The overall goal of this study is to develop a Healthy Charitable Foods Index that can be used by food banks to translate the pounds by category values into a value that corresponds meaningfully to the USDA’s Healthy Eating Index (HEI) scores. The subrecipient will compare a set of foods in the charitable food system More
The Special Supplemental Nutrition Program for Women, Infants and Children (WIC), administered by the United States Department of Agriculture, is associated with improved healthy food and beverage access due to its requirement for minimum stock of healthy foods and beverages in WIC-eligible stores. The selection and authorization criteria used to authorize WIC vendors varies widely More
Rates of food insecurity have increased substantially in the United States (US), and more families are turning to the charitable food system to help meet their needs. Prior studies have examined the nutritional quality of foods offered through food banks, but little is known about what government policies may shape the healthy food donation landscape. More
Healthy Eating Research (HER), Center for Science in the Public Interest (CSPI), Johns Hopkins Bloomberg School of Public Health, and The Food Trust have developed the first national research agenda focused on healthy food retail. The research agenda is the result of a multi-step process, including commissioned research and a Healthy Retail Research convening, which More
This project will develop and test tools to help food banks and food pantries rank food nutritionally through implementation of the Healthy Eating Research Nutrition Guidelines for the Charitable Food System (HER guidelines). The objectives are to: 1) Revise existing SWAP materials to align with the new HER guidelines and develop new materials to complete More
With unemployment currently at a record high as a result of COVID-19, participation in the Supplemental Nutrition Assistance Program (SNAP) is expected to increase significantly. Congress has already passed three COVID-19 aid bills, which include SNAP provisions such as funding for emergency benefits for SNAP households and program administrative flexibilities. This issue brief that reviews More
CSPI, in partnership with researchers from The Lerner Center for Public Health Promotion at Johns Hopkins Bloomberg School of Public Health, will conduct a comprehensive scan of policy, business, and legal factors that may support or hamper healthy food bank donations. Findings will be used, in conjunction with HER’s model food bank nutrition standards, to More
Federal food programs like the Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) are the first line of defense against food insecurity in the United States. However, these benefits are often not sufficient to meet all of the food needs of people living in food insecure More
Online grocery services may be a promising strategy to increase food access by creating systems that increase the self-reliance of communities to meet their food needs; however, there may be unintended consequences that should be considered. Despite the potential to increase healthier choices, individuals may purchase more soft drinks and juices online than fresh produce. More
Households with children ages 6 and younger are at a particularly high risk of food insecurity (14.3% food insecure). These are also the households in which new pregnancies are most likely to occur. The Special Supplemental Program for Women, Infants, and Children (WIC) is designed to improve the health of low-income pregnant and post-partum women, More
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