Food Bank vs. Food Pantry
What is the difference between a food bank and a food pantry?
A food bank is the main source of incoming food distributed to qualifying participants of TEFAP (the Emergency Food Assistance Program).
A food bank is a non-profit organization that collects and distributes food to smaller agencies such as food pantries, soup kitchens and other food distribution programs.
Food banks obtain their food via US Department of Agriculture (USDA) food distribution programs within each individual state where the food bank resides and operates.
In addition to providing USDA food to food pantries in each state, other state programs exist from which food is sourced through USDA food distribution programs.
The amount and type of food assistance programs available for specific populations varies from US state to state.
New Jersey is an example of a US state offering several programs to meet the nutritional needs of various population groups. Some of their programs in 2023 include:
- National School Lunch Program (NSLP)
- School Breakfast Program (SBP)
- The Emergency Food Assistance Program (TEFAP)
- Child and Adult Care Food Program (CACFP)
- Summer Food Service Program (SFSP).
To learn more about food assistance programs that may be available in your state, visit your state's government website.
- US Food Pantries are Managed at the State Level According to TEFAP, or The Emergency Federal Food Assistance Program.
- Every US state has this program in place, with variations between states.
- About TEFAP (The Emergency Federal Food Assistance Program)
- (the United States federal food pantry program)
According to their website, "The Emergency Food Assistance Program (TEFAP) is a federal program that helps supplement the diets of low-income people by providing them with emergency food assistance at no cost. USDA provides 100% American-grown USDA Foods and administrative funds to states to operate TEFAP."
SOURCE: The Emergency Food Assistance Program | Food and Nutrition Service (usda.gov)
TEFAP is a federal program of the United States Department of Agriculture.
The program was created in accordance with the Emergency Food Assistance Act of 1983. The program's purpose was to utilize government-held agricultural surpluses and "alleviate hunger in the wake of declining food stamp benefits."
Food banks in the US collect 100% American-grown USDA Foods and donations of frozen, perishable and packaged foods which they then distribute to food pantries.
People who qualify for the TEFAP program may obtain USDA-sourced meats such as beef, chicken, pork, turkey and venison; fresh and frozen fruits and vegetables; fish, dairy, grains, and other proteins.
These commodities are offered in raw bulk or processed form at the request of receiving agencies.
How TEFAP works:
"Through TEFAP, the U.S. Department of Agriculture (USDA) purchases USDA Foods, including processing and packaging, and makes it available to State Distributing Agencies. The amount of food that each State receives out of the total amount of food that is provided is based on the number of unemployed persons and the number of people with incomes below the poverty level in the State. States provide the food to local agencies that they have selected, usually food banks, which in turn, distribute the food to local organizations such as soup kitchens and food pantries that directly serve the public."
SOURCE: The Emergency Food Assistance Program (TEFAP) | Office of General Services (ny.gov)
Type and Quality of Food Available via a Food Pantry in the US
Food pantries provide food assistance recipients with USDA choices - including meat-based protein, fresh milk and eggs, some fresh and frozen fruits and vegetables, and fresh breads.
Some of the foods received will be picked and packed by food pantry volunteers according to USDA requirements. Food pantry clients will have the option of reading through a list of available USDA choices and selecting from the available categories.
Other foods, household and personal items which are donated to the food pantry, are arranged on a shelf for recipients to pick and choose in limited quantities.
In addition to USDA choices, food pantries may supply packaged food goods that meet federal nutrition requirements, including starches like pasta, rice and other grains; canned beans and vegetables; bagged dry beans and legumes; canned tuna; peanut butter; canned soup; canned and dried fruit; nuts; pasta sauce; broth, and other prepared foods such as mac and cheese or chili.
Access to certain types and quantities of food may depend on the time of year and what was donated. Certain foods may be in limited supply and other foods may be in surplus.
If there is overstock of a certain type of food, participants in the food assistance program may be offered increased quantities of that food.
For example, canned pumpkin donated at Thanksgiving time may still be in surplus in March of the following calendar year. A qualifying family may be offered 4 picks of canned pumpkin instead of two, as a result of the excess.
Participants of TEFAP who receive food from food pantries must make their selections from a rationed supply of food choices that meet nutritional requirements for families.
Recipients have the option to refuse any food or grocery product that they can't or won't use. Special needs, including allergies and medical conditions, can be factored in.
