ROOM AT THE TABLE - Intersight - University at Buffalo

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stores, candy and nut stores, fruit and vegetable stores, and restaurants. 20 The county’s most prevalent food destination is restaurants, which constitute 71 percent of all food retailing establishments. 21 (D4'(#'L/($,-#,)!0#/($40+'$(0+'( convenience stores, bakeries, and grocery stores, each with 6 percent of all food destinations. 22 These varied food destinations are not evenly distributed among neighborhoods. While restaurants can be found throughout the county, the other types of food destinations are available in a limited number of neighborhoods. M',-42"+4""1$(H,/4(1,..'+'#/(+0!,03(B+")3'$(40*'(1,..'+'#/(3'*'3$(".( food access. In Erie County, predominantly AfricanAmerican neighborhoods have fewer supermarkets than predominantly White neighborhoods. The case is opposite for other types of food destinations such as grocery stores and convenience stores. Such gaps in availability of food destinations are &"+'( $,-#,)!0#/( H4'#( H'( !"&B0+'( #',-42"+4""1$( 0/( $&033'+( $!03'( :'6-6E( areas determined by 5minute walking distance as opposed to 5minute driving distance). 23 Innercity neighborhoods have less access to supermarkets, which are generally considered to be the most reliable food destination for healthy food choices, such as fruits and vegetables. Innercity neighborhoods, instead, are mainly served by smaller food stores. Although small stores carry fruits and vegetables, they tend to be poorer in quality and higher in price than those carried in larger supermarkets. 24 Accordingly, innercity residents have less incentive to purchase healthier food. FOOD QUALITY Previous studies suggest uneven quality of food in Erie County. For instance, a previous community food system assessment conducted within Erie County25 demonstrates that food items sold in innercity small stores are closer to the expiration dates than the same items sold in larger chain stores in a suburban area. 17 Figure 1.6 ! Employment Percentage by Industry, Population Over 16 Years, Erie County, 2000 & 2010 Public administration Other services Arts, entertainment, accommodation, food services Educational, health, social services Professional, scienti fic, management, administrative Finance, insurance, real estate, rental, leasing Information Transportation, warehousing, utilities Retail trade Wholesale trade Manufacturing Construction Agriculture, forestry, mining, fishing, hunting Percentage of the Population (Source: U.S. Census 2000, Summary File 3; American Community Survey 2010)
FOOD AFFORDABILITY Food is not evenly affordable in different parts of Erie County. 26 For example, food items sold in the west side of the City of Buffalo cost more, which is mainly explained by the trend that innercity neighborhoods are often served by small independent stores and convenience and pharmacy chains, rather than supermarkets and grocery stores. Convenience stores charge more for food than supermarkets and grocery stores. 27 Buying the exact same foods at different types of stores, the estimated weekly costs for purchasing food per household of four (two adults and two children) in Erie County is estimated to be $132.70 for purchases made at supermarkets, $133.40 for grocery stores, and $162.50 for convenience stores (See Figure 1.7). 28 While supermarket and grocery stores cost are almost equal, convenience stores charge an extra $30 for the same food purchased. Nationally, a household of four spends, on average, $133.20 on food per week (See Appendix G, Table 2). 29 This number almost equals the cost of food at supermarkets and grocery stores in Erie County. 30 This suggests that if a household earning median wages were to purchase food at supermarkets and grocery stores, if would spend 15 percent of its income on food. PUBLIC FOOD ASSISTANCE PROGRAMS Public food assistance programs provide a safety net to curb food insecurity within the lowincome population. The size of these programs indicates the state of food security within a community. A sizable proportion of Erie County residents depend on public assistance to meet their food and nutritional needs. Four major food assistance programs are available for Erie County residents: the Supplemental Nutrition Assistance Program (SNAP), the Women, Infants, Children program (WIC), Senior Farmers’ Market Nutrition Program (SFMNP), and the National School Lunch Program (NSLP). 18 Figure 1.7 – Estimated Weekly Cost of Food Purchase for Household of Four, Erie County (Source: Raja, Ma, and Yadav. 2008) c LOCAL HIGHLIGHT Erie County is home to a diverse population. Each person has his or her own relationship with food and eating. One local mother’s perspective is that food is a cultural and sensory experience closely linked to cherished memories. When interviewed, she said she values access to nutritious food for her children and aims to eat in moderation, with an emphasis on whole and organic foods. She says one way to achieve this is to purchase locally. Whether eating in or dining out, she strives to purchase locally but is sometimes constrained by the relatively higher costs. She sees challenges to eating healthy in Western New York are that many restaurants don’t offer items that are tasty and also healthy. Citing other places her family has lived, Erie County, by comparison, lacks a variety of affordable healthy food destinations. She expresses a desire for healthier food destinations to feed her family at a reasonable cost.
