Seasonality, food origin, and food preference: a comparison between food cooperative members and non-members

A growing body of evidence supports the link between optimal health and diets rich in fruits, vegetables, and other plant foods. Most areas of the United States experience significant seasonal variation in the availability of locally produced fresh fruits and vegetables. However, little is known abo...

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Bibliographic Details
Published in:Journal of nutrition education 1996, Vol.28 (6), p.329-337
Main Author: Wilkins, J.L
Format: Article
Language:English
Subjects:
attitudes and opinions
comparisons
consumer attitudes
consumer cooperatives
consumer surveys
environmental protection
food choices
foods in season
seasonal foods
seasonal variation
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Summary:A growing body of evidence supports the link between optimal health and diets rich in fruits, vegetables, and other plant foods. Most areas of the United States experience significant seasonal variation in the availability of locally produced fresh fruits and vegetables. However, little is known about consumer attitudes toward locally grown produce that is available on a seasonal basis. A mail survey was used to explore differences in preference for local foods, concerns about food and health, environmental concerns, and dietary habits between food cooperative members and nonmembers in the greater Seattle area. In contrast to nonmembers, food cooperative members displayed a stronger preference for seasonal and local foods. They also evinced less doubt about the nutritional adequacy of regionally based diets and a stronger commitment to buying locally produced food as a way to conserve natural resources. In both groups, a preference for seasonal and local fruits and vegetables was significantly correlated with concern for the environment. For food cooperative members, a concern over the use of natural resources in food production was a significant explanatory variable for seasonal and local food preference. Implications for food and nutrition education, policy, and the food system are discussed.
ISSN:0022-3182