This report presents information on the clients and agencies served by The United Food Bank. The information is drawn from a national study, Hunger in America 2010, conducted in 2009 for Feeding America (FA) (formerly America's Second Harvest), the nation's largest organization of emergency food providers. The national study is based on completed in-person interviews with more than 62,000 clients served by the FA national network, as well as on completed questionnaires from more than 37,000 FA agencies. The study summarized below focuses on emergency food providers and their clients who are supplied with food by food banks in the FA network.
- The FA system served by The United Food Bank provides emergency food for an estimated 179,800 different people annually.
- 48% of the members of households served by The United Food Bank are children under 18 years old (Table 5.3.2).
- 49% of households include at least one employed adult (Table 5.7.1).
- Among households with children, 86% are food insecure and 26% are food insecure with very low food security (Table 18.104.22.168).
- 50% of clients served by The United Food Bank report having to choose between paying for food and paying for utilities or heating fuel (Table 6.5.1).
- 27% had to choose between paying for food and paying for medicine or medical care (Table 6.5.1).
- 29% of households served by The United Food Bank report having at least one household member in poor health (Table 8.1.1)
- The United Food Bank included approximately 207 agencies at the administration of this survey, of which 158 have responded to the agency survey. Of the responding agencies, 128 had at least one food pantry, soup kitchen, or shelter.
- 50% of pantries, 25% of kitchens, and 22% of shelters are run by faith-based agencies affiliated with churches, mosques, synagogues, and other religious organizations (Table 10.6.1).
- Among programs that existed in 2006, 83% of pantries, 44% of kitchens, and 51% of shelters of The United Food Bank reported that there had been an increase since 2006 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 agencies with emergency food providers, accounting for 78% of the food distributed by pantries, 43% of the food distributed by kitchens, and 24% of the food distributed by shelters (Table 13.1.1).
- As many as 87% of pantries, 88% of kitchens, and 73% of shelters in The United Food Bank use volunteers (Table 13.2.1).