Page 1 and 2: ROOM AT THE TABLE Food System Asses
Page 3 and 4: 2 ACKNOWLEDGEMENTS Darren Kempne
Page 5 and 6: List of Tables 1.1 Family & Nonfa
Page 7 and 8: Eating is an agricultural act, writ
Page 9 and 10: 8 Introduction
Page 11 and 12: 0#1($&033E(B%23,!(0#1(B+,*0/'E(/40/
Page 13 and 14: Assessment of Current Conditions
Page 15 and 16: the county’s urban area. The ates
Page 17: health and social services” secto
Page 21 and 22: C#(N+,'(7"%#/5E(OC7(40$(2''#("B'+0/
Page 23 and 24: 22 Clinton Bailey Farmers’ Market
Page 25 and 26: time period (See Table 2.1). The st
Page 27 and 28: soil fertility. 7 Over 48 percent o
Page 29 and 30: percentage has stayed near or above
Page 31 and 32: I. Farm Expenditures In 2007, the a
Page 33 and 34: 32 PROCESSING AND WHOLESALE - 3 - P
Page 35 and 36: and oil seed crushers, were constru
Page 37 and 38: food manufacturing—constituted le
Page 39 and 40: 40/( /4'( ."33"H,#-( !"#1,/,"#$( 0+
Page 41 and 42: 40 DISTRIBUTION - 4 - Distribution
Page 43 and 44: generally purchase food individuall
Page 45 and 46: Convenience stores and gas stations
Page 47 and 48: more alarming, 21 of the total (46.
Page 49 and 50: In 2007, there were 8,662 retail es
Page 51 and 52: of these factors, variations exist
Page 53 and 54: unwanted prepared and perishable fo
Page 55 and 56: DISPOSAL 54 - 5 - Disposal Foodre
Page 57 and 58: these private businesses, including
Page 59 and 60: energy. Traditional methods include
Page 61 and 62: of food processing facilities, manu
Page 63 and 64: V0+I'/$(/"(+'*,'H(0#5($/0/'(0-'#!5(
Page 65 and 66: further state environmental plans,
Page 67 and 68: organizations for their preservatio
Page 69 and 70:
conducted in a manner which is not
Page 71 and 72:
+0#$.'+(/4'(B+0!/,!'$(0#1(2'#')/$("
Page 73 and 74:
a contract with American Farmland T
Page 75 and 76:
".(,#!"&'E(/4'(!"#F%'#!'(".(/4'$'(.
Page 77 and 78:
funds directed towards planning, la
Page 79 and 80:
that met the Greenprint Plan object
Page 81 and 82:
Analysis
Page 83 and 84:
a certain type of food, divided by
Page 85 and 86:
land, clearly beyond the existing a
Page 87 and 88:
86 - 8 - Economic Viability of Agri
Page 89 and 90:
ECONOMIC IMPACT OF VARIOUS FOOD IND
Page 91 and 92:
SCENARIO 1: INCREASED DEMAND FOR HE
Page 93 and 94:
Synthesis
Page 95 and 96:
Consumption Production Processing &
Page 97 and 98:
Local Growing Capacity Analysis Eco
Page 99 and 100:
STRENGTHS ($ Strong farming traditi
Page 101 and 102:
OPPORTUNITIES ($ Access to urban an
Page 103 and 104:
A. Fiscal Incentive Policies 7"%#/,
Page 105 and 106:
prevent “leapfrog” development.
Page 107 and 108:
structures serving as disincentives
Page 109 and 110:
processes with which they may not b
Page 111 and 112:
Each recommendation is linked to a
Page 113 and 114:
seed banks have a positive economic
Page 115 and 116:
$5$/'&(/"($40+'(,#."+&0/,"#(/"(&0I'
Page 117 and 118:
County, one of the requirements sho
Page 119 and 120:
8( DUa( B+"-+0&( H"%31( "..'+( 0( )
Page 121 and 122:
+'F'!/'1( ,#( 9",#/( V'&"+0#1%&$( "
Page 123 and 124:
Investigating possible federal a
Page 125 and 126:
First, the Legislature should autho
Page 127 and 128:
foods carry the advantage of being
Page 129 and 130:
No. Recommendation 1 Sponsor Agricu
Page 131 and 132:
Appendix A - Methodology This secti
Page 133 and 134:
2007 Nonemployer Statistics are org
Page 135 and 136:
E. Estimating Poultry Production Fo
Page 137 and 138:
Appendix B - Glossary of Terms !" A
Page 139 and 140:
opposed to the use of such methods
Page 141 and 142:
www.ersusda.gov/foodatlas. 43. “F
Page 143 and 144:
35. NY AGM, Art 25AA, § 305(e).
Page 145 and 146:
Appendix D - Bibliography A Albrigh
Page 147 and 148:
December 2, 2011. URL: http://www.b
Page 149 and 150:
Stern, Gloria. 1975. How to Start Y
Page 151 and 152:
Appendix E - Resources 1. List of E
Page 153 and 154:
iv. D4'(OMl(S0#1(7"#$'+*0#!5(,$(J0(
Page 155 and 156:
AGRICULTURE!SURVEY!!!"!!!ERIE!COUNT
Page 157 and 158:
156
Page 159 and 160:
158
Page 161 and 162:
III. Eligibility Requirements for N
Page 163 and 164:
Table 2 - Weekly Food Cost per Pers
Page 165 and 166:
Table 7 - Residence Within 10 Minut
Page 167 and 168:
Table 10 - Food Service Retailing C
Page 169 and 170:
Table 14 - Economic Characteristics
Page 171 and 172:
All other food manufacturing 1.00 0
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