Food Preferences of Users of the Emergency Food System

Abstract

This study examined food and beverage preferences of emergency food program (EFP) clients of the Food Bank of Central New York (Food Bank). Findings suggest that food pantry clients prefer to receive meat/poultry/fish, vegetables, and fruit over soda, candy, and snack foods. This new information supports the effort being made by the Food Bank to limit foods of minimal nutritional value while focusing on increasing distribution of donated and purchased fruits and vegetables. Limitations on the distribution of fresh fruits and vegetables in the emergency food program should be made on the basis of cost, availability, and infrastructure, rather than on the basis of perceived client or staff preferences to the contrary.

Keywords:

• food insecurity
• emergency food programs
• food policy
• hunger
• food bank

Acknowledgments

The authors thank Thomas Slater, director, and the staff, pantry directors, and clients of the Food Bank of Central New York for their participation in this study; Shelly Mandel for data management assistance; and Lauren Goldstein and Sheila Stern for editorial review of the manuscript. A portion of the findings from this study were presented at the Institute of Medicine Workshop on Hunger and Obesity: Understanding a Food Insecurity Paradigm, November 17, 2010 (http://www.iom.edu/Home/Reports/2011/Hunger-and-Obesity-Understanding-a-Food-Insecurity-Paradigm.aspx). The study was funded by the Food Bank of Central New York.