Banks in Europe

They make the link between the fight against food poverty and exclusion, the fight against waste and the call for solidarity.

The Food Banks recover food from the food industry and retail stores, European and National food aid programs or from individuals, and redistribute it to the charitable organisations and social services who support the most deprived.





They develop the value of consumable products.
They avoid disposal costs for companies.
They reduce the negative impact on the environment.
They convey the needs of charitable organisations to suppliers.
They look after supplies for charitable organisations which can then concentrate on helping people.
They conduct information campaigns on food waste and good nutrition.
They encourage citizenship and solidarity by calling for volunteering and donations.
The food banks of Europe are logistics specialists. They organise:

Transport of the food collected;
Sorting and storage;
Quality control;
Monitoring of the cold chain;
Inventory management.
The food banks sign agreements with local humanitarian or charity organisations and distribute the food collected to them.

This food aid is tailored at best to the needs of the recipients:

Food is made available on the premises of associations;
Meals are served in welcome centres or distributed on the street to the homeless;
"Open house meals", in which the recipients share meals with volunteer workers, are served in friendly, convivial surroundings where recipients also find warmth, comfort, support and assistance to help them overcome their ordeal;
Food stores are run and stress recipient autonomy and self-esteem, in a learning environment.
They also provide the charitable organisations and social services with various services (cooking workshops, recipes…) and training sessions (listening skills, nutrition, hygiene and food security…), to help them support the most deprived.