MCHPP Food Bank

Securing, processing, storing, and distributing our agency's food resources
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About The Bank…

The Food Bank is where our food is delivered, processed, stored, and distributed.

Monday through Saturday, volunteers collect and help sort the meats, produce, nonperishables, breads and pastries donated to our agency. Food comes from all over the community, including supermarkets, farmers, food drives, and individuals like you. After it arrives at the Food Bank, volunteers sort through each item to ensure quality and freshness. Then items are either stored in the Food Bank, given out in the Food Pantry, made into delicious meals in the Soup Kitchen, used for our other programs, or distributed to local pantries.

When necessary, Food Bank volunteers make trips to Good Shepherd Food Bank or other retailers to purchase needed items, or travel to food markets and other community events to pick up excess food.


Besides the fact that rescuing and redistributing excessive food in the american food distribution chain helps minimize waste, our Food Bank team revamped our internal recycling efforts in 2014. This year, we made even more inroads into assisting with sustainability efforts by partnering with We Compost It, a curbside composting company.

Cyclical Need

Due to the great support of the farm community and major community food drives, incoming food donations are cyclical throughout the year. While this leaves us with great product much of the time, we always have items that we are running low on (for example: fresh vegetables during winter). We post a most needed item list online every month. You can keep up with our needs here on our website, via our facebook page, or on twitter.


In 2015, the Food Bank processed more than 3,400 donations of food, totaling over 700,000 pounds. If not for these donations and the more than 100 hours that volunteers work in the food bank weekly, we would not be able to stay open.


We are currently working on expanding our storage space, improving inventory control, improving volunteer management, and standardizing processes and procedures. For the need that we know exists in our service area, we know we need to be able to scale efficiently to maintain sustainability.

  • Hannaford 53%
  • Shaw’s, Panera, Trader Joe’s, Target 20%
  • Community Donations 11%
  • Community Food Drives 5%
  • Government / TEFAP 7%
  • Farms 4%

“Volunteers are paid in six figures: S-M-I-L-E-S” –Gayla Le Maire