For a full list of USDA foods available for TEFAP (The Emergency Food Assistance Program), visit this link:
USDA Foods Available List for TEFAP | Food and Nutrition Service
How to Qualify for a Food Pantry
Are you eligible to participate in a food pantry program? The best and quickest way to find out is to research local food pantries in your area, select one and apply.
Generally, you will be approved for TEFAP (The Emergency Food Assistance Program) if your income is more than a certain percentage over the federal income poverty level. The exact percentage varies by U.S. state - and the eligibility requirements may change from year to year.
To give you an idea... as of 2023, in New York, you must be at or above 225% of the federal income poverty level in order to qualify for nutritional supplementation from a food pantry at no cost.
What else can qualify you for access to food and other goods provided by a food pantry?
Your participation in one or more of the following federal programs MAY deem you eligible for household consumption of food and goods from a food pantry:
Supplemental Nutrition Assistance Program (SNAP), Women, Infants, and Children (WIC), Temporary Assistance to Needy Families (TANF), Medicaid, or Supplemental Security Income (SSI).
However, keep in mind that each state sets its own criteria based on the number of residents at or below the poverty level.
Q: Is the SNAP federal food assistance program the same as getting food from a food pantry?
A: No. You may qualify for support from a food pantry if you have already been approved for the SNAP program. However, SNAP is food stamps, which is not the same thing.
A person may qualify for a food pantry based on their income and total number of household members, but they may not qualify for food stamps.
How to Apply for Food Assistance from a Food Pantry
Q: I'm ready to apply for food assistance from a food pantry in my US state. How do I apply?
A: To apply for a food pantry, you can either research local food pantries close to where you live, or contact your SDA (State Distributing Agency) via the following list: FNS Contacts | Food and Nutrition Service (usda.gov)
Food Pantry Application Process:
Step 1: Call or email a food pantry that's close to home.
Determine the food pantry that's closest to your home or work, that would make the most sense for you to travel to. If you're not sure, just start by calling one of them and ask.
Step 2: Set up an interview and initial screening.
The food pantry will conduct a brief interview to determine whether you qualify. During the interview, they'll ask you questions about your financial situation, annual income, any hardships you may be facing or recently faced, or reasons why you're seeking emergency food support for your household.
Step 3: Schedule and attend your first food pantry appointment.
At your food pantry appointment, a volunteer will assist you in selecting from your USDA picks (meat, milk, eggs, grain, produce).
They will also guide you to make selections from the pantry shelves of canned and packaged foods that meet USDA nutrition guidelines.
Once you complete your "food shopping" selections, food pantry volunteers will bag up all of your food and help you load it into your vehicle to take home.
What to prepare before your interview with a food pantry:
If your income and personal situation meet their requirements, you'll be asked to provide more information; including personal identification, proof of residence such as a utility bill with your name on it; proof of income such as pay stubs and your federal income tax return from the current and/or prior year; and birth certificates of your child or children.
Food Pantry Programs in the US: Common Questions
Do you have questions about food pantry support in your area of the US? How do food pantries work? Below, common questions about food pantry programs, answered.
Q: What is the income qualification for a food pantry?
A: The income requirement for a food pantry is based on a percentage over the federal poverty level, determined by your US state of residence. Number of household members also factor into approval for the program, and the amounts of each type of food you'll be provided with at each appointment.
You'll receive income requirements that determine eligibility for your US state's emergency food assistance program during your interview with your local food pantry.
Q: Once I am approved for emergency food assistance, can I access food from any food pantry?
A: No. You must use a specific food pantry in your area. This will be determined at your interview, based on your town of residence.
Q: How often can you visit a food pantry?
A: Your local food pantry will set an appointment schedule for you, which may be 2 appointments per month. Walk-ins are not permitted.
You will be expected to honor all food pantry appointments.
If you fail to show up for your food pantry appointment without calling or emailing to cancel or reschedule, you may be disqualified from the food assistance program.
Please direct specific questions that you may have about this and other concerns, to the individuals who manage your local food pantry.
What Types of Foods Can You Get from a Food Pantry?
The quality and variety of foods that you receive from a food pantry are based on USDA nutrition guidelines. Quantities may be determined by the TEFAP program according your household size.
An example: a family of two who is receiving emergency food assistance from a food pantry might be provided the following USDA choices every 2 weeks:
- 2 picks of meat protein, such as a whole chicken or pork roast. (The type of meat available will be based on what was purchased by the USDA or donated by local farmers, hunters or fishermen and women.)
