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SF-Marin Food Bank Media Kit


Maria Stokes
(415) 282-1907, ext. 264

About the SF-Marin Food Bank

Hunger is a serious problem in our community – with one in four residents at risk of hunger in San Francisco and Marin. Every day, the Food Bank sources, collects, sorts, inspects and repackages thousands of pounds of food, then distributes it to soup kitchens, neighborhood pantries, school programs and seniors in need.

Food Bank programs serve more than 147,000 people each week throughout San Francisco and Marin counties, and will distribute 47 million pounds of food to the community this year alone – enough for more than 100,000 meals every day. Sixty percent of what is distributed is fresh fruits and vegetables.      

About Food Bank Operations: How We Work

The Food Bank plays a unique role in the work to end hunger in San Francisco and Marin.

Hundreds of organizations rely on the food and social service expertise the Food Bank provides to run their meal, snack and grocery programs. Here's a quick look at how it all works.

We collect millions of pounds of food

Our food comes from a wide variety of sources, both donated and purchased.          

  • Millions of pounds of fresh, seasonal produce come from the California Association of Food Banks' Farm to Family program, which connects growers with local food banks.
  • National food manufacturers and distributors donate truckloads of products that round out our inventory.
  • Our Fresh Rescue program collects food from local supermarkets that would otherwise go to waste.
  • Our Food & Fund Drives collect nonperishable foods in the barrels you see all around the community.
  • The Food Bank also makes supplemental purchases of foods like grains, proteins and dairy to ensure pantry distributions offer a nutritionally balanced array of food.    

Volunteers help pack at the warehouse

Once in the warehouses, the food is sorted and packed by volunteer crews. Individuals and teams work together to make sure produce is quickly packed so it’s still fresh when it arrives at our partner programs and pantries, and bulk quantities of foods like rice and beans are repacked into family-sized portions.

The Food Bank relies on 30,000 volunteers each year to meet its food distribution goals. Last year, volunteers provided a collective 142,000 hours of support – the equivalent of 68 full-time staff.  

The food goes to partners and pantries

The Food Bank supplies food for a network of 450 partner organizations, including 246 neighborhood food pantries that the Food Bank co-manages. Some partner organizations come to our warehouse to pick up supplies, but most of the food is loaded onto our fleet of 17 trucks and delivered to sites across San Francisco and Marin.          

People come for meals or groceries

Some of our partner organizations run hot meals programs, including groups like Project Open Hand, St. Anthony's and Glide in San Francisco, and St. Vincent de Paul in Marin. Others oversee snack programs, home-delivered grocery services and small meal programs. More than 70 percent of the food we distribute goes to the Food Bank’s pantry network.