Encyclopedia of Food and Agricultural Ethics

2019 Edition
| Editors: David M. Kaplan

Food Banking

  • Leire Escajedo San-EpifanioEmail author
  • Amaia Inza-Bartolomé
  • Mertxe de Renobales Scheifler
Reference work entry
DOI: https://doi.org/10.1007/978-94-024-1179-9_555

Introduction

Food Banks are nonprofit organizations whose main objective is to combat food insecurity by means of the distribution of food via intermediary entities. In some cases, although not always, this is surplus food which, if not donated, would become food waste. Although there are numerous types of Food Bank, the functioning of many of them depends to a large extent upon the work of volunteers. With a few exceptions, these are entities that distribute and/or deliver the food as and when it is received, that is, without processing it.

Various sources (Poppendieck 1999; Schneider 2013, p. 756) locate the modern origin of Food Banks in Arizona in the late 1960s. John van Hengel, who was volunteering at a soup kitchen in Phoenix, began soliciting donations of surplus food products picked up from grocery stores in the area. Then he decided to set up a warehouse where donated products could be stored for distribution to charities feeding hungry people in Phoenix. In 1976, the US...

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Leire Escajedo San-Epifanio
    • 1
    Email author
  • Amaia Inza-Bartolomé
    • 2
  • Mertxe de Renobales Scheifler
    • 3
  1. 1.Department of Constitutional Law and History of Political Thought and of Social and Political MovementsUniversity of the Basque CountryBilbaoSpain
  2. 2.Department of Sociology and Social WorkFaculty of Labour Relations and Social WorkVitoria-GasteizSpain
  3. 3.Department of Biochemistry and Molecular Biology, Faculty of PharmacyUniversity of the Basque Country (UPV-EHU)Vitoria-GasteizSpain