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In a world where thousands of people migrate under duress within their troubled nation or from one country to another, their safety and health are paramount. They also depend on a daily, if often problematic, staple: food.
 
A researcher at the É«É«Ñо¿Ëù’s (COPH) said providing consistent, nutritious meals to diverse, displaced populations in the United States creates unique challenges for both refugees and their host providers.
 
, associate professor and director of nutrition programs in the , recently presented her findings at the annual Food and Nutrition Conference and Expo in Nashville. "Immigrants, Refugees and Migrant Workers in the United States: How Nutrition and Dietetic Professionals Are Building Better Food Banks to End Hunger and Food Insecurity’’ described tailored approaches for nutrition professionals to support needy populations.

“Food insecurity means not always knowing where your next meal is coming from or whether you’ll be able to afford enough nutritious food to stay healthy,’’ Wright said. “It’s not just hunger − it includes having to choose cheaper, less healthy foods, skipping meals, or worrying constantly about food running out.’’
 
Wright believes the U.S. can enhance food banks by building better, culturally appropriate support systems for these vulnerable populations. She calls food insecurity “an invisible crisis shaped by fear, access barriers, and cultural disconnects’’ and the problem sits at the intersection of nutrition, social justice, and public health.

“Food isn’t just calories − it’s identity, comfort, and connection. When programs respect cultural traditions, trust and dignity follow.’’

– Dr. Lauri Wright

In the U.S., many displaced people have limited access to federal food programs, face language barriers and are employed in low-wage sectors like agriculture and hospitality. These disparities often intersect with immigration status.

“Immigrants and migrant workers face unique barriers beyond low income and fear also plays a major role,’’ Wright added. “As a result, undocumented individuals may avoid food pantries or health care settings because they worry about being identified or deported. Even when food is available, it may not align with their cultural food traditions.’’

For instance, food pantries might provide standardized food boxes that are foreign to someone’s cultural or religious preferences. Canned soups and peanut butter may not meet the needs of Hispanic or Asian families accustomed to rice, beans and fresh produce. In one Tampa Bay initiative, Wright found that culturally tailoring food baskets led to higher acceptance and less waste.

“Food isn’t just calories − it’s identity, comfort and connection,’’ she said. “When programs respect cultural traditions, trust and dignity follow.’’

A typical food pantry in Florida is a community-based, non-profit distribution site, often located in churches, schools or community centers, that provides free, nutritious food to people facing hunger. The pantries often are part of a larger regional food bank network (such as Feeding Florida) and serve as a local source for 3-to-5 days supplies of groceries.

However, these pantries nationwide are facing significant funding cuts, with federal reductions exceeding $1 billion in 2025, including a $500 million cut to .  
 
Food pantries also play a role that goes beyond feeding people on a daily basis. Adequate nutrition supports physical health, mental focus, school performance and the ability to work consistently.
 
“When people are undernourished or managing diet-related disease, it affects productivity, health care costs and long-term economic stability,’’ Wright said. “Nutrition is foundational − not just to individual health, but to workforce participation and community resilience.’’

Wright said any solution to providing these populations with the right foods must involve dietitians who can: 

• Advocate for policy change (farmworker wages, SNAP access, culturally tailored USDA food packages). 
• Partner with community organizations (Feeding America affiliates, Meals on Wheels, faith-based groups, migrant health clinics). 
• Develop culturally tailored interventions that balance nutrition recommendations with cultural foodways. 

Dietitians can work with churches, migrant clinics, and schools to provide culturally respectful nutrition guidance; ensure confidentiality; and involve community members in program design. These skills are instilled in USF’s dietitian students, such as Angie Zabala, an MPH student focusing on nutrition and dietetics. She has been involved with Meals on Wheels and other programs that help feed people, especially the elderly, who have limited access to nutritious foods. 

“The experience strengthened my interest in nutrition and dietetics and highlighted the importance of supporting community-based nutrition programs,’’ Zabala said. “It emphasized the need to educate our communities about the existence and value of these services, as many people are unaware of how crucial they are for older adults and individuals at risk.’’