Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 1

County Snapshot Methodology

July 2015

Prepared for:

Appalachian Regional Commission

1666 Connecticut Avenue, NW

Suite 700

Washington, DC 20009-1068

March 31, 2015

Contract #CO-17932-2014

Prepared by:

ASAP (Appalachian Sustainable Agriculture Project)

Charlie Jackson

Allison Perrett

Katie Descieux
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 2 

INTRODUCTION

County local food system snapshots are a product developed by ASAP (Appalachian Sustainable 

Agriculture Project) to support community efforts to create a sustainable food system. The local 

food system information presented in the snapshots offers perspective and context, and a way for 

community stakeholders to identify capacity and establish priorities for action. 

Each food system variable presented in the snapshots was chosen based on the criteria: (1) data 

must relate directly to local food system development, (2) data must be obtainable and available 

to the public, (3) data must come from a reliable, credible source, and (4) collectively, the data 

must give an idea of the social, economic, and environmental components of the local food 

system. 

The snapshots should be used as a starting point for communities to better understand the 

dynamics of the food system where they live. The snapshots are concise by design; all counties 

are encouraged to investigate the elements of their local food system in greater depth to develop 

a well-rounded view of the opportunities, assets, and obstacles to food localization efforts in their 

community. 
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 3 

Table of Contents

INTRODUCTION .......................................................................................................................... 2

PRODUCTION ............................................................................................................................... 4

Number of farms and changes in farmland acres ........................................................................ 4

Principal farmers farming less than 10 years .............................................................................. 4

Principal farmers younger than 35 .............................................................................................. 4

Direct-to-consumer sales ............................................................................................................ 5

Farms growing fruit & vegetables .............................................................................................. 5

County land in farmland ............................................................................................................. 6

RETAIL INFRASTRUCTURE ...................................................................................................... 7

Grocery stores ............................................................................................................................. 7

Full service restaurants ............................................................................................................... 7

Farmers markets .......................................................................................................................... 8

CONSUMPTION AND HEALTH ................................................................................................. 9

Inadequate fruit and vegetable consumption .............................................................................. 9

Diabetes and obesity ................................................................................................................... 9

EQUITY ........................................................................................................................................ 10

Population below poverty level ................................................................................................ 10

Households receiving SNAP..................................................................................................... 10

Workforce employed in foodservice and farming .................................................................... 10
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 4 

PRODUCTION

Number of farms and changes in farmland acres

For a local food system to operate effectively, there must be enough farms growing a sufficient 

quantity and variety of food to support a healthy diet for the local population. While it is not 

assumed that a local food system must supply the entire caloric needs of the local population, 

there must be a base minimum number of food-producing farms and acres of farmland to supply 

product to a number of diverse local food outlets (e.g., farmers markets, roadside stands, 

restaurants, grocery stores, schools, etc.) in order for a local food system to flourish. 

Data source Table 1. County Summary Highlights, USDA Census of Agriculture

Year 2007 and 2012

Link http://www.agcensus.usda.gov/Publications/2012/

Principal farmers farming less than 10 years 

The USDA considers producers who have been farming for less than 10 years beginning farmers. 

Those entering farming as a career often face immense barriers to accessing land, building 

capital, and entering profitable markets. In order to succeed in farming, these producers 

especially need access to affordable and accessible training and technical assistance around 

bookkeeping, marketing, financial planning, promotions, and other business skills if they are to 

continue farming profitably and sustainably. It is essential that communities support their 

beginning farmers by helping them access these training and learning opportunities so that there 

are enough producers contributing product for a local food system to work. 

Data source Table 45. Selected Operation and Operator Characteristics, USDA Census of 

Agriculture

Year 2012

Link http://www.agcensus.usda.gov/Publications/2012/

Principal farmers younger than 35

According to the U.S. Bureau of Labor Statistics, the median age of the U.S. worker is 42 years 

old; the average age of U.S. farm operators has been greater than 50 years of age since at least 

the 1974 census. The majority of our country’s farmers are approaching (and in many cases 

surpassing) retirement age. “Who will continue to farm the land?” is therefore a critical question 

facing local food system stakeholders.
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 5 

Data source Table 45. Selected Operation and Operator Characteristics, USDA Census of 

Agriculture

Year 2012

Link http://www.agcensus.usda.gov/Publications/2012/

Direct-to-consumer sales 

Direct sales refer to the value of agricultural products sold directly to individuals for human 

consumption from roadside stands, farmers markets, u-pick, etc., and excludes non-edible 

products such as nursery crops, cut flowers, and wool, but includes livestock sales. 

