Table 4.

Results of studies included in Concept 3: food banks/pantries and diet/nutritional quality.

Title, Author, Year	Study Type	Results
Dutch food bank parcels do not meet nutritional guidelines for a healthy diet [65]. Neter et al. (2016)	Cross-sectional study Part of the Dutch food bank study	Parcels provided excess energy, protein, and SFAs and insufficient amounts of fruit and fish. Parcels typically supplied enough fruit and fish for <2.5 days, while fiber, energy, protein, vegetables, fat, SFA, and carbohydrates were supplied for >2.5 days.
Nutritional adequacy and content of food bank parcels in Oxfordshire, UK: a comparative analysis of independent and organizational provision [81]. Fallaize et al. (2020)	Comparative analysis of Trussel Trust food bank and 9 additional independent food banks	Parcels provided excess energy, protein, carbohydrate, sugars, fat, fiber, and salt. Retinol and vitamin D were the only micronutrients for which the parcels did not meet DRVs.
Is UK emergency food nutritionally adequate? A critical evaluation of the nutritional content of UK food bank parcels [82]. Turnbull and Bhakta (2016)	Critical evaluation of the nutritional content of UK food bank parcels	Mean energy and the % energy of macronutrient intake of the emergency food parcels met the EAR and DRVs, but the constructed meal plans provided insufficient energy. A high proportion of energy supplied was from carbohydrates. Meal plans were low in fruit and vegetables and milk and dairy products in comparison to the EatWell Plate. The provision of vitamin C, calcium, magnesium, potassium, and zinc was only within LRNIs.
Nutritional quality and price of food hampers distributed by a campus food bank: a Canadian experience [83]. Jessri et al. (2014)	Time-series analysis	Hampers provided adequate energy, but insufficient animal protein and fat. All hampers did not meet requirements for vitamin A and zinc. The nutritional quality of the hampers improved significantly from 2006–2011 due to the inclusion of perishable items.
Nutritional quality of emergency foods [66]. Hoisington et al. (2011)	Cross-sectional study	66% of food supplied fell into the fruit, vegetable, grains and meat/beans and milk categories; 34% were condiments or baking supplies, discretionary calories, or combination or variety foods. Fruit and milk groups were supplied in smaller quantities than the meat/bean, grains, and vegetable groups.
The nutritional quality of food provided from food pantries: a systematic review of existing literature [70]. Simmet et al. (2017)	Systematic review (n = 9)	There were large variations in supply between studies. 7 studies reported that the food supply did not provide sufficient amounts/types of food for the number of days the bag was intended to last, while 2 studies reported that the food supply was adequate. Energy requirements were met or exceeded in 4 out of 6 studies that measured energy provision. Energy requirements were not met in 2 studies. In particular, dairy products and products containing vitamins A, D, and C, calcium, and zinc were lacking.
A technical and policy case study of large-scale rescue and redistribution of perishable foods by the “Leket Israel” food bank [71]. Philip et al. (2017)	Case study	The food bank functions as a wholesale operation under a business-to-business model. Food is distributed via NPOs. The food bank matches the supply of perishable foods with real-time demand so as not to redistribute waste down the supply chain. Food is obtained from an Agricultural Gleaning project, Self-Grown Farm project, and a Meal Rescue project. Dietitians are employed to cover the areas of food safety, raising awareness of nutrition and good nutritional habits, and tracking nutritional performance. In 2014, 93% of food rescued was healthy food, and 87% of food was from the fruit and vegetable groups.
The dietary quality of food pantry users: a systematic review of existing literature [69]. Simmet et al. (2017)	Systematic review (n = 15)	Mean energy intake, fruit and vegetable portions, and milk and dairy servings were less than recommended in all but 1 study, and mean intakes of meat and meat products were within recommendations.
Mitigating seafood waste through a bycatch donation program [72]. Watson et al. (2020)	Case study	The Prohibited Species Donation (PSD) program donates trawl fishery prohibited species catch (PSC) that would otherwise be discarded to hunger relief organizations. Over 23.5 million servings of high-quality seafood (salmon and halibut) have been redistributed to provide nutritious food to food banks, while reducing food waste.
Food-aid quality correlates positively with diet quality of food pantry users in the Leket Israel food bank collaborative [67]. Philip et al. (2018)	Exploratory cross-sectional study	Overall, pantry users had poor diet quality, including excessive/inadequate energy intake and micronutrient deficiencies. On average, a basket provided insufficient energy, protein, and fiber. Less than 1/3 of the baskets provided the full household requirement for most minerals and vitamins and only 1/4 of the baskets supplied the number of fruit and vegetable portions recommended per household. The food provided by Leket Israel increased the total number of healthy portions and fruit and vegetable portions and increased the fiber, vitamin, and mineral content in an average food pantry or NPO basket. Higher-quality baskets were associated with higher-quality diets, and the fruit and vegetable portions contributed by Leket Israel correlated positively with dietary quality.
Food rescue—an Australian example [84]. Lindberg et al. (2014)	Multimethod qualitative study	SecondBite provides access to fresh, nutritious food for people in need by rescuing perishable healthy food. In 2013, they rescued 3.9 million kilograms of food (almost eight million meals). They offer nutrition education and food skills programs for staff and clients and employ dietetic staff. Rescued food contributed to savings in energy, water, and CO2.

CO₂: carbon dioxide, NPO: nonprofit organization, DRVs: dietary reference values, SFAs: saturated fatty acids, EAR: estimated average requirement, LRNI: lower reference nutrient intakes, RNI: recommended nutrient intake.