2. Simple Changes for Great Results Ideas to make your food shelf more efficient and user friendly Joe Dauscher Network Relations Manager Vermont Foodbank

3. Gather Share Nurture

4. Food Shelf Volunteer Job Fair

5. Examples of food shelf tasks Cleaning, dusting, organizing shelves Food Safety-checking for freshness, food recalls, refrigerator and freezer temperatures Picking up food-Foodbank, produce drops, markets, etc. Stocking shelves-accepting deliveries Checking in customers-USDA paperwork Assisting customers Placing Foodbank orders Keeping Statistics-Quarterly reports, RPA reports, etc. Fundraising-Grant Writing Community relations Coordinating staff and volunteer orientations and trainings Waste Management-recycling, composting, animal feed Back ups-When folks are out sick, injured or on vacation

6. Staff & Volunteer Training

7. Two Key Points to Remember When it comes to food-Think Food Safety When it comes to people-Think Dignity & Respect

8. Survey Your Customers

9. Samples of Customer Survey Questions What days and times would be most convenient for you? How do you get to the food shelf? What types of food would like to get at the food shelf? What kind of stove and cooking utensils do you have? Do you cook from scratch? Do you receive SNAP benefits? Would you like to talk to someone about applying for SNAP?

10. Food Shelf Self Evaluation

11. What’s it like for your customers? Is it clean, organized and well stocked? How easy it is to sign in? Do customers select their food or does someone select it for them? Are the staff and/or volunteers helpful and friendly? Is it loud and chaotic or is it peaceful and welcoming? Is there an even flow to the line? Are people rushed? Do folks have to wait a long time? How much food do customers leave with?

12. If there is anything I can do to help, please do not hesitate to contact me. Joe Dauscher Network Relations Manager Vermont Foodbank 802-477-4106 jdauscher@vtfoodbank.org jdauscher@vtfoodbank.org