ABSTRACT
Culinary medicine is a popular approach to health promotion, but most programs focus on patient or provider-facing education. While laudable, these efforts do not represent the full potential for culinary medicine to impact community health. We describe a novel approach to culinary medicine at a federally qualified health center (FQHC), the HOPE Clinic: Bite of HOPE Small Food Business Development (SFBD) program. Describe the design and implementation of the Bite of HOPE SFBD program and examine initial response to the program through interviews and focus groups with past participants. The SFBD program aims to create healthy food outlets by supporting local small businesses with education, resources, and mentorship support. Former participants in the SFBD program were invited to participate in focus groups and interviews exploring their experience and perceived program impact. Three focus groups (n = 10) and nine in-depth interviews were conducted. Most participants were Black or Hispanic and all operated their businesses in the community surrounding HOPE Clinic. Five themes emerged from the data including perceived program purpose, program discovery, motivating factors to participation, perceived program impact, and suggestions for improvement. Participants expressed high satisfaction with the program and positive changes in both business development and personal eating habits. There is an opportunity to leverage the culinary medicine model to support local small food business and improve community health. The Bite of HOPE SFBD program offers an example of how clinic-based resources can expand into the surrounding environment.
Culinary medicine is an increasingly popular way to teach individuals about healthy eating, but most programs offer classes only to patients or healthcare providers. This study explores a new type of culinary medicine program that focuses on improving community health by teaching small food business owners about healthy eating and sustainability. In this paper, we describe the small food business program and explore how business owners reacted to participating in the program. We discussed the small food business development (SFBD) program with 19 former participants through focus groups and interviews. Former participants expressed high satisfaction with the program and positive changes in both business development and personal eating habits. Program suggestions were focused on ways to increase access to the program information. The SFBD program described here offers an example of how culinary medicine can be used to enhance community nutrition and economic health by offering education and support to local food purveyors and professionals.
