Food Banking during COVID-19 Pandemic: Food Sourcing and Food Quality across 3 Food Banks in Minnesota

被引：6

作者：

Joshi, Kakul ^{[1
]}

Caspi, Caitlin E. ^{[2
,3
]}

Briggs, Farren B. S. ^{[1
]}

Gunzler, Douglas D. ^{[1
,4
]}

Kim-Mozeleski, Jin E. ^{[1
,5
]}

Trapl, Erika S. ^{[1
,5
]}

机构：

[1] Case Western Reserve Univ, Dept Populat & Quantitat Hlth Sci, Cleveland, OH 44106 USA

[2] Univ Connecticut, Rudd Ctr Food Policy & Obes, Hartford, CT USA

[3] Univ Connecticut, Dept Allied Hlth Sci, Storrs, CT USA

[4] MetroHlth Med Ctr, Ctr Hlth Care Res & Policy, Cleveland, OH USA

[5] Case Western Reserve Univ, Sch Med, Prevent Res Ctr Hlth Neighborhoods, Cleveland, OH USA

来源：

JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION | 2023年 / 18卷 / 06期

关键词：

Food banks; food insecurity; food sourcing; COVID-19; pandemic; NUTRITIONAL QUALITY; PANTRIES;

D O I：

10.1080/19320248.2022.2078683

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

Food banks served a record of 60 million people in 2020, but little is known regarding sources and quality of foods distributed, especially with the COVID-19 pandemic's widespread disruptions. This mixed-methods study examined changes in food bank sourcing in 2020 relative to prior years. Findings highlight food bank-led purchases and federal commodities were used to meet increased food needs. While the inventory of fresh produce decreased proportionally in 2020 versus 2019, it increased in overall poundage by over a million pounds (p < 0.01). These findings have implications for nutritional food ranking across and within food banks.

引用

页码：851 / 868

页数：18

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