A workplace farmstand pilot programme in Omaha, Nebraska, USA

Farryl M.W. Bertmann, Hollyanne E. Fricke, Leah R. Carpenter, Daniel J. Schober, Teresa M. Smith, Courtney A. Pinard, Amy L. Yaroch

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

Objective To explore the feasibility of a workplace farmstand programme through the utilization of an online ordering system to build awareness for local food systems, encourage community participation, and increase local fruit and vegetable availability. Design A 4-week pilot to explore feasibility of workplace farmstand programmes through a variety of outcome measures, including survey, mode of sale, weekly sales totals and intercept interviews. Setting A large private company in Sarpy County, Omaha, Nebraska, USA. Subjects Employees of the company hosting the farmstand programme. Results Pre-programme, a majority of employees indicated that quality (95·4 %), variety (94·6 %) and cost of fruits and vegetables (86·4 %) were driving factors in their fruit and vegetable selection when shopping. The availability of locally or regionally produced fruits and vegetables was highly important (78·1 %). Participants varied in their definition of local food, with nearly half (49·2 %) reporting within 80·5 km (50 miles), followed by 160·9 km (100 miles; 29·5 %) and 321·9 km (200 miles; 12·1 %). Weekly farmstand purchases (both walk-ups and online orders) ranged from twenty-eight to thirty-nine employees, with weekly sales ranging from $US 257·95 to 436·90 for the producer. The mode of purchase changed throughout the pilot, with higher use of online ordering in the beginning and higher use of walk-up purchasing at the end. Conclusions The workplace farmstand pilot study revealed initial interest by both employees and a producer in this type of programme, helped to establish a sustained producer-employer relationship and led to additional opportunities for both the producer and employer.

Original languageEnglish (US)
Pages (from-to)2402-2406
Number of pages5
JournalPublic Health Nutrition
Volume18
Issue number13
DOIs
StatePublished - Oct 13 2015

Keywords

  • Farmstand
  • Local food systems
  • Pilot programme
  • Sustainability

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

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    Bertmann, F. M. W., Fricke, H. E., Carpenter, L. R., Schober, D. J., Smith, T. M., Pinard, C. A., & Yaroch, A. L. (2015). A workplace farmstand pilot programme in Omaha, Nebraska, USA. Public Health Nutrition, 18(13), 2402-2406. https://doi.org/10.1017/S1368980015001706