Food Pantry Clients’ Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study
A qualitative formative approach was used to explore food pantry clients’ needs, preferences, and recommendations regarding food received from food pantries. Fifty adult clients of six Arkansas food pantries were interviewed in English, Spanish, or Marshallese. Three themes emerged: clients need increased quantities of food, particularly more proteins and dairy; clients desire higher quality food, including healthy food and food not close to expiration; and clients desire familiar foods and food appropriate for their health needs.
Full citation: Long, C.R., Bailey, M.M., Cascante, D.C., Purvis, R.S., Rowland, B., Faitak, B.M., Gittelsohn, J., Caspi, C.E., English, E.S. and McElfish, P.A .(2022). Food Pantry Clients’ Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study. Journal of Hunger & Environmental Nutrition, 1-16. https://doi.org/10.1080/19320248.2022.2058334