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

Research output: Contribution to journalArticlepeer-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 languageEnglish (US)
Pages (from-to)245-260
Number of pages16
JournalJournal of Hunger and Environmental Nutrition
Volume18
Issue number2
DOIs
StatePublished - 2023

Keywords

  • charitable food system
  • chronic disease
  • food insecurity
  • food pantry
  • food preferences

ASJC Scopus subject areas

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

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