""At our food bank, we do our best to stock items that fit the way our guests actually cook and eat," says Nadya Sanchez, family engagement coordinator at Segue Blackstone Valley Pantry. "People often think of canned goods first, and those help, but things like rice, corn flour, pasta, beans, lentils, and oil are what most families reach for right away.""
""Food banks are typically large distribution centers capable of receiving, storing, and processing tens, if not hundreds of thousands, of pounds of food," Dixon says. "Food pantries are typically smaller in physical size, and can be easily overrun by too many of a single type of donation. Food banks will make sure dry beans and canned goods are distributed across a community so no one food pantry has an overabundance of one certain product.""
Government shutdown and reduced federal assistance have increased reliance on local food support. Many donors default to canned goods, but families frequently use rice, corn flour, pasta, beans, lentils, and cooking oil. Donors should provide a variety rather than contributing large amounts of a single item. Food banks function as large distribution centers able to receive, store, and process vast quantities, while food pantries are smaller and can be overwhelmed by excess of one product. Fresh produce such as potatoes, onions, peppers, and yuca is valuable. Donors should check refrigeration capacity before donating perishables and consider volunteering to help organize donations.
Read at Scary Mommy
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