Table 2 “Go Zone” statements prioritized highest for research and policy development within each of the five domains based on respondent ratings

6

Food safety policies that are feasible for small farmers and business to implement, including those related to school meals and school gardens

3.20

3.23

72

Economic development that supports the role of local food in community economic vitality

3.02

3.15

80

Economic development that supports living wage jobs that improve the purchasing power of low-income rural residents

2.85

3.32

55

Policymakers understanding the barriers to obtain healthy food in rural communities

2.82

3.46

35

USDA procurement regulations prioritizing healthy food purchases

2.69

3.33

64

Sustained coalition-building on Farm Bill policy between community food security, anti-hunger, rural development, public health, dietitians, etc.

2.61

3.31

63

Farmers that wish to grow produce have equitable access to subsidies, crop insurance, agricultural loans, and technical assistance

2.70

3.42

42

Developing food access solutions that are particular to rural areas

3.38

3.40

74

Accessibility of food assistance programs in rural areas

2.77

3.10

71

Schools having access to fresh fruit and vegetable snacks

2.64

3.42

24

Purchasing groups that link child care programs, schools and long-term care facilities to affordable foods

2.69

2.90

60

Schools purchasing produce directly from farmers

2.61

2.99

46

SNAP/EBT (food stamps), WIC and Seniors Farmers Market coupons are accepted at all forms of rural food retailers

2.52

3.29

3

Benefit levels of WIC fruit and vegetable vouchers

2.50

3.00

87

School nutrition programs offering culturally appropriate food choices

2.48

2.90

61

Policymakers understanding the economic benefits of streamlining the SNAP benefits process and getting more SNAP benefits into rural areas

2.48

2.93

57

Young people having experiences with healthy eating, gardening and activity choices in schools and communities

2.52

2.84

70

People understanding and believing that healthy food results in more than just health outcomes, including improved grades, and stronger businesses and workforces

2.63

2.59

10

People knowing how to prepare low cost, healthy, farm-fresh foods safely

2.43

2.59

78

Students having opportunities to learn about agriculture, science, technology, engineering, math, and food production

2.16

2.44

37

Access to information and guidance about growing, preparing and securing healthy and affordable foods

2.15

2.54

20

Local and regional food systems that have the capacity to combine forces for increased purchasing, distribution and selling power

3.24

3.14

31

Systems and options that bring foods directly to rural consumers

3.08

3.09

8

Corner stores and small retail stores that sell sufficient and diverse healthy food options

3.00

3.06

52

The location of markets, produce trucks, farm stands and food carts in accessible locations in town or “rural hubs”

3.00

2.93

39

Diversity of food retail options in rural areas

2.92

3.01

16

Cities and towns that support farmers markets and local foods by reducing logistical barriers to their promotion

2.89

3.13

83

Infrastructure that allows for safe and economically feasible transport of goods to rural markets

2.77

2.93

56

Access to reliable, affordable and efficient transportation that links families to supermarkets and affordable food outlets

2.75

3.07

17

Rural areas with a sufficient number of affordable small markets and grocery stores

2.72

3.25

38

Retail distributors carrying and delivering a variety of healthy food choices to rural areas

2.66

2.94

82

Fruit and vegetable farm workers receiving fair wages and working conditions

2.36

3.15

28

Solutions that identify and build from rural community/family strengths

2.77

2.78