The Utah Commission on Aging defines food insecurity as lack of reliable access to sufficient amounts of affordable and nutritious foods. Seniors experiencing food insecurity are disproportionately low-income and often suffer from chronic health conditions (Hartline-Grafton, 2019) and food insecure older adults with chronic conditions have higher health care costs than their non-food insecure counterparts (Garcia et al., 2018). Food insecurity among low-income seniors is a complex issue because impacted individuals may experience limited mobility and not reside near food stores. Additionally, many low-income seniors must choose between feeding themselves, paying medical bills, and affording household expenses (Utah Food Bank, 2019). The Utah Food Bank reports that about 12% of Utah seniors struggle with hunger (up 45% since 2001) and the number is expected to climb to 8 million by 2050 as the aging population doubles. Salt Lake County (SLCo) Adult and Aging Services published a 2023 Community Needs Assessment which identified the top three of needs of local seniors were healthcare, transportation, and nutrition. The study highlighted government providers must “achieve greater impact through partnerships and innovation”. The free farmers’ markets at senior centers program demonstrates an innovative partnership that couples County government providers with Utah State University Extension (USU Extension) to address food insecurity experienced by low-income seniors. USU Extension utilizes public volunteers to grow and disseminate locally grown produce to urban dwelling seniors through the farmers’ market program. USU Extension Master Gardener (MG) volunteers provide service hours in exchange for horticulture training. In Salt Lake County, MGs are encouraged to grow and donate homegrown produce for distribution at markets. Since 2017, 20 tons of produce has been distributed with an approximate market value of $80,000. 7,500 seniors were served during 135 markets. Benefitting seniors reported that: 97% saved money, 100% increased access to fresh produce, and 100% increased consumption of fresh produce.
