Introduction
Since 2012, the homeless population in America has risen to close to 5% (Adkins, 2024). It is undeniable that the houseless population will continue to grow as inflation rises and job opportunities become more scarce. In a recent annual report, it was found that approximately 650,000 unhoused people were living in the United States (USA Facts, 2024). Unfortunately, for almost every single one of those individuals, nutrition serves as a daily obstacle. Food insecurity rates among the houseless are nearly six times what they are in the general population (Koh et al., 2015). As a result, chronic diseases such as hypertension, diabetes, and obesity are rampant throughout America’s unhoused (Huckabay et al., 2016).
While certain components of the issue can be attributed to individual eating behaviors, in general, little has been done to combat the issue on a systemic level. More specifically, charitable meal programs, which happen to be one of the top food outlets for the unhoused, have internal issues that prevent them from properly serving their clients. Factors such as poor funding, lack of nutritional education, and limited space in food pantries are all major contributors to the current state of these programs. Especially since about half of homeless individuals in the US are diagnosed with three or more chronic diseases (Adams et al., 2023), having food services that cannot operate properly only makes unhoused malnutrition worse. While it is important not to ignore the research that has already been published – mainly regarding the causes and effects of the houseless nutritional gap –, more studies should consider providing proper solutions for the nutrient shortage. Several articles have fallen short in this area due to the impracticality of their ideas.
Numerous articles have found existing evidence of the unhoused nutritional gap, but few have written practical solutions that charitable meal programs could implement. While articles such as those written by Wetherell et al. have stated their solutions for benefiting houseless nutrition, the majority have either not included solutions at all or have suggested unfeasible options. Nationwide, charitable meal programs face numerous obstacles when feeding the unhoused. For example, in Boston, MA, ten shelters revealed that their largest constraint was budget followed by space (Koh et al., 2015). Based on the prevalence of trends within US soup kitchens, the constraints of space and money are likely also present in most food pantries in America. Yet despite this, very few articles have addressed either issue. Because the issue of houselessness is constantly on the rise (USA Facts, 2024), the demand for food pantries that provide proper healthy meals is also growing. However, there is a notable lack of research on the current state of charitable meal programs. As a result, the issue of unhoused malnutrition continues to be a relevant conflict. Until researchers begin to engage their efforts toward enhancing the quality of food provided by soup kitchens, the problem will only continue to worsen. Thus, the presented paper will attempt to fill some of the gaps in research by providing suggestions that should apply to food pantries nationwide.
Current Nutrition Gap
Nationally, unhoused individuals are some of the most vulnerable populations regarding poor nutrition and resulting chronic illnesses (Koh et al., 2015). Wetherill et al. (2023) noted several different micronutrient shortages within a houseless shelter in Tulsa, Oklahoma. After taking a sample of 7 meals from the shelter, it was noticed that the average meal lacked dietary fiber (Mean quantity: 18.1 grams), vitamin A (Mean quantity: 267.14 RAE), vitamin E (Mean quantity: 0.25 milligrams), vitamin K (Mean quantity: 30.56 micrograms), vitamin D (Mean quantity: 24.28 IU), magnesium (Mean quantity: 189.75 milligrams), potassium (Mean quantity: 1627.74 milligrams), and omega 3 fatty acids (Mean quantity: 0.26 grams) (Wetherill et al., 2023). When compared to the recommended amount in the US, each category was found to be lacking in various degrees. From the same test group, average sodium consumption was estimated to be about 2435 milligrams a day, surpassing the FDA-recommended amount by some degree. This trend has also been seen across other similar studies. Hatsu et al.'s comparison study between college students and unhoused youth in Columbus, Ohio found that more than 70% of the homeless test group consumed deficient mean amounts of Vitamin A (236.73 μg/d), C (33.16 mg/d), D3 (2 μg/d), calcium (388 mg/d), and magnesium (105 mg/d) while being slightly high in sodium when compared to the college test sample (Hatsu et al., 2018). The nutrition gap proves to have similarities not only across age groups but also across geographical locations within the US. Since most of the houseless rely on charitable meal programs to receive food, they often are stuck with little options in terms of what they can eat.
