Healthy Food Access logic model

Click on any linked activities to view samples of related research evidence. Click on linked outcomes to view sources of data for measuring outcomes and question wording examples to collect your own outcome data. If you're using a mouse, hover over linked items to highlight any evidence related items. Use the entire model as a map for understanding how the work of community development and health organizations collaboratively leads to improved community health.

Inputs

Community plans

Evidence-based practice literature

Location, site

Source of funds

Staffing

Activities

Community gardening

Community kitchens for food processing

EBT, produce coupons, 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 distributed at no cost to recipient (e.g. backpack program, food pantry, meal program)

Training on nutrition/healthy foods preparation

Training on produce handling and marketing

Outputs

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)

Initial
outcomes

Access to commercial kitchens for community organizations and small businesses increases

Access to credit for small business owners increases

Affordability of healthy food increases

Food security increases

Knowledge of nutrition and healthy food preparation increases

Proximity to healthy food increases

Intermediate
outcomes

Consumption of fresh fruits and vegetables increases

Entrepreneurship increases

Health and well-being self-reports improve

Sense of community (social connectedness) increases

Small business activity increases

Stress decreases

Ultimate
outcomes

Academic proficiency scores increase

Diabetes rate decreases

Disability rates decrease

Emergency room admissions decrease

Employment rate increases

Food desert designated areas decrease

Health disparities decrease

High blood pressure rates decrease

High cholesterol rates decrease

Improved local economy

Life expectancy increases

Obesity rate decreases

Preventable hospitalizations decrease

Property values increase

Strengthened local & regional food systems

About this logic model

This example logic model provides a menu of typical inputs, activities, outputs, and outcomes for community development and health organizations that work in the Healthy Food Access field.

The activities listed in this example logic model link, whenever possible, to examples of research literature providing evidence that a specific activity leads to a health-related outcome included in the logic model. The outcomes 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. Click on these linked items to view the related evidence or measures.

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.