TY  - JOUR
DO  - 10.22454/PRiMER.2026.793606
VL  - 10
DA  - 2026/04/24
N2  - 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.
PB  - Society of Teachers of Family Medicine
AU  - Hirakawa, Andre
AU  - Brown, Steven R.
L2  - http://journals.stfm.org/primer/2026/brown-0030
L1  - http://journals.stfm.org/media/k2opjpfw/primer-10-15.pdf
TI  - Food Pantry Usage in a Family Medicine Residency Clinic: A Qualitative Study
ER  -