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Appalachian Teaching Project

Center of Appalachian Studies & Services

Emory & Henry




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 areas 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


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CURRENT PARTICIPANTS

Alfred State

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Auburn University

East Tennessee State University

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University of North Georgia

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PAST PARTICIPANTS

Emory and Henry College

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