{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/109536"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/109536","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Qualitative evaluation of a food pantry fresh produce donation program","abstract":"The student, Starr'Retiece Gibson, accepted the attached license on 2020-12-08 at 19:28.","abstract_html":"The student, Starr'Retiece Gibson, accepted the attached license on 2020-12-08 at 19:28.","abstract_has_math":false,"creators":["Gibson, Starr'Retiece"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Prescott, Melissa P.","Arthur, Anna","Nickols-Richardson, Sharon M."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2021,"date_issued":"2021-03-05T21:42:52Z","date_published":"2021-03-05T21:42:52Z","updated_at":"2026-07-22T22:24:50Z","subjects":["food pantry","fresh produce","fruit","vegetables","food security","food insecurity","NEFPAT","qualitative"],"languages":["en"],"rights":["Copyright 2020 Starr'Retiece Gibson"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/109536","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Prescott, Melissa P.","Arthur, Anna","Nickols-Richardson, Sharon M."]},{"key":"dc:creator","label":"Author","values":["Gibson, Starr'Retiece"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2021-03-05T21:42:52Z","2023-03-05T21:43:00Z","2020-12-10","2020-12"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["food pantry","fresh produce","fruit","vegetables","food security","food insecurity","NEFPAT","qualitative"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2020 Starr'Retiece Gibson"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/109536"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["The student, Starr'Retiece Gibson, accepted the attached license on 2020-12-08 at 19:28.","In the United States, food pantries and food banks provide free groceries to over 46.5 million individuals annually. Food pantry clients experience high rates of food insecurity (50-84%), even compared to other low-income populations. Food pantries rarely provide fresh produce, and pantry clients generally do not consume enough fruits and vegetables. The objectives of this study were to analyze feedback about a fresh produce food pantry donation program and better understand the factors affecting pantries’ fresh produce distribution. Growing Together Illinois is a University of Illinois Extension program that connects Master Gardeners with food pantries to facilitate fresh produce donations via the establishment of food donation gardens. Extension provided informal educational interventions (cooking demonstrations, tastings, and nutrition education) to pantry clients about how to use produce donations. Participating pantries (n=13) were evaluated using the Nutrition Environment Food Pantry Assessment Tool (NEFPAT) pre- and post-intervention. Staff at a subset of pantries (n=5) participated in interviews focused on their feedback about the program and the barriers that affect distribution of fresh produce at food pantries. There were significant increases from pre- to post-intervention in providing various forms of produce, marketing and nudging healthful products, providing additional resources, and total NEFPAT scores. Interview participants had positive feedback about the program and associated educational interventions, and reported that the weekly timing of donations mitigated potential storage and spoilage issues, despite storage constraints. Findings suggest waste of Growing Together produce at the pantry level was uncommon. Future research should focus on approaches to increase fresh produce options in food pantries while providing clients with education on how to use the produce.","Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2022-12-01","The student, Starr'Retiece Gibson, submitted this Thesis for approval on 2020-12-08 at 20:45.","This Thesis was approved for publication on 2020-12-10 at 10:11.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16097 on 2021-03-04 at 16:20:48","Made available in DSpace on 2021-03-05T21:42:52Z (GMT). No. of bitstreams: 2 GIBSON-THESIS-2020.pdf: 4306042 bytes, checksum: e0c63fc1937d623918d049d3f25f6bac (MD5) LICENSE.txt: 4209 bytes, checksum: 65d6064b831d2d807b65ef1ec20a9032 (MD5) Previous issue date: 2020-12-10","Embargo set by: Seth Robbins for item 117241 Lift date: 2023-03-05T21:43:00Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","U of I Only"]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Qualitative evaluation of a food pantry fresh produce donation program"]}]}],"canonical_facts":{"dc:contributor":["Prescott, Melissa P.","Arthur, Anna","Nickols-Richardson, Sharon M."],"dc:creator":["Gibson, Starr'Retiece"],"dc:date":["2021-03-05T21:42:52Z","2023-03-05T21:43:00Z","2020-12-10","2020-12"],"dc:description":["The student, Starr'Retiece Gibson, accepted the attached license on 2020-12-08 at 19:28.","In the United States, food pantries and food banks provide free groceries to over 46.5 million individuals annually. Food pantry clients experience high rates of food insecurity (50-84%), even compared to other low-income populations. Food pantries rarely provide fresh produce, and pantry clients generally do not consume enough fruits and vegetables. The objectives of this study were to analyze feedback about a fresh produce food pantry donation program and better understand the factors affecting pantries’ fresh produce distribution. Growing Together Illinois is a University of Illinois Extension program that connects Master Gardeners with food pantries to facilitate fresh produce donations via the establishment of food donation gardens. Extension provided informal educational interventions (cooking demonstrations, tastings, and nutrition education) to pantry clients about how to use produce donations. Participating pantries (n=13) were evaluated using the Nutrition Environment Food Pantry Assessment Tool (NEFPAT) pre- and post-intervention. Staff at a subset of pantries (n=5) participated in interviews focused on their feedback about the program and the barriers that affect distribution of fresh produce at food pantries. There were significant increases from pre- to post-intervention in providing various forms of produce, marketing and nudging healthful products, providing additional resources, and total NEFPAT scores. Interview participants had positive feedback about the program and associated educational interventions, and reported that the weekly timing of donations mitigated potential storage and spoilage issues, despite storage constraints. Findings suggest waste of Growing Together produce at the pantry level was uncommon. Future research should focus on approaches to increase fresh produce options in food pantries while providing clients with education on how to use the produce.","Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2022-12-01","The student, Starr'Retiece Gibson, submitted this Thesis for approval on 2020-12-08 at 20:45.","This Thesis was approved for publication on 2020-12-10 at 10:11.","DSpace SAF Submission Ingestion Package generated from Vireo submission #16097 on 2021-03-04 at 16:20:48","Made available in DSpace on 2021-03-05T21:42:52Z (GMT). No. of bitstreams: 2 GIBSON-THESIS-2020.pdf: 4306042 bytes, checksum: e0c63fc1937d623918d049d3f25f6bac (MD5) LICENSE.txt: 4209 bytes, checksum: 65d6064b831d2d807b65ef1ec20a9032 (MD5) Previous issue date: 2020-12-10","Embargo set by: Seth Robbins for item 117241 Lift date: 2023-03-05T21:43:00Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","U of I Only"],"dc:format":["application/pdf"],"dc:identifier":["http://hdl.handle.net/2142/109536"],"dc:language":["en"],"dc:rights":["Copyright 2020 Starr'Retiece Gibson"],"dc:subject":["food pantry","fresh produce","fruit","vegetables","food security","food insecurity","NEFPAT","qualitative"],"dc:title":["Qualitative evaluation of a food pantry fresh produce donation program"],"dc:type":["text","Thesis"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:50Z"}