Sources of Foods That Are Ready-to-Consume (‘Grazing Environments’) Versus Requiring Additional Preparation (‘Grocery Environments’): Implications for Food–Environment Research and Community Health

Abstract

Local businesses that offer foods may create different 'grazing environments' (characterized by sources of ready-to-consume foods) and 'grocery environments' (characterized by source of foods for later preparation). Such environments may be relevant to different populations at different times and may vary by neighborhood. In neighborhoods within two demographically distinct areas of the Bronx, NY [Area A (higher-poverty, greater minority representation, lesser vehicle ownership) vs. Area B], researchers assessed all storefront businesses for food offerings. Food offerings could be ready-to-consume or require additional preparation. 'Healthful' offerings included fruits and vegetables, whole grains, and nuts; 'less-healthful' offerings included 'refined sweets' and 'salty/fatty fare.' 'Food businesses' (those primarily focused on selling food) were distinguished from 'other businesses' (not focused primarily on food selling). Area A had a higher percentage of street segments on which foods were available (28.6% vs. 6.9% in Area B; difference 21.7% points [95% CI 17.0, 26.5]) and a higher percentage of businesses offering foods (46.9% vs. 41.7% in Area B; difference 5.2% points [95% CI - 2.0, 12.4]). 'Less-healthful' items predominated in both 'grazing environments' and overall environments ('grazing' plus 'grocery environments'; the environments researchers typically measure) in both Areas A and B. 'Other businesses' represented about 2/3 of all businesses and accounted for nearly 1/3 of all the businesses offering food in both geographic areas. The lower-income area with greater minority representation and less private transportation had more businesses offering foods on more streets. There was near-perfect overlap between 'grazing environments' and overall environments in both geographic areas. Future research should consider the extent of 'grazing' and 'grocery environments,' and when each might be most relevant to populations of interest.

Change in an Urban Food Environment: Storefront Sources of Food/Drink Increasing Over Time and Not Limited to Food Stores and Restaurants

“…The current study showed that ‘other businesses’ were the segment of a food-environment ‘exposure’ having the greatest growth (compared to general grocers, specialty food stores, and restaurants) and that ‘other businesses’ (34% of the food/drink-source total) rivaled restaurants (35% of the total) as the most prevalent food/drink sources in 2015. Given that other research shows marked differences in the proportion of ‘other businesses’ by neighborhood (and in the proportion selling food/drink), 18,19 failing to consider the contribution of such businesses to food-environment ‘exposures’ could be another source of differential misclassification, bias, false associations, and faulty conclusions in either positive or negative direction.…”

“…For the current study, we conducted a broad assessment of all storefront businesses that might contribute to an urban food environment at two points in time. Having completed an initial assessment in the Bronx, NY five years earlier 17 and subsequent assessments in surrounding neighborhood since, 18–24 we had observed some changes on Bronx streets that seemed to suggest increasing food/drink availability (e.g., new storefronts opening and existing storefronts starting to offer food/drink items). We hypothesized that food/drink would be available from more places on more streets at the time of our subsequent assessment than at the time of our initial assessment.…”

Unexpected Neighborhood Sources of Food and Drink: Implications for Research and Community Health

“…The principal investigator, having conducted earlier food-environment assessments, 19–22 including studies using REDCap, 23,29 trained other members of the research team in data collection procedures. Three team members practiced procedures by observing 20 storefront businesses outside of the study area—first independently, then as a group.…”

Local Food Sources to Promote Community Nutrition and Health: Storefront Businesses, Farmers’ Markets, and a Case for Mobile Food Vending

“…25–30 Such businesses, or “other storefront businesses” (OSBs) may not primarily focus on selling food but can account for as much as a third of all storefront food options in a community. 29–31 Food-selling OSBs can be comparable in number to restaurants and greater in number than so-called “food stores.” 31…”

“…Food-selling OSBs almost all offer unhealthful items (e.g., chips, cookies, soda), yet only about 10% offer such items exclusively. 29,30 More-healthful options (e.g. dried fruits, whole-grain snacks, nuts) might be made more available in OSBs through approaches tested in other settings; for example, targeting their vending machines, 32,33 checkouts, 34–36 or broader inventories more generally.…”