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4G Monday, Oct. 6thProviding Food Assistance with Dignity

Sharon Davis, Regional Office Director

swdavis@charlottediocese.org

Becky Dubois, Adoption Social Worker

bjdubois@charlottediocese.org

mailto:swdavis@charlottediocese.orgmailto:swdavis@charlottediocese.org

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Providing Food Assistance

with Dignity

Giving Clients a ChoiceIn Selecting Their Own Food

Becky DuBois and Sharon Davis

Strengthening Families. Building Communities. Reducing Poverty.

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Limitations of Standardized Food Boxes

1. Standardized food boxes do not fit everyone.

Not everyone has identical needs, likes and dislikes or

cooking abilities

Reflects indifference towards individual needs

From a health perspective- prescribing without examining ordiagnosing

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2. Limits individual right to self determination

Takes away the opportunity to make personal decisions.

Food Censor-we are imposing our views about food on others.

Creates an imbalance in the Parent-child transaction

relationship - we control the food and access to it; respect, trust,and power are not equally shared between the agency and clients.

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3. Does not make use of the food that is available,resulting in waste.

Most of the food that is available (up to 90%) is not on astandardized food box list (i.e. soda, snacks, chips, condiments,perishable items, etc.)

Clients generally cannot use 30-50% of the food given to themin a standardized box.

Clients do not have the opportunity to access available foods thatthey can use.

Source: Arnold, J(2009). Client Choice Pantries-Why you dont, And why you should!

www.foodbankrockies.org/site/DocServer/client_Choice_Handbook.pdf ?docID=1324

http://www.foodbankrockies.org/site/DocServer/client_Choice_Handbook.pdf?docID=1324http://www.foodbankrockies.org/site/DocServer/client_Choice_Handbook.pdf?docID=1324

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CLIENT CHOICEFOOD PANTRY MODEL

Preserves client dignity

Respects client individuality

Gives clients control over what they eat

Allows clients to select foods to meet their own needs

Clients take what they can use, reducing waste

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CLIENT CHOICE MODELS

SupermarketTable

Window

Inventory List

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SUPERMARKET

Food is set up by food groups inside the pantry. Clients choose theirfood as they walk through the pantry. Workers may help guide clients

through their choices or check them out when they have finished

shopping.

TABLE

Food can be set out on tables by food groups. Clients walk by each table

to choose and pack their food.

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WINDOW

Clients stand outside the pantry area but can see the food in the pantry.Clients choose by pointing to the food they want

INVENTORY LIST

A list of food in stock is posted or given to clients. Clients choose their

food from the list. Workers then assemble the clients food bags.

MODEL SPACE ADVANTAGES DISADVANTAGES

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MODEL SPACE ADVANTAGES DISADVANTAGESSupermarket A space large enough to

display food on shelves andenough room for clients towalk through safely.

Pantry workers have more one-on-onetime with clients, enriching theirvolunteer experience.

Allows clients to ask workers specificquestions.

Store room and place where clientschoose food are the same. Many

clients can be served at one time.

This is the most client friendly model asit simulates a grocery store.

Planning in advance isrequired to set up foods byfood groups.

May need additional space,shelving and tables.

Table A space large enough to setup tables with room to walkin between the tables

Dont need a dedicated pantry space.

Many clients can be served at onetime.

Workers need to set up andbreak down tables.

Lifting food onto tables maybe difficult for some workers.

Window Will work in any spacewhere clients can see thefood.

Very small space needed to offer clientchoice.

Can only serve a limitednumber of clients at onetime.

They are further away andcant hold the product. This

is difficult for clients with lowreading level or English as asecond language.

Inventory List Will work in any space.

Intake area and foodstorage area do not need tobe next to each other.

Very small space needed to offer clientchoice.

Clients can choose food for themselveswithout leaving their seat in the intakeare.

Good for clients with limited mobility.

Difficult for clients with lowreading level or English as asecond language.

Need to update food list asinventory changes.

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CHALLENGES

Staff and volunteer attitudes about changing the process

Space issues

Concern that the pantry could run out of food

Attitudes about appropriate nutrition

A slower process; cant be done during current pantry hours

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ADDRESSING THE CHALLENGES

Educate administration, staff, and volunteers

Design a model that works for your facility

Food availability

Be creative

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HOW DO YOU GET STARTED?

Agency commitment

Research client choice models and visit other choice food pantries

Evaluate internal resources

Decide the most appropriate model

Educate staff and volunteers

Get started!

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RESOURCES Thomas, J. (2007). How to Run a Food Pantry:

www.wmgleaners.org/pdfs/pantryguide1sted.pdf

Client Choice Pantry Handbook Akron-Canton Regional Foodbankwww.akroncantonfoodbank.org/.../choice-pantry-

handbook_may2012.p...Cached Client Choice Manual- Purdue University

https://www.purdue.edu/.../Clientchoicemanual.pdf

FBST Client Choice Handbook Food Bank of the Southern Tier

www.foodbankst.org/.../FBST%20Client

http://www.youtube.com/watch?v=xGNDNT0bafw

http://www.wmgleaners.org/pdfs/pantryguide1sted.pdfhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttps://www.purdue.edu/.../Clientchoicemanual.pdfhttps://www.purdue.edu/.../Clientchoicemanual.pdfhttps://www.purdue.edu/.../Clientchoicemanual.pdfhttp://www.foodbankst.org/.../FBST%20Clienthttp://www.foodbankst.org/.../FBST%20Clienthttp://www.foodbankst.org/.../FBST%20Clienthttp://www.foodbankst.org/.../FBST%20Clienthttp://www.foodbankst.org/.../FBST%20Clienthttp://www.foodbankst.org/.../FBST%20Clienthttp://www.foodbankst.org/.../FBST%20Clienthttp://www.foodbankst.org/.../FBST%20Clienthttps://www.purdue.edu/.../Clientchoicemanual.pdfhttps://www.purdue.edu/.../Clientchoicemanual.pdfhttps://www.purdue.edu/.../Clientchoicemanual.pdfhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.akroncantonfoodbank.org/.../choice-pantry-handbook_may2012.p...Cachedhttp://www.wmgleaners.org/pdfs/pantryguide1sted.pdf

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Strengthening Families. Building Communities. Reducing Poverty.