Food Bank - Standard Model

Standard Model

With thousands of food banks operating on six of the seven continents there are many different models.

A major distinction between food banks is whether or not they operate on the "front line" model, giveing out food directly to the hungry, or whether they operate with the "Warehouse" model, supplying food to intermediaries like food pantries, soup kitchens and other front line organisations. In the US, Australia and to an extent in Canada, the standard model is for food banks to act as warehouses rather than as suppliers to the end user, though there are exceptions. Some food banks will charge a small "shared maintenance" fee for the food to help defray the cost of storage and distribution. In other countries food banks usually do hand out food parcels direct to hungry people, providing the service that in the US is offered by food pantrys.

Another distinction is between the charity model and the labour union model. At least in Canada and the US, Food banks run by charities often place relatively more weight on the salvaging of food that would otherwise go to waste, and on encouraging Voluntarism. Whereas those run by unions can place greater emphasis on feeding the hungry by any means available, on providing work for the unemployed, and on education, especially on explaining to users their civil rights.

In the US, cities will often have a single food bank which acts as a centralized warehouse and will services several hundred front line agencies. Like a blood bank, that warehouse serves as a single collection and distribution point for food donations. A food bank operates a lot like a for-profit food distributor, but in this case it distributes food to charities not to food retailers.

For many US food banks, most of their donated food comes from food leftover from the normal processes of for-profit companies. It can come from any part of the food chain, e.g. from growers who have produced too much or whose food is not sufficiently visually appealing; from manufacturers who overproduced; or from retailers who over-ordered. Often the product is approaching or past its "sell by" date. In such cases, the foodbank liaises with the food industry and with regulators to make sure the food is safe and legal to distribute and eat.

Other sources of food include the general public in the form of "food drives" and government programs that buy and distribute excess farm products mostly to help support higher commodity prices. Food banks can also buy food either at market prices or from wholesalers and retailers at discounted prices, often at cost. Sometimes farmers will allow food banks to send Gleaners to salvage left over crops for free once their primary harvest is complete. A few food banks have even taken over their own farms, though such initiatives have not always been successful.

Many foodbanks don't accept fresh produce, preferring canned or packaged food due to health and safety concerns, though some have tried to change this as part of a growing world wide awareness of the importance of nutrition. As an example, in 2012 London Food Bank (Canada) started accepting perishable food, reporting that as well as the obvious health benefits, there were noticeable emotional benefits to recipients when they were given fresh food.

Summer can be a challenging time for foodbanks, especially in regions where school children are usually given regular free meals during term time. Spikes in demand can coincide with periods where donations fall due to folk being on holiday.