Barriers and Facilitators to Implementing Healthy Food Retail Programs: Extension Agents’ Perceptions

Authors

Kristin Riggsbee, Maryville CollegeFollow
Alexandra Nussbaumer Gardner, University of TennesseeFollow
Elizabeth L. Hall, University of TennesseeFollow
Elizabeth Anderson-Steeves, University of TennesseeFollow
Christopher T. Sneed, University of TennesseeFollow
Janie Burney, University of TennesseeFollow
Sarah Colby, University of TennesseeFollow

Abstract

The purpose of this cross-sectional study was to understand the perceptions Extension professionals have about healthy food retail programs (HFRPs). Family and Consumer Science (FCS) agents from one state in the southeastern United States were interviewed about their definitions of HFRPs, what challenges and benefits existed, and strategies for successful HFRP implementation. Participants reported that HFRPs would bring immense benefits to their communities, including expanding the recognition of Extension. However, one specific suggestion that was identified was hands-on training needed before initiating HFRPs, particularly on strategies for relationship development with retail store owners.

Recommended Citation

Riggsbee, K., Nussbaumer Gardner, A., Hall, E. L., Anderson-Steeves, E., Sneed, C. T., Burney, J., & Colby, S. (2021). Barriers and Facilitators to Implementing Healthy Food Retail Programs: Extension Agents’ Perceptions. Journal of Human Sciences and Extension, 9(2), 14. DOI: https://doi.org/10.54718/DYTD7936

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.