Digital Strategies to Improve Food Assistance in Disasters: A Scoping Review

Objective: Modern digital strategies, including Internet of Things, machine learning, and mobile applications, have revolutionized situational awareness during disaster management. Despite their importance, no review of digital strategies to support emergency food security efforts has been conducted. This scoping review fills that gap. Methods: Keywords were defined within the concepts of food assistance, digital technology, and disasters. After the database searches, PRISMA guidelines were followed to perform a partnered, 2-round scoping literature review. Results: The search identified 3201 articles, and 26 articles met criteria and were included in the analysis. The data types used to describe the tools were text/opinion (42.3%), qualitative (23.1%), system architecture (19.2%), quantitative and qualitative (11.5 %), and quantitative (3.8%). The tools’ main functions were Resource Allocation (41.7%), Data Collection and Management (33%), Interagency Communications (15.4 %), Beneficiary Communications (11.5%), and Fundraising (7.7%). The platforms used to achieve these goals were Mobile Application (36%), Internet of Things (20%), Website (20%), and Mobile Survey (8%); 92% covered the disaster response phase. Conclusions: Digital tools for planning, situational awareness, client choice, and recovery are needed to support emergency food assistance, but there is a lack of these tools and research on their effectiveness across all disaster phases.

Associations between Food Pantry Size and Distribution Method and Healthfulness of Foods Received by Clients in Baltimore City Food Pantries

This study aimed to evaluate the association of the overall nutritional quality and the weight share of specific types of foods received by food pantry clients with food pantry size and distribution method. Data on healthy food weights using the gross weight share (GWS) of select foods and the validated Food Assortment Score Tool (FAST) were collected from 75 food pantry clients in Baltimore, Maryland. The average FAST score across the study population was 63.0 (SD: 10.4). Overall, no statistically significant differences in average FAST scores by pantry size and distribution method were found. However, among client-choice pantries, clients of small pantries had higher scores (p < 0.05) while among medium pantries, clients of traditional pantries had higher scores (p < 0.01). Subgroup analysis of GWS was stratified by pantry size and distribution methods. Findings suggested multi-level, multi-component interventions combining environmental strategies are needed to enhance the healthfulness of foods received by clients. Our analysis provided data to consider further refinements of pantry interventions and planning of more rigorous research on factors influencing the effectiveness of pantry interventions.

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

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.

Associations between client choice in food pantries and client food security status

This study determined the relationship between client choice and client food security status, and how the relationship was affected by household type. Data was obtained from the Voices for Food Project. Among the various goals for that project, was the goal of guiding pantries to transition from a traditional food distribution system to a client-choice system where clients could select the kinds of foods they preferred. The results showed that pantry client choice satisfaction was significantly associated with greater food security status (X2 (1, N = 685) = 8.81, p = .003). There were no differences between household type and choice satisfaction (X2 (1, N = 685) = 0.81, p = .366 However, differences existed between household type and food security status (X2 (1, N = 685) = 22.56, p [less than] .001), the households with children were less likely to be food secure. In predicting food security by client choice satisfaction, being satisfied and being older resulted in significantly higher odds for food security (choice satisfaction OR: 3.20; 95 [percent] CI: 1.54, 7.54, age OR: 1.02; 95 [percent] CI: 1.01, 1.04). Whereas, having children in a household yielded lesser odds for food security (households having children OR: 0.52; 95 [percent] CI: 0.34, 0.81). The sex of householder did not play a role in predicting household food security based on choice satisfaction (sex OR: 1.01; 95 [percent] CI: 0.69,1.49). Provision of client choice in food pantries could improve client food security status and could be added support to governmental food assistance programs targeted at addressing food insecurity in the nation.

