Food Co-Operatives: A Potential Community-Based Strategy to Improve Fruit and Vegetable Intake in Australia

Abstract

Only 5% of Australian children and adults eat enough fruit and vegetables. Two common barriers are high cost and limited access. Food co-operatives (‘co-ops’) may have the potential to reduce these barriers. We conducted a scoping analysis of food co-ops in the Sydney region to describe their characteristics and objectives. We also conducted a survey of members and non-members of co-ops to assess their fruit and vegetable intake using validated questions. Fifteen food co-ops were identified in the Sydney region and the most common objective was to provide cheap affordable produce. Most co-ops (61%) were in areas of high socio-economic status (SES). Members of food co-ops had a higher vegetable intake than non-members [mean difference (MD) = 0.54 serves/daily; 95% confidence interval (CI) of 0.15 to 0.93] and were also more likely to meet the recommendations for fruit and vegetable intake [odds ratio (OR) = 4.77 (95% CI = 1.15, 19.86)]. Implications of this study are that if food co-ops can be implemented on a wider scale, they hold potential for improving fruit and vegetable intakes.

Diets with Higher Vegetable Intake and Lower Environmental Impact: Evidence from a Large Australian Population Health Survey

“…A lack of interest in and understanding of maintaining good health has also been linked to low fruit and vegetable consumption [ 73 ]. Beyond knowledge and motivation, cost has also been identified as a factor [ 74 , 75 , 76 ], along with availability in some rural and remote areas [ 77 ]. Whatever the underlying reasons are, the evidence suggested that lower-than-recommended vegetable intake across the Australian population is a long-term issue [ 2 ].…”

Exploring young Australians’ understanding of sustainable and healthy diets: a qualitative study

“…This suggests that there are opportunities for food and hospitality industries, including restaurants, cafes and take-away outlets, to engage in sustainable food practices, for example by offering more plant-based options at affordable prices. This also suggests possible opportunities for farmers and community-based initiatives, such as fruit and vegetable cooperatives (47) , to offer fruits and vegetables at competitive prices in order to increase selection of more plant-based foods. Choice architecture, nudging strategies and community-based interventions can be promising approaches to create enabling food environments and for changing dietary behaviour towards more sustainable and healthy diets.…”

Vitamin C and obesity: problems and solutions

“…61 In the meantime, specifically stressing the functions of vitamin C and how failure to attain a consistent and desirable vitamin C serum level can possibly induce or perpetuate obesity and its correlates should be borne in mind by care givers, especially given its possible unexplored influence on the brain during brain development and beyond. 62 Although Hodder et al, 21 came to no definitive conclusion after reviewing 78 clinical trials, as discussed by Epstein et al, 63 and McCarthy et al, 64 collective solutions that may heighten vitamin C plasma levels to desirable levels, and lessen the risk of excess obesity or overweight through increased fruit and vegetable consumption, especially low glycemic fruits and vegetables, include, but are not limited to those listed below: Systematic public policy and equitable political solutions 25 Legal ordinances Agricultural subsidies and sustainable farming practices Evidence based environmental, nutritional, and pricing policies 65 Personalized counseling, educational and nutrition based programs 66 Cooking classes, culinary coaching, literacy and behavioral skills trainings 67 e-health and m-health initiatives 68 Financial incentives 69 Food co-operatives 70…”