Barriers and facilitators to the consumption of fresh produce among food pantry clients

Abstract

ABSTRACTIncreased provision of fresh produce is considered a potential way to support healthier diets among food pantry clients. Using a qualitative approach, the focus of this study was to investigate the barriers and facilitators to the consumption of fresh produce, brought forward by food pantry clients. Four focus groups and nine household interviews were conducted with food pantry clients in the Tampa Bay Area in April–May 2017. Our results indicate that increased provision of fresh produce in food pantries does not necessarily equal increased consumption of fresh produce among clients. Clients face several barriers to utilizing fresh produce, including poor quality of fresh produce, irregularity of food supply, lack of skills to prepare certain type of fresh produce, and lack of choice. Facilitators to consuming fresh produce are also discussed, including positive emotional experiences at the food pantries, and the role of relatives in increasing the consumption of fresh produce at the household level.