Food bank

Food bank

A food bank is a non-profit, charitable organization that distributes food to those who have difficulty purchasing enough food to avoid hunger.

History

The concept of a food bank was developed by John van Hengel in Phoenix, Arizona, in 1967. Van Hengel, a soup kitchen volunteer, discovered that grocery stores often had to throw away food that had damaged packaging or was near expiration. He started collecting that food for his soup kitchen and soon had more than he could use. The first food bank was thus born out of necessity and the desire to prevent food waste.

Function

Food banks operate on the "warehouse" model. They act as food storage and distribution depots for smaller front line agencies; and usually do not themselves give out food directly to people struggling with hunger. After food is collected, sorted, and reviewed for quality, these food banks distribute it to non-profit community or government agencies, including food pantries, food closets, soup kitchens, homeless shelters, orphanages, and schools.

Challenges

Food banks have to deal with a variety of challenges, including the logistics of food storage, distribution, and quality control. They also have to manage relationships with donors, volunteers, and those they serve. Furthermore, they have to navigate the complex laws and regulations governing food distribution, including those related to food safety.

Impact

Food banks play a crucial role in combating food insecurity and hunger, serving millions of people around the world. They also help to reduce food waste by redistributing food that would otherwise be thrown away.

See also

• Food pantry
• Soup kitchen
• Food waste
• Hunger
• Food security

References

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External links

• Feeding America
• The Global FoodBanking Network

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