10.22
Fruit and Vegetable Quality Perspectives from Producers and Consumers at a Local University in Western Pennsylvania
B. Borsari
Sustainable Systems Program (MS3)
Department of Parks & Recreation/Environmental Education Slippery Rock University of Pennsylvania
Slippery Rock, PA
USA
Keywords: consumer, food education, fruit quality, producer, sustainability, vegetable
quality, western Pennsylvania.
Abstract
Educating the campus community about the benefits of consuming locally
grown foods plays an important role in the philosophical approach to education
embraced by Slippery Rock University. In an effort to support also small-scale
producers in the region, the institution provided between June and August 2002 its
employees with the opportunity of eating locally grown foods, in one dining hall on
campus. A purposefully designed survey was administered to a sample (n=120) of
regular diners and to a second sample (n=20) of local farmers, in order to investigate
quality issues related to fresh fruit and vegetables consumption and production. The
data were recorded on a Likert-scale to learn about priorities and concerns when
fruit and vegetable quality is considered as a reliable indication of consumer’s
satisfaction. Ten indicators were proposed by the survey to define food quality
(seasonality, taste, freshness, salubrity, price, ethics, locally grown, organic, shelf
life, agronomic practices). A cumulative Pearson’s correlation index of quality
attribute scores identified by the survey (r=+0.93), allowed the researcher for
comparisons among the subjects’ perspectives on produce quality. The analysis of
the data suggests that consumers at the university are particularly concerned with
food taste, price, freshness, salubrity and shelf-life, whereas taste, freshness,
seasonality, salubrity and foods that are locally grown appear to be the priority
quality attributes of choice by food producers. An analysis of the remaining
indicators is provided and limitations of this preliminary study are addressed with
recommendations for further research needs. Despite the logistic and economic
barriers that still impact the decentralization of modern food systems, there is a
compelling necessity to embrace a more sustainable approach in food production
and consumption by fulfilling market niches that are available at the local level. This
modus operandi appears to be geared optimally also to insure food quality.
INTRODUCTION
Under the impetus of a growing interest in food quality issues, especially when
related to school meals in the U.S., the state of Pennsylvania has been demonstrating its
attention and support to such initiatives with the intent of improving also the livelihood of
local farmers (Harmon et al., 2002). Consequently, seeking the establishment of stronger
links with farmers while educating the campus community on food quality issues has
become an emphasis approach in dining hall management at Slippery Rock University.
This ambitious goal has been achieved also through a renovated food purchasing policy
that has facilitated consumption of locally grown fruit and vegetables. Despite the crisis
of modern farming, agriculture remains a primary economic activity for the state of
Pennsylvania (B. Snyder, pers. commun., 2002). Therefore, in accordance with its
educational mission, and in support of a local food system and a philosophy of
sustainability, SRU food services decided to purchase a 10% of locally grown food (fruit
and vegetables) from area farmers, for one of its dining halls, during the growing season
(summer) 2002. The purpose of the study was to evaluate fruit and vegetable quality
Proc. Int. Conf. Quality in Chains
Eds. Tijskens & Vollebregt 69
Acta Hort. 604, ISHS 2003
(jurnal bisa di lihat di Ruang baca Fakultas Pertanian UB)