Improving Food Bank Services
The Big Problem
Picture a neighbor standing in a long line outside a pantry on a cold morning. The need is clear, yet the next steps are messy. Hours do not match work schedules. Paperwork stalls at the counter. Boxes include foods that a family cannot use. Fresh items run out before the line ends. The next month, the cycle repeats. Many regions show large gaps between need and available meals.1,2 The capacity of the charitable food network has expanded, yet service design often lags behind what clients value most—dignity, choice, cultural fit, and fresh food.3
Behavioral science helps by zooming in on the moments when people decide to ask for help, schedule a pickup, choose items, and return. It reduces friction where clients drop off.4 It turns nutrition goals into simple default choices.5 It aligns incentives so that donors, food banks, and pantries move perishable food quickly and safely.6 The result is a service that feels predictable for families and manageable for staff. This piece highlights key opportunities that senior leaders can operationalize now to address common challenges, drawing on evidence from food banking, public health, and logistics.
About the Author
Adam Boros
Adam studied at the University of Toronto, Faculty of Medicine for his MSc and PhD in Developmental Physiology, complemented by an Honours BSc specializing in Biomedical Research from Queen's University. His extensive clinical and research background in women’s health at Mount Sinai Hospital includes significant contributions to initiatives to improve patient comfort, mental health outcomes, and cognitive care. His work has focused on understanding physiological responses and developing practical, patient-centered approaches to enhance well-being. When Adam isn’t working, you can find him playing jazz piano or cooking something adventurous in the kitchen.
