According to a recent article from Food Bank News, a leading charitable food network publication in the U.S.:
”While giving the opportunity to choose their own food is widely considered a food-pantry best practice, taking the step to add more choice can feel overwhelming, especially when current operations seem to be working just fine.
McDonald Mission Center, an agency of Second Harvest Food Bank of Northeast Tennessee, was among the skeptics when it became part of a recent cohort of 111 pantries that participated in a study to measure the impact of choice. “We were probably the biggest naysayers that it would work,” said Rick Wisecarver, who helps manage the center.
Now, McDonald Mission Center is a convert, having witnessed the benefits of choice within its own organization. Its experience dovetails with those of its fellow study participants, most of whom also described a range of benefits earned by moving to choice.
“Choice is a better way to run a pantry,” said Michael Reynolds, Senior Vice President at NORC, a social research organization at the University of Chicago, which helped run the study. Reynolds is a co-author of the study, along with Katie S. Martin, CEO of More Than Food Consulting, and others.”
Read the full Food Bank News article here.