Increasing Efficiency and Variety of Foods in OC Food Pantries

Abstract
This report focuses on increasing variety and efficiency in food distribution for Orange County food pantries. Our project examined the pros and cons of the current systems and provides a solution to some of those challenges. Food pantries promote sustainability by minimizing food waste, reducing CO2 emissions released into the atmosphere, and serving food-insecure people. Food distributors in Orange County generally follow one of two models for distributing food: a traditional model or a client-choice model, which we expand on in our introduction. Each of these models has advantages and disadvantages. A shared disadvantage is how to maximize food distribution efficiency. Based on our assessment of these approaches, we propose solutions to increase efficiency while maintaining food pantries’ sustainability through decreasing food waste. One solution is to grow produce consumption by educating people about nutritional values and how food pantries can best serve those needs.
We propose expanding on the “My Plate” program, collaborating with local government agencies, communities, and nonprofit organizations. Family size and individuals’ income sources are also screened to determine eligibility, and a step-by-step process is used to help recurring members of food pantries. This is achieved by having pantries use digital surveys to screen clients and collect information on their needs while diminishing it from feeling like an extra step. With the information gathered from these surveys, we can build an efficient food model distribution catered to a person depending on their responses. Our project’s funding can be supported by grants to tackle this challenge. Overall, this proposal aims to promote clients’ needs further and pour technological resources to cater to their needs based on their responses. This allows for progress towards foods being entirely distributed, reducing food insecurity and food waste.