Direct markets provide farmers with an easy point of entry into local markets; they build 

consumer awareness and loyalty, raise the visibility of agriculture, and build demand across a 

variety of local market segments. Direct markets also have the added potential to increase access 

to fresh foods for communities with food needs. As a variable in the local food system, changes 

in the proportion of farms participating in direct sales over time provides insight into the vitality 

and growth of the local food economy in a region. 

Data source Table 2. Market Value of Agricultural Products Sold Including Direct Sales, 

USDA Census of Agriculture

Year 2012

Link http://www.agcensus.usda.gov/Publications/2012/

Farms growing fruit & vegetables 

Nationally, only about eight percent of farms are engaged in the production of fresh fruits and 

vegetables, and yet according to the USDA a large proportion (43 percent) of the farms that 

produce commodities for local food systems are classified as vegetable, fruit and nut farms.1 The 

importance of farms that grow food for human consumption -- produce, meats, cheeses, eggs, 

grains, etc. -- are of clear importance for a local food system, but the backbone of a local food 

system is best measured by farms producing fresh produce. 

Data source Table 2. Market Value of Agricultural Products Sold Including Direct Sales, 

USDA Census of Agriculture

Year 2012

Link http://www.agcensus.usda.gov/Publications/2012/

 

1 Low, Sarah A, and Stephen Vogel. Direct and Intermediated Marketing of Local Foods in the United States, 2011. 

http://www.ers.usda.gov/Publications/ERR128/.
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 6 

County land in farmland

A productive local food system must strike a balance between the urban/rural divide. According 

to the National Resources Conservation Service 2010 National Resources Inventory Summary, 

since 1982 the United States has lost more than 23 percent of its prime farmlands (land best 

suited to produce food) to development.2

 Rural areas are important to local food systems, serving 

as the primary location of food production. Urban areas, with their high population densities, are 

important markets for local farmers to sell their goods at competitive and equitable market 

prices. Understanding your community’s role in the local food system and determining the best 

way to manage this careful urban/rural balance is of utmost importance to a local food systems 

development strategy.

Data source Farmland data comes from Table 1. County Summary Highlights, USDA Census 

of Agriculture. County lands data comes from the U.S. Census Bureau, Census of 

Population and Housing

Year 2012 and 2010

Link http://www.agcensus.usda.gov/Publications/2012/

http://quickfacts.census.gov/qfd/index.html

 

2 U.S. Department of Agriculture. 2013. Summary Report: 2010 National Resources Inventory, Natural Resources 

Conservation Service, Washington, DC, and Center for Survey Statistics and Methodology, Iowa State University, 

Ames, Iowa. http://www.nrcs.usda.gov/Internet/FSE_DOCUMENTS/stelprdb1167354.pdf
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 7 

RETAIL INFRASTRUCTURE

Grocery stores

Among Americans, grocery stores tend to be the primary source for food purchases intended for 

at-home consumption. The prevalence of grocery stores per 1,000 individuals in a community 

indicates the availability of foods for at-home consumption (though not their proximity to 

specific populations). As individuals become more connected to their food and make food 

purchasing choices based on decisions beyond price (place of origin, production practices, 

unique varieties), niche grocery retailers are more likely to be attracted to the area (e.g., Whole 

Foods, Fresh Market, Trader Joes), and the ratio of grocery store options to residents increases. 

Data source Store data are from the U.S. Census Bureau, County Business Patterns. Population 

data are from the U.S. Census Bureau, Population Estimates

Year 2009

Link http://www.census.gov/econ/cbp/index.html 

http://www.census.gov/popest/index.html

Full service restaurants

A considerable portion of resident food spending occurs in restaurants, and a high proportion of 

full service restaurants per 1,000 residents is an indicator of demand for variety in food options 

by residents within a community. A high proportion of restaurants to residents within a 

community can also be an indicator of a dedication to a food-based culture, as well as the 

availability of business opportunities for both independent restaurant owners and local farmers. 

Data source Restaurant data are from the U.S. Census Bureau, County Business Patterns. 

