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• W3201660129 abstract "IntroductionThis paper examines the changes to the provision of emergency food aid during the Covid-19 pandemic, with a focus on the implementation and long-term viability of innovative practices. It has been well documented in the media,1 academia,2 and by organisations involved in emergency response3 that during the pandemic there was an unprecedented rise in the number of people seeking food aid.There was also a larger surplus of food available and more volunteers providing their time. New organisations sprang up in direct response to the pandemic while those already existing adapted and innovated to respond speed to the unprecedented emergency.MethodologyThis paper explores how and existing public, voluntary, and community organisations adapted, innovated and responded during the pandemic in Southwest London and Sussex. Semi-structured interviews were conducted with individuals running and/or volunteering in these organisations, either online, face-to-face or through physical site visits, typically lasting around 30-45 minutes. The questions were structured to explore the role of the individual in the organisation, their experiences before and during the pandemic and how they adapted and innovated. To date, over 20 interviews have been conducted with organisations, small, large and independent.ResultsA number of key themes were identified. Firstly, there was a large increase in the number of people accessing food aid. The also changed with more families, single parent families, people with mental health problems, the elderly and unemployed seeking help than before the pandemic. There were also additional reasons for seeking help, such as shielding, concerns about leaving home, ill health (including COVID-19 infection) and limited access to digital technology. A significant increase in food availability occurred, including surplus food from closing restaurants, cafes and pubs, generosity from the public, local businesses, supermarkets and money from grants, charities and the government to purchase food. An speed response was necessary in terms of adapting the food delivery - with more provision of cooked foods and doorstep delivery of food, food boxes and shopping.One clear innovation was the increased co-ordination and co-operation between these organisations and how they supported each other and shared their resources. Lines of communication were formed leading to the development of new32partnerships. The requirements of the new clientele in terms of their food preferences, cultural and nutritional needs were also considered. Many of the organisations are now thinking beyond the provision of emergency food aid and exploring how the determinants of food poverty and insecurity can be addressed, for example by providing well-being support, life skills advice and supporting cooking and food knowledge. New enterprises have also sprung up such as community supermarkets.ConclusionFresh ideas and approaches to food insecurity are apparent. It is likely that some of these innovations would have happened anyway, but the pandemic brought with it more money, grants, better coordination and cooperation and a class of professional volunteers. The main question we have at this stage is whether the positive changes identified will last." @default.
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• W3201660129 date "2021-09-08" @default.
• W3201660129 modified "2023-09-27" @default.
• W3201660129 title "Innovation and change in the provision of emergency food aid during the pandemic" @default.
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