A feasibility assessment for the use of the community health worker model for inclusive garden-based food systems programming for Virginia Cooperative Extension

Food systems include food production, processing, distribution, marketing, access, preparation, consumption, and disposal and influences of social, economic, and environmental conditions. Virginia Cooperative Extension (VCE) has professionals, paraprofessionals, and volunteers with expertise in food systems dimensions integrated into Virginia communities. Current VCE programming has unequal reach for Black, Indigenous, and people of color (BIPOC) communities. Community health workers (CHWs) are lay outreach workers who are from the communities they serve and can be effective health educators within BIPOC communities who experience health disparities. The CHW model is underexplored in food systems, despite the importance of food systems for health. A scoping review of United States CHW educational food systems interventions found CHW reach to BIPOC communities primarily through education on food preparation and consumption. Garden-based programming educated on the highest number of food system processes, highlighting a potential role of CHWs within food systems. These results guided development of a feasibility evaluation for the CHW model for garden-based food systems programming for VCE, emphasizing reach to BIPOC communities. Semi-structured interviews were conducted with 29 VCE stakeholders representing several disciplines. The CHW model is feasible for VCE within the current focus on food systems, diversity, and inclusion. Participatory approaches for programming should be used to incorporate the cultural knowledge of the CHW and to create a welcoming environment for BIPOC communities. The CHW model can connect disciplines to provide accessible and culturally relevant programming to BIPOC communities, thus extending the reach of VCE and potentially creating more inclusive community food systems.