How Urban Food Pantries are Stocked and Food Is Distributed: Food Pantry Manager Perspectives from Baltimore

Associations between Food Pantry Size and Distribution Method and Healthfulness of Foods Received by Clients in Baltimore City Food Pantries

“…This suggests that, although clients are able to make their own food selections in the client choice model, the foods available in the pantry food environment and clients’ nutritional knowledge and motivation remain important determinants of the healthfulness of the client bag [ 13 ]. From our formative research [ 9 ], the pantry managers using the traditional distribution method we spoke with did not purposefully try to push healthier foods to clients in pre-packed bags. The reasons for preferring pre-packed bags were more related to maintaining safety, order, respect in the pantry, and for serving clients as quickly as possible.…”

“…The main objective of organizations like food pantries are to minimize chronic hunger. However, the managers of food pantries we spoke with in our previous studies said they were also interested in stocking and providing healthier foods if they knew clients were interested in using them, but perceived barriers associated with it [ 9 ].…”

Fresh Shelves, Healthy Pantries: A Pilot Intervention Trial in Baltimore City Food Pantries

“…These stocking guidelines specified foods to promote within each food group, ensuring that the promoted foods were: (a) culturally appropriate for the population served at food pantries, (b) lower in added sugar, saturated fat, and sodium, and (c) already available through MFB’s distribution system. At the time of the study, most food pantries in Baltimore City stocked canned legumes and vegetables, and frozen meals high in sodium; meats and dairy products high in saturated fat; canned fruits, breakfast cereal, baked goods, baking mixes, and beverages with added sugar [ 24 ]. The food groups and individual foods promoted in the intervention were selected based on healthful food items that were typically unavailable in Baltimore food pantries [ 24 ].…”

“…At the time of the study, most food pantries in Baltimore City stocked canned legumes and vegetables, and frozen meals high in sodium; meats and dairy products high in saturated fat; canned fruits, breakfast cereal, baked goods, baking mixes, and beverages with added sugar [ 24 ]. The food groups and individual foods promoted in the intervention were selected based on healthful food items that were typically unavailable in Baltimore food pantries [ 24 ].…”

“…This instrument was developed based on in-depth interviews with food pantry managers and structured observations of the pantry environments in Baltimore City [ 24 ]. The FPEC was assessed for face validity by executives at the MFB and was used to collect pantry-level impact on the variety of healthful foods offered.…”