Nutrition Environment at Food Pantries Improves After Fresh Produce Donation Program |
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| Affiliation: | 1. Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL;2. Office of Extension and Outreach, University of Illinois, Urbana-Champaign, Urbana, IL;1. Early Start, Faculty of the Arts, Social Sciences and Humanities, University of Wollongong, Wollongong, New South Wales, Australia;2. Illawarra Health Medical Research Institute, Wollongong, New South Wales, Australia;3. Health Promotion Service, Illawarra Shoalhaven Local Health District, Warrawong, New South Wales, Australia;4. Centre for Population Health, NSW Ministry of Health, St Leonards, New South Wales, Australia;5. School of Health and Society, Faculty of the Arts, Social Sciences and Humanities, University of Wollongong, Australia;6. Health Promotion Service, South Western Sydney Local Health District, Liverpool, New South Wales, Australia;1. Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA;2. The Center for Immersive Experiences, The Pennsylvania State University, University Park, PA;3. Department of Environmental Sciences, Wageningen University and Research, Wageningen, the Netherlands;1. Madigan Army Medical Center, Nutrition Care Division, Joint Base Lewis McChord, WA;2. US Army Research Institute of Environmental Medicine, Military Nutrition Division, Natick, MA;3. Medical Center of Excellence, Graduate Program in Nutrition, Joint Base San Antonio, Fort Sam Houston, TX;1. Department of Public Health Sciences, School of Medicine, UConn Health, Farmington, CT;2. Department of Social and Behavioral Sciences, Yale School of Public Health, New Haven, CT;3. Department of Medicine Cardiac/Electrophysiology, Yale School of Medicine, New Haven, CT;4. Department of Medical Sciences, Frank H. Netter School of Medicine, Quinnipiac University, North Haven, CT;5. Center for Advocacy, Research and Training, Hispanic Health Council, Hartford, CT;6. Center for Community Nutrition, Hispanic Health Council, Hartford, CT;7. Research Center, Hartford Hospital, Hartford, CT;8. Jazindiabetes, Private Diabetes Centre, Ljubljana, Slovenia;9. Division of Behavioral Sciences and Community Health, Department of Oral Health and Diagnostics, School of Dental Medicine, UConn Health, Farmington, CT |
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| Abstract: | ObjectiveTo evaluate the influence of the Growing Together Illinois fresh produce donation program and understand factors that affect produce distribution at participating food pantries.MethodsIn this intervention at 17 Illinois food pantries, Master Gardeners supported food donation gardens, and Supplemental Nutrition Assistance Program Education provided educational and environmental interventions to increase selection and use of fresh produce. This mixed-methods pre-post study assessed pantry characteristics and program impact via Nutrition Environment Food Pantry Assessment Tool evaluations, interview feedback from pantry staff, and structured pantry observations.ResultsPantries experienced significant increases from preintervention to postintervention in providing various types of produce, marketing and nudging healthful products, providing additional resources, and total Nutrition Environment Food Pantry Assessment Tool scores. Participants had positive feedback about the program and educational interventions and reported the weekly timing of donations mitigated potential storage and spoilage issues.Conclusions and ImplicationsFuture research could focus on approaches to increase fresh produce in food pantries while supporting clients via nutrition and cooking education. |
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