The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.

Statistical Exploration of the Data for the Georgia Mountain Food Bank

Hunger relief is one of the major needs during humanitarian emergencies. Georgia Mountain Food Bank’s (GMFB) is to address hunger, health, and quality of life by serving those in need throughout North Georgia. GMFB is invited to participate in this project by providing data on the “People in Need” program. GMFB provides the demographic and food picking up information for FY17 & FY18. The data are completely anonymous without any ethical concerns. GMFB would like to obtain a better understanding of the data through mathematics research and analytic study with this project.

Self-Reported Utilization of Nutrition-Related Resources in Veterans Compared to Non-Veterans

As they age, Veterans are at elevated risk for developing nutrition-associated chronic diseases compared to their Non-Veteran counterparts. This is despite Veterans often being eligible for a variety of nutrition-related resources. This project compared self-reported utilization of community and government nutrition-related resources in male Veterans compared to Non-Veterans participating in the 2013-2014 and 2015-2016 National Health and Nutrition Examination Surveys. Veterans (mean: age: 59 years; BMI: 29 kg/m2; N=135) self-reported “yes” and Non-Veterans (age: 61 years; BMI: 30 kg/m2; N=230) self-reported “no to “ever having served on active duty in the U.S. Armed Forces.” A similar percentage of Veterans (3%) and Non-Veterans (4%) reported utilizing meal delivery programs (i.e., “Meals on Wheels) and eating at community or senior centers (both 7%) in the past year. Veterans were less likely than Non-Veterans to report receiving emergency food (i.e. from church or food bank) in the past year (7% vs. 12%; P<0.01) and tended to be less likely to report ever having received benefits from a nutrition assistance program (NAP; i.e., Food Stamps) (27% vs. 32%; P=0.08). Veteran also reported their household receiving more financial assistance the last time they received support from a NAP ($281 vs. $188; P=0.02). These data suggest that Veterans have less reliance on NAP than Non-Veterans; however, when they do receive assistance, Veterans appear to receive greater financial support. Future studies are needed to identifying ways to improve access to nutrition-related resources in those at risk for food insecurity.

A Qualitative Study of Living in a Healthy Food Priority Area in One Seattle, WA, Neighborhood

Policy makers in several major cities have used quantitative data about local food environments to identify neighborhoods with inadequate access to healthy food. We conducted qualitative interviews with residents of a healthy food priority area to assess whether residents’ perceptions of food access were consistent with previous quantitative findings, and to better understand lived experience of food access. We found that proximity to stores, transportation mode, and cost shaped decisions about food shopping. The local food bank played an important role in improving food access. Participants had varied suggestions for ways to improve the neighborhood, both related and unrelated to the food environment.

The Social Practices of Food Bank Volunteer Work

The on-going rise in demand experienced by voluntary and community organisations (VCOs) providing emergency food aid has been described as a sign of a social and public health crisis in the UK (Loopstra, 2018; Lambie-Mumford, 2019), compounded since 2020 by the impact of (and responses to) Covid 19 (Power et al., 2020). In this article we adopted a social practice approach to understanding the work of food bank volunteering. We identify how ‘helping others’, ‘deploying coping strategies’ and ‘creating atmospheres’ are key specific (and connected) forms of shared social practice. Further, these practices are sometimes suffused by faith-based practice. The analysis offers insights into how such spaces of care and encounter (Williams et al., 2016; Cloke et al., 2017) function, considers the implications for these distinctive organisational forms (the growth of which has been subject to justified critique) and suggests avenues for future research.

Let Them Eat Fish!—Exploring the Possibility of Utilising Unwanted Catch in Food Bank Parcels in The Netherlands

The Common Fisheries Policy of the European Union was reformed in 2013 with the aim of improving the sustainability of the fishing sector. The Landing Obligation, a cornerstone of this reform, requires fishers to land their unwanted catch instead of discarding it at sea. Existing literature pays little attention to what becomes of this unwanted catch once it is landed. To further the discourse on the sustainable valorisation of unwanted catch, this study explores whether unwanted catch that is safe for human consumption could be used for improving food security. The paper focuses on Dutch food banks, which deliver critical food aid to over 160,000 individuals yearly but struggle to provide all dependant recipients with nutritionally balanced food parcels. The research question is addressed in two ways. The food bank recipients’ willingness to consume UWC is evaluated quantitatively through a survey. Next to this, data from interviews with relevant stakeholders are analysed qualitatively. Results indicate that the Food Bank Foundation and its recipients are willing to receive this fish if it is safe to consume and accessible. However, various factors such as existing infrastructure, lack of economic incentive to donate, competition from non-food and black markets, and the fishing industry’s conflict with the landing obligation might pose barriers to this kind of valorisation. The dissonance between fisheries, food, and sustainability policies is discussed and identified as a key limiting factor. To bridge the differences between these policy areas, we propose public-private partnerships and voluntary agreements among involved stakeholders.

Implementing food bank and healthcare partnerships: a pilot study of perspectives from charitable food systems in Texas

Background Partnerships between charitable food systems and healthcare systems have been forming across the country to support individuals and families experiencing food insecurity, yet little research has focused on these partnerships, particularly from a food bank perspective. The objective of this exploratory pilot study was to identify implementation challenges and facilitators of charitable food system and healthcare partnerships from the food bank perspective. Method Texas food banks with existing food bank/healthcare partnerships were identify through website review and support from Feeding Texas. Interview questions were tailored to each interview, but all focused on identify program components of the food bank/healthcare partnership and implementation barriers/facilitators of the partnership. In total, six interviews were conducted with food bank/healthcare partnership leaders (n = 4) and charitable food system experts (n = 2) about their experiences of working with food bank/healthcare partnerships. All interviews were completed via Zoom and took between 30 and 60 min to completed. Detailed notes were taking during each interview, and immediately discussed with the complete research time to formulate broad implementation themes. Results Interviews suggest unique implementation challenges exist at all levels of food bank/healthcare partnerships including the partnership, program, and system levels. Partnership-level implementation challenges focused on issues of partnership scale and data collection, sharing, and analysis. Program-level implementation challenges focused on food and produce expectations. Structural-level implementation challenges included issues of food safety, subsidized food regulations, and patient privacy. Implementation facilitators included leadership support, mission compatibility/organizational readiness, food insecurity training, and identify of partnership champions. Conclusions This study adds to the growing interest in food bank/healthcare partnership as it highlights unique implementation challenges and facilitators for cross-sector partnerships between healthcare systems and community-based charitable food systems. Ultimately, we believe that collaborative discussion among leaders of charitable food systems and healthcare systems is needed to overcome outlined implementation challenges to better facilitate sustainable, equitable implementation of food bank/healthcare partnerships.