Foodbank’s first priority is to provide food to people who would otherwise go without. We work hard to help as many people as we can by accepting all edible food offered to us by food companies and the general public.
This said the role of nutrition is becoming more important in Foodbank’s operations. It is no longer sufficient to merely provide kilojoules to alleviate hunger. Foodbank is committed to providing nutrient rich foods to maintain adequate growth and health outcomes as part of fighting food insecurity.
Nutrition is important to everyone but eating well is especially a challenge for those who are disadvantaged. Low-income people often don’t have the money, education or other resources to eat well. Less than optimal eating patterns contribute to overweight and obesity which in turn are associated with increased risk of Type 2 diabetes, heart disease, stroke, high blood pressure, gallbladder disease, osteoarthritis, many cancers, asthma and a host of other conditions.
When it comes to proactively sourcing food, for instance, via our Collaborative Supply Program, Foodbank focuses on food which will enhance the overall nutritional profile of its supply to community organisations and charities.
Foodbank is currently involved in programs to increase the amount of fresh food it disseminates to complement the dry foods which have been its mainstay in the past. Foods being targeted include fruits and vegetables, meat and milk.
Foodbank works with its food industry partners and member agencies to provide healthy food choices to those seeking food assistance. We aim to monitor the nutrient quality of our supplies and, wherever possible, communicate the importance of good nutrition to our donors and member agencies. By doing so, we aim to decrease barriers to healthy food choices and improve our community’s health.