Table 1

Summary of informal conversations on emergency food provision during the first month of containment measures during COVID-19 in Southeast, England, UK

	COVID-19 impact on the team/organisation	Main concerns regarding food provision	Positives/useful learnings	Future implications
Case 1 Community hub—an informal local volunteer group with the aim of supporting residents through the COVID-19 pandemic	Repurpose of service (from environmental cause to food collection, delivery and preparation). Increased numbers and engagement.	Elderly people/people with health conditions unable to get food/ prescriptions (isolation combined with limited transport, access to technology or limited technology literacy). Elderly overwhelmed by changes and media reports. Hidden poverty.	Increased interest in local food suppliers. Increased value on community engagement. Increased community generosity. Unsuitability of internet-based services to some groups. Susceptibility to financial hardships.	Communities may continue using and supporting local suppliers/ services. To take advantage of community networks to plan service provision.
Case 2 A, non-profit, food partnership	Repurpose funders’ resources. Additional funding. Online meetings. Increased demand.	Background of food insecurity coupled with increase in demand. Current emergency food solutions not sustainable (global and local economy recession and increased dependability on government’s resources). Local suppliers disproportionally unsupported and affected compared with big retailers. Brexit impact on food supply and food prices. Solutions for food resilience and poverty are entwined to climate change solutions.	Media exposure of the fragility of current food supply chains. Increased interest/use of local suppliers. Increased value attributed to food suppliers/workers.	To build on changes and willingness to change and to develop new models for more resilient local food systems. To continue adapting.
Case 3 Third sector elderly support services registered nutritionist	Support on how to eat with minimal money and equipment. Additional funding from Brighton and Hove Food Partnership/Brighton Housing TrustT and Fareshare redistributed.	Increased demand for emergency food provision via loss of income coupled with government payment delays. Increased food insecurity and anxiety in accessing foods, restricted amounts and variety. Food insecurity due to increased demand for food delivery along with insufficient offer or awareness of alternative options and limited cooking skills. Implications of food insecurity for those with comorbidities (eg, patients with diabetic).	Increased awareness of local suppliers/food schemes. Increased value in buying local/seasonal; food storage/waste. Elderly adapted to new technologies. Learning that adapting and changing are possible.	Social isolation has put more elderly at risk of malnutrition. Sustainability of current emergency help (eg, NHS volunteer scheme)
Case 4 An established Urban Food Bank, which provides redistributes food donations to those in need to emergency food parcels.	The repurpose of services (eg, face to face to delivery, only monetary rather than physical donations) and resources. A reduced workforce. Changed location due to reports of looting and violence. Increased demand.	Secure regular supply of essential items. Secure supply of sanitary and personal hygiene items. Brexit and the impact on food supply and cost. The long-term impact of financial crisis on welfare systems and food banks.	Finding alternatives for service delivery. The current crisis streamlined the creation of a supportive network of local food banks. Increased organisation-wide communication and collaboration. Community and volunteers support.	A review of changes needed in the long term. Continued volunteers support. Increased food banks resilience to address job losses and crisis in welfare systems.
Case 5 Oncology Food Bank. A new service established by oncology dietitians to meet the specific needs of patients attending for cancer treatment during the COVID-19 pandemic.	A repurpose of service and resources. Fare Share donations previously used in the café/and public donations made to staff now directed to patients. A wide variety of donations allowed to meet dietary needs (eg, gluten free/dairy free).	Misconceptions around food requirements for oncology patients. Delays in government food parcels. Suitability of government food parcels to patients’ needs. Big retailers insufficient offer of delivery services and limited technical support for patients. Patients’ difficulties in relying on others. finding suitable alternatives for missing products and rapid changes in food preferences. Patients’ longer waits for transport and reduced time for food preparation. Patients’ rehousing and limited cooking facilities. Patients’ pride in admitting struggles.	Dietitians screening for food insecurity and redirecting patients to appropriate agencies. The oncology food bank can give food parcels appropriate to patients needs and preferences.	To have a stock of food to use in starter packs over the long term. To continue better connecting patients to appropriate agencies. To continue partnering with food surplus redistribution services for increased sustainability. The need for better screening. To encourage other centres to have a café which can also help stock a food bank and to provide emergency meal provision. To identify other vulnerable groups who might benefit from a similar scheme.