May 21, 2024


The Food community

Food pantries that give away stuff people can’t or won’t cook have an ‘acorn squash problem’ | Food & Cooking

3 min read

Not everyone’s up for converting this vegetable into a side or main dish. duckycards/E+ via Getty Images

A major problem with how food donation currently works in the United States is that a lot of the calories in those boxes and bags come from items that aren’t particularly healthy, such as packaged snacks.

This arrangement is troubling in part because of the high rates of nutrition-related illnesses, such as heart disease and diabetes, among low-income people who rely on donated food.

As a result, food banks and pantries around the country have been trying to boost the nutritional value of the food they give away. Their clients are going home with more leafy greens and less processed cheese.

That shift affects millions of people. About 1 in 5 Americans obtained food at no cost from a food bank, food pantry or a similar program in 2020.

Providing healthier food may sound like a worthy goal. But what happens if the people receiving it lack the ability to prepare, say, acorn squash? What if they would prefer more boxes of mac-and-cheese rather than a hard-to-slice winter vegetable that has mild, buttery taste when roasted in a hot oven? What if someone sees an acorn squash not as something to eat but as a fall-themed decorative item?

Virus Outbreak Virginia Food Pantry

Hands Across Middlesex Food Pantry volunteers , Jimmy Johnson, left, and Chris Blake organize boxes of produce for their food pantry distribution Monday April 27, 2020, in Locust Hill, Va. (AP Photo/Steve Helber)

Boiling it down to eight questions

As a dietitian who studies food insecurity and an environmental studies scholar who examines food-based inequalities, we have researched what we’re calling an “acorn squash problem.” It happens when certain foods are given to people who don’t like them or can’t cook them.

We’ve identified eight main reasons donated food can be undesirable. If someone visiting a food pantry wouldn’t say yes to all eight of these questions, the food may go to waste.

Researchers have found that people are about half as likely to eat the turnips, beets and other root vegetables they get from food banks as more familiar and more easily prepared veggies. If donated food goes to waste, it isn’t helping people get enough to eat – undercutting its entire purpose.

Distributing recipes and holding cooking classes

The government provides much of this food, but individuals, nonprofits, restaurants and grocery stores also contribute. All told, these donations add up to about 6.6 billion meals a year. But how high is the quality of all this donated food and how much is actually eaten?

An acorn squash serving suggestion. Scott Suchman/For the Washington Post

Some food banks and food pantries are making changes to ensure that the people who visit them leave with items that they will eat. They are distributing cookbooks, making recipe apps available and offering cooking classes. And some let people make choices when they obtain free food instead of receiving an already packaged selection.

But it remains to be seen whether these efforts can resolve the acorn squash problem.

More than 150,000 readers get one of The Conversation’s informative newsletters. Join the list today.

The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their academic appointment.

Seriously Simple: When you taste this dish, you’ll know spring has sprung

No tomatoes, no cream here. Simply lots of sweet, crunchy sugar snap peas, slender asparagus, bright green peas and penne pasta.

The Kitchn: You don’t have to wait for a trip to South Carolina for this seafood stew

Here’s how to make this Lowcountry classic in your own kitchen.

Lentil soup should be on your spring meal prep list

Lentil soups keep well when made ahead of time, and they always soothe the soul when you warm up a bowl.

Recipe of the Day: Ramp and Mushroom Sauté

This easy sauté is the perfect dish for a busy weeknight because it only requires two main ingredients to make. 

Spicy fish sandwiches, shrimp cocktail and a tropical fruit smoothie — spring break fare to remember. Sand and sun optional, but certainly welcome. | Newsphere by AF themes.