Food Security: Motivations to Volunteer in Food Rescue Nutrition
Authors: Mousa Tamara Yousef , Freeland‐Graves Jean H 
Published: November 2023

This study documented the extent of involvement and motivations of volunteers who participate in food rescue nutrition. Food rescue nutrition is the process of redistribution of surplus food to the impoverished in order to reduce food insecurity. A total of 200 participants were recruited from organizations and agencies involved in donating food and meals to those in need. Subjects were administered a demographic questionnaire and a survey to assess motivations to volunteer. The survey was validated for internal consistency (Cronbach's α=0.72) and test‐retest reliability (Cronbach's α=0.86) in a preliminary population of 20 subjects. Mean age and body mass index of the participants were 24.6 years and 24.9 kg/m2, respectively. Of these, 73% were non‐Hispanic White, 14% Black, 12.5% Hispanic, and 0.5% Asian. The subjects were 66% females and 49% were employed. The motivations to volunteer survey consisted of 22 items, with a score ranging from 1 to 22; a higher number reflected greater involvement. Each item consisted of a statement that described if the participant agreed or disagreed with the reason underlying the motivation of this behavior. Volunteers had a mean score for motivations of 9.1±2.96, with a maximum score of 14 out of 22. A cut‐off point of ≥ 10 was used to describe the characteristics of participants who were more motivated to volunteer in food rescue nutrition. Subjects who had a higher motivation score were 30–68 years of age (10.42±1.39), females (9.71±2.84), White or Hispanic (9.24±2.89), non‐smokers (9.24±2.85) and physically inactive (11.38±1.24), as compared to younger participants (8.90±3.325), males (7.84±2.81), Blacks (8.07±3.39), smokers (5.38±3.42), and active (8.28±2.97) (P<0.01). Those who were more motivated had achieved a partial college education or university degree (8.71±1.604) vs. those who did not (3.80±3.83) (P<0.01). Compared with those who were less likely to be motivated, more motivated volunteers had a higher annual income ≥ $ 48,000 (11.04±1.43) than those with an income < $ 48,000 (7.67±4.46), and a health problem such as hypertension (11.40±0.55) than those with good health (8.83±3.043) (P<0.001). Similarly, participants with a higher score volunteered for a religious‐affiliated organization (9.57±2.85), and at an agency that donated and received food/meals (9.26±2.80), when compared with those with a lower score who volunteered for a private non‐profit group (3.50±2.74), and a program involved in offering other kinds of support (vouchers) (3.50±2.74) (P<0.001). Furthermore, more motivated participants volunteered at programs that distributed food/meals at the same location (9.57±2.85), and who had jobs for 10–18 hours/week (9.80±2.71) vs. food distribution being in different locations (8.63±3.00) or had jobs for 19–45 hours/week (8.26±3.46) (P<0.05). In conclusion, the degree of motivations of participants to volunteer was related to their lifestyle, and to the environment of the organization including its type and the form of donations. Finally, volunteers reported that they found it self‐rewarding to be part of food rescue nutrition because it helped to reduce food insecurity.

Support or Funding Information

Bess Heflin Centennial Professorship in Nutrition.