Area Food Pantries Try To Watch What They Mete

"Our food pantry doesn't have any high-sodium objects, no trans fats and we've cut back on red meat and put an emphasis on fresh produce," said Matt Siemer, development associate with Bread for the City.

Gruber, hired in March, also spends her time working one-on-one with clients, offering tips on how to eat healthier. She holds classes twice a month with staff members to encourage them to overhaul their diets. Her salary is paid through foundation grant money, which the agency hopes will continue. The approach is not without challenges, Gruber said. Families accustomed to white rice might be leery about trying brown. Those who prefer red meat aren't always pleased to find fish in their bags.

He understands their view. "We're not trying to take away food; we're just trying to give people different ideas of how they can eat," he said.

Moegale Narce, 33, a District resident and client at Bread for the City, thinks the new push is a good idea. He said he's thrilled to find fresh produce in the food bags. "It's beautiful and a blessing," he said. "To me, it's a great change."

Pringle said the new approach doesn't mean Bread for the City will turn away food donations. Rather, the organization hopes to educate donors and clients about healthier alternatives to traditional pantry staples. Gruber said canned vegetables are a great choice but suggested low-sodium versions. Canned fruits are still welcomed, but donors might consider buying fruit in its own juices instead of in heavy syrup.

"Food banks have gotten much more diligent at making sure that our product mix is adequate," said Deborah Flateman, chief executive officer of the Maryland Food Bank, which serves Howard, Frederick and other Maryland counties.

As part of that effort, the Maryland Food Bank launched a program last year to provide clients with a basket of fresh fruits and vegetables once a week, as well as recipes. Flateman said as her agency strengthens its ties with local growers, she hopes to expand the program to other areas of the state.

Still, challenges remain. Because food banks depend on donations and surplus food, it's difficult to be picky. Rising food prices also make it harder to buy healthful versions of traditional staples, which can be more expensive.

Gruber and Pringle sat down recently with Carroll County representatives from Performance Food Group, a Richmond-based firm, to talk about what it might cost them to stock their pantry with more health-conscious fare. Gruber rattled off her wish list of products: whole grains, low-sodium vegetables, zero trans fats and canned fruits in their own juices.

Performance's Joe Kromash and Brian Carr pledged to do what they could, noting that more school systems and nonprofit groups they work with are launching similar healthy eating efforts.

"I'll have to see what we can do," Carr said.

"What's your instinct?" Gruber asked.

"I think we can help you," he replied.