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: 
Feeding America Hunger and Health Web site: 
Northern Illinois Food Bank: 
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