O8 Evaluation of Marshall University Smarter Food Pantry

In response to students’ food insecurity, a number of colleges and universities have taken action and established campus food pantries as part of their intervention plans. However, many of these pantries ceased operation due to COVID-19 campus shutdowns. The purpose of this study is to illustrate the short-term impacts of the COVID-19 pandemic on postsecondary students, who use a university-provided food pantry. Drawing from semi-structured interviews with 12 participants, the thematic analysis explored the initial coping strategies these students used to endure the pandemic. Findings revealed that many students experienced the immediate effects of the pandemic in the form of income loss, self-isolation, anxiety, and appetite change. Although the pandemic interrupted these students’ journeys to continue their studies and become independent in various ways, the affected students implemented various coping strategies, including seeking help from family or friends, using available resources, cooking at home, and even trying to save money. However, considering that the targeted population in this study was already at risk because of their basic needs insecurity, these postsecondary students require extra attention from their higher education institutions in the case of emergencies, such as a global pandemic. In addition to its timely and relevant findings, this study provides important avenues for future research and intervention efforts.

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Diet Quality Following Food Pantry Visit Differs by Ethnicity

Journal of Hunger & Environmental Nutrition ◽

10.1080/19320248.2020.1860849 ◽

2020 ◽

pp. 1-16

Author(s):

Eliza Short ◽

Lindsay N. Kohler ◽

Douglas Taren ◽

Rhonda Gonzalez ◽

Denise J. Roe ◽

...

Keyword(s):

Diet Quality ◽

Food Pantry

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Pilot testing an intervention to educate and promote nutritious choices at food pantries

Journal of Public Health ◽

10.1007/s10389-021-01570-6 ◽

2021 ◽

Author(s):

Sarah L. McKee ◽

Eminet Abebe Gurganus ◽

Abiodun T. Atoloye ◽

Ran Xu ◽

Katie Martin ◽

...

Keyword(s):

Food Insecurity ◽

Diet Quality ◽

Food System ◽

Saturated Fat ◽

Comparison Study ◽

Regression Analyses ◽

Food Pantry ◽

Food Pantries ◽

Client Choice ◽

The Impact

Abstract Aim This study aimed to assess the impact of the Supporting Wellness at Pantries (SWAP) system on client food selections at a food pantry. Subject and methods In a pre–post comparison study design, a client-choice food pantry implemented SWAP by reorganizing its inventory to promote healthy options. Each product was ranked as “choose often” (green), “sometimes” (yellow), or “rarely” (red) based on saturated fat, sodium, and sugar. Signage was added to indicate each item’s SWAP rank and healthier foods were placed at eye level. Client food baskets were assessed at time 1 (n = 121) and time 2 (n = 101). The proportions of green and red foods selected were compared using regression analyses. Results The regression analyses showed that the proportion of green foods selected by clients increased by 11% (p < 0.001) and the proportion of red foods selected decreased by 7% (p < 0.001) after SWAP was implemented (n = 222). Conclusions SWAP has the potential to positively shift client choices among the items available in a food pantry setting. SWAP is one component of a suite of changes to the charitable food system that have the potential to alleviate food insecurity, improve diet quality, and assist clients in managing diet-related diseases.

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Food insecurity among Finnish private sector service workers and food pantry clients

European Journal of Public Health ◽

10.1093/eurpub/ckaa165.1019 ◽

2020 ◽

Vol 30 (Supplement_5) ◽

Author(s):

M Erkkola ◽

L Uusitalo ◽

K Puputti ◽

T Saari ◽

P Jallinoja ◽

...

Keyword(s):

Private Sector ◽

Food Insecurity ◽

Low Income ◽

Perceived Health ◽

Resource Scarcity ◽

Considerable Proportion ◽

Convenience Sample ◽

Service Workers ◽

Food Pantry ◽

Sector Service

Abstract Background There is a paucity of comparable quantitative data on the prevalence and predictors of food insecurity in high-income countries. We applied the Household Food Insecurity Access Scale (HFIAS) to assess food insecurity among i) the Service Union United members; female-dominated, low-income employees of the Finnish private service sector, and ii) a convenience sample of Finnish food pantry clients. Methods The HFIAS classification was based on 9 validated questions capturing respondents' perceptions on food scarcity and behavioural responses to food insecurity due to lack of resources during the past month. The resulting indicator categorized respondents as food secure, and mildly, moderately and severely food insecure. We performed cross-tabulations and regression models to assess if education, housing, self-perceived health, income, and resource scarcity associated with levels of food insecurity. In addition, gender, age, and self-perceived disadvantage were assessed among the food pantry clients. Results Among the service workers (n = 6 573, 6% of those invited), 35% were food secure, 29% mildly or moderately food insecure, and 36% severely food insecure. The respective proportions were 28%, 26%, and 46% among the 129 food pantry clients. All assessed variables were associated to food insecurity status in the service workers (p < 0.01 for all). Among the food pantry clients, men (OR 1.60; 95% CI 1.09 − 4.80) and homeless/tenants in community rental units (OR 7.12; 95% CI 2.42 − 20.95) were most likely to experience severe food insecurity. Conclusions Alongside the food pantry clients the majority of the service workers demonstrated some degree of food insecurity, with a considerable proportion being severely food-insecure. This predominantly low-income group is subject to rapid changes in the labour market and social security systems. The data demonstrated that well-known SES indicators and self-perceived health are linked to food insecurity. Key messages Severe food insecurity was common among predominantly low-income private sector service workers and food pantry clients. Food insecurity is linked to SES indicators and wellbeing.

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