Food banks, nutrition and psychological wellbeing

Food insecurity is a critical issue in the United Kingdom in light of poverty rates which have increased significantly since the introduction of so-called austerity policies adopted by the Conservative/Liberal Democrat coalition government from 2010. Despite a change of government in 2024, a poverty rate of 18% of the UK population after housing costs combined with the cost-of-living crisis of the early-mid 2020s has meant that adequate nutritious food has become unaffordable for a growing minority.

As a consequence, food banks have proliferated in the UK. In 2010, Trussell (the UK’s biggest provider of charitable food aid) operated just 35 food banks; by 2013, this had increased to 650, and by 2019 this had more than doubled again to 1300. The House of Commons found that in the year 2024/25 there were 2883, comprising 1711 locations administered by Trussell and at least 1172 independent food banks.

Those who turn to food banks have limited choice and control over what they eat. Most foodbanks rely on donations of food, and few have the facilities to store fresh produce such as fresh fruit and vegetables, milk, meat, fish or fresh bread. Food bank parcels therefore tend to be composed of non-perishable items, often long-life, ultra-processed foods (UPFs); those who lack cooking facilities face further restrictions, with parcels focussing on dried products which can be made up using hot water from an electric kettle. UPFs tend to have limited nutritional value, and their consumption is associated with poorer mental and physical wellbeing and overall quality of life (see Öztürk and Udzil, 2025; Jesus, et al., 2025; Hosseininasab, et al., 2024; Mesas, et al., 2022). Additionally, research has shown that the very experience of being food insecure has a negative impact on psychological wellbeing (Elgar, et al., 2021; Pourmotabbed, et al., 2020; Afulani, et al., 2020; Tribble, et al., 2020).

My doctoral research investigates whether increasing the availability of fresh fruit and vegetables in food bank parcels can improve psychological wellbeing. I will be using a mixed methods approach to assess psychological wellbeing before and after food bank users receive parcels with a fresh fruit and vegetable boost. I will collect qualitative data on users’ experience of being offered fruit and vegetables, and how they felt about accepting, preparing, trying and eating produce items which were new to them. I will also be interviewing food bank volunteers to understand their perspective on the practicalities of offering fresh fruit and vegetables.

Data collection at out partner food bank began in October 2025 and the findings from this initial study will inform a more substantial study in the second year of my doctorate and I hope to encompass the views of stakeholders connected with the food bank, including funders and donors. I will also be conducting a scoping literature review during 2026 to assess what research already exists around my thesis topic.