As more Australians struggle to afford healthy food, research from Western Sydney University and the University of Wollongong shows that community food cooperatives can play an important role in improving diet and reducing food insecurity.
Published in Appetite, the study surveyed over 2,200 members of Box Divvy, a large community-based food cooperative operating across New South Wales and the ACT, to assess how participation impacted self-reported food insecurity and fruit and vegetable intake among Australian adults participating in the initiative.
The study found before joining Box Divvy, over 50 per cent of surveyed members were classified as 'food insecure', well above the national average estimated to be around 22 per cent. After joining, food insecurity dropped by nearly 23 per cent, and the rate of severe food insecurity, where people are skipping meals and regularly experiencing hunger, dropped by more than 50 per cent.
On average, members increased their vegetable intake by 3.3 serves per week and fruit intake by 2.5 serves. The benefits were even more pronounced for those experiencing severe food insecurity, who ate 5.5 more serves of vegetables and 4.4 more serves of fruit per week while using the co-op.
Lead author Dr Katherine Kent, from the University of Wollongong and an adjunct researcher at Western Sydney University, said the findings highlight the potential for community-based food cooperatives to positively influence dietary behaviours and food security by improving access to healthy foods.
"Half of participants we surveyed reported food insecurity before joining Box Divvy. Younger age, single parent households and lower income were significant predictors of food insecurity, suggesting these groups are particularly at risk and are looking for alternatives to big supermarkets," said Dr Kent.
"While using Box Divvy, a significantly smaller proportion of participants reported food insecurity. Higher fruit and vegetable intake was reported while using the co-op, which was significantly greater among moderately and severely food insecure groups compared to the food secure group."
Project co-lead and co-author Professor Freya MacMillan, from Western Sydney University's Division of Research and Enterprise, said these changes, accompanied by improved diets, are meaningful.
"These improvements bring people closer to meeting national dietary guidelines which is important given links between fruit and vegetable intake and lower risk of chronic diseases like diabetes, especially among food-insecure populations," said Professor MacMillan.
Despite clear benefits, the researchers note that food cooperatives remain largely overlooked in Australian policy—even at a time when national conversations about price gouging and supermarket power highlight the need for viable, community-based alternatives.
Project co-lead and co-author Dr Cristy Brooks from the School of Health Sciences and Translational Health Research Institute at Western Sydney University, said the study demonstrates the potential of such cooperatives to reshape consumer dietary behaviours and improve healthy food access for vulnerable groups.
"This work strengthens the evidence base for affordable healthy food solutions beyond the traditional supermarket approach. Our findings suggest community-based food co-ops may have a range of positive health benefits, with the potential for important environment and policy implications in the future," said Dr Brooks.
The research team says further research is required to confirm these results and inform policy and practice, supporting community-based food access programs to reduce food insecurity and promote healthier diets in Australia.
The study was funded through Western Sydney University.
