A Model to Drive Research-Based Policy Change: Improving the Nutritional Quality of Emergency Food

Shimada, Tia; Ross, Michelle; Campbell, Elizabeth; Webb, Karen

doi:10.1080/19320248.2013.821963

Cited by 25 publications

(28 citation statements)

References 3 publications

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“…At this time, quantitative metrics to distinguish nutritional quality has limited use across the network of America's food banks (Campbell et al, 2012) and presents an untapped opportunity to develop systemic approaches that would streamline the ability to keep nutrition in the forefront of decision making during food procurement (Shimada, Ross, Campbell, & Webb, 2013). In fact, the application of nutritional quality can be critical as food banks consider their strategic goals, consider how to assess their impact, (Shimada et al, 2013) and generate data that may be helpful in establishing organizational policies.…”

Section: Discussionmentioning

confidence: 99%

Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods

2019

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The persistence of food insecurity leads millions of Americans to seek assistance from hunger relief programs including charitable organizations such as food banks. A greater understanding of the relationships between diet and disease has led to discussions on the role of the food banking industry to source more nutritious foods. However, an empirical process for how nutritional quality can be applied in a food bank setting has not been well defined. The aim of this study is to use the Nutrient-Rich Food Index (NRFI) to establish a set of cut-point values that score and categorize the nutrient density of foods, while developing an application with visual appeal and function. NRFI scores were calculated using nutrition information available for 8,751 foods recorded in the U.S. Department of Agriculture (USDA) Standard Reference Database. Tertile cut points (>26; 5.5-26.0; <5.5) were established and visualized using a three-tier color-coded approach (green, yellow, and red). The intention of this approach was to help food sourcing managers at food banks make evidence-based, informed decisions when considering nutrient density in food procurement. Furthermore, scoring and categorization can help track inventory overtime and create a data mechanism for strategic planning.

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Section: Discussionmentioning

confidence: 99%

Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods

2019

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“…The types of food sourced and distributed by food banks have changed over time. An increase in food banks' sourcing and distribution of fresh produce reflects current public interest in and policies attending to the importance of fresh fruit and vegetables for dietary health, as well as the developing capacity of food banks and their client agencies (e.g., local food pantries) to store perishable products (Bazerghi, McKay & Dunn, 2016;Campbell et al, 2015;Shimada, Ross, Campbell & Webb, 2013). Combined with declines in donations from grocery retailers, food banks are reportedly sourcing larger volumes and a greater variety of fresh produce directly from growers, with some reports of reimbursements to growers to cover their costs of harvest (Vitiello et al, 2015).…”

Section: Food Banksmentioning

confidence: 99%

Making a Market for On-farm Food Loss: Exploring Food Banks as a Market for Southeastern Produce

Dunning

Bloom

Brinkmeyer

2020

J. Agric. Food Syst. Community Dev.

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Reducing food waste across the supply chain is one means to more efficiently utilize natural resources and potentially divert unutilized food to the foodinsecure. Food banks are the primary institution by which this transfer occurs in the U.S. Over the past 20 years, growth in the number of pounds distributed annually by food banks has been accompanied by a focus on the nutritional quality of the food distributed. This shift has included an increase in sourcing of fresh produce directly from growers, with anecdotal evidence that some food banks have market-based relationships in which food banks pay growers and even forward contract for product. The current study sought to examine the prevalence of these relationships for the purpose of evaluating food banks as a market channel for farmers' surplus and cosmetically imperfect produce. The authors collected data on market relationships between food banks and produce farmers through interviews with food bank operators in 13 southeastern U.S. states. Based on interviews with 24 individuals representing 16 food banks, food bank associations, and regional nonprofit produce distributors serving food banks, we find payments from food banks to farms to be a widespread practice. Eleven of the 13 states (and 14 of the 16 food banks) reported paying growers either directly or via Feeding America's online Produce Matchmaker system. Interviews also revealed sourcing managa *

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“…However, utilization of the food banking system (commonly referred to as the emergency food system or hunger relief network) has been understudied as a possible mediator. The food banking system in the United States includes a nationwide network of 200 food banks that distribute food via community-based agencies including food pantries and meal programs [30][31][32][33]. In 2014, 46.5 million people (15% of the U.S. population) in 15.5 million households relied on foods distributed through the food banking system [34].…”

Section: Introductionmentioning

confidence: 99%

The hunger-obesity paradox: Exploring food banking system characteristics and obesity inequities among food-insecure pantry clients

et al. 2020

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Heightened obesity risk among food-insecure food pantry clients is a health equity issue because the co-occurrence of obesity and hunger is deeply-rooted in systematic social disadvantage and historical oppression. This qualitative study examined key stakeholders' perspectives of the relationship between the U.S. food banking system and obesity disparities among food insecure clients. Methods We conducted in-depth, semi-structured interviews with 10 key stakeholders (e.g., food bank director, food bank board member, advocate) who are familiar with food bank operations. Data were transcribed verbatim, coded in NVivo [v11], and analyzed using thematic analysis. Results Multiple themes emerged drawing linkages between structural characteristics of the food banking system and disparities in the dual burden of food insecurity and obesity: [a] access to unhealthy food from donors; [b] federal emergency food policy and programming; [c] state-level emergency food policy and programming; [d] geography-based risk profiles; and [e] inadequate food supply versus client need. Interviewees also identified social challenges between system leaders and clients that maintain disparities in obesity risk among individuals with very low food security including: [a] media representation and stereotypes about food pantry clients; [b] mistrust in communities of color; [c] lack of inclusion/representation among food bank system leaders; and [d] access to information.

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A Model to Drive Research-Based Policy Change: Improving the Nutritional Quality of Emergency Food

Cited by 25 publications

References 3 publications

Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods

Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods

Making a Market for On-farm Food Loss: Exploring Food Banks as a Market for Southeastern Produce

The hunger-obesity paradox: Exploring food banking system characteristics and obesity inequities among food-insecure pantry clients

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