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Needs and Preferences Among Food Pantry Clients
Caitlin E Caspi1,2,3, Cynthia Davey4, Christina Bliss Barsness3
1Rudd Center for Food Policy and Obesity, University of Connecticut, 1 Constitution Plaza, Hartford, CT.
Preventing Chronic Disease
|April 1, 2021
Summary
Food pantry clients prioritize choosing their own foods and fresh produce. However, these healthy options are inconsistently available, highlighting a gap in hunger relief services for vulnerable populations.
Area of Science:
- Public Health
- Nutrition Science
- Sociology
Background:
- Food pantries are crucial for households facing food insecurity.
- Many food pantry clients have family members with diet-related chronic diseases.
- Limited data exists on client priorities to guide hunger relief efforts.
Purpose of the Study:
- To determine the needs and priorities of food pantry clients in Minnesota.
- To assess how well Minnesota food pantries met client needs in 2017 and 2019.
- To inform improvements in hunger relief practices.
Main Methods:
- A statewide client survey was administered in Minnesota in 2017 and 2019.
- Surveys were mailed to food pantries for anonymous client distribution.
- Descriptive analyses compared client priorities with food and service availability.
Main Results:
- Surveys represented over 4,300 clients in 2017 and 5,500 in 2019.
- Most clients had a household member with a diet-related chronic disease (approx. two-thirds).
- Client top priority was the ability to choose their own foods; fresh fruits and vegetables were highly desired but inconsistently available.
Conclusions:
- Client-requested healthy foods were inconsistently available at food pantries.
- Empowering clients with food choices is a primary concern.
- Ongoing monitoring of client priorities is essential for effective food assistance programs.
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