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4G Monday, Oct. 6thProviding Food Assistance with Dignity
Sharon Davis, Regional Office Director
Becky Dubois, Adoption Social Worker
mailto:[email protected]:[email protected]8/10/2019 Workshop 4F: Fighting HungerBack to Basics: Providing Food with Dignity
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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=13248/10/2019 Workshop 4F: Fighting HungerBack to Basics: Providing Food with Dignity
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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.pdf8/10/2019 Workshop 4F: Fighting HungerBack to Basics: Providing Food with Dignity
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Strengthening Families. Building Communities. Reducing Poverty.