The Availability of Quality Food
In collaboration with People Inc., Appalachian
Sustainable Development, and Meadowview First, Inc., a place-based
research team composed of Emory & Henry students assessed the
availability of quality food to low and moderate-income individuals
and families in Washington County, VA. They also documented the
degree of food insecurity, and the community resources available to
address that insecurity.
The results of this place-based
research process will be used to support the development of a food
policy board, undertake economic development initiatives focused on
creating access to quality food, and determining other strategies
to meet food needs in low and moderate-income families of the area.
These initiatives could take advantage of such assets as the
area’s strong agricultural heritage and a base of
agri-tourism that is already in place. Moreover, because of the
opening of Heartwood in Abingdon, funded in part through ARC
support, a ready outlet is available for locally grown and
processed food, employing local people.
Final
Report
Student Participants:
Terri Roberts, Sarah Hailey, Samantha Crompton,
Dava Napier
Faculty:
Talmage A. Stanley, Annalisa Raymer
Contact Information:
Talmage A. Stanley, Ph.D
Emory and Henry College
PO Box 947
Emory, VA 24327-0947
Telephone:
276-944-6817
Email:
tastanle@ehc.edu
Previous conferences:
2009