Population data are from the U.S. Census Bureau, Population Estimates

Year 2009

Link http://www.census.gov/econ/cbp/index.html

http://www.census.gov/popest/index.html
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 8 

Farmers markets

The presence of farmers markets in a community indicates both the availability of fresh local 

food and an opportunity for community members to connect with where their food comes from 

and who grows it. Farmers markets also provide economic opportunities for farms who are 

interested in participating in the local food system. Note: more is not always better, especially 

with this variable. Number of farmers markets is not synonymous with size or quality, and as 

with any other business or product, too much supply with too little demand can be just as 

problematic as too much demand with too little supply. 

Data source The USDA National Farmers Market Directory, maintained by AMS Marketing 

Services

Year 2014

Link http://search.ams.usda.gov/farmersmarkets/#
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 9 

CONSUMPTION AND HEALTH

Inadequate fruit and vegetable consumption 

Local food systems promote fresh farm products that primarily consist of fresh produce and lean 

meats. As a region begins to embrace a local food system, and as a community begins to shift to 

favor local foods, the variable of fruit and vegetable consumption should show a positive trend 

towards increased fruit and vegetable consumption. 

Data source Community Commons Community Health Needs Assessment (CHNA) Full 

Health Indicators Report, as reported from the Centers for Disease Control and 

Prevention, Behavioral Risk Factor Surveillance System 

Year 2005-2009

Link http://www.communitycommons.org/

Diabetes and obesity (adults 18 years or over) 

The prevalence of food-related illnesses like diabetes and obesity in the population are often used 

as a proxy measure for the influence of the food environment on community health. A local food 

system “environment” is characterized by plentiful access to fresh or minimally processed fruits, 

vegetables, grains, and lean meats. When these types of whole foods become the staples of 

people’s diets, the prevalence of food-related illness decreases in the population.3

Data source The National Diabetes Surveillance system produces data estimating the 

prevalence of diagnosed diabetes and population obesity by county using data 

from CDC's Behavioral Risk Factor Surveillance System (BRFSS) and data from 

the U.S. Census Bureau’s Population Estimates Program.

Year 2011

Link http://www.cdc.gov/diabetes/atlas/countydata/atlas.html

http://www.cdc.gov/brfss/

 

3 Henderson et al. 2011. Health Impact Assessment: Farm to School and School Garden Policy. HB 2800, Upstream 

Public Health and the Health Impact Project
Copyright© 2015 ASAP (Appalachian Sustainable Agriculture Project) 10 

EQUITY

Population below poverty level 

The most significant cause of inequity in the food system is poverty. Individuals and families 

struggling to maintain financial security face increased challenges when it comes to obtaining a 

nutritious and diverse diet. Limited finances restrict where families are able to shop and what 

they can buy. Costs associated with transportation and time management further limit the 

accessibility of healthy food. 

Data source American Community Survey 2008-2012 5-Year Estimates

Year 2008-2012

Link http://www.census.gov/acs/www/

Households receiving SNAP

Supplemental Nutrition Assistance Program (SNAP), formerly known as food stamps, refers to 

the federal assistance program which helps qualifying low-income individuals and families to 

purchase food. As a local food system becomes increasingly equitable, this indicator should 

show a decrease. 

Data source American Community Survey 2008-2012 5-Year Estimates

Year 2008-2012

Link http://www.census.gov/acs/www/

Workforce employed in foodservice and farming

According to the U.S. Bureau of Labor Statistics, six in ten workers earning the minimum wage 

or less in 2011 were employed in service occupations, primarily in food preparation and food 

serving. According to a 2012 report from the U.S. Department of Labor, the lowest paying major 

occupational groups in the country are food preparation and serving related occupations.4 In 

addition to low wages, food system jobs consistently rank poorly in terms of their physical 

demands on workers, work environment, hiring outlook, and worker stress levels. An equitable 

food system should operate in a just manner from producer to consumer. This includes decent 

treatment of workers, safe working conditions, and living wages. For the snapshots, the variable 

of worker wages was chosen as it is a readily available, quantified discrete value that is easily 

compared and analyzed.

Data 

source 

Foodservice data comes from the Bureau of Labor Statistics Quarterly Census of 

Employment and Wages. Farmer data comes from Table 45. Selected Operation 

and Operator Characteristics, USDA Census of Agriculture.

Year 2013 and 2012

Link http://www.bls.gov/cew/apps/data_views/data_views.htm

http://www.agcensus.usda.gov/Publications/2012/

 

4 U.S. Bureau of Labor Statistics (2012) Occupational Employment and Wages Summary. Press Release May 2012. 

http://www.bls.gov/news.release/ocwage.nr0.htm