Buffalo Healthy Corner Store InitiativeThe concept of the Healthy Corner Store Initiative is to incentivize and educate store owners and the community alike to change the way they view “healthy”. For store owners, we want them to be more conscious of the health implications of the items they carry in their store and encourage them to stock healthier options. For residents, we would like them to be aware of the benefits of healthy eating and recognize that there are places in their neighborhood to shop healthy.
HCSI is a collaborative partnership that grew out of a community report presented by the John R. Oishei Foundation’s Mobile Safety Net Team. The report made recommendations for increasing access to fresh, healthy foods in the city of Buffalo and a coalition was created in order to address that issue. Currently, 16 partners collaborate on the Healthy Corner Store Initiative taking leadership from Cornell Cooperative Extension of Erie County (CCE Erie) and the HCSI Coordinator. Our lab has been an active partner in the HCSI coalition from the inception of the program. In the past, UB has led evaluation efforts in the form of store owner interviews, healthy food inventories, and customer surveys. We have also developed evidence-based program implementation toolkits and assisted with store trainings. |
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Healthy Corner Store Initiative Toolkit
The Health Corner Store Initiative (HCSI) coalition received funding from the General Mills Foundation in 2018 which allowed the coalition to work with the University at Buffalo to create evidence-based toolkits to guide local efforts with corner stores. Our lab conducted an extensive literature review of existing research on healthy corner store initiatives throughout the United States and consulted with researchers or coordinators affiliated with longstanding and successful corner store programs. These research findings, input from consultants, as well as feedback from our local HCSI Coordinator and store owners collectively informed the development of two toolkits: 1.) a coalition toolkit to guide the process of enrolling and supporting stores that have joined a healthy corner store program and 2.) a storeowner toolkit to be used to guide training with new stores and provide resources to member stores. These toolkits were developed for Buffalo, New York, but we are open to working with other regions to help you adapt these materials to your city. Please connect with us to do so.
For Healthy Corner Store Coalitions
Please click "Download File" to download the Coalition Toolkit and/or Appendices files.
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For Storeowners
Please click "Download File" to download a pdf copy of the Store Owner Toolkit and Appendices file.
| Store Owner Toolkit and Appendices.pdf |
Barriers and facilitators to fruit and vegetable consumption among lower-income families
We conducted focus groups with lower-income individuals with limited access to healthy food to learn about barriers and facilitators to accessing healthy food and the types of programs that are and/or would be most helpful for helping them eat more fruits and vegetables. We also interviewed stakeholders including retailers, farmers, and representatives from organizations which address food access issues. Interviews asked stakeholders about programs that they are currently implementing or would be able to implement to increase access to fresh fruits and vegetables in lower-income communities. The goal of this research is to understand the food access needs of Western New York families that are lower-income and/or live in underserved communities. We will also consider stakeholder capacity in order to identify strategies that are not only most likely to be effective, but also have the greatest likelihood of being implemented successfully.
Related Press:
Barriers and facilitators to fruit and vegetable consumption among lower-income families: matching preferences with stakeholder resources
Kasprzak C.M.1, Sauer, H.A.2, Schoonover, J.J.2, Lapp, M.M., Leone, L.A, “Barriers and facilitators to fruit and vegetable consumption among lower-income families: matching preferences with stakeholder resources.” Journal of Hunger and Environmental Nutrition. Published Online 06 Aug 2020
Abstract
Experts generally agree that greater access to healthy food results in better diet and health for underserved communities. However, we still know very little about which strategies are most likely to reach target populations or have the most success improving diet. Using qualitative methods, we seek to understand the food access needs of lower-income Western New York families and the capacity of stakeholders. Top barriers to healthy food consumption included cost, accessibility, availability, and taste preferences. Top facilitators included affordability and nutrition education. There is interest and capacity among stakeholders to facilitate access to affordable and quality healthy food.