Best Practices Among Food-Based Community Organizations: A Qualitative Analysis

Natalie S. Poulos, Natalie M. Golaszewski, Melissa N. Laska, Keryn E. Pasch

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish (US)
Pages (from-to)104-116
Number of pages13
JournalEcology of Food and Nutrition
Volume59
Issue number1
DOIs
StatePublished - Jan 2 2020

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community organization
qualitative analysis
Practice Guidelines
interviews
sustainability
Organizations
Food
food
leadership
community health
Interviews
communication
communication (human)
Communication
Health
Growth
health

Keywords

  • Nutrition
  • community food organization
  • sustainability

Cite this

Best Practices Among Food-Based Community Organizations : A Qualitative Analysis. / Poulos, Natalie S.; Golaszewski, Natalie M.; Laska, Melissa N.; Pasch, Keryn E.

In: Ecology of Food and Nutrition, Vol. 59, No. 1, 02.01.2020, p. 104-116.

Research output: Contribution to journalArticle

Poulos, Natalie S. ; Golaszewski, Natalie M. ; Laska, Melissa N. ; Pasch, Keryn E. / Best Practices Among Food-Based Community Organizations : A Qualitative Analysis. In: Ecology of Food and Nutrition. 2020 ; Vol. 59, No. 1. pp. 104-116.
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