Table 2.
Participants’ Food Hub Vendor Preferences
| Food Hub Vendor Type | Mean | Std. Dev. | Fruit and Vegetable | Fresh Meat or Butcher | Cheese and Dairy | Fish or Seafood | Herbs and Spices | Pasta and Dry Goods | Bakery | Staple Goods | Value-added | Prepared Foods | General Merchandise | Fresh Cut Flowers or Plants |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Vendors of Whole Food Products | Significantly Different from p<.05 | |||||||||||||
| Fruit and Vegetable | 3.81 | 0.45 | X | X | X | X | X | X | X | X | X | X | X | |
| Fresh Meat or Butcher | 3.71 | 0.6 | X | X | X | X | X | X | X | X | X | X | X | |
| Cheese and Dairy | 3.55 | 0.68 | X | X | X | X | X | X | X | X | X | X | ||
| Fish or Seafood | 3.54 | 0.82 | X | X | X | X | X | X | X | X | X | X | ||
| Herbs and Spices | 3.34 | 0.8 | X | X | X | X | X | X | X | X | X | |||
| Vendors of Nonperishables | ||||||||||||||
| Pasta and Dry Goods (e.g., beans, grains) | 3.27 | 0.78 | X | X | X | X | X | X | X | X | X | |||
| Bakery | 3.06 | 0.84 | X | X | X | X | X | X | X | X | X | |||
| Staple Goods (e.g., coffee, flour, sugar) | 3.01 | 0.95 | X | X | X | X | X | X | X | X | X | |||
| Vendors of Ready-to-Eat Foods | ||||||||||||||
| Value-added (e.g., pre-cut fruit, salsa, jam) | 2.96 | 0.89 | X | X | X | X | X | X | X | X | X | |||
| Prepared Foods | 2.73 | 0.97 | X | X | X | X | X | X | X | X | X | X | ||
| Vendors of Nonfoods | ||||||||||||||
| General Merchandise (e.g., toiletries, diapers) | 3.32 | 0.96 | X | X | X | X | X | X | X | X | X | |||
| Fresh-cut Flowers or Plants | 2.66 | 0.99 | X | X | X | X | X | X | X | X | X | X | ||