This spring, our Nutrition Resource Manager (NRM), Kristyn, led a series of impactful workshops in Albany and Orange Counties, bringing together food pantry partners to explore the HPNAP 3-Day Pantry Package Guidelines. The sessions provided an opportunity for agency staff to deepen their understanding of how to distribute nutritious, balanced food packages within limited budgets—while also fostering collaboration and shared learning among participants.
The workshops opened with a discussion of MyPlate, the USDA’s visual tool for building a healthy eating pattern. Understanding MyPlate is essential because the HPNAP 3-Day Pantry Package is structured to reflect its core principles—ensuring that emergency food assistance supports long-term health and well-being. The goal is to help our neighbors in need receive pantry bags that are not just filling, but nourishing.
Kristyn guided participants through each of the four main food categories outlined in the HPNAP guidelines—fruits and vegetables, grains, protein, and dairy—explaining how to count “choices” rather than servings, and how these choices translate to what each household receives. She emphasized practical strategies and clarified key details to help agencies feel confident in building balanced pantry packages.
Key Highlights from the Workshop:
- Beans are unique: They can count as either a fruit/vegetable or a protein, making them a versatile pantry staple.
- Nuts must meet criteria: Only nuts with at least 5 grams of protein per ounce can be counted as a protein choice.
- Mixed dishes require calculation: Items like lasagna or frozen entrees must provide at least 4 servings with 7 grams of protein per serving to count as a single protein choice. Multiple packages may be needed to meet this threshold.
- Dairy is a separate category: It no longer counts toward the protein group and is optional based on product availability.
- Understanding choice vs. availability: Agencies must offer items in accordance with the guide, but clients are not required to accept them for the pantry to meet HPNAP standards. For example, if a client declines canned peaches, it still counts because it was available as an option.
Kristyn also stressed the importance of using the guidelines as a framework while ensuring that pantry guests receive ingredients that make practical, cohesive meals. Flexibility, client choice, and nutritional balance are all essential parts of this equation.
To close the session, Kristyn highlighted valuable resources within the food bank’s inventory that agencies can use to source HPNAP-eligible foods affordably:
- USDA, Donated, Assorted, Purchased, and Nourish New York inventory categories
- Free produce through HPNAP or by shopping directly at the dock
- Free bread available via order or pickup when visiting the warehouse
By the end of the workshops, attendees walked away with not only a better grasp of the HPNAP guidelines but also actionable ideas for maximizing nutrition with limited resources—ensuring their pantry packages are as impactful and thoughtful as possible.