Researchers studied how food pantries in New York State are working to make it easier for people to pick healthier foods. They talked to 14 nutrition teachers and looked at 42 food pantries that were trying out a new program called the Healthy Pantry Initiative. The study found that when pantries work together as a team and communicate well, they can successfully change how they organize and offer food. However, pantries face real challenges like not having enough staff, limited hours, and not always having enough healthy food in stock. The good news is that these changes can help people make better food choices when they visit food pantries.

The Quick Take

  • What they studied: Can food pantries successfully change how they organize and offer food to help people choose healthier options?
  • Who participated: 14 nutrition teachers and 42 food pantries across New York State that participated in a program to make healthier foods more available and easier to find
  • Key finding: Food pantries that had good teamwork and clear communication were able to successfully make changes that helped people choose healthier foods, but many pantries struggled with not enough staff, limited hours, and supply shortages
  • What it means for you: If you use a food pantry, changes like better organization and more visible healthy options may make it easier to find nutritious foods. However, these improvements depend on each pantry having enough resources and support to make lasting changes

The Research Details

Researchers used a method called qualitative analysis, which means they listened to and studied what people said about their experiences rather than just looking at numbers. They talked to 14 nutrition teachers who work at food pantries before and after a program called the Healthy Pantry Initiative was put in place. They also studied what happened at 42 different food pantries in New York State.

The nutrition teachers shared their experiences about what worked well, what was difficult, and what they learned. Researchers then looked for patterns in what people said, grouping similar ideas together. This helped them understand the real-world challenges and successes of trying to make food pantries healthier places to shop.

This type of research is important because it shows what actually happens when you try to make real changes in real places. Instead of just testing an idea in a lab, researchers watched how food pantries actually used the new program. This tells us what really works and what problems come up in the real world, which is much more useful than theory alone.

This study is reliable because researchers talked directly to the people doing the work (nutrition teachers) and studied many pantries (42 total). They used a careful system to organize and analyze what people told them. However, this study focused on what people said happened rather than measuring exact numbers of food choices, so it gives us good understanding of the ‘why’ and ‘how’ but not precise measurements of results.

What the Results Show

The research found five main themes about how the Healthy Pantry Initiative worked. First, pantries needed to be ready and have the ability to make changes—some were better prepared than others. Second, the physical layout of the pantry and how it operated made a big difference. Some pantries had cramped spaces or confusing layouts that made it hard to display healthy foods well.

Third, the nutrition teachers used specific strategies to help make the program work, like organizing foods better and teaching people about healthy choices. Fourth, pantries that participated saw real improvements—people seemed to choose healthier foods when they were easier to find and understand. Fifth, pantries needed to think about how to keep these changes going after the program ended, which was challenging for many.

The biggest helpers to success were when pantry staff worked together as a team and talked clearly with each other. When everyone understood the goals and communicated well, changes happened more smoothly. The biggest obstacles were not having enough people working at the pantry, having limited hours open, and not always having enough healthy food available to stock the shelves.

The study also found that different pantries faced different challenges based on their size and resources. Smaller pantries with fewer workers struggled more than larger ones. Some pantries had trouble keeping the new systems going after the initial program ended. The nutrition teachers felt that getting pantry staff excited about the changes was really important but sometimes difficult. Many pantries wanted to continue the healthy changes but weren’t sure how to do it without extra help and money.

This research adds to what we already know about making food pantries healthier. Previous studies showed that changing the environment—like how food is displayed—can help people make better choices. This study confirms that idea works in food pantries too, but it also shows us the real-world challenges that other research didn’t fully explain. It tells us that success isn’t just about having a good idea; it’s about having the right resources, teamwork, and planning for the long term.

This study has some important limits to understand. It only looked at food pantries in New York State, so results might be different in other places. The study asked people what they experienced, but didn’t measure exact numbers of how many people chose healthier foods or how much their eating actually changed. We don’t know if the changes lasted beyond the first year because the study didn’t follow up that long. The study also didn’t include what the people using the food pantries thought about the changes, only what the workers and teachers experienced.

The Bottom Line

Food pantries should focus on building strong teamwork and communication among staff (high confidence). Organizing healthy foods to be easy to find and understand can help people make better choices (moderate confidence). Pantries need adequate staffing, supplies, and planning to make these changes work long-term (high confidence). However, these recommendations work best when pantries have enough resources and support from their communities.

Food pantry managers and staff should care about this research because it shows what actually works and what problems to expect. Community leaders and organizations that support food pantries should care because it shows where to focus help and resources. People who use food pantries may benefit from these improvements, though results depend on whether individual pantries can make the changes. This research is less relevant for people who shop at regular grocery stores.

Changes in how food is organized can help people make better choices fairly quickly—within weeks or months. However, building the teamwork and systems to keep these changes going takes longer, usually several months to a year. Real changes in people’s eating habits may take even longer, typically several months to a year of consistent access to healthy options.

Want to Apply This Research?

  • Track the types and amounts of healthy foods you select from your food pantry each visit (fruits, vegetables, whole grains, lean proteins) and note how easy they were to find. Rate the pantry’s organization on a simple scale of 1-5 each visit to see if improvements are happening.
  • When visiting a food pantry, look for and prioritize picking healthy foods that are displayed prominently or organized clearly. Ask pantry staff about healthy options if they’re not obvious. If you notice improvements in organization or new healthy foods available, let the staff know you appreciate it—this feedback helps them stay motivated to maintain changes.
  • Over 2-3 months, track which healthy foods are consistently available at your pantry and how easy they are to find. Note any changes in organization or new displays. Share observations with pantry staff or managers, as their feedback about what’s working helps improve the program. Consider checking in quarterly to see if improvements are maintained.

This research describes how food pantries can be organized to support healthier food choices, but it does not provide medical or dietary advice. Results are based on experiences in New York State and may vary in other locations. If you have specific health conditions or dietary needs, please consult with a doctor or registered dietitian. This study shows what nutrition educators and pantry staff experienced, not medical outcomes. The findings suggest potential benefits but are not a guarantee of results for all pantries or all individuals.