Consumption of fresh fruits and vegetables is an important factor in disease and obesity prevention.
Community development partners can play an important role in increasing fresh produce access in underserved communities through financing and technical assistance.
New/rehabbed commercial spaces that supply healthy food can also serve as catalysts for other economic development.
This example logic model provides a menu of typical inputs, activities, outputs, and outcomes for community development and health organizations that work in the Fresh Produce Access field.
The outcomes listed in this example logic model link, whenever possible, to measures already collected through existing data sources and to measures that might require users to collect their own data through a survey, or other means. Measures with existing data sources are highlighted in blue.
Click on highlighted outcome measures to access existing data, or to identify question wording that can be used to collect your own outcome data. Use the model as a map for understanding how the work of community development and health organizations collaboratively leads to improved community health.
Evidence-based practice literature
Source of funds
Commercial kitchen operation
EBT, produce coupons, “healthy food” prescriptions or other programs that support LMI consumer purchases
Financing alternative retailers that supply fresh produce (e.g. mobile food markets/produce carts)
Financing building features that support healthy eating
Financing nonprofit businesses that supply healthy foods (e.g. soup kitchens, food shelves, meal programs, farmer’s markets, alternative food distributors)
Financing small businesses involved in the fresh produce supply chain
Financing small grocery stores that carry fresh produce
Healthy food distribution
Training on nutrition/healthy foods preparation
Training on produce handling and marketing
Commercial buildings financed (number of)
Commercial kitchen users (number of)
Community garden plots (number of)
Community garden users (number of)
Cooking and nutrition class participants (number of)
Dollars invested (amount of)
Entrepreneurs who receive training on produce handling and marketing (number of)
Food Bucks used (number of)
Healthy food access points (number of)
Healthy foods businesses financed (amount of investment)
Jobs created/retained as a result of financing or programming (number of)
People receiving nutrition education (number of)
Residents who purchase or receive healthy food (number of)
Residents who receive information on nutrition/healthy food preparation (number of)
Shorter-term outcomes(changes in access/awareness)
Access to commercial kitchen facilities for community organizations and small businesses increases
Access to credit for small business owners increases
Food security increases
Knowledge of nutrition and healthy food preparation increases
Proximity to fresh produce increases
Medium-term outcomes(changes in individual behavior)
Longer-term outcomes(changes in population health
Disability rates for chronic conditions decrease
Health disparities decrease
Preventable hospitalizations decrease
Voter turnout rate increases