(P02-032-25) Associations of Pantry and Client Characteristics With the Healthfulness of Foods Received in Baltimore Food Pantries

Objectives: Food pantries are critical for addressing food insecurity among low-income and minority populations, yet the healthfulness of available foods varies. To inform appropriate interventions aimed at improving healthy food access, we examined how pantry operations and client characteristics are associated with the nutritional quality of foods received.

Methods: Data were collected from 110 pantry clients and 9 directors (N=119) across nine Baltimore, Maryland food pantries. Food Assortment Scoring Tool (FAST) scores, calculated from weighing and scoring foods by group, indicated the nutritional quality of foods received on a scale from 0-100 with 100 being the healthiest. Pantry operations (distribution: client-choice vs. pre-packaged; sourcing: food bank, non-governmental, or mixed; volunteer support, nutrition education, opening hours) and client characteristics (e.g. income, education, race/ethnicity) were gathered via structured in-person surveys. Generalized Estimating Equations assessed associations between distribution method and FAST scores, accounting for client clustering. Other associations were analyzed using parametric and non-parametric tests in R.

Results: Among 4 client-choice pantries (n=54 clients) and 5 pre-packaged pantries (n=56 clients), the overall mean FAST score was 63.0 (±9.7). Pre-packaged pantries had significantly higher scores (66.2±6.9) than client-choice pantries (59.6±10.9) (p=0.003). In pre-packaged pantries, FAST scores were not significantly associated with pantry characteristics. In client-choice pantries, client race/ethnicity was associated with FAST scores (p < 0.001), with Black/African American clients having the highest scores (60.6±11.0). Other client characteristics were not found to be significant.

Conclusions: Our findings suggest that pre-packaged pantries may offer healthier foods compared to client-choice pantries, although this could be influenced by client food preferences. Interestingly, within client-choice pantries, being Black/African American was associated with receiving healthier foods, highlighting the need for further research to explore nuances in pantry availability and client choice.

Funding Sources: National Heart, Lung and Blood Institute of the National Institutes of Health