Many soup kitchens in America have been reported to serve high-fat meals that lack calcium, vitamin A, fiber, and Vitamin E (Ravikumar-Grant et al., 2023). This can be attributed to the fact that food pantries nationwide are often forced to make do with the budget and donations they receive. The latter, which has no standards, leads to low-nutrient meals, such as leftover pizza and pastries to name a few, to be served to local homeless individuals (Koh et al., 2015). Furthermore, the unhoused also face several barriers and considerations that come between them and proper nutrition. For example, a 2021-2022 server-based cross-sectional study found that cooking facilities, cost, and dental concerns were the top three most voted barriers to proper nutrition (Adams et al., 2023). Furthermore, nutrition, cost, and dental constraints were the highest reported food selection factors (Adams et al., 2023). Interestingly, the houseless considered nutrition the most important factor when it came to choosing foods.
It should be pointed out that due to social inequities and lack of social support, most unhoused individuals are often forced into situations (relying on food pantries) where they are not able to get their hands on proper nutrition. This is further supported by another study which found that soup kitchens across 17 counties in Illinois had no involvement with dieticians (Adams et al., 2023). Furthermore, it does not help that food pantries often use non-perishable produce such as canned goods. Due to high amounts of sodium, sugar, and preservatives, canned and other long-lasting produce can be catalysts for diabetes, hypertension, and obesity. In addition, some micronutrients that are susceptible to water, such as vitamins C and B, can become affected and lose their properties during the preserving process (McDonnell, 2019). A majority of American soup kitchens have also reported serving rice, bread, and noodles which are classified as simple carbohydrates and can contribute to blood sugar issues over extended periods (Koh et al., 2015). Just to name a few, diabetes, obesity, and hypertension are some of the most prevalent cardio-diseases within the unhoused populations (Huckabay et al., 2016).
Inadequate Food Quality
Poor quality of nutrition remains one of the largest issues faced by the unhoused. Frequently, one’s homelessness serves as a catalyst for one’s food insecurity (Bowen et al., 2019). Thus, it is to be expected that the houseless face disproportionately high rates of poor food safety. However, what most do not expect is that the issue of malnutrition doesn’t lie in the fact that the houseless individuals can’t find food, but rather that the food they receive is of low quality. Unfortunately, a large part of this conflict stems from charitable meal programs. Generally speaking, due to a strong dependence on food pantries, the unhoused are often forced to eat the unhealthy foods they serve. While this may seem unideal, it also reveals that these programs serve as a potential resource to improve malnutrition (Koh et al., 2015).
In regards to houselessness, charitable meal programs are a double-edged sword. On one hand, charitable meal programs do contribute by supplying calories. However, in recent times, meals from food pantries have consistently proven to be lacking in nutrition. Due to numerous constraints, service providers nationwide often have to make do with any product regardless of its sustenance. Unfortunately, given that a large percentage of homeless individuals are truly willing to change their diet for the better, it is unjust that their only hope for food happens to be the reason for their malnutrition (Adams et al., 2023). However, despite the relevance of the issue, few programs have altered their menus to improve the nutrition they serve. Understandably, issues such as staffing, budget, and space are conflicts that interfere with nutrition. Nevertheless, this paper presents some solutions that could improve nutrition at low costs and low maintenance.
Insufficient Staffing
Throughout America, charitable meal programs are one of the most prominent methods of supplying food to the homeless populations. Therefore, solutions for improving nutrition for the unhoused should be assessed by addressing charitable meal programs and their methods. One of the key components of a soup kitchen is the staff. Staff not only collect food donations but also prepare meals for the unhoused the facility serves. While it would be logical to assume that all the staff come from a culinary/nutritional background, that is unfortunately not the case in most scenarios. For example, an interview study in Boston, MA found that 6/8 local food pantries did not educate their staff about nutrition at all (Koh et al., 2015). As a result, staff were most likely accepting of any type of consumables due to prioritizing quantity over quality. This leads to unhealthy produce such as instant ramen, pasta, microwavable meals, and other non-perishable foods being stocked due to their affordability and space-effectiveness (Ravikumar-Grant et al., 2023).
