Food Banks and Relief Foods

By definition, food banks supply food to other organizations, not directly to those in need.

Food rescue programs do the same, but focus primarily on perishable foods they obtain from farmers and retail establishments such as restaurants and commissaries. Emergency food organizations distribute commodities to agencies, including pantries and kitchens, but do not distribute directly to needy people or households. Food pantries are facilities that distribute groceries and other basic supplies directly to needy individuals, without charge. Emergency kitchens are facilities that prepare or assemble meals for needy people to consume on premises or offsite at little or no cost.