Client Choice Distribution Model Is Associated with Less Leftover Food in Urban Food Pantries

Objectives Assessing client-level food waste is a priority for hunger relief organizations to effectively address food insecurity. Our objectives were: 1) to measure the amount of, and reasons for leftover food at the household level after receiving food from urban food pantries; 2) to assess differences in the amount of leftover food associated with different food pantry distribution models. Methods This was a prospective, observational study. Food-pantry clients (n = 53) were surveyed from four food pantries in Baltimore, MD. 28 of those clients were followed-up with 2 weeks later. Half of the follow-up sample used a client-choice food pantry in which clients select their own food, while the other half received pre-packed bags. At baseline, we recorded the brand, type, and weight of each product in client bags, and grouped them into Food Assortment Scoring Tool (FAST) categories. FAST scores were calculated for each bag by multiplying each category's gross weight share by a healthfulness parameter and summing the categories. At follow-up, clients estimated the percentage of each product that was consumed by their household, and reported what happened to the unused portion, and why it was unused. Results The average client choice bag weighed 27.8 ± 14.8 lbs, whereas the average pre-packed bag weighed 18.3 ± 5.3 lbs. Clients from client-choice food pantries had 22.6% of their bag leftover at follow-up; clients from traditional pantries had 34.1% of their bag leftover (P = .0375). At baseline, FAST scores were higher among traditional bags (70.3 ± 5.2) compared to client choice bags (63.5 ± 7.3) (P = .007). FAST scores of foods client-choice visitors used by follow-up was 66.7 ± 7.8, higher than scores of their baseline food selections (P = .014), suggesting use of healthy foods first. The greatest proportion of leftover food was beverages. The smallest proportion of leftover food was processed fruits and vegetables. The most common reason for not using an item was “Plan to use later” (80% of leftover items). Conclusions Food pantries distributing foods via a prepackaged bag model should consider switching to a client choice method to reduce leftover food, which may eventually be wasted. Further research should expand on this association using larger sample sizes and follow-up periods &gt;2 weeks. Funding Sources Funded by the Bloomberg American Health Initiative Evidence Generation Awards.

Formulación lineal de extensiones del problema de localización competitiva del líder- seguidor

The leader-follower problem is a sequential decision problem where, in a market initially without service centers, a firm, the leader, opens its centers and another competing firm, the follower, will enter later the market opening its centers. The leader chooses the locations taking into account that the follower will enter the market opening its centers and capturing part of the market share. The objective of each competing firm is to maximize its market share. We consider that the clients will behave making a binary choice using the distance as basis for her/his choice criterion. We extend the basic model by considering a threshold in the client choice rule and opening costs depending on the location. We get formulations of the problem extensions as linear programs from the basic linear model.

Using nudges to promote healthy food choices at Greater Boston food pantries

Nudging is a strategy used in behavioral economics to influence consumer decision-making through subtle changes in the choice environment. Recently, behavioral economists have been testing the use of nudge techniques to encourage healthier foods for high risk individuals. Food insecure individuals have an elevated risk of obesity and non-communicable diseases and would benefit from eating more nutrients dense foods for prevention and treatment. To promote more nutrient dense foods for food insecure individuals, Feeding America created a list of Foods to Encourage (F2E). This study evaluated the efficacy of nudge interventions in promoting two selected F2E at client-choice food pantries in Massachusetts. The objective of this study was to determine if the nudge interventions increased the take-rate of the targeted F2E: carrots and brown rice. Nudge interventions were implemented at three client-choice food pantries. Carrots were subjected to a “recipe nudge” in which recipe cards were placed next to the product. Brown rice underwent a placement nudge, which entailed moving the product to the proximal end of the display at waist height within easy reach and line of sight. Data was collected three times pre-intervention and three times post-intervention at each site to determine if the nudge had an impact on take rate. This study took place at three suburban food pantries in the Greater Boston area. The total number of shoppers observed before intervention was 402 and after intervention was 417. The main outcome was the take-rate of the products determined by the number of shoppers who selected the foods before and after intervention. Analyses were performed using IBM SPSS Version 24 (Armonk, NY). Odds ratios were calculated to determine the effect of the intervention with a logistic regression controlling for the site. The take-rate of brown rice increased significantly post-placement intervention. The odds ratio for brown rice was 1.940 (95% CI = 1.318 to 2.857). The take rate of other types of rice did not change post-intervention. The take rate for fresh carrots also increased significantly post recipe card intervention. The odds ratio for carrots was 1.519 (95% CI = 1.129 to 2.044). The results of this study indicate a favorable effect of nudges on the take rate of nutrient dense products and could support the use of nudges as a strategy to promote the distribution of healthy food in client-choice food pantries.