Food desert: Urban neighborhoods and rural towns without ready access to fresh, healthy, and affordable food.
This definition, provided by the USDA, accurately describes the situation in some of Arizona’s burgeoning cities, where there are neighborhoods of low-income people that have to travel long distances — mostly via public transportation — to purchase fresh fruits and vegetables. Because of this hardship, many of the residents don’t bother to make such a trek.
Recognizing the negative impact that the lack of access to healthy food can have on a person’s health, a group of Arizona businesses and educators, including Arizona State University’s College of Nursing and Health Innovation and Chase Bank, organized the Fresh Express bus. Traveling between Phoenix and Tempe, the aisles of this renovated city bus are chockablock full of bins containing fresh fruits and vegetables — bringing nutritious produce to people at discount prices.
The Discovery Triangle, a corporation that assists developers in the triangle-shaped area between Scottsdale, Phoenix and Tempe, came up with the ingenious idea when it realized how few grocery stores existed there. Discovery Triangle president Don Keuth told Jill Galus of Good Morning Arizona that a recent study by St. Luke’s Health Initiative designated the area between downtown Tempe and downtown Phoenix as an official food desert. “Although we’re trying to help with economic development issues,” he said, “if we don’t have a healthy community, we’re not helping it reach its full potential.”
The Fresh Express bus starts making its rounds on March 25. Two days a week, the bus will make five stops — two at different public schools and three at places such as senior centers and community centers where a high concentration of low-income people gather. Accompanying services also include free health screenings provided by ASU’s College of Nursing and cooking ideas for health-conscious eating, courtesy of Fresh Express employees.
Instead of hauling bags of groceries across town on the bus, the bus now brings the groceries directly to shoppers. Talk about convenience.
MORE:An Oasis in One of America’s Largest Food Deserts: The Local Quick Mart
Tag: Food Availability
Why It’s Time to Forget About “Food Deserts”
Innovation is often about changing the way we think about a problem, sometimes even changing the terminology so that we can focus on a better solution. That’s what John Bare wants to do: Instead of diagnosing and pointing out the nation’s food deserts, he wants to empower a cure for the problem with a name. In creating the Food Oasis Movement, Bare shifts the attention to meeting the demand for fresh fruits and vegetables, rather than assigning blame for the lack of healthy produce. He’s identifying innovators and their creative ideas for engaging families and supporting their desire to learn about healthy cooking and choose nutritious foods. With new programs emerging in cities including Philadelphia, Chicago, and Atlanta, the oasis is certainly growing.
Community Groups Guarantee $5 Bags Filled With Local Fruits and Veggies
Healthy foods can be prohibitively expensive, but not every fresh produce provider is a moneymaker. In Weatherford, Texas, just west of Fort Worth, the Rotary Club and Weatherford Christian School (WCS) have developed programs to share low-cost fresh seasonal fruits and vegetables with the public. With 15 items in each bag, the $5 price tag means that the groups often lose money the deal, and they make up the cost “passing the hat” among members. The programs have become popular over the past few months, especially since the re-usable bags make the bargain even more attractive. For the WCS program, the environmentally friendly bags don’t just draw in more people, they also fuel a fundraising effort to serve nearby hungry populations. Parents can purchase unused bags and the proceeds go toward the school’s weekly Meals on Wheels route.
New “Mobsters” Are Feeding the Hungry and Cutting Food Waste
Successful farmers must have as much business sense as any corporate executive. As with any business, profits are crucial, but an agricultural surplus isn’t the same as an economic surplus. Instead, when farmers have produce that doesn’t sell, it quickly turns to waste. Nick Papadopoulos, a farmer whose resume includes professional work in conflict resolution, turned that food waste problem into a food access solution. He went online and, like many grocery stores might, advertised his extra items at reduced rates. Gleaners in Sonoma County who seek out food for food pantries and low-income housing residents, responded positively, and a non-profit called CropMobster was born. Papadopoulos put his conflict-resolution spin on the model, seeing his work as resolving the competition between the premium prices that farmers need to charge and the minimal budgets available for solving hunger problems.
Farmers’ Markets Around the Country Have Found Bitcoin’s Secret Good Side
At farmers’ markets, credit cards make transactions more convenient for customers who may not have cash on hand. But they’re not ideal for vendors, who have to forfeit a 3% transaction fee. Some farmers are therefore turning to the new digital currency, Bitcoin, which most people associate with online drug and weapon sales. Clinton Felsted from Provo, Utah, started using Bitcoin at his market and has enjoyed pocketing the 3% of each transaction he was previously losing. It might seem like a small fee, but for a “high-volume, low-profit” business like a farmers’ market, it accrues harshly. Bitcoin could make a significant difference in business, and aid the country’s growing local agriculture movement. Small businesses may especially benefit from Bitcoin: they’re young and nimble enough to take the risk of using a new currency.
Chef Fixes the Food Bank by Creating Healthy Meals for Four
The long lines were getting longer at the Capital Area Food Bank, and volunteers noticed a growing sense of hopelessness. Even when people came to the food bank for healthy foods, reports indicated that they were taking the fruits and vegetables home, only to fry or “shower” the produce with salt. Kate Sherwood, the executive chef of the Center for Science in the Public Interest, accepted the challenge of creating nutritious, enticing meals, for under $8 for four people. Her attitude was a fresh one–“You can’t get to healthy without delicious”–but her approach is scientific and data-driven. She comes up with a meal and tests it out with the food bank. She edits the recipe when necessary. And when it’s successful, she adds the recipe to an online database and prints cards in English and Spanish to distribute at more than 500 local agencies. It’s turning into an engaging local movement; the outreach goes as far as store cash registers and bags of donated items.
[Image: Capital Area Food Bank]
Philly Activist Backs Fruit Into the Corner (Store)
Philly-based healthy food champion Brianna Almaguer Sandoval is bringing fresh fruits and vegetables back to her city’s corner stores, one bodega and market at a time. She runs the Healthy Corner Store Initiative for the non-profit The Food Trust. This initiative works with small store owners to make gradual steps towards carrying healthy food. I love the group’s practical “carrot” approach that starts with store owners carrying just four new products. For that, they get $100. There are incentives for every step forward they make to offer their customers more fresh produce and perishable foods.