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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Escajedo San-Epifanio, L., Inza-Bartolomé, A., de Renobales Scheifler, M. (2019). Food Banking. In: Kaplan, D.M. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-024-1179-9_555
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