- 1 milk (quart - fresh or shelf-milk)
- 1 dozen eggs
- 1 pick of cheese (examples: block of cheddar or a pack of American cheese-food slices)
- 2 frozen or canned vegetables - depending on what is accessible or available
- 1 toiletry such as paper towels or toilet paper
- 2 picks of baby diapers and adult incontinence products
- 2 personal items such as bar soap or shampoo/body wash
- 2 grains such as pasta or rice (1 box each)
- Available fresh produce (based on what was donated) - could be lettuce, potatoes, onions, apples, in-season fruits and vegetables in limited supply)
- Available bagged bread goods such as bagels, English muffins, or sliced bread, aspecific number of picks from the pantry shelves of boxed, bagged or canned foods, again depending on what was donated and is available.
Food pantry recipients may also be offered the option to make their own selections from grocery shelves containing packaged foods that have a shelf-life.
Foods that clients may find available for personal selection on food pantry shelves include:
- Canned soup, stew or chili
- Canned fruits and vegetables
- Jarred tomato sauce
- Canned and bagged beans, lentils and legumes
- Boxed or bagged grains such as pasta, rice, quinoa or gluten-free grains like soy noodles
- Boxed mac and cheese
- Peanut butter, tuna in cans and pouches
- Fruit juice
- Crackers, including graham crackers.
- Condiments such as ketchup, mayo and mustard or bottled sauces
- Baking staples such as flour, sugar, cake and brownie mixes, muffin mixes
- Toiletries may be available based on donations - such as dental floss, deodorant, lip balm, feminine hygiene products
The different types and amounts of foods and personal items available will depend on what types of donations your local food pantry has received. There is no guarantee of availability of these types of foods.
NOTE: Food pantries should increase their outreach and frequency of communication into communities in order to expand the quantity and quality of nutritionally sound foods available to their clients.
Summary:
- USDA choices are supplied directly from the federal emergency food access program that distributes raw food goods based on nutritional need. Volunteers pick and pack these for food pantry clients.
- Food pantry shelf selections may vary depending on what has been donated to the food bank by local agencies and individuals.
Other FAQ About Food Panties
Q: Do food pantries sometimes give expired foods?
A: Packaged foods may be accepted by a food pantry for up to a year after the expiration date. It is up to the recipient to be mindful of the date stamped on the can, jar, bag or box of food they pick from the shelf of available choices.
What kind of meats are available from a food pantry?
Farm-raised meat such as chicken, beef, turkey and pork obtained via a food pantry are sourced from food vendors via the USDA (US Department of Agriculture) food emergency assistance program (TEFAP)'s procurement process.
Venison, fish (such as lake trout) and turkey may be sourced from local hunters and fishermen who donate the meat or fish as a tax write-off.
Where does food pantry food come from?
Some foods, such as USDA meats and dairy products, are purchased from American agriculture sources using federal funds, and distributed through local food pantries.
Food pantry foods may be donated by or purchased from local farmers who supply eggs, milk, meat, grains and produce.
Other foods, such as canned, jarred, bagged and boxed foods, are donated to the food bank by local businesses, organizations and individuals.
The food bank then distributes these donated foods and other goods to the food pantries they serve.
An example: branded, canned food goods may be donated to a food bank by a local grocery chain. The grocery chain then receives a tax write-off for the portion of food donated.
Fresh produce is purchased by the USDA via their USDA Agricultural Marketing Service (AMS) which is responsible for procuring US-sourced produce supplied by US vendors through the AMS's Commodity Procurement Program.
The current TEFAP list of qualified bidders of fresh produce who sell food to the USDA via their Commodity Procurement Program can be found here: TEFAP Fresh Produce Qualified Bidders List (usda.gov)
Vendors who wish to participate as a commodity provider may apply via this form: The Emergency Food Assistance Program Fresh Produce Package | Agricultural Marketing Service (usda.gov)
How is food safety ensured by food banks and food pantries during handling, storage and distribution?
Specifications on what type and how to safely package, store and transport fresh produce according to USDA guidelines can be found here: TEFAP Specification (usda.gov)
A sample of the provided information reads:
"Boxes must contain, at a minimum, at least 4 different items, including: 1. 3-5 lbs. of vegetables; no more than 3 lbs. of root vegetables such as potatoes, yams, carrots, onions, etc. and, 2. 3-5 lbs. of fruit and, 3. At least 2 locally grown fruit or vegetable items, as available, and if none available, add additional fruit and vegetable items of vendors choice to meet a minimum weight range of 10- 12 lbs. Must continue to meet the requirement of no more than 3 lbs. of root vegetables."
Stay tuned for part three of this series.
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