In a thoughtful discussion about the future of food banking, leaders from prominent food banks across the country gathered to speculate on what the landscape might look like in five years. They envisioned a future where food banks would take cues from high-tech, consumer oriented companies, all while staying true to their mission of tackling food insecurity head on.

Over half a century ago, food banks and pantries started distributing prepackaged food to those in need. Today, they are adapting to the specific needs and preferences of their clients, recognizing the importance of choice, a word that resounded nearly 30 times in the conversation at hand.

The concept of choice is now expanding beyond the type of food offered. Much like retail businesses allow customers to shop in-store or online, food banks are embracing the concept of choice in access as well. Julie Yurko, President and CEO of Northern Illinois Food Bank, noted, “I love that you get to choose the food, but you also get to choose the way in which you receive the food.” This includes options like home delivery or in-person shopping, giving individuals a say in how they interact with assistance.

Greg Silverman, CEO and Executive Director of West Side Campaign Against Hunger, agreed that choosing how to access food is becoming as vital as choosing the type of food. WSCAH is piloting a program with an online grocer to offer food, along with access to SNAP benefits and home delivery. Client surveys have shown a preference for flexibility in access over specific food choices.

Radha Muthiah, President and CEO of Capital Area Food Bank, envisions partnerships with for profit companies, adapting platforms like Instacart or Amazon Fresh to be more accessible for food insecure individuals. This innovation could lead to less food passing through food bank warehouses, streamlining the process.

Others noted that for profit companies need to be convinced of the value of collaborating with non profits. Food banks have connections to millions of food insecure people, potentially helping for profit companies expand their market share while reducing the cost of customer acquisition. The challenge lies in determining the number of new customers required to reduce or eliminate fees.

Like retailers, food banks engage in cross promotion to address the root causes of food insecurity. They connect clients to other community based social services to assist with housing insecurity, provide access to employment and connect with food as medicine initiatives. One interesting pivot has been the growing tendency to charge (even modestly) for food. Operation Food Search operates a mobile grocery store offering healthy food at discounted prices. This model targets individuals with moderate income but limited grocery options, providing them with the opportunity to shop affordably.

“Food as Medicine” operations, like the delivery of healthy food boxes, align more with for profit companies. Brian Greene, President and CEO of Houston Food Bank, highlighted that for profit food box companies excel at securing reimbursements from insurers, leveraging their marketing prowess to a degree that traditional food banks cannot match. Despite these challenges, food banks are not relinquishing their role in the “Food as Medicine” arena. They maintain their focus on providing healthy, culturally familiar foods.

All agreed the future of food banking is poised for exciting transformations.