Benefits of a Program Providing Recipes for Use of Donated Foods to Clients at Local Food Bank Distribution Centers

With the recent economic downturn, more families rely on food distribution programs such as food banks for food items. Locally, there has been a 55% increase in use of distribution programs by agencies and individuals since 2006. Food banks rely on donated foods and monetary donations allowing them to purchase food items for distribution. Some donated foods, although welcomed, may not be familiar items for clients and are not selected at Food Share locations. To encourage increased use of those foods, the registered dietitian at the Food Bank for Larimer County has established a program creating recipes using donated foods, providing nutrition facts, alternative suggestions for use, and food samples for tasting. She is being assisted by dietetic interns completing their community nutrition rotations. They work with her in developing recipes, nutrition facts, marketing, and food sampling at food distribution sites. They have begun regularly providing food samples and recipe information for clients at two Food Share distribution locations twice weekly and plan to continue expanding the number of recipes available for tasting. Positive comments from clients include, "Oh, that's easy; I could make that,” and “Now I know what to do with some of these foods I didn't know how to cook.” This program provides a benefit not only for clients of the food bank but learning opportunities for dietetic interns completing their community nutrition experiences.