ProJeCt of Easton Surveys Food Pantry Clients

ProJeCt of Easton, which serves an average of 750 households consisting of more than 1,300 individuals monthly through its food pantry, conducted a two-month survey of these clients to determine the impact of poverty on disadvantaged community members. The results were released today by Carolyn Engle, social services manager with ProJeCt.

A total of 314 households participated in the survey during April and May of this year. Participants had the option to complete the survey on their own or with assistance.

“Each survey contained a snapshot of the daily struggle faced by very real people, many of whom have no opportunity to increase their income. 59% are senior citizens and adults with disabilities living on fixed incomes; 27% are 18 or younger,” Engle said.

The survey revealed that 86% of participants are skipping meals, 65% are cutting their portion sizes and 35% are forced to reduce the portion sizes of all family members. 71% reduced the quality of food they eat and 40% sacrificed healthy nutrition. 9% of the respondents have to forgo dietary restrictions recommended by their physicians.

“For them, following dietary restrictions or special diets is a luxury they often can’t afford,” Engle said.

Income and SNAP Assistance
Survey respondents were asked to identify their income range using Average Median Income (AMI) figures for Easton. 78% of the households fell below 30% of AMI ($16,550 or less for a two person
- more -
household) while 21% fell below 50% of AMI ($16,551-$27,550 for a household the same size). 59% of the income sustaining these households came from social security, disability benefits or retirement funds and 20% came from employment. 9% of respondents had no form of income and 7% had income from other sources (AFDC, savings, assistance from family/friends, child support), with 4% from unemployment.

52% receive SNAP (previously food stamps) while 33% have been denied. 23% have not applied for SNAP, believing they will not qualify, because they are unsure of the process or because they believe the process is too long and/or complicated.

Visits to the Pantry
33% of the respondents are new to the pantry, with their first visit falling within the last three months. 22% made their first visit between one and two years ago. 27% have been coming more than three years. 18% have been visiting from three months to one year.

Clients were asked about the number of visits they made each month to area food pantries. 32% were able to meet their needs with one visit, 44% made two visits, 12% had to make three visits and 11% needed to visit four or more pantries a month.

46% of clients walked or used a scooter or electric wheelchair to collect groceries at the pantry. 36% drove a car. 12% arranged with someone else to give them a ride. 5% rely on the bus and 1% used a bicycle.

Household Makeup
The survey revealed that smaller household sizes were disproportionately represented. 41% of the households consisted of one person, 28% had two members, 10% were made up of three and four members respectively, 5% were families of five, 4% had six people and 2% were families of seven or more. Larger families were frequently multigenerational.

Choices
When money is tight, many clients had to make choices between purchasing food and other necessary household expenses. 96% had to make that choice over utilities, 81% with rent, 69% with medication, 60% with transportation costs, 59% with phones and 37% with medical care.

Using the Data
ProJeCt of Easton is working to incorporate these findings into its programming through the financial support of a Greater Lehigh Valley United Way grant. This fall, ProJeCt will launch expanded services focused on addressing the practical and nutritional needs of the elderly and disabled patrons of the program. Interested clients will receive a thorough assessment focused on identifying barriers to nutrition opportunities to connect clients with mainstream benefits and community resources. Finally, the program will increase access to the pantry for these clients with additional visits.

“We are focused on providing clients with the opportunity to select nutrient-dense foods, products low in sodium, fat and sugar, items consistent with gluten-free diets, food sensitivities and allergies, vegetarian options, nutritional shakes, and of course, fresh produce,” said Food Pantry Coordinator Brandon Pariser, RN. “We are committed to offering a comprehensive selection of items that supports all clients’ health needs.”