Impacts of the First Year of COVID-19 on Food Security in New York’s Capital Region

A bowl of salad greens sits on the corner of a table in a black bowl. Pomegranate seeds and chicken sit on top of the leaves.

ALBANY, N.Y. (September 21, 2021) – Research from PhD student Mariana Torres, DrPH student Hnin Wai Lwin Myo, and Associate Professor Beth Feingold recently found that overall household food security in New York’s Capital Region decreased in the first year of the pandemic for all income groups examined, but those who were already vulnerable before the Covid-19 pandemic were most affected.

The report, published in the SUNY Scholars Archive, showcases data pulled from surveys distributed in Capital Region counties (Albany, Saratoga, Rensselaer, Schenectady, Greene, Washington, Columbia, Warren, Fulton, Montgomery, and Schoharie).

“This data brief describes the food security impacts during the first year COVID-19 in the New York’s Capital Region, showing a disproportionate burden for different groups,” says Torres. “It also provides insights that point out factors that might need further exploration. Overall, this information is expected to help better address food-related needs.”

Key findings include:

  • More than 70% of Black and Hispanic households experienced food insecurity since the outbreak began.
  • Household food insecurity among respondents experiencing job disruptions was double that of households without job disruptions.
  • Households with children were more vulnerable to food insecurity before and since the outbreak compared to households without children.
  • While increases in food insecurity were observed across income groups, over 70% of respondents with household income below $25,000 experienced food insecurity since Covid-19.

These findings were a part of the Capital Region FRESH project, an initiative led by Feingold and Xiaobo Xue Romeiko that collects, analyzes, and generates data—and performs modeling—that helps to understand the local food system dynamics. It is a part of the work underway by the National Food Access and COVID Research Team (NFACT).

For more in-depth results, please visit the SUNY Scholars Archive.