Investigating the Feasibility of a Restaurant Delivery Service to Improve Food Security among College Students Experiencing Marginal Food Security, a Head-to-Head Trial with Grocery Store Gift Cards

Ryan J. Gamba, Lana Mariko Wood, Adianez Ampil, Alina Engelman, Juleen Lam, Michael T. Schmeltz, Maria M. Pritchard, Joshua Kier Adrian Santillan, Esteban S. Rivera, Nancy Ortiz, Darice Ingram, Kate Cheyne and Sarah Taylor
Additional contact information
Ryan J. Gamba: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Lana Mariko Wood: University Libraries, California State University, East Bay, Hayward, CA 94542, USA
Adianez Ampil: Pioneers for H.O.P.E., California State University, East Bay, Hayward, CA 94542, USA
Alina Engelman: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Juleen Lam: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Michael T. Schmeltz: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Maria M. Pritchard: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Joshua Kier Adrian Santillan: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Esteban S. Rivera: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Nancy Ortiz: Department of Public Health, California State University, East Bay, Hayward, CA 94542, USA
Darice Ingram: Pioneers for H.O.P.E., California State University, East Bay, Hayward, CA 94542, USA
Kate Cheyne: Department of Research, Alameda County Community Food Bank, Oakland, CA 94621, USA
Sarah Taylor: Department of Social Work, California State University, East Bay, Hayward, CA 94542, USA

IJERPH, 2021, vol. 18, issue 18, 1-14

Abstract: Restaurant delivery services have gained in popularity among college students; however, students participating in the Supplemental Nutrition Assistance Program (SNAP) are not allowed to redeem their benefits via restaurant delivery services. This mixed-methods head-to-head crossover trial assessed whether college students experiencing marginal food security prefer benefits via a grocery store gift card (as a proxy for traditional SNAP benefits) or via a restaurant delivery service gift card of equivalent value, and which type of benefit is more effective at improving food security status. Thirty college students experiencing marginal food security were recruited to receive $80 in cash equivalent benefits to spend over a two-month period in the form of grocery store gift cards and restaurant delivery service gift cards. Participants completed surveys and interviews to measure their food security status and share their experiences with each benefit type. After four months of benefits, 48.3% of participants improved their food security status. However, neither type of benefit was statistically better at improving food security status. Most participants preferred grocery store benefits (89.7%) over restaurant delivery service benefits (10.3%). However, more research is needed to explore whether allowing SNAP recipients to redeem their benefits with restaurant delivery services is a viable mechanism to address food challenges among college students experiencing marginal food security.

Keywords: college students; marginal food security; food insecurity; supplemental nutrition assistance program; restaurant delivery service; food aid preferences; food assistance intervention (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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