This report presents information on the clients and agencies served by the Tri-State Food
Bank. The information is drawn from a national study, Hunger in America 2006, conducted for
America's Second Harvest (A2H), the nation's largest organization of emergency food
providers. The national study is based on completed in-person interviews with more than 52,000 clients served by the A2H food bank network, as well as on completed questionnaires from more than 30,000 A2H agencies. The study summarized below focuses mainly on emergency food providers and their clients who are supplied with food by food banks in the A2H network.
- The A2H system served by the Tri-State Food Bank provides food for an estimated
86,500 different people annually.
- 35% of the members of households served by the Tri-State Food Bank are children
under 18 years old (Table 5.3.2).
- 35% of client households include at least one employed adult (Table 5.7.1).
- Among client households with children, 64% are food insecure and 24% are
experiencing hunger (Table 6.1.1).
- 42% of clients served by the Tri-State Food Bank report having to choose between
paying for food and paying for utilities or heating fuel (Table 6.5.1).
- 37% of clients had to choose between paying for food and paying for medicine or medical care (Table 6.5.1).
- 32% of households served by the Tri-State Food Bank report having at least one
household member in poor health (Table 8.1.1)
- The Tri-State Food Bank included approximately 214 agencies at the
administration of this survey, of which 152 have responded to the agency survey.
Of the responding agencies, 125 had at least one food pantry, soup kitchen, or
- 69% of pantries, 69% of kitchens, and 50% of shelters are run by faith-based
agencies affiliated with churches, mosques, synagogues, and other religious
organizations (Table 10.6.1).
- 72% of pantries, 46% of kitchens, and 72% of shelters of the Tri-State Food Bank
reported that there had been an increase since 2001 in the number of clients who
come to their emergency food program sites (Table 10.8.1).
- Food banks are by far the single most important source of food for the agencies,
accounting for 62% of the food used by pantries, 50% of kitchens' food, and 33%
of shelters' food (Table 13.1.1).
- For the Tri-State Food Bank, 85% of pantries, 89% of kitchens, and 65% of
shelters use volunteers (Table 13.2.1).