This scoresheet, based on the 1994-1996 Michigan State University/Feeding America West Michigan Food Bank Waste-Not Want-Not study, is intended to help you evaluate a food pantry’s current practices, and identify possible areas for improvement. The pantry will be scored according to nine criteria. These scores are then added together to produce an overall score. Pantries with higher scores generally serve clients better and operate more efficiently than those with lower scores.

If you are not happy with the pantry’s score, please go back through the score sheet indicating what practices should be changed, and then add these scores together to see how easy it is to improve the pantry’s effectiveness. You can also download a printable version of this scoresheet here.

Pantry Evaluation (Additive)

Pantry Name

Date Scored

Evaluator Name

Evaluator Email

Optional - used to send you a copy of your evaluation.

1. Tax Savings for Supporters
Which of the below best describes this food pantry’s normal practices?

Most of the support it receives from individuals is in the form of money (cash, checks, etc.) and not as food (canned good drives or collections).

Two-thirds of the pantry’s support from individuals is in the form of money and one third is in the form of food.

Half of the pantry’s support from individuals is in the form of money and half is in the form of food.

One-third of the pantry’s support from individuals is in the form of money and two-thirds is in the form of food.

Most of the pantry’s support from individuals is in the form of food and not as money.

2. Translation of Pantry Funds Into Food
What percentage of this pantry’s food acquisition funds are spent on acquiring donated goods (0¢-18¢ per lb.) from a food bank?

90-100 percent

75-89 percent

50-75 percent

25-49 percent

Below 25 percent

3. Client Screening
Which of the below best describes this food pantry's normal practices?

We ask pretty much only who they are, where they live, and if they are in need (and maybe why).

We require that they prove who they are and where they live.

We require that they prove who they are, where they live, and why they are in need (their income, etc.)

We require that they prove who they are, where they live, why they are in need, and we check that out (on a computer, with phone calls, etc.)

4. How Food is Offered to Clients
Which of the below best describes this food pantry's normal practices?

Clients are permitted to freely assemble their own food box from whatever goods are available.

Clients are permitted to assemble their own food box by some formula.

Clients may pick out some (a small portion) of what they are given.

Only a standardized box is given.

5. Quantity of Food Given
Which of the below best describes this food pantry's normal practices?

Clients are able to take as much as they feel they need.

Clients are given or permitted to take whatever the panty determines it thinks they need on a case-by-case basis.

Clients are given a standardized amount unrelated to their need, but then are referred elsewhere or are invited to return for more help when needed.

Clients are given a standardized amount unrelated to their need and are denied or discouraged from seeking more.

6. Frequency of Help Provided
Which of the below best describes this food pantry's normal practices?

Clients are provided food as often as they need help.

Clients are permitted to come back only by some schedule, but more than once a month.

Clients are served as often as once per month or every 30 days.

Clients are not permitted to draw food even as often as monthly.

7. Variety of Goods Offered to Clients
Which of the below best describes this food pantry's normal practices?

Variety of goods offered or given to clients includes most goods available from the food bank.

Variety of good offered or given to clients includes more than half of the variety of goods available from the food bank.

Variety of goods offered or given to clients includes about half of the variety of goods available from the food bank.

Variety of goods offered or given to clients includes less than half but more than one quarter of the goods available from the food bank.

Variety of goods offered or given to clients includes less than one-quarter of the variety of goods available from the food bank.

8. Ensuring That Clients Are Aware of Other Help They Might Qualify For
Which of the below best describes this food pantry's normal practices?

Pantry provides clients with information on food stamps, etc.

Pantry is prepared to and does answer clients' questions about other aid.

Pantry provides no referral advice.

Pantry requires application for food stamps, etc. as a condition of further service from the pantry.

Pantry denies service to clients who are receiving food stamps, WIC, or other similar aid.

9. Informing Elected Officials of Hunger's Realities
Which of the below best describes this food pantry's normal practices?

Pantry sends key government officials updates at least quarterly.

Pantry sends key government officials updates at least annually.

Pantry does not send information on its work or workload to key government officials.

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