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How often are you receiving food?Is this frequency meeting your agencies/your clients needs?

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What would you like to receive that you don't?

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When can you accept food? Share days of the week or month. Does receiving from the GPFB driver go smoothly?

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What days of the week can you distribute food? What goes well during mobile pantry distributions? What could be improved?

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How do volunteers support your general operations? Is their additional capacity to help with mobile pantry operations or intake?

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In what ways does GPFB enable you to address the needs of your community?

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Does anything prevent you from taking more/full advantage of what mobile distributions have to offer?

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What do you wish your GPFB Regional Manager knew about your site that maybe they don’t know?

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Kitchen space or knowledge to prepare food 

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Kitchen space or knowledge to prepare food 

# data[].attributes.headline
Kitchen space or knowledge to prepare food 

# data[].attributes.subject
Kitchen space or knowledge to prepare food 

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If you could wave a magic wand, what 2 things would you ask for to improve your mobile pantry/agency operations?

1. More frequent delivery

2. More volunteers

3. Larger volume of food

4. Different product mix

5. More on-site storage

6. Outreach support

7. Improved mobile pantry procedures