Logic model for Cross-Sector Community Health Initiatives

Fresh Produce Access

Influence on social determinants of health:

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.

Fresh Produce Access


Community plans

Evidence-based practice literature

Location, site

Source of funds



Commercial kitchen operation

Community gardening

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


(service volume/reach)

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

Longer-term outcomes

(changes in population health
changes in community conditions)

Academic proficiency scores increase

Diabetes rate decreases

Disability rates for chronic conditions decrease

Emergency room admissions decrease

Employment rate increases

Food desert designated areas decrease

Health disparities decrease

Obesity rate decreases

Preventable hospitalizations decrease

Property values increase

Voter turnout rate increases