1. Client Choice Food Pantries “ Serving Our Community with Dignity and Respect”

2. What Is a Client Choice Food Pantry? A client choice food pantry allows clients their choice of food instead of receiving a pre-packed or standard bag of groceries. This allows the clients to take the items that they desire and leave behind what they already have, do not like, or cannot eat for health or personal reasons.

3. Why Client Choice is Beneficial Serve each clients with dignity and respect Supports the individual dietary needs of each client Allows the staff to get to know your clients better Helps in choosing the correct food to stock for the community you serve Reduces food waste

4. Client Choice Models Tabletop Selection Food checklists Walk Through/ Supermarket Remember, each model is only a suggestion. They can be offered in combinations or as described. Each food pantry is different in physical size, stock availability, and client traffic. Only you know what will work best for your food pantry and your client.

5. Tabletop Selection The food is set up on tables by food groups. The clients walk by each table to choose and pack the foods they need. Benefits: The staff can stand by the food tables to guide clients and answer questions about the food. This model allows clients to handle food and look at the labels just as if they were shopping in a store. The food in large quantities can be placed out on the tables for quicker distribution.

6. Tabletop Selection Consideration: Do you have enough tables? Will staff be available to move food onto the tables prior to each distribution? Is your space large enough for clients to walk around the tables?

7. Food Checklist A list of foods available is posted or given to clients upon arrival. The clients choose their foods from the list with set limits noted. The staff use this list to assemble the client's food bags. Benefits: Easiest in tight spaces. The staff can offer nutritional recipes with the bags. Can be offered with a smaller staff. Helps clients with mobility concerns. This can be used for deliveries.

8. Food Checklist

9. Considerations: Can the checklist be available in different languages? Are there pictures next to the food names? Who is going to update the list as needed?

10. Walk Through/ Supermarket The food is set up on the shelves according to food groups. Upon arrival, the clients will walk through and only take the foods they need. Benefits: The food is stored in the same room as where the clients will do their shopping. Workers do not need to move or bag the food items for days when clients will come in. The whole pantry's stock is open for clients. This model allows clients to handle food and look at the labels just as if they were shopping in a store. Foods can be labeled to highlight the most nutritious choices.

11. Walk Through/ Supermarket Considerations for your food pantry: Is your space large enough for client to walk through? Are you able to sort the food by food group? Will you have someone walk through with them? Do you have signage for each food to set limits?

12. Nutritional Nudges Placement Matters – Shoppers are less inclined to take items as their baskets fill up. For this reason, it is important to place Foods to Encourage early in a shopper’s path when their baskets are relatively empty. Signage Helps – Waiting areas can be great places to encourage healthy food selection. Posters that display attractive images of Foods to Encourage can lead shoppers to select the pictured items when they are making food choices.

13. Nutritional Nudges Abundance Counts – The appearance of abundance also leads to selection. This means that showcasing more Foods to Encourage will increase the amount of healthy food people select. It also means the opposite is also true –decreasing the visibility of less-nutritious foods will limit their selection. Visibility is key – Shoppers like to see the products they are choosing. In addition to representing abundance, ensure the visibility of Foods to Encourage items by angling the food crate down so the crate’s lip does not obscure the shopper’s view. This truly showcases the product – which as mentioned – can help increase its selection.

14. Nutritional Nudges Quick and Easy Ideas: Have recipes cards available Group items from a recipe together or have in a bag Put signs on the most nutritious foods Offer samples of new foods Invite Island Harvest’s Nutrition Task Force to give a presentation or cooking demonstration

15. Setting Limits

16. Questions? How do I get my staff to buy in? Do I have to do it all of the time? What if the clients take too much? Will I need to find more food to supply the food pantry?

17. Agency Relations Team Allison Puglia Vice President of Programs and Agency Relations allison@islandharvest.org Elizabeth Notarbartolo Agency Relations Coordinators elizabeth@islandharvest.org Karen LaSorsa karen@islandharvest.org Joann Cannon Office Coordinator joanncannon@islandharvest.org