2010 Survey of Food Pantries and Soup Kitchens in Philadelphia

Insufficient Resources and Personal Sacrifices:
Nearly half (43%) of programs did not have enough food to meet demand.
• 26% of food pantries and soup kitchens turned people away because they
did not have enough food to give them.
• 43% had to cut back on the amount of food they distributed per client.
• 76% of food pantry and soup kitchen coordinators responded that they
spend their personal money on the programs they run.
Concern about Clients’ Health and Nutrition:
More food pantries and soup kitchens (83%) want to improve the nutritional
quality of the food they serve. When asked how best to accomplish that goal:
• 70% said their program would need more fruits and vegetables.
• 63% wanted more nutritious canned and dried food.
• 42% wanted nutrition education for their clients.
• 37% wanted nutrition education for their staff and volunteers.
Increased Willingness to Work Together:
More than half (52%) of programs either know of or work with other feeding
programs in their area. That’s up from just 31% of programs in 2009, when the
Coalition founded the Victory in Partnership (VIP) Project to network food
pantries and soup kitchens within their communities.
Learn more at www.hungercoalition.org.