Additionally, it should be noted that programs whose staff lack culinary techniques could be limited in the meals they can make (Ravikumar-Grant et al., 2023). For example, if staff were not experienced in using a stove, then that particular facility might only be able to cook foods that require a microwave. Moreover, since most staff come to volunteer, job criteria might not be very high. Consequently, applicants who lack experience might find these jobs relatively simple and appealing. Facilities might also be willing to hire underqualified workers due to the low supply and high demand of volunteers. While these issues might seem superficial, they present major obstacles when providing healthy foods to the houseless. Not only do they prevent the unhoused from receiving their proper nutrition, but they also put them under the assumption that they are receiving their needs from trained staff. However, although staffing conflicts present themselves as a major obstacle to serving proper nutrition, there are some possible remedies for the problem.
Budget and Space Constraints
Budget and space limitations severely restrict charitable meal programs in several ways. At the core of these foundations, budget and available space play a key role in determining whether a program can run at the proper ability (Koh et al., 2015). Not only are they a key factor in determining how efficient a program is, but they also control the sustenance of food provided to the unhoused. Although cheap and space-efficient alternatives are readily available, having the resources to afford proper produce and to store it provides a piece of mind no other option can. Unfortunately, these issues are not as easily repairable due to a dependency on outside components. For example, many food pantries rely on private donations from churches, individuals, and governments to support their needs (Koh et al., 2015). While this may sound plentiful, these options are relatively inconsistent and low-yielding sources of funds. It also does not help that available working space and facility capacity are mostly dependent on these raised funds. Unfortunately, while problems such as these are quite common, lack of resources is constantly preventing programs from achieving their needs. In fact, a recent Boston study found that 6/9 local pantries were facing either space or cost barriers (Koh et al., 2015). Needless to say, such widespread issues are unacceptable when working towards improving unhoused nutrition through charitable meal programs.
Discussion
It should be noted that the studies covered in this paper only include the experiences of English-speaking and mostly able-minded individuals. As a result, homeless individuals in the US who did not speak English or who had severe mental disabilities were not included in this review. Additionally, the surveys used were only seen from a scientific standpoint. Researchers in the articles did not consider the personal stories or lives of unhoused individuals.
Reforming Food Quality
For solutions regarding nutrition, it is crucial to take into account constraints such as budget and space. However, it is equally important to consider how one can maximize nutrition. One such solution that fits the criteria is energy bites. Energy bites are nutrient-dense consumables that contain high amounts of micronutrients. While the contents may vary based on the scenario, some highly recommended ingredients include seeds, nuts, fibres, and vitamin drops. Since studies have shown that the majority of the unhoused are deficient in omega-3 fatty acids, adding seeds/nuts to bites ensures that they can receive the acids without the consumption of more expensive options (such as fresh fish) (Wetherill et al., 2023). Adding vitamins and fibres can also make up for the low consumption of fruits and vegetables. It is also worth noting that energy bites are small (bite-sized), easy to store, and cheap to produce which makes them an appealing solution to less privileged programs. Furthermore, different flavours can also be added to enhance the taste of the bites. While doing so does not increase the nutritional value of the bites, it can make them more appealing to the unhoused. To illustrate, a shelter in Tulsa, Oklahoma that introduced different flavoured bites, (peanut butter chocolate chip, blueberry muffin, etc.) found that the bites were positively received by about 86.9% to 98.5% of the stationed houseless (Wetherill et al., 2023).
Another helpful suggestion would be to create community gardens where the food pantries can cultivate fresh produce. While this option does require more effort and time, it is still relatively low maintenance. By setting up a small, enclosed lot of soil, programs can plant organized rows of vegetable and fruit seeds. The soup kitchen can then request the houseless and staff to help water and tend to the garden daily. Since studies show that a lack of fresh fruits and greens is common in populations served by charitable meal programs, creating a garden can be a long-term solution for gaining access to fresh produce (Wetherill et al., 2023). However, while this may seem easily implementable, it is important to remember that not all city governments will be open to the idea of these gardens. Due to the potential of pest and mite infestations, cities might restrict certain plants that can be grown and where they can be grown. As a result, community gardens may be counterproductive or even inoperable depending on the location.
