P99 Social-Ecological Changes May Support Use of Local Food Sourcing in a Sample of Oklahoma School Nutrition Programs

Abstract

Objective Evaluate efficacy of a year-long local food sourcing promotional campaign on school nutrition programs’ (SNP) use of practices. Use of Theory/Research Previous research established the benefit of locally sourced foods including increased dietary quality and support of local economies. Prior research also identified barriers including lack of product availability, knowledge of regulations and personnel time. Target Audience Convenience sample of 25 Oklahoma SNP administrators/managers. Program Description Multiple communication methods were employed during the 2018-2019 academic year to address perceived barriers to local food sourcing by SNPs. Methods included development and use of a fact sheet at 2 statewide SNP management training sessions, culinary chef consults and follow-up emails. Evaluation Methods Management-level personnel completed hierarchical concept maps before and after the school year assisted by a trained research assistant. Two base questions assessed 1) procurement methods used and food types purchased, and 2) perceived barriers. Secondary data provided school demographic information. At post-assessment, research assistants queried about number of local food sourcing campaign trainings/contacts received. Results Programs were self-operated (92%) and served grades K-12 (96%). Most were rurally located (60%), with Conclusion This study demonstrated efficacy of a campaign to increase SNPs’ use of local food sourcing. More work based on social-ecological and diffusion of innovation behavior change theories is needed to increase availability of product and address perceived cost/benefits to further expand diffusion of the practices.