@article{10.22454/PRiMER.2026.793606,
author = {Hirakawa, Andre and Brown, Steven R.},
title = {Food Pantry Usage in a Family Medicine Residency Clinic: A Qualitative Study},
journal = {PRiMER},
volume = {10},
year = {2026},
month = {4},
doi = {10.22454/PRiMER.2026.793606},
abstract = {Introduction: Food pantries have been created in health care settings to directly address food insecurity. Little is known about how visitors might use food from a colocated pantry, what items are most useful, how a pantry may improve healthy choices, and the ongoing value of a food pantry in a family medicine office.
Methods: We interviewed 55 patients by phone 1 week after their visit to our clinic-based food pantry using a semistructured interview format. We performed a qualitative analysis of open-ended questions using an editing-organizing approach.
Results: Most participants cooked or prepared food from the pantry. Food was rarely discarded. A total of 35 of 49 (71%) used 75% or more of the food within 1 week. Fruits and vegetables were among the favorite items of most users. Qualitative themes included strong confidence in ability to cook, making health-conscious choices, taboo against food waste, comfort integrating items into their regular food habits, and the food pantry empowering people to make dietary changes.
Conclusions: A food pantry in a residency clinic is feasible, appreciated by visitors, and can help with nutritious food choices for those in need.},
URL = {https://journals.stfm.org//primer/2026/brown-0030/},
eprint = {https://journals.stfm.org//media/k2opjpfw/primer-10-15.pdf},
}