LifeOmic: Why are you passionate about improving the nutritional value of food bank contributions and food bank nutrition education programs?

Sarah: Food insecure individuals and families are disproportionately at higher odds of developing diabetes, heart disease and other chronic diseases. One reason for this health disparity is that the foods largely available to and affordable by this population tend to be nutrient-poor and energy-dense (think fast foods, convenience store foods and sugar-sweetened beverages). Providing access to nutritious foods that may be out of reach for this population — fruits, vegetables, lean proteins, whole grains, dairy — can be life-changing.

Good nutrition can improve growth and development in children, decrease healthcare costs, improve mental health and lead to fewer missed days at work for adults. We have a responsibility to not just fill our clients’ bellies, but to help them reach their full potential and foster vibrant, healthy communities. This includes educating individuals and families on how to make healthy, budget-friendly meals at home with the foods they receive at the pantry. Many of our clients have limited cooking experience and equipment. Or they may simply have never tried an eggplant or turnip before!

Education and access are the bridges that connect health and hunger. — Sarah Huber.

LifeOmic: What foods are high in energy content while also being healthy and nutritious?

Sarah: Foods like avocados, nuts and seeds are high in energy content, but they are also very nutrient-dense. Their high unsaturated fat content does contribute calories, but this type of fat is beneficial for heart and brain health in controlled portions. These foods are also rich in fiber, protein, vitamin E and other micronutrients, so they can be nutritious parts of a balanced diet.

Avocados, nuts, seeds — these are nutrient-dense foods that can serve hungry Americans, obese Americans, and healthy intermittent fasters alike. Credit: IGphotography

LifeOmic: Can you tell us more about Produce Hope and Gleaners’ nutrition education programs?

Sarah: Last May, Gleaners initiated a regional produce processing center through which we receive fresh produce directly from growers, pack it in mixed quantities of a variety of fruits and vegetables, and share it with food banks throughout seven Midwest states. This cooperative-style system keeps costs low and food quality high, and it has given Gleaners the opportunity to quadruple the amount of produce we distribute to our agencies and programs. The Produce Hope initiative has been the driving force behind an increased focus on nutrition and health for our organization. We provide simple recipes and tasting opportunities in the pantry to help our clients use foods that may be unfamiliar to them or prepare familiar foods in healthier ways. We also have nutrition education handouts to increase our clients’ nutritional knowledge and help them make healthy choices.

We also host Cooking Matters at our on-site Cynthia H. Hubert Community Cupboard food pantry through a partnership with Indy Hunger Network. This free, 6-week class provides hands-on learning in culinary skills, nutrition education and shopping on a budget. Participants grow in community with one another and are able to take home groceries each week so they can apply what they’ve learned in class.