Food Pantry Clients’ Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study

Christopher R. Long; Mary M. Bailey; Diana C. Cascante; Rachel S. Purvis; Brett Rowland; Bonnie M.S. Faitak; Joel Gittelsohn; Caitlin E. Caspi; Emily S. English; Pearl A. McElfish

doi:10.1080/19320248.2022.2058334

Food Pantry Clients’ Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study

Christopher R. Long, Mary M. Bailey, Diana C. Cascante, Rachel S. Purvis, Brett Rowland, Bonnie M.S. Faitak, Joel Gittelsohn, Caitlin E. Caspi, Emily S. English, Pearl A. McElfish

Bloomberg School of Public Health

Research output: Contribution to journal › Article › peer-review

Abstract

A qualitative formative approach was used to explore food pantry clients’ needs, preferences, and recommendations regarding food received from food pantries. Fifty adult clients of six Arkansas food pantries were interviewed in English, Spanish, or Marshallese. Data analysis used the constant comparative qualitative methodology. In choice and minimal choice pantries, three themes emerged: clients need increased quantities of food, particularly more proteins and dairy; clients desire higher quality food, including healthy food and food not close to expiration; and clients desire familiar foods and food appropriate for their health needs. System level policy changes are needed to address clients’ recommendations.

Original language	English (US)
Pages (from-to)	245-260
Number of pages	16
Journal	Journal of Hunger and Environmental Nutrition
Volume	18
Issue number	2
DOIs	https://doi.org/10.1080/19320248.2022.2058334
State	Published - 2023

Keywords

charitable food system
chronic disease
food insecurity
food pantry
food preferences

ASJC Scopus subject areas

Health(social science)
Nutrition and Dietetics
Public Health, Environmental and Occupational Health

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10.1080/19320248.2022.2058334

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Long, C. R., Bailey, M. M., Cascante, D. C., Purvis, R. S., Rowland, B., Faitak, B. M. S., Gittelsohn, J., Caspi, C. E., English, E. S., & McElfish, P. A. (2023). Food Pantry Clients’ Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study. Journal of Hunger and Environmental Nutrition, 18(2), 245-260. https://doi.org/10.1080/19320248.2022.2058334

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abstract = "A qualitative formative approach was used to explore food pantry clients{\textquoteright} needs, preferences, and recommendations regarding food received from food pantries. Fifty adult clients of six Arkansas food pantries were interviewed in English, Spanish, or Marshallese. Data analysis used the constant comparative qualitative methodology. In choice and minimal choice pantries, three themes emerged: clients need increased quantities of food, particularly more proteins and dairy; clients desire higher quality food, including healthy food and food not close to expiration; and clients desire familiar foods and food appropriate for their health needs. System level policy changes are needed to address clients{\textquoteright} recommendations.",

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year = "2023",

doi = "10.1080/19320248.2022.2058334",

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AU - Long, Christopher R.

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AU - Cascante, Diana C.

AU - Purvis, Rachel S.

AU - Rowland, Brett

AU - Faitak, Bonnie M.S.

AU - Gittelsohn, Joel

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Food Pantry Clients’ Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study

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Keywords

ASJC Scopus subject areas

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