Food pantries are an integral resource for millions of Americans who are at a high risk of food insecurity, especially those living in rural areas around the nation. The pandemic was an added test for food pantries, which became a valuable food source when supply chains were impacted and when unemployment spiked.
Besides providing necessary sustenance, food pantries can serve as a hub for marginalized families to access additional resources, such as government nutrition assistance programs and nutrition education.
In a study published in the Journal of the Academy of Nutrition and Dietetics, senior author, Denise Payán, PhD, associate professor of health, society, and behavior at the UCI Program of Public Health, and colleagues from UC Merced found that the 19 food pantries surveyed in the San Joaquin Valley (SJV), Calif. received a suboptimal score using the Nutrition Environment Food Pantry Assessment Tool (NEFPAT).
It is appalling that the SJV produces an estimated 40% of organic produce in California and 28% of exported commodities like almonds and pistachios, but its own residents—who are often employed in agriculture or food production—have high rates of food insecurity and diet-related chronic disease.”
– Denise Payán, PhD
“It is appalling that the SJV produces an estimated 40% of organic produce in California and 28% of exported commodities like almonds and pistachios, but its own residents—who are often employed in agriculture or food production—have high rates of food insecurity and diet-related chronic disease” says Payan.
The NEFPAT evaluates different categories that range from offering items from each of the five food groups to providing information on nutrition education and scores pantries using bronze, silver, and gold levels. None of the SJV pantries surveyed during the COVID-19 pandemic scored in the “gold” category. Most of the pantries did not provide healthy food nudges or culturally diverse food. However, study respondents also noted the immense challenges and adaptations required to operate during the pandemic. With reduced personnel and resources, coupled with increased quantity of clients and demand, pantries struggled to operate and provide for their community.
“Further research is needed to understand the best interventions needed to support these critical lifelines because improving the nutrition environment of food pantries can help reduce diet-related health disparities among food-insecure households,” says Payan. “We are also understanding more about the barriers impacting racially and ethnically marginalized communities’ utilization of food pantries, such as hours of operation and transportation which can lead to more effective and equitable approaches.”
