Improving the Nutritional Quality of Emergency Food: A Study of Food Bank Organizational Culture, Capacity, and Practices

Abstract

A national online survey of 137 US food banks was conducted along with in-depth interviews with staff at 6 California food banks to assess the characteristics of their organizational culture, including the extent to which they focused on nutritional quality of emergency food. The majority of US food banks reported a substantial level of commitment to nutrition. Only a minority has written formal nutrition policies, but several California food bankers were in the process of developing policies. US food banks most often reported seeking to increase fresh produce; fewer reported deliberate efforts to increase low-fat dairy, lean meats, or whole grains or to reduce unhealthful foods. California food banks revealed that they have significantly expanded their capacity to respond to increased produce donations, yet there are still substantial limitations to be addressed in procuring, handling, and monitoring the quantity of more nutritious foods. Organizational practices commensurate with a nutrition policy are not widely evident although there is variation. Study results highlight a number of issues for attention in assisting food banks to align their culture, capacity, and practices more closely with their stated commitment to nutrition quality.

Keywords:

• food security
• emergency food programs
• food policy
• hunger
• food bank

Acknowledgments

The authors thank the study's advisory committee members including Paula Brewer, State of New York Department of Health; Marla Feldman, MAZON: a Jewish Response to Hunger; Michael Flood, Los Angeles Regional Food Bank; Kenneth Hecht, California Food Policy Advocates; Kim Prendergast, Karmana Consulting for Feeding America; Sue Sigler, California Association of Food Banks; and Elisa Wong, Kaiser Permanente. Thanks to Sheila Stern for editorial review of the manuscript. This research was supported by grant 68245 from the Robert Wood Johnson Foundation through its Healthy Eating Research program.