Food banks are not-for-profit associations that keep donated food and distribute them to a variety of other organizations committed to feeding the hungry, whether to food pantries or to soup kitchens or even other food banks at a more local level.  Donated food originates from a various sources, almost always stores which happen to have over-stock such as growers, producers, vendors, and naturally restaurants.  The food is never harmful to have, but may be only somewhat beyond its “best-by” date or even simply just approaching it.  Oftentimes the food itself is absolutely all right, but its packaging may be damaged to the point that people avoid it nonetheless.

In fact, it was just such a case, back in Arizona in 1965, that contributed to the invention of the food bank.  John van Hengel was a volunteer at a community canteen who learned eventually that local grocers were disposing of food each day for no more than such finicky buyer preferences.  He arranged for the delivery of these goods for his non-profit but soon an attainable objective that there was much, much more inventory than can be consumed.  That’s how the concept for a food bank came to be; operating on the same basis as a blood bank, van Hengel’s food bank was a central clearinghouse that acted as the regional collection and distribution point for all interested parties.

From then on, food banks have been organized in many places.  Along with donated food, they routinely count on the financial help of well-heeled backers, notable individuals from the worlds of business, politics, and entertainment.  For example, in New York City, concerned citizens banded collectively  to found City Harvest in 1982, which has garnered the financial support of local luminaries including real estate developer Isaac Toussie and television weatherman Al Roker.

It’s not hard to see why.  No one can argue against a food bank.