US Food Pantry Accommodations for Clients With Diet-Related Chronic Conditions: Current Approaches and Future Opportunities

BACKGROUND AND OBJECTIVES: Food insecurity poses significant health concerns for individuals living with diet-related chronic diseases. Food pantries are at the front line of addressing food and nutrition insecurity in the United States, but factors influencing their ability to accommodate the needs of individuals with chronic diseases are underexplored. Thus, the objective of this study was to characterize US food pantries' current approaches to accommodating clients with diet-related chronic conditions, and identify barriers and facilitators influencing these efforts. METHODS: Semistructured interviews were conducted with 54 US food pantries from January to June 2024 as a follow-up to a national survey. Interviews were analyzed using thematic analysis with an inductive, consensual qualitative approach. RESULTS: Most pantries provided staff or volunteer training, but few included nutrition-related content. Common accommodations included low-sugar, low-sodium, low-fat, gluten-free, and allergen-free foods, although dedicated systems for medically supportive foods were uncommon. Barriers included limited funding, refrigeration, storage, staffing, and access to registered dietitians. Facilitators included food bank support, healthy purchasing policies, and long-term volunteers. CONCLUSIONS: Food pantries are making efforts to support clients with chronic disease, but their capacity is constrained by structural and resource limitations. Partnerships, nutrition training, and evidence-based guidelines may strengthen consistent provision of medically supportive foods.