TY - JOUR
T1 - Best Practices Among Food-Based Community Organizations
T2 - A Qualitative Analysis
AU - Poulos, Natalie S.
AU - Golaszewski, Natalie M.
AU - Laska, Melissa N.
AU - Pasch, Keryn E.
N1 - Publisher Copyright:
© 2019, © 2019 Taylor & Francis Group, LLC.
PY - 2020/1/2
Y1 - 2020/1/2
N2 - Food-based community organizations (FBCO) have positive impacts on community health, yet little is known about best practices that facilitate organization sustainability. To identify strategies among FBCOs used to facilitate member engagement/retention, reach future members/participants, and support organizational growth, key informants from four FBCOs in Texas participated in in-depth interviews. Semi-structured interviews were informed by grounded theory, voice recorded, and transcribed. Results from eight interviews, representing four organizations, indicated five themes for organization sustainability: commitment to a mission, supportive leadership, physical meeting space, clear communication, and community partnerships. Implementation of these strategies may benefit other FBCOs by helping them create sustainable organizations.
AB - Food-based community organizations (FBCO) have positive impacts on community health, yet little is known about best practices that facilitate organization sustainability. To identify strategies among FBCOs used to facilitate member engagement/retention, reach future members/participants, and support organizational growth, key informants from four FBCOs in Texas participated in in-depth interviews. Semi-structured interviews were informed by grounded theory, voice recorded, and transcribed. Results from eight interviews, representing four organizations, indicated five themes for organization sustainability: commitment to a mission, supportive leadership, physical meeting space, clear communication, and community partnerships. Implementation of these strategies may benefit other FBCOs by helping them create sustainable organizations.
KW - Nutrition
KW - community food organization
KW - sustainability
UR - http://www.scopus.com/inward/record.url?scp=85073995046&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85073995046&partnerID=8YFLogxK
U2 - 10.1080/03670244.2019.1671836
DO - 10.1080/03670244.2019.1671836
M3 - Article
C2 - 31549860
AN - SCOPUS:85073995046
SN - 0367-0244
VL - 59
SP - 104
EP - 116
JO - Ecology of Food and Nutrition
JF - Ecology of Food and Nutrition
IS - 1
ER -