My Food Pantry Project

1. My Food Pantry Project Carla Schuit MPH, RD, LDN

2. Basis • For 30 days source all food from food pantry’s and create meals that had a minimum of 15 g protein, ideally 20 g or more. • May use food currently in house or provided at work or social gatherings • Findings • On two pantry tips was able to eat for a month (single person) • Made about 46 meals from each trip with 15-20g protein • Some were higher in fat than desired but met main goal • Many meals repeated, used creativity • Preserving methods such as freezing was key • This takes effort!

4. Thank you, thank you, thank you! • Glen Ellyn Food Pantry • People Resource Center • Loaves and Fishes- Naperville • Northern Illinois Food bank Dietitian Kelly Brasseur and Head Chef Jennifer Lamplough These are incredible people that were incredibly generous in letting me perform this project and work the front lines every day.

5. Interesting Trifecta Food Insecurity Food Waste Health Disparities Food Pantries Solving a global problem with grassroots efforts The vitamin supplement to a faulty diet More attention and research needed

6. Path to success Culture, knowledge, resource access, behavioral change, integrity, emotions, attitude Intervention Implementation

7. Nutrition Resources • Top Box Foods: https://www.topboxfoods.com/cook-county-chicago/home • Feeding America Hunger and Health Web site: https://hungerandhealth.feedingamerica.org/ • Northern Illinois Food Bank: https://solvehungertoday.org/get-help/nutrition/cooking-demonstrations-and-resources/ • http://www.northeastiowafoodbank.org/wp-content/uploads/2015/06/The-Food-Pantry-Cookbook.pdf • https://hungerandhealth.feedingamerica.org/recipe/summer-sunshine-smoothie/ • https://cookingmatters.org/sites/cookingmatters.org/files/CMYFP.pdf • http://www.obamalegacyinitiative.org/ • Individual food bank programs – challenges, recipes, etc • Public Health Dietitians • Community centers/park districts • Health Departments • Reach and extension programs • So, so many more ….

8. My Loot

18. Cooking method resources

19. Hurdles • Food pantry hours • distance • Rotating stock depending on donations • Meal plan after you shop • Expiration dates • Effort – money = convenience • Stigma • Culture • Cooking skills/comfort zone – monotony of meals • Satisfaction – had food but is it what you wanted • Emotional and mental satisfaction

20. Strategy • Prioritize – expiration date, fresh produce • Nutrients- balance protein + vegetable and then starch • Follow serving sizes – stretches take home items and controls calories • Mixed high fat with low fat foods to create more sustainable balance- ie brat _ turkey, mushrooms and black beans in ground beef for tacos • Creativity and open mind to change • Have patience • Take the items you know fit your diet and it is ok to turn down less healthy options • Avoid- treat yourself mentality with sweets and treat foods • They are there just like any normal grocery store • Get what you can from the pantry and use SNAP, WIC and other programs to help full the gaps

21. Short comings of the project • Only 30 days • Narrow scope • Single- doesn’t address family concerns • Visited limited pantries, none that were very limited (church basements) • Raised more questions than it answered

22. Rethink the solution • Amazon accepting SNAP or WIC • Current pilot program in NY • Season of giving is year round • Donate with integrity

23. Questions