Exploring potential for occupational therapy practice models within areas of social deprivation: A qualitative inquiry within a community-centred food cooperative

Abstract

Background A health inequalities gap exists between wealthy and deprived areas. Community-level occupation-focused interventions may support citizens and address inequities within their environments. Since the global financial crash of 2008 and fiscal policy changes within the United Kingdom, there has been a rise in food insecurity. Community volunteer initiatives have responded by providing for their residents. The aim of this study was to explore how occupational therapists may be agents for social change through exploring perspectives of members and volunteers from a community food cooperative in an area of social deprivation. Methods Eight semi-structured interviews were conducted with cooperative members and volunteers within a food cooperative established to address food insecurity in a local community. Data were analysed using thematic analysis. Results We found three main themes: It’s Not a Foodbank, Shared Hardship and a cross-cutting theme of Community. The results suggest occupation-focused responses can support the development of community and collective occupations thereby contributing solutions to shared problems. Conclusion A community-centred, rights-based approach has supported local community need where socio-economic disadvantage and health inequalities were identified. Scope exists for occupational therapists to work genuinely with (not for) communities to address occupational injustice through collective occupation.

Food bank practices, local development and the potential of community wealth building and universal basic services in the UK

“…By changing the institutions, strategies, and narratives of local development, the transformation of a transactional food bank organisation/provision to a food co-operative may become possible. Indeed, co-ordinators from the food co-operative studied by Adams et al (2022) provided external guidance to the study presented here, allowing for lesson learning. Other examples of alternative forms of provision exist in Northumberland, for example, Northern Soul Kitchen in Berwick has a 'pay-as-you feel' approach and makes use of unsold food (however, tellingly, this social enterprise faces funding pressures (Northumberland Gazette, 2023)).…”

“…One outcome of this programme is the development of supply teacher’s co-operative to address insecure work, falling incomes and extractive business models (CLES, 2022). In Preston, where the City Council is one of the pioneers of CWB in England, a food subscription co-operative has been initiated to ground the issue of food poverty within a broader institution and set of practices, comprising democratic membership, affordable food and fostering experience in co-operative organisation (Rawlinson and Khan, 2021, see also Adams et al, 2022).…”

“…Food bank managers and co-ordinators can have a role in setting the scope and form of such debate, including the critical discussion of the causes of poverty, the growth in food bank use, the potential power of campaigns such as the Right to Food and the possibilities of diversifying provision (see Adams et al, 2022, for an example of the latter). In this article, we consider how co-ordinators in the county of Northumberland have responded, and how they reflect upon the purpose, form and future of their activities.…”

Factors Affecting Food-Related Activity Performance in Low-Income Older Adults

“…For example, a participant's choice of food pantry, motivational interviewing, and individualized service referrals resulted in improvements in participants' food security and self-sufficiency scores (Martin et al 2013). Adams et al (2022) concluded that OTPs need to work with communities when seeking to address social issues, which include food insecurity. Schmelzer and Leto (2018) used an occupation-based program consisting of a group discussion of goals, an experiential activity, and group reflection, resulting in statistically and clinically significant improvements in perceived satisfaction and performance of food-related activities.…”