Optimizing food pantry stocking through client preferences: a novel elicitation and classification process

Purpose This study aims to understand client food preferences and how pantry offerings can be optimized by those preferences. Design/methodology/approach This study develops and administers customized surveys to study three food pantries within the Second Harvest Food Bank of Northwestern North Carolina network. This study then categorizes food items by client preferences, identifies the key predictors of those preferences and obtains preference scores by fitting the data to a predictive model. The preference scores are subsequently used in an optimization model that suggests an ideal mix of food items to stock based upon client preferences and the item and weight limits imposed by the pantry. Findings This study found that food pantry clients prefer fresh and frozen foods over shelf-friendly options and that gender, age and religion were the primary predictors. The optimization model incorporates these preferences, yielding an optimal stocking strategy for the pantry. Research limitations/implications This research is based on a specific food bank network, and therefore, the client preferences may not be generalizable to other food banks. However, the framework and corresponding optimization model is generalizable to other food aid supply chains. Practical implications This study provides insights for food pantry managers to make informed decisions about stocking the pantry shelves based on the client’s preferences. Social implications An emerging topic within the humanitarian food aid community is better matching of food availability with food that is desired in a way that minimizes food waste. This is achieved by providing more choice to food pantry users. This work shows how pantries can incorporate client preferences in inventory stocking decisions. Originality/value This study contributes to the literature on food pantry operations by providing a novel decision support system for pantry managers to aid in stocking their shelves according to client preferences.