“Ethically” produced food is not equally accessible to all, according to a new study by researchers Kelly Hodgins, MA ’15, and Prof. Evan Fraser of the Arrell Food Institute at the University of Guelph.
Social barriers prevent lower-income households from obtaining local, organic, sustainable or other ethically responsible food, according to the study in the journal Agriculture and Human Values.
For lower-income consumers, stores may be difficult to reach without a car, farmers’ markets may be open only on weekends, and store owners may cater to more well-to-do consumers.
Hodgins has developed a tool kit to help businesses make their spaces more inclusive. See: tinyurl.com/y7ww7uel