Advancing Staff Education and Ability
In order to improve the culinary skills of volunteers, facilities must take the initiative to properly teach them the required techniques. While there are several possible solutions, introducing educational programs into soup kitchens is by far one of the most effective and feasible. A method of this that would be especially helpful is to hire actual chefs to come and educate the staff during certain weeks of the year. For example, programs could reach out to local chefs from culinary schools or well-known restaurants to host masterclasses on culinary techniques. Skills such as proper knife work, usage of a gas stove, and cooking methods (such as boiling, frying, and searing) would be taught to small groups of staff throughout the week’s duration. At the end of each unit, staff will receive an opportunity to test their knowledge by performing the task in front of the chefs. After which, each member will receive personalized feedback to develop their skills even further. This not only benefits the currently employed staff, but also significantly aids the program by encouraging new candidates to volunteer. Since a free culinary class would be appealing to those interested in cooking or pursuing a job in the restaurant business, many people would likely sign up to participate in the course. However, this would also introduce them to cooking for the homeless people which they might choose to pursue instead. Furthermore, this process could be applied to working with dieticians. By working with dieticians, programs and staff could work towards improving the nutrition of their menus.
Expanding Budget and Space
Generally speaking, tackling the issues of budget and space is not simple. In order to remedy the funding problem, programs will have to use various methods to collaborate with the public. One such method is to partner with local organizations to help spread awareness. To illustrate, soup kitchens could reach out to form relationships with local churches and religious organizations. Having connections through their group members allows churches to spread awareness even further which can help bring in more donations. Churches could even offer volunteers and space for storing and preparing meals. Even though working with churches requires more coordination and planning, the potential benefits are significant. Thus, existing food programs should highly consider this as one method for increasing their budget. Another suggestion regarding funding would be to partner with local businesses. Especially since soup kitchens will need new supplies like knives, partnering with restaurants or culinary businesses could provide gently used appliances as donations, thereby saving money.
In terms of space, maximizing storage and working area is crucial. This entails increasing refrigerator capacity as well as increasing the working room for staff to prepare meals. While buying more refrigerators could be covered by the funds raised in the solutions mentioned above, expanding the estate would be impractical. Instead, food pantries can utilize schools and community centers as extra working spaces. Because the two options are usually not in full-time operation, using their kitchens to prepare meals in off-hours could be a method of gaining more workroom. Moreover, programs could consider investing in a mobile kitchen unit. Although little to no research has ever mentioned using such methods, mobile units are a nearly permanent and highly effective solution. Due to their relatively small size, most being around 120 square feet, mobile kitchens can be stationed and used on streets or parking lots. These vehicles are also highly maneuverable making them easy to move between locations. Although prices can reach up into the thousands, the initial investment may be worth it to programs struggling with kitchen space. Additionally, these kitchen units do require frequent maintenance such as cleaning and restocking. Nevertheless, proper staff and shift management could remedy this problem.
This paper demonstrates how staffing, food quality, budget, and space barriers restrict charitable meal programs’ ability to provide healthy meals. These limiting factors hinder these programs from properly serving nourishing meals to the unhoused. While numerous articles have detailed the causes and effects of an unhoused substandard diet, few have provided progression pathways to mitigate the issues. As a result, the quality of nutrition served by food pantries has continued to deteriorate over the years. However, as demonstrated by this paper, several sensible solutions are widely available to programs nationwide. Suggestions include advancing staff education, incorporating more micronutrients into meals, and partnering with local organizations to increase space. Through available research, evidence of the nutritional gap is quite evident. With the rampant spread of chronic diseases related to malnutrition, the homeless have proven to be an underserved community for some time. This highlights the severity and the need for effective solutions. By taking action and implementing these solutions, charitable meal programs can improve the quality of the meals they serve thus bolstering the health of the unhoused population.