Incorporating Elements of Choice and Transitioning to a Choice Pantry
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1 Incorporating Elements of Choice and Transitioning to a Choice Pantry Presented by: Anne Holcomb Executive Director Food for People The Food Bank for Humboldt County Jason Hervin Pantry Network Coordinator
2 OUTLINE Choice Pantry Tour Common Concerns Benefits Opportunities for Nutrition Education
3 What is a Choice Pantry? A choice pantry is a distribution structure that values the personal needs and preferences of food bank clients while offering a more dignified and efficient way to receive nutrition assistance.
4 Our transition to Choice Box Distribution Client Choice
5 The Choice Pantry A Choice Pantry appointment at FFP provides an average of 50 lbs of food per family. We serve up to 1,350 households per month with shopping appointments. The Choice Pantry model has been in effect for 2 years.
6 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES USDA Commodities Take 1 of each commodity. *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains Protein Combination Miscellaneous
7 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES Dairy Take 1 of each commodity. *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains Protein Combination Miscellaneous
8 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES Take 1 of each commodity. Fruits & Vegetables (fresh, or ) *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains Protein Combination Miscellaneous
9 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES Take 1 of each commodity. Fruits & Vegetables ( ) *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains Protein Combination Miscellaneous *Each shelf is clearly labeled and color coded to match the Shopping Guide.
10 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES Grains Take 1 of each commodity. *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains Protein *Any food made from wheat, rice, oats, cornmeal, barley or any other cereal grain Combination Miscellaneous
11 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES Protein Take 1 of each commodity. *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains Protein Combination Miscellaneous *Meats, fish, beans, nuts, stews *Tofu, fresh meats, & eggs can be found on the Protein shelf in the refrigerator.
12 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES Combination Take 1 of each commodity. *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains *Soups, meals in a box Protein Combination Miscellaneous
13 SHOPPING GUIDE PEOPLE IN HOUSEHOLD: Circle one: STEP 1: COMMODITIES Miscellaneous Take 1 of each commodity. *No substitutions. STEP 2: SHOPPING POINTS Spend the number of points written here on other items of your choice. Dairy Fruits Vegetables Grains Protein Combination *Condiments, spices, ingredients for baking Miscellaneous
14 Checkout A volunteer makes sure shoppers have spent all of their points in all categories
15 Point System Asses food supply Estimate number of households to serve Adjust points accordingly Can readjust points daily or weekly depending on food supply
16 Common Concerns Working with a Small Space Balance creativity with practicality: Integrating storage space with your pantry space. Create a floor plan for smooth, easy flow Shelving units can create aisles
17 Common Concerns Adjusting Operation Hours and Scheduling Volunteers Volunteer tasks are shifted from food box assembly to working directly with clients and stocking pantry. Increasing distribution hours = a less crowded, more dignified food pantry shopping experience for clients.
18 Common Concerns Teaching Volunteers and Clients to Work with the New System Allow clients to do as much of the shopping on their own as possible, while also offering as much assistance as a client may need or request.
19 Benefits Increased respect: Offering clients a variety of choice provides a more meaningful service that allows shoppers to tailor their selections based on preferences and cultural or dietary needs. Increased dignity: An atmosphere of participation and choice lends dignity to a process that is difficult and humbling.
20 Benefits Refined means of food acquisition: Easier read of supply and demand for adjusting food orders and purchases and focusing food drives. Increased efficiency: Shoppers will leave only with what they have chosen and can use, thus less waste.
21 Benefits A shopping experience based on balanced nutrition: FFP Shopping Guide based on Rainbow of Choice point system (Ohio State University Extension & partners) Based on the USDA MyPyramid Food Guidance System to teach shoppers about nutrition as they make food selections
22 Benefits of Choice Pantry: Increase opportunities for nutrition education: Fresh produce recipe kits Recipe cards on shelves Taste tests Promote food bank cooking classes Meaningful volunteer opportunities: Shoppers helpers learn & offer tips to clients Learn while sorting foods for stocking
23 Opportunities for Nutrition Ed. Nutrition Banking! Choice Pantry integrates nutrition education into all facets of food bank operations: Distribution Volunteer sorting & stocking Food drives Donor relationships
24 Opportunities for Nutrition Ed. Encourages choosing fresh produce Encourages cooking from scratch Easy: nearly everything for recipe in bag Fresh Produce Recipe Kits
25 Opportunities for Nutrition Ed. Recipe Cards Featuring foods available in pantry Additional nutrition info on back of recipe card
26 Opportunities for Nutrition Ed. Taste tests Encourages choosing new produce items
27 Opportunities for Nutrition Ed. Meaningful volunteer opportunities Warehouse sorting of foods into food groups Reading labels (protein example) Learning about nutritional importance of Choice Pantry system Shoppers helpers guide healthy choices
28 Opportunities for Nutrition Ed. Promote food bank cooking classes Demonstrate recipes at classes using month s USDA commodities & produce
29 Closing Discussion Questions Concerns Your Experience
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