Dietary risk of donated food at an Australian food bank: an audit protocol

Sharonna Mossenson; Roslyn Giglia; Claire E Pulker; Miranda Chester; Christina M Pollard

doi:10.1186/s40795-023-00719-8

Dietary risk of donated food at an Australian food bank: an audit protocol

BMC Nutr. 2023 Jun 5;9(1):67. doi: 10.1186/s40795-023-00719-8.

Authors

Sharonna Mossenson¹, Roslyn Giglia², Claire E Pulker^{3

4}, Miranda Chester², Christina M Pollard^{3

5}

Affiliations

¹ School of Population Health, Curtin University, Bentley, WA, 6102, Australia. sharonna.freeman@postgrad.curtin.edu.au.
² Foodbank of Western Australia, Perth Airport, WA, 6105, Australia.
³ School of Population Health, Curtin University, Bentley, WA, 6102, Australia.
⁴ East Metropolitan Health Service, Perth, WA, 6000, Australia.
⁵ Enable Institute, Curtin University, Bentley, WA, 6102, Australia.

Abstract

Background: Sufficient, safe and nutritious food is unattainable for many people experiencing severe food insecurity, putting them at dietary risk. Food banks, a growing part of the charitable food system (CFS), are the main source of food relief in developed countries. Donations of surplus, unsalable food from supermarkets, producers and manufacturers is the main source of the food supply, and this can be unpredictable, insufficient and inappropriate. The universal performance indicator of food-banking success is a weight-based measure, complemented by various initiatives to track the nutritional quality of food provided. There is currently no method that assesses the dietary risk of donated food related to nutrition and food safety. This protocol describes a method developed to identify and assess the dietary risk of donated food at an Australian food bank including the type, amount, nutrition quality, and food safety.

Methods: An audit of all food donated to a food bank servicing one Australian state was conducted over five consecutive days in May 2022. The audit process used a mobile device to take photographs of all incoming deliveries to the food bank. The images were manually annotated to document the type of food, product information (brand and product name, variety), the donor's name, weight (kilograms), and date-marking details. Data was extracted from the photographs and assessed against pre-determined dietary risk criterion for food safety (date marking, damaged packaging, visible food spoilage) and nutrition quality according to the principles of the Australian Guide to Healthy Eating, and the NOVA classification of level of processing.

Discussion: Fifteen hundred images were required to assess the dietary risk of 86,050 kg of donated food. There were 72 separate donations, largely from supermarkets and food manufacturers. Data analysis will enable identification of dietary risk, particularly for nutrition quality and food safety. This is important given the absence of food regulation for CFS donations, and the vulnerability of the client group. This protocol highlights the need for more transparency and accountability from food donors, about the food they donate.

Keywords: Dietary risk; Donation; Food assistance; Food bank; Food relief; Food safety; Nutrition.

Grants and funding

34218/Healthway