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What is a Sustainable Community Food System?

Graphic showing integrated food systems. Top and going clockwise reads: Environment, policy, capacity, economy, culture, public health and four segments: Coordination, Markets, Consumption, and Production.

 

A sustainable food system is one that provides healthy food to meet current needs while maintaining healthy ecosystems that can also provide food for generations to come with minimal negative impact to the environment.

A sustainable food system encourages local production and distribution infrastructures and makes nutritious food available, accessible and affordable to all. Further, it is humane and just, protecting farmers and other workers, consumers and communities.

- American Public Health Association

Adapting a Theory of Change Model for Community Foods Systems Development using the PRECEDE-PROCEED model

The field of public health often utilizes the PRECEDE-PROCEED model, a comprehensive structure for assessing public health needs and designing intervention programs, to improve the public's health. Dr. Amanda Philyaw Perez, a public health trained scientist has adapted this model to Community Foods Systems Development. The structure for the adapted model is described here:

The PRECEDE component of the model provides a framework for developing a community food systems program. The PROCEED component of the model provides a framework for implementing and evaluation of the community food systems program. 

Adapted PRECEDE PROCEED model. Phase 1: Food Systems, phase 2 food producer diagnosis, phase 3 educational and ecological assessment, phase 4 administrative and policy diagnosis, phase 5 implementation, phase 6, phase 7 impact evaluation, phase 8 outcome evaluation

PRECEDE stands for Predisposing, Reinforcing, and Enabling Constructs in Educational Diagnosis and Evaluation. 

 This adapted model is used for assessing the following community factors:

  • Food system assessment: Determine the systems' problems and needs of a given population and identify desired results.
  • Food producer assessment: Identify the food producers' determinants of the identified problems and set priorities and goals.
  • Educational and Ecological assessment: Analyze behavioral and environmental determinants that predispose, reinforce, and enable the behaviors and lifestyles that are identified.
  • Identify administrative and policy factors (i.e., policies, resources, education, regulations, organization, programs) that influence implementation and match appropriate interventions that encourage desired and expected changes. 

PROCEED stands for Policy, Regulatory, and Organizational Constructs in Educational and Environmental Development. It involves the identification of desired outcomes and program implementation:

  • Implementation: Design intervention, assess availability of resources, and implement program.
  • Process Evaluation: Determine if program is reaching the targeted population and achieving desired goals.
  • Impact Evaluation: Evaluate the change in behavior.
  • Outcome Evaluation: Identify if there is an increase or decreasing in behaviors that support community food producers that lead to improved food systems. 

Adapted by Philyaw Perez, A. (2023) from: Green, L.W., Gielen, A.C., Ottoson, J.M., Peterson, D. V., & Kreuter, M. W., Health Program Planning, Implementation, and Evaluation: Creating Behavioral, Environmental and Policy Change. Baltimore: Johns Hopkins University Press, 2022.

Arkansas Food System Resources

Our Projects

Share Grounds: Shared Kitchen Incubator

The Share Grounds: Kitchen Incubator and Aggregation Center Development project offers an innovative approach to utilize existing facilities and infrastructure at the County Fairgrounds. This project will establish three kitchen incubator and aggregation centers at the Searcy (Marshall), Cleveland (Rison), and Three County (McCrory) fairgrounds. 

Currently, the only kitchen offering services through Share Grounds is located in Rison at the Cleveland County Fairgrounds.

Interested in using the Share Grounds facilities or just want to learn more about the project? Visit our page or contact the Share Grounds Project Manager, to learn more.

Arkansas Farm to School Collaborative

The Arkansas Farm to School Collaborative envisions a future for Arkansas in which every school and community provides a healthy environment for every child. By 2025, our goal is that 100 percent of schools in Arkansas will have the opportunity to participate in farm to school. Learn more about our progress and consider joining the Collaborative!

Local Foods Resources

Arkansas Foodbank partners with more than 400 charitable agencies across Central and Southern Arkansas to distribute food to families in need.  These agencies include food pantries, soup kitchens, youth programs, senior centers, schools and emergency shelters.

https://arkansasfoodbank.org/who-we-serve/service-map/

Arkansas Farm to You is a traveling interactive adventure for students. It follows food from the farm to the market and through the body. Visit www.uaex.uada.edu/farm-to-you for additional resources and to schedule the exhibit for your organization.

Keeping honey bees is an increasingly popular activity for both leisure and profit. Check out www.uaex.uada.edu/bees to learn more about practices and upcoming events.  

CSA Innovation Network

Arkansas Market Maker

Farmers Markets:

Arkansas Farmer's Market Association (AFMA). AFMA strives to serve markets throughout the state by providing a forum where market managers can network and receive the latest information, education and research, and by advocating on behalf of Arkansas farmers.

AR Department of Health Farmers Market Vendor Guidelines

Direct to Consumer Beef Sales The Animal Science unit of the University of Arkansas System, Division of Agriculture covers the basics of raising and processing beef for consumers looking to buy locally produced foods.

So You Want to Start a Meat Plant? A Short Primer on What You Need to Know.

Niche Meat Processor Assistance Network NMPAN is a network and info hub for people and organizations who want small meat processors to thrive. We offer tools and information for small processors and the farmers, marketers and meat buyers who depend on them.

Growing a Healthy Economy with Local Foods, by Becky L. Bowen, JD, North Carolina Extension

Community Food Systems Toolkit, University of Wisconsin Extension

Local Food Systems, Alternative Farming Systems Information Center, U.S. Department of Agriculture

 

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