has attempted to quantify the local food purchase by hospitals. This baseline is needed to identify gaps, set targets, and monitor change. The objective of this study was to investigate the origin of food supplied to a metro tertiary public hospital and to describe the proportion of food budget spent on items with ingredients grown in Australia and “locally” within the state of Victoria. Food procurement data were collected and analyzed during October 2020-April 2021. All items purchased by the cook fresh kitchen supplying meals to inpatients and two childcare centres during an 8-day menu cycle period were audited. Following an inspection of food packaging labels to determine country of origin, data on the proportion of Victorian content were collected from manufacturers and suppliers of foods containing Australian ingredient. Almost 80% of the food budget (AU $17,748 and 200 items) was spent on items containing significant (at least 75%) Australian content, while 11% was spent on entirely imported foods. The specific geographic origins of 55% of the budget spent on “Australian” food remain unknown as information from manufacturers and suppliers was not available. Where data were available, 3% of food budget was attributed to entirely Victorian grown foods, including fresh fruit, vegetables, and poultry. A considerable proportion of Australian grown foods are purchased by this hospital, but it is largely unknown whether these are local, from the state of Victoria, or not. Tracing and sharing of food origin data, a clear definition for “local” food, and an understanding of Victorian food growing industries are needed to progress the “local food to hospital” agenda.