On Friday, November 15th, Marlene Schwartz took the stage on a panel at the significant event "Food & Nutrition Insecurity in Connecticut: Challenges and Opportunities." Hosted by the CT Commission on Women, Children, Seniors, Equity & Opportunity (CWCSEO), this gathering was held at the Legislative Office Building in Hartford. Schwartz, the director of the UConn Rudd Center for Food Policy and Health and a professor in the Department of Human Development and Family Sciences, shared valuable insights with us after the event.

Unveiling the Path to Food and Nutrition Security in Connecticut

Defining Food and Nutrition Insecurity

Households are deemed "food insecure" when they lack consistent access to an adequate amount of food for all family members to lead an active and healthy life. A more recent term, "nutrition security," goes a step further by examining whether individuals have proper access to nutritious foods.This concept is crucial as it highlights the need for a comprehensive approach to addressing food-related issues. It shows that it's not just about having enough to eat but also about ensuring the quality and nutritional value of the food.

Improving Nutrition Security

During the event, Schwartz shared the research conducted in Connecticut, emphasizing the significance of nutrition for those seeking food at food pantries. Connecticut Foodshare, the state's food bank, has been working diligently to enhance the nutritional value of the foods provided.Moreover, several other speakers discussed the "Food as Medicine" efforts in Connecticut. These initiatives focus on supplying fresh produce and other nutrient-dense foods to individuals facing food insecurity and chronic diet-related diseases like Type II diabetes. This approach recognizes the link between nutrition and health and aims to address both aspects simultaneously.

Support Systems for Families

Several representatives from state government agencies attended the meeting to discuss the federal food programs managed by the state. Key programs include the Supplemental Nutrition Assistance Program (SNAP), the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), the National School Lunch Program (NSLP), and the School Breakfast Program (SBP).In Connecticut, families meeting the income level for reduced-price meals receive them at no cost, which is a significant step in increasing access. While some other states like Massachusetts, Vermont, and Maine have gone a step further by providing school meals at no cost for all children, Connecticut has yet to adopt this approach.

Treating with Respect and Dignity

Historically, the charitable food system often focused solely on the number of people served and the volume of food distributed. However, there has been a shift towards a more holistic view of success.Ensuring that every person seeking food assistance is treated with respect is essential. This includes creating a shopping environment at food pantries where neighbors can select the products they want. Partners should use respectful and compassionate language in their interactions and on printed materials. The space should be inclusive and accessible for people from all backgrounds.Hearing from those with lived experience of food insecurity has been enlightening. Their stories about the innovative ways food pantries make neighbors feel welcome and supported can guide our future strategies.

The "Cultural Foods Guide"

Treating people with respect also means offering foods that match their needs and preferences, known as "cultural foods." The Rudd Center's "Cultural Foods Guide" created with the support of the Society of Public Health Education (SOPHE) and the Centers for Disease Control (CDC) equips food banks and pantries with the tools to survey their neighbors about the cultural foods they seek.By using this guide, partners can better meet the food and nutrition needs of their neighbors. It allows them to understand the specific cultural foods that are important to the community and incorporate them into their offerings. This not only shows respect for individual preferences but also promotes a more inclusive and diverse food system.