Food Banks as a “Treasure Trove”: Users’ Experiences of a Western Australian Food Relief Organization

Ned Marshall, Carolyn Bendotti, Jessica Charlesworth, Barbara Mullan and Chloe Maxwell-Smith ()
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Ned Marshall: Behavioural Science & Health Group, School of Population Health, Curtin University, Bentley, WA 6102, Australia
Carolyn Bendotti: Behavioural Science & Health Group, School of Population Health, Curtin University, Bentley, WA 6102, Australia
Jessica Charlesworth: Behavioural Science & Health Group, School of Population Health, Curtin University, Bentley, WA 6102, Australia
Barbara Mullan: Behavioural Science & Health Group, School of Population Health, Curtin University, Bentley, WA 6102, Australia
Chloe Maxwell-Smith: Behavioural Science & Health Group, School of Population Health, Curtin University, Bentley, WA 6102, Australia

IJERPH, 2024, vol. 21, issue 8, 1-16

Abstract: Food banks are providing crucial relief as food insecurity increases worldwide. While these services are essential for vulnerable populations, there is variability in foods available and users may experience poor nutritional quality, and an overabundance of discretionary foods, contributing to public health risks including overnutrition and obesity. Understanding how customers perceive food availability, variety, and quality is important to inform relief services and health interventions. This study reports the findings of a convergent parallel mixed-methods investigation of user experiences and perceptions of food availability, variety, and quality at a major food bank in Western Australia. Food bank customers (N = 207) at a food bank branch and mobile van locations completed a survey, with an option to complete a subsequent semi-structured interview ( n = 15). Approximately 80% of the survey sample had low (48%) or very low (30%) food security, half of the sample had been using the food bank for longer than 6 months, and 77% reported the food bank as their first choice for food. Three-quarters (77%) reported financial barriers to a balanced diet in the past twelve months and described how limited availability and variety complicated shopping. Interviewees explained complex perceptions of these issues, including favouring healthy food while considering discretionary food as a “luxury” that enhanced their quality of life. Our findings suggest that food bank users experience barriers to maintaining a balanced diet, encounter variable supplies of healthy and nutritious foods, and have concerns about the impacts of frequent discretionary food consumption. These findings have implications for public health promotion.

Keywords: food security; food banks; food relief; discretionary foods